Easy Edible Monster Cookie Dough

Look, sometimes you want cookies without the oven drama, the timer anxiety, or the existential question of “Why is this still raw in the middle but burnt on the edges?” That’s where this edible monster cookie dough swoops in: no eggs, no raw flour nonsense, just a big bowl of peanut butter, oats, chocolate chips, and M&Ms that you eat with a spoon like a responsible adult. It’s like childhood nostalgia met self-care and decided to wear sweatpants.

Last week, I made a batch “for the kids.” Within five minutes, my husband was hiding in the pantry with a spoon, my youngest was trying to barter for extra M&Ms like a tiny Wall Street gremlin, and I was pretending this counted as protein because peanut butter. I also used a mixing bowl so large it could double as a bird bath. Yes, that’s too big. No, I won’t wash fewer dishes. I’m a maximalist with minimal time and questionable priorities.

Time-Saving Hacks

– Microwave your flour to heat-treat it: 30-second bursts, stirring, until it hits 165°F. Is it glamorous? No. Does it work? Yes.
– Melt the butter so it stirs faster. If the butter splatters in the microwave, just call it “aromatic ambiance.”
– Skip sifting. If your flour is clumpy, mash it with a fork like you mean it.
– Use quick oats if you want a smoother, scoopable situation. Old-fashioned oats if you like chew—and to feel outdoorsy without going outside.
– Stir add-ins right in the measuring cup to “save a bowl.” It’s chaos math, but I stand by it.
– Mix in a pitcher if your bowls are “busy” (translation: in the sink, auditioning for Mount Dishmore).

Serving Ideas

– Scoop with pretzels for that salty-sweet “I meant to do this” vibe.
– Plop on ice cream and call it a sundae. Serve with wine if the kids drove you nuts.
– Sandwich scoops between graham crackers. Boom: lazy ice cream sandwich, no ice cream required.
– Apple slices if you want to feel virtuous. I won’t tell.
– Freeze little bites and pretend they’re energy balls. If anyone asks, they are.

What to Serve It With

– Cold milk or hot coffee—choose your personality for the day.
– Vanilla ice cream, because subtlety is overrated.
– Waffle cones, for when you want dessert to feel like a parade.
– Salty snacks: pretzels, potato chips, or that one lonely rice cake begging for relevance.
– A spoon. Or a fork. Or, you know what, no judgment.

✔Tips & Mistakes

– Heat-treat your flour. Oven: 350°F for 7–10 minutes, stir halfway, aim for 165°F. Microwave: 30-second bursts, stir between, same temp goal. No one wants flour cooties.
– Too dry? Add a splash of milk or extra peanut butter. Too soft? Chill 10–15 minutes—yes, patience is rude.
– Use room-temp butter for easier mixing. If it’s too melty, your dough may look shiny; it’s fine, this is not the Met Gala.
– Salt matters. A pinch wakes up all the sweet like a tiny espresso shot.
– Fold in add-ins last so they don’t all sink or dye your dough into confetti chaos.
– Peanut allergy? Use sunflower seed butter. It’ll be a little earthier, still wildly snackable.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Keep in an airtight container up to 5–7 days. For longer stashing, freeze scoops on a sheet, then bag them for up to 2–3 months. Let sit a few minutes before eating so your teeth don’t file a complaint. M&Ms might share their colors with everything—consider it modern art.

✔Variations and Substitutions

– Nut butter swap: almond, cashew, or sunflower seed butter. Adjust salt to taste.
– Sweeteners: brown sugar for classic cookie vibes, coconut sugar for a tiny “health halo,” or a drizzle of honey if you like sticky drama.
– Add-ins: crushed pretzels, toffee bits, chopped peanut butter cups, white chocolate chips, or a handful of cereal that’s about to go stale.
– Gluten-free: use certified GF oats and a GF flour blend for the heat-treated flour.
– Dairy-free: vegan butter and dairy-free chips. It still slaps.
– Deconstructed: sprinkle the components over yogurt and call it breakfast. It’s your kitchen; I’m not your dentist.

Easy Edible Monster Cookie Dough

All the fun of monster cookies—creamy peanut butter, oats, chocolate chips, and colorful M&M's—made into a safe, no-egg edible cookie dough you can enjoy by the spoonful.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup quick oats pulse into fine oat flour
• ▢ 0.75 cup creamy peanut butter room temperature
• ▢ 0.5 cup unsalted butter softened
• ▢ 0.75 cup light brown sugar packed
• ▢ 0.25 cup granulated sugar
• ▢ 1 tsp vanilla extract
• ▢ 0.5 tsp fine salt
• ▢ 0.25 cup milk add more 1 tsp at a time if needed
• ▢ 0.5 cup mini chocolate chips
• ▢ 0.5 cup mini M&M's

Instructions

Preparation Steps

• Add the quick oats to a food processor and pulse until very fine, like flour. Optional safety step: spread on a baking sheet and bake at 300°F for 10 minutes, then cool completely.
• In a large bowl, beat the peanut butter, softened butter, brown sugar, and granulated sugar until light and creamy, about 2 minutes.
• Mix in the vanilla extract and salt until combined.
• Add the ground oats and mix on low until the dough looks evenly combined and crumbly.
• Drizzle in the milk a little at a time until the dough is soft and scoopable, but not sticky.
• Fold in the mini chocolate chips and mini M&M's. Serve immediately or chill 20 minutes for a firmer texture.
• Store refrigerated in an airtight container for up to 5 days or freeze up to 2 months. Enjoy by the spoonful or roll into bite-size balls.

Notes

For a gluten-free treat, use certified gluten-free oats. If you prefer a classic cookie dough flavor, substitute 1.5 cups heat-treated all-purpose flour for the ground oats. Adjust milk as needed for a creamy, scoopable texture.