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85% would make again

Edible Cookie Dough Board

There’s no party like a cookie dough party! Three delicious flavors of edible cookie dough–chocolate chip, double chocolate, and funfetti–are surrounded by a sea of sweets like rainbow sprinkles, mini marshmallows, cookie crumbs, and waffle chips for the ultimate DIY dessert. We heat-treat the flour and leave out the eggs so this dough is safe to eat raw! Adding baking soda helps mimic the flavor of traditional cookie dough, but feel free to leave it out.

Tasty Team
December 17, 2021
Total Time

1 hr 5 min

1 hr 5 min

Prep Time

20 minutes

20 min

Cook Time

45 minutes

45 min

Edible Cookie Dough Board
Total Time

1 hr 5 min

1 hr 5 min

Prep Time

20 minutes

20 min

Cook Time

45 minutes

45 min

Ingredients

for 10 servings

  • 3 cups all purpose flour (375 g),

Chocolate Chip Cookie Dough

  • 1 stick unsalted butter, room temperature
  • ½ cup brown sugar (100 g)
  • ¼ cup granulated sugar (50 g)
  • 1 teaspoon vanilla extract
  • 1 tablespoon water, or milk
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¾ cup semisweet chocolate chip (130 g)

Double Chocolate Cookie Dough

  • 1 stick unsalted butter, room temperature
  • ½ cup granulated sugar (100 g), plus 2 tablespoons
  • ⅓ cup dark cocoa powder (35 g)
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 tablespoon water
  • ¾ cup chocolate chunks (105 g)

Funfetti Cookie Dough

  • 1 stick unsalted butter, room temperature
  • ½ cup granulated sugar (100 g)
  • 1 ½ teaspoons clear vanilla extract
  • 1 tablespoon water, or milk
  • ¼ teaspoon baking soda, optional
  • ¼ teaspoon kosher salt
  • ¼ cup rainbow sprinkles (35 g)

Assembly

  • rainbow sprinkle
  • chocolate sauce
  • caramel sauce
  • waffle cone
  • mini marshmallow
  • chocolate chip cookie crumble
  • chocolate sandwich cookie crumble
  • white chocolate chip
  • white chocolate covered pretzel ring
  • chocolate candy
  • toasted walnut
  • mini peanut butter cup

Nutrition Info

  • Calories 409
  • Fat 11g
  • Carbs 73g
  • Fiber 3g
  • Sugar 35g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350˚F (180˚C).
  2. Heat treat the flour: Spread the flour on a rimmed baking sheet. Bake for about 8 minutes, until the flour temperature reaches 165˚F (75°C). Transfer to a large bowl and whisk to remove any lumps (heat-treating may cause the flour to get clumpy). Let cool completely before using, about 20 minutes.
  3. Make the chocolate chip cookie dough: In a medium bowl, use an electric hand mixer on medium speed to whip the butter until light and fluffy, about 2 minutes. Add the brown sugar and granulated sugar and beat until airy and fully combined, about 2 minutes. Add the vanilla and water and beat until incorporated. Sift in 1 cup plus 1 tablespoon of the heat-treated flour, the baking soda, if using, and the salt. Use a wooden spoon or rubber spatula to mix until the dough comes together. Fold in the chocolate chips. Transfer to an airtight container and refrigerate until ready to use, up to 1 week.
  4. Make the double chocolate cookie dough: In a medium bowl, use an electric hand mixer on medium speed to whip the butter until light and fluffy, about 2 minutes. Add the granulated sugar and beat until airy and fully combined, about 2 minutes. Sift in ⅔ cup plus 2 tablespoons of the heat-treated flour, the cocoa powder, baking soda, if using, and the salt and use a wooden spoon or rubber spatula to mix until the dough comes together, adding the water if the dough is too dry. Fold in the chocolate chunks. Transfer to an airtight container and refrigerate until ready to use, up to 1 week.
  5. Make the funfetti cookie dough: In a medium bowl, use an electric hand mixer on medium speed to whip the butter until light and fluffy, about 2 minutes. Add the granulated sugar and beat until airy and fully combined, about 2 minutes. Add the clear vanilla and water and beat until incorporated. Sift in 1 cup plus 1 tablespoon of the heat-treated flour, the baking soda, if using, and the salt and use a wooden spoon or rubber spatula to mix until the dough comes together. Fold in the sprinkles. Transfer to an airtight container and refrigerate until ready to use, up to 1 week.
  6. Assemble the board: Remove the cookie dough from the refrigerator at least 1 hour before assembling to bring to room temperature for the best texture.
  7. Transfer each flavor of cookie dough to a serving bowl and arrange on a large board. Surround with the rainbow sprinkles, chocolate and caramel sauces, waffle cones, mini marshmallows, chocolate chip cookie crumbles, chocolate sandwich cookie crumbles, white chocolate chips, white chocolate-covered pretzels, chocolate candies, toasted walnuts, and mini peanut butter cups.
  8. Enjoy!

