Edible peppermint cookie dough is the perfect Christmas treat when you just have a few minutes to whip something up and don’t want to actually bake! You get the cookies without the time commitment! This edible cookie dough recipe is perfect for having a sweet treat at home or put it in a container and serve up to friends as a gift!
If you’re looking for a yummy Christmas treat without all the heat (aka baking), this edible peppermint cookie dough is for you!
I shared edible sugar cookie dough a couple of weeks ago and thought it’d be fun to do an edible Christmas cookie dough version too!
This peppermint cookie dough reminds me a bit of these peppermint sugar cookies other than the whole baked and frosted thing. It’s a fun treat to have in the fridge during the holidays when you just want to grab a spoon full of something sweet!
This would also make a really fun gift if you made a big batch, put it in jars with these Christmas gifts tags, and gave it to family and friends!
I mean who doesn’t love to just sit and eat cookie dough – I know I do.
And the best part? This tastes just like regular cookie dough except it’s safe to eat!
Why You’ll Love This Recipe
- Easy – there’s no baking involved so this is literally just dumping all the ingredients together and mixing!
- Fun holiday flavor – the peppermint extract, peppermint chunks, and white chocolate makes this taste just like peppermint bark!
- Safe to eat – like I mentioned, this edible cookie dough is completely safe to eat as long as you follow the instructions correctly! Heat treated flour and no eggs means this is great to just eat by the spoon full!
- Peppermint extract – I like to make these with just one tsp of the peppermint extract but if you like more peppermint extract, you can add another 1/2 or full teaspoon of peppermint. Just remember these aren’t baking baked so the peppermint does come across a lot.
- Crushed peppermint – you can either buy the bag of crushed peppermint they typically sell during the holidays or just crush up some candy canes or peppermint candies in a bag with a rolling pin.
- Flour – I just used all-purpose flour in these. Make sure to follow the instructions below for heat treating your flour so that it’s safe to eat.
- Butter – I used unsalted butter but if you only have salted, just omit the pinch of sea salt in the recipe.
- Milk – I like to use whole milk in this recipe but it’s also fine with heavy cream if you don’t have milk.
How to Make edible cookie dough
This is really one of the easiest recipes ever. All you need is an oven, a baking sheet, and either a stand mixer or a hand mixer.
Oh and a spoon, you’ll definitely want a spoon to eat this once it’s done!
1 – Heat Treat the Flour
Before you get started mixing everything together, you need to heat the flour to 165 degrees to make it safe to eat. Heating the flour to 165 degrees kills any bacteria that may be in the flour.
To do this, preheat your oven to 350°F.
Spread flour on a baking sheet and place in the oven for 5-7 minutes or until it reaches 160 degrees.
Once it reaches the desired temperature, remove from oven to a cooling rack and mix in the salt.
Allow the flour to cool completely before using. This may take a few minutes so I recommend waiting until the flour is cooled completely before you really get started with the other steps since they only take a minute or two.
2 – Make the Edible Cookie Dough
Once the flour is cooled, cream together the butter and sugar until light a fluffy, then add the powdered sugar a little at a time until it is all well mixed.
Next add the milk, vanilla extract, and peppermint extract and mix well.
Now slowly add the cooled flour while the mixer is running, continuing to add a little at a time until it’s fully mixed. It should have the same consistency as typical cut out sugar cookies.
Finally, fold in the white chocolate chips and crushed peppermint until they’re distributed throughout the edible cookie dough.
That’s it, you’re done! Grab yourself a spoon and start eating.
Or you could also throw some in little glass jars or containers and give it to friends and family to enjoy as well!
Add an additional 1/4 to 1/2 tsp of peppermint extract if you want a stronger flavor. Start with 1/4 tsp then add more as you need, just remember the flavor will get stronger as mixed.
Store in the fridge in an airtight container for up to five days. This tastes great chilled or at room temperature.
As long as you heat the flour to the correct temperature (I recommend a food thermometer), this edible cookie dough is safe and delicious to eat!
Edible cookie dough typically has flour that has been heat treated (heated to a certain temperature to kill bacteria). Regular cookie dough often has raw flour and the cookie dough should be baked before being eaten.
More Easy Mint Recipes
If you like mint flavors, then you have to try these other minty recipes!
- Andes mint cookies – these 4-ingredient cookies are filled with an Andes Mint and absolutely mint to be eaten!
- Mint hot chocolate bombs – hot chocolate bombs filled with Andes Mints and minty flavor are perfect for the holidays or St. Patrick’s Day!
- Candy cane cookies – add a little bit of peppermint extract to make these fun and festive cookies a minty treat!
- Peppermint chocolate thumbprint cookies – chocolate cookies topped with a peppermint kiss, these are both pretty and delicious!
- Grinch brownies – homemade brownies stuffed with Mint Oreos then topped with a Grinch green ganache!
Edible Peppermint Cookie Dough
- 1 1/2 cups all purpose flour
- 1 pinch sea salt
- 3/4 cups butter (softened)
- 1 cup granulated sugar
- 1 1/2 cups powdered sugar
- 3 TBS milk
- 1 tsp vanilla extract
- 1 tsp peppermint extract (adjust to taste)
- 1 cup white chocolate chips
- 1/3 cup crushed peppermints
- To kill any bacteria in the flour, heat treat the flour before using in this recipe. To do this, preheat your oven to 350°F. Spread flour on a baking sheet and place in the oven for 5-7 minutes or until it reaches 160 degrees.1 1/2 cups all purpose flour
- Once flour reaches the desired temperature, remove from oven to a cooling rack and mix in the salt.1 pinch sea salt
- Once the flour is cooled, cream together the butter and sugar until light a fluffy, then add the powdered sugar a little at a time until it is all well mixed.3/4 cups butter, 1 cup granulated sugar, 1 1/2 cups powdered sugar
- Next add the milk, vanilla extract, and peppermint extract and mix well.3 TBS milk, 1 tsp vanilla extract, 1 tsp peppermint extract
- Now slowly add the cooled flour while the mixer is running, continuing to add a little at a time until it’s fully mixed.1 1/2 cups all purpose flour
- Finally, fold in the white chocolate chips and crushed peppermint until they’re distributed throughout the edible cookie dough.1 cup white chocolate chips, 1/3 cup crushed peppermints