Monster Cookie Dough 6.000

Greg Powers for The Washington Post; food styling by Bonnie S. Benwick

No Bake One Pan Aug 30, 2018

Unbaked Cookie Dough Bar founder Olivia Hops says this is the sweet equivalent of an everything bagel, with M&Ms, mini chips, cookie pieces and sprinkles worked into the edible dough.

We could see how a mere spoonful or two of this could soothe the savage sweet tooth, on occasion. But you can also use it as a cookie sandwich filling and as a stand-in for the buttercream between cake layers. What you cannot do is bake this dough, because it will just melt.

Guilt and healthful nutrition aside, what makes this dough edible? It contains no eggs and the flour is heat-treated. You will need an instant-read thermometer.

Make Ahead: The dough can be refrigerated in an airtight container for up to 1 month, or frozen for up to 3 months.

Where to Buy: It takes just a few minutes to make your own heat-treated flour. But you can buy Page House heat-treated flour online via Honeyville.com and Amazon.com.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings; makes 4 cups

Ingredients
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 3/4 cup crunchy peanut butter
  • 1/4 cup granulated sugar
  • 1 cup loosely packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heat-treated flour (see headnote and NOTE)
  • 1 cup quick-cooking oats (may substitute with food-processor-blended old-fashioned rolled oats)
  • 1/4 teaspoon salt
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/2 cup M&Ms
  • 1 cup mini marshmallows (optional)
  • 1/2 cup chopped chocolate sandwich cookies
  • 1/4 cup rainbow sprinkles

Directions

Combine the unsalted butter, peanut butter, 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 there is no trace of flour left.

Fold in the chocolate chips, M&Ms, mini marshmallows, if using, the cookie pieces and rainbow sprinkles by hand.

The dough is ready to eat, or transfer it to a container for cold storage.

NOTE: To heat-treat the 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.

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Recipe Source

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).

Tested by Bonnie S. Benwick.

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