Ingredients

for 10 servings

  • 3 cups all purpose flour (375 g),

Chocolate Chip Cookie Dough

  • 1 stick unsalted butter, room temperature
  • ½ cup brown sugar (100 g)
  • ¼ cup granulated sugar (50 g)
  • 1 teaspoon vanilla extract
  • 1 tablespoon water, or milk
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¾ cup semisweet chocolate chip (130 g)

Double Chocolate Cookie Dough

  • 1 stick unsalted butter, room temperature
  • ½ cup granulated sugar (100 g), plus 2 tablespoons
  • ⅓ cup dark cocoa powder (35 g)
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 tablespoon water
  • ¾ cup chocolate chunks (105 g)

Funfetti Cookie Dough

  • 1 stick unsalted butter, room temperature
  • ½ cup granulated sugar (100 g)
  • 1 ½ teaspoons clear vanilla extract
  • 1 tablespoon water, or milk
  • ¼ teaspoon baking soda, optional
  • ¼ teaspoon kosher salt
  • ¼ cup rainbow sprinkles (35 g)

Assembly

  • rainbow sprinkle
  • chocolate sauce
  • caramel sauce
  • waffle cone
  • mini marshmallow
  • chocolate chip cookie crumble
  • chocolate sandwich cookie crumble
  • white chocolate chip
  • white chocolate covered pretzel ring
  • chocolate candy
  • toasted walnut
  • mini peanut butter cup

Nutrition Info

  • Calories 409
  • Fat 11g
  • Carbs 73g
  • Fiber 3g
  • Sugar 35g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350˚F (180˚C).
  2. Heat treat the flour: Spread the flour on a rimmed baking sheet. Bake for about 8 minutes, until the flour temperature reaches 165˚F (75°C). Transfer to a large bowl and whisk to remove any lumps (heat-treating may cause the flour to get clumpy). Let cool completely before using, about 20 minutes.
  3. Make the chocolate chip cookie dough: In a medium bowl, use an electric hand mixer on medium speed to whip the butter until light and fluffy, about 2 minutes. Add the brown sugar and granulated sugar and beat until airy and fully combined, about 2 minutes. Add the vanilla and water and beat until incorporated. Sift in 1 cup plus 1 tablespoon of the heat-treated flour, the baking soda, if using, and the salt. Use a wooden spoon or rubber spatula to mix until the dough comes together. Fold in the chocolate chips. Transfer to an airtight container and refrigerate until ready to use, up to 1 week.
  4. Make the double chocolate cookie dough: In a medium bowl, use an electric hand mixer on medium speed to whip the butter until light and fluffy, about 2 minutes. Add the granulated sugar and beat until airy and fully combined, about 2 minutes. Sift in ⅔ cup plus 2 tablespoons of the heat-treated flour, the cocoa powder, baking soda, if using, and the salt and use a wooden spoon or rubber spatula to mix until the dough comes together, adding the water if the dough is too dry. Fold in the chocolate chunks. Transfer to an airtight container and refrigerate until ready to use, up to 1 week.
  5. Make the funfetti cookie dough: In a medium bowl, use an electric hand mixer on medium speed to whip the butter until light and fluffy, about 2 minutes. Add the granulated sugar and beat until airy and fully combined, about 2 minutes. Add the clear vanilla and water and beat until incorporated. Sift in 1 cup plus 1 tablespoon of the heat-treated flour, the baking soda, if using, and the salt and use a wooden spoon or rubber spatula to mix until the dough comes together. Fold in the sprinkles. Transfer to an airtight container and refrigerate until ready to use, up to 1 week.
  6. Assemