Guilt and love handles aside, the hazards of consuming raw cookie dough have been R&D’ed away. A mere spoonful can evoke lick-the-beaters memories and soothe the savage sweet tooth, which is why the genre endures as a flavor come-on in frozen treats, cake pops and cookie dough bars — as in, shops where you can order a cup of the stuff to go.
It’s simple to make your own edible cookie dough. Upsides: Customize it as you like. It keeps for weeks. Downsides: It can’t be baked, and it might disappear faster than that.
MONSTER COOKIE DOUGH
6 to 8 servings (makes 4 cups)
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup crunchy peanut butter (well stirred, if using natural)
1/4 cup granulated sugar
1 cup loosely packed light brown sugar
1/2 teaspoon vanilla extract
1 cup heat-treated flour (see note)
1 cup quick-cooking oats (may substitute with food-processor-blended old-fashioned rolled oats)
1/4 teaspoon salt
1/2 cup mini chocolate chips
1/2 cup M&Ms
1/2 cup chopped chocolate sandwich cookies and/or small wafer cookies
1/4 cup rainbow sprinkles
Combine the unsalted butter, peanut butter and granulated and brown sugars in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for several minutes, until lightened and fluffy. (The creamier this base mixture is, the smoother the dough will be.)
Add the vanilla extract and beat just until incorporated. Stop to scrape down the bowl.
Whisk together the flour, oats and salt in a separate container. On low speed, gradually add the flour mixture to the butter-sugar mixture, until no trace of flour is left.
Fold in the chocolate chips, M&Ms, chocolate cookie pieces and rainbow sprinkles by hand.
The dough is ready to eat, or transfer it to a container for cold storage.
To heat-treat flour (to destroy any pathogens), microwave the amount needed for this recipe in a microwave-safe bowl on high for 30 seconds, then take out the bowl and give the flour a good stir with a fork. There will be a few lumps, but stir them away. Repeat the microwaving and stirring two more times. The internal temperature of the flour should register at least 160 degrees on an instant-read thermometer. Sift the flour into a container and cool completely before using or storing.
Tip: The dough can be refrigerated in an airtight container for up to 1 month, or frozen for up to 3 months.
Nutritional analysis | Per serving (based on 8): 650 calories, 11 g protein, 80 g carbohydrates, 34 g fat, 14 g saturated fat, 35 mg cholesterol, 210 mg sodium, 4 g dietary fiber, 54 g sugar
Adapted from “The Edible Cookie Dough Cookbook: 75 Recipes for Incredibly Delectable Doughs You Can Eat Right Off the Spoon,” by Olivia Hops (Harvard Common Press, 2018).