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Edible Cookie Dough Sampler: 4 Easy Flavors to Make at Home

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This edible cookie dough sampler features four irresistible flavors—classic chocolate chip, birthday cake sprinkle, peanut butter chocolate chunk, and double chocolate brownie—stacked together for the ultimate safe-to-eat treat. Egg-free and made with heat-treated flour, it’s perfect for parties, gifts, or a cozy night in.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour (heat-treated for safety)
  • 1/2 cup (60g) heat-treated flour (for classic chocolate chip dough)
  • 1/4 cup (56g) unsalted butter, softened (for classic chocolate chip dough)
  • 1/4 cup (50g) packed light brown sugar (for classic chocolate chip dough)
  • 2 tbsp (25g) granulated sugar (for classic chocolate chip dough)
  • 2 tbsp (30ml) milk (dairy or unsweetened almond milk, for classic chocolate chip dough)
  • 1/2 tsp vanilla extract (for classic chocolate chip dough)
  • 1/4 tsp salt (for classic chocolate chip dough)
  • 1/4 cup (40g) mini chocolate chips (for classic chocolate chip dough)
  • 1/2 cup (60g) heat-treated flour (for birthday cake sprinkle dough)
  • 1/4 cup (56g) unsalted butter, softened (for birthday cake sprinkle dough)
  • 1/4 cup (50g) granulated sugar (for birthday cake sprinkle dough)
  • 2 tbsp (30ml) milk (or coconut milk for dairy-free, for birthday cake sprinkle dough)
  • 3/4 tsp vanilla extract (for birthday cake sprinkle dough)
  • 1/4 tsp salt (for birthday cake sprinkle dough)
  • 1/4 cup (40g) rainbow sprinkles (for birthday cake sprinkle dough)
  • 1/2 cup (60g) heat-treated flour (for peanut butter chocolate chunk dough)
  • 2 tbsp (28g) unsalted butter, softened (for peanut butter chocolate chunk dough)
  • 2 tbsp (30g) creamy peanut butter (natural or classic, for peanut butter chocolate chunk dough)
  • 1/4 cup (50g) packed light brown sugar (for peanut butter chocolate chunk dough)
  • 2 tbsp (30ml) milk (for peanut butter chocolate chunk dough)
  • 1/2 tsp vanilla extract (for peanut butter chocolate chunk dough)
  • 1/4 tsp salt (for peanut butter chocolate chunk dough)
  • 1/4 cup (40g) chocolate chunks or chopped chocolate bar (for peanut butter chocolate chunk dough)
  • 1/2 cup (60g) heat-treated flour (for double chocolate brownie dough)
  • 2 tbsp (28g) unsalted butter, softened (for double chocolate brownie dough)
  • 2 tbsp (12g) unsweetened cocoa powder (for double chocolate brownie dough)
  • 1/4 cup (50g) packed brown sugar (for double chocolate brownie dough)
  • 2 tbsp (30ml) milk (for double chocolate brownie dough)
  • 1/2 tsp vanilla extract (for double chocolate brownie dough)
  • 1/4 tsp salt (for double chocolate brownie dough)
  • 1/4 cup (40g) mini chocolate chips (for double chocolate brownie dough)

Instructions

  1. Preheat oven to 350°F (175°C). Spread 2 cups all-purpose flour evenly on a baking sheet. Bake for 5-7 minutes until flour reaches 165°F (74°C). Let cool completely and whisk to break up any lumps.
  2. For Classic Chocolate Chip Dough: In a bowl, cream together 1/4 cup butter, 1/4 cup brown sugar, and 2 tbsp granulated sugar until light and fluffy (1-2 minutes). Mix in 2 tbsp milk, 1/2 tsp vanilla, and 1/4 tsp salt. Add 1/2 cup heat-treated flour and stir until just combined. Fold in 1/4 cup mini chocolate chips. Adjust with milk or flour for desired consistency.
  3. For Birthday Cake Sprinkle Dough: In a clean bowl, cream 1/4 cup butter and 1/4 cup granulated sugar until smooth. Mix in 2 tbsp milk, 3/4 tsp vanilla, and 1/4 tsp salt. Add 1/2 cup flour and blend. Fold in 1/4 cup rainbow sprinkles.
  4. For Peanut Butter Chocolate Chunk Dough: Beat together 2 tbsp butter and 2 tbsp creamy peanut butter until smooth. Add 1/4 cup brown sugar, 2 tbsp milk, 1/2 tsp vanilla, and 1/4 tsp salt; mix well. Stir in 1/2 cup flour, then fold in 1/4 cup chocolate chunks. Chill for 10 minutes if dough is sticky.
  5. For Double Chocolate Brownie Dough: Cream 2 tbsp butter, 1/4 cup brown sugar, and 2 tbsp cocoa powder in a bowl. Mix in 2 tbsp milk, 1/2 tsp vanilla, and 1/4 tsp salt. Add 1/2 cup flour and stir. Fold in 1/4 cup mini chocolate chips.
  6. Shape and Stack: Using a small cookie scoop or two spoons, portion each dough into balls or discs. Stack flavors as desired, pressing gently to keep layers neat. For jars, layer each flavor and press down lightly. Chill stacks for 10-15 minutes for firmer layers.
  7. Serve and Enjoy: Arrange stacks or scoops on a platter. Add extra sprinkles, chips, or drizzle with melted chocolate if desired. Serve at room temperature for best texture.

Notes

Always heat-treat flour for safety. Soften butter to room temperature for best texture. If dough is too dry, add a splash of milk; if too sticky, chill or add a bit more flour. For gluten-free, use a 1:1 baking blend. For vegan, use plant-based butter and milk. Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Let dough come to room temperature before serving for the creamiest texture.

Nutrition

Keywords: edible cookie dough, cookie dough sampler, egg-free cookie dough, birthday cake cookie dough, peanut butter cookie dough, double chocolate cookie dough, party dessert, no bake dessert, safe cookie dough, girls night dessert

Find it online: https://hungermind.com/edible-cookie-dough-sampler-4-easy-flavors-to-make-at-home/