Edible cookie dough is one of life’s simplest pleasures, and it’s easy to see why it keeps coming back as a favorite treat. We first fell for ready-made edible dough like Edoughble and loved sampling cookie-dough-as-dessert at spots like Dō in NYC — so we decided to make our own version at home. The result is a vibrant, funfetti-infused cookie dough that’s effortless and irresistible.
Theresa created this recipe, and while we made a funfetti version, you can easily skip the sprinkles and make classic chocolate chip cookie dough instead. The best part: it takes about ten minutes to make, requires no baking, and stores well in the fridge. Below is the recipe and instructions, cleaned up and ready for you to try.
Edible Funfetti Cookie Dough
Ingredients
- 3/4 cup unsalted butter room temperature
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour If you are concerned about consuming raw flour, you can toast it briefly before using.
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup rainbow sprinkles
Instructions
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
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Whisk the milk and vanilla together in a small bowl, then add to the butter mixture. Mix until combined — the batter may look lumpy. Add the flour and salt and mix just until incorporated. Fold in the chocolate chips and sprinkles. Store in an airtight container in the refrigerator for up to two weeks.
Photos by Jeff Mindell | Recipe by Theresa Rountree
This dough is dangerously good. We keep a large container in the fridge and find ourselves sneaking spoonfuls all week—heat it for a few seconds in the microwave if you want it extra soft. Enjoy making and sharing this quick, no-bake treat.
p.s. For a fun serving idea, try Funfetti Chipwiches using this dough as the filling.