Here's the scoop! Give the gift of some dough (Cookie Dough) for the holidays or as a surprise. I have 2 different Edible Cookie Dough Pack ideas. One to dough-it-yourself (DIY kit) or pre-make/mix it!
Edible Cookie Dough Packs are the perfect gifts for the holidays or as a fun surprise for your friends! I can't imagine anyone not sneaking a spoonful of cookie dough when they bake cookies. But, what makes this cookie dough so great is the fact that it's made for eating.
Treat your friends to either two variety packs. The first is DIY (Dough-It-Yourself), where they can choose which ingredients they want and mix it up themselves. The second is one where you choose your favorite edible cookie dough, scoop, pack and deliver. My favorite cookie dough is this one with brown butter!
Ingredients
See recipe card for quantities.
Dough Ingredients + Notes
- All-purpose flour: heat treated to kill bacteria
- Eggs: pasteurized to kill bacteria/viruses
- Granulated sugar and brown sugar: the combination of the two gives it that classic chocolate chip cookie dough flavor.
- Unsalted butter: in order for us to control the salt level
- Salt: this will bring out the flavors of the cookie dough.
- Vanilla extract: use real vanilla extract for the best flavor.
Toppings/Mix-Ins + Notes
What's great about this recipe is that there are SO many options for toppings and mix-ins to create all sorts of different flavors. Here are the just a few flavor combination ideas using the toppings above:
- Peanut Butter Lover: peanuts + peanut butter + peanut butter chips
- S'more Dough!: teddy grahams + chocolate chips + marshmallow bits (pictured)
- Cookie Monster: blue food coloring + oreos + chips ahoy
- Sweet + Salty: pretzels + toffee bits + chocolate chips + butterscotch chips (pictured)
- Chocolate PB Cup: chocolate chips + peanut butter cups + peanut butter + peanuts (pictured)
- Chocolate Lover: nutella + chocolate chips + chocolate sprinkles
- Funfetti Classic: white chocolate chips + chocolate chips + rainbow sprinkles (pictured)
- Fluffernutter: marshmallow bits + peanut butter
- Kitchen Sink: oreos + m&ms + pretzels + butterscotch chips
Step-by-step Instructions
- In a stand mixer, add butter and beat until smooth and creamy using a paddle attachment.
- Add in granulated and brown sugar to the stand mixer. Mix for about 3 minutes on low-medium speed until combined.
- Now, decrease stand mixer speed to low and slowly add in pasteurized eggs and vanilla extract. Mix for another ~ 3 minutes and slowly increase again to low-medium speed. It should almost double in size and become a light pale brown.
- Then, add in sifted heat treated flour and salt to the stand mixer and beat on low until flour is combined.
- If you're making flavors, I like to do about 4 different types and use the ratio of 3 cups cookie dough to 1 - 1 &⅓ cups of mix-ins, then mix by hand to not over mix the cookie dough. Then, scoop into containers. And keep refrigerated until giving away or eating.
- If you're making kits, you can scoop the edible cookie dough into the ice cream containers and then fill little jars with different types of toppings. And keep refrigerated until giving away or eating.
Expert Tips
- Heated treated and pasteurized are a must! To make the edible cookie dough safe to eat you HAVE TO use heat treated flour and pasteurized eggs.
- Keep refrigerated: Follow all food safety procedures and keep refrigerated. Do not exceed 2 hours unrefrigerated or 1 hour when temperatures exceed 90°F.
- Pasteurized eggs NOT Paster-raised: if you are looking to purchase your pasteurized eggs instead of doing it at home carefully read the label to make sure they are pasteurized and not pasture-raised. I found pasteurized eggs at Whole Foods. This is the exact type I used here.
- Get creative! What I love about this recipe are flavor combinations are endless! While I have a bunch of topping suggested in this post there are endless possibilities. Here are some other ideas:
- Candy Crush (perfect for leftover Halloween candy): cookie dough base + Kit Kat + Almond Joy + Snickers + Butterfinger
- Oatmeal Raisin: cookie dough base+ quick oats + raisins + cinnamon
- Samoa: cookie dough base + chocolate chips + toasted coconut flake + caramel sauce
- Dunkaroo: cookie dough base + vanilla icing + graham cracker cookies + sprinkles
- Pot of Dough: cookie dough base + lucky charm's marshmallow bits
- Peppermint Bark: cookie dough + chocolate chips + white chocolate chips + candy cane bits
Recipe FAQs
Pasteurized eggs are eggs that have been pasteurized in order to reduce the risk of food-borne illness in dishes that are not cooked or are only lightly cooked by precise timing and temperature zones with a water bath. Pasteurizing reduces the risk of food-born illnesses in dishes that are not cooked or only lightly cooked. Everyday ingredients and food items like mayonnaise, eggnog and dressing use pasteurized eggs.
You can pasteurize eggs at home with basic cooking equipment and a thermometer. Read how to pasteurize eggs here OR watch how to here!
I have also found pasteurized eggs at Whole Foods (this is the ingredient I used)
Technically, yes you can bake this Edible Brown Butter Cookie Dough BUT it will result in flat cookies due to the fact the cookie dough does not have any leavening agents. I recommend my Salted Caramel Chocolate Pretzel Cookie Cake for baking! It's especially a giant cookie.
First, heat an oven to 350 degrees Fahrenheit. Next, line a cookie sheet with parchment paper or a silicone mat and spread a thing layer of flour on the cookies sheet.Then, bake flour for about 10 minutes and use a food thermometer to check the temperature. It should read 160 degrees. Use a wire whisk or sifter to break up any clumps of flour. Cool flour completely before using, about 30 minutes!
You can store edible cookie dough in the refrigerator for up to a week in an airtight container and in the freezer for a month, probably more. If you freeze it, scoop the dough into balls then freeze individually. Thaw in the refrigerator for edible dough whenever you want!
7-inch boxes
8-inch boxes
crinkle paper
containers with lids
plastic jars + lids
It depends if you are the making the DIY or pre-mixed packs. DIY packs, I put in 2 cookie dough base containers. For the pre-mix packs, you can do 4 different flavors in each box. In each container, I put around ¾ cup of edible cookie dough in.
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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram
Edible Cookie Dough Packs
Ingredients
- 4 sticks butter, unsalted room temperature
- 1.5 cups dark brown sugar, packed
- .5 cup granulated sugar
- 4 eggs large, pasteurized (280 grams)
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour, heat treated
- .5 teaspoon kosher salt
- mix-ins of your choice
Instructions
- In a stand mixer, add butter and beat until smooth and creamy using a paddle attachment.
- Add in granulated and brown sugar to the stand mixer. Mix for about 3 minutes on low-medium speed until combined.
- Now, decrease stand mixer speed to low and slowly add in pasteurized eggs and vanilla extract. Mix for another ~ 3 minutes and slowly increase again to low-medium speed. It should almost double in size and become a light pale brown.
- Then, add in sifted heat treated flour and salt to the stand mixer and beat on low until flour is combined.
- If you're making pre-mixing flavors, I like to do about 4 different types and use the ratio of 3 cups cookie dough to 1 - 1 &⅓ cups of mix-ins, then mix by hand to not over mix the cookie dough. Then, scoop into containers. And keep refrigerated until giving away or eating.
- If you're making kits, you can scoop the edible cookie dough into the ice cream containers and then fill little jars with different types of toppings. And keep refrigerated until giving away or eating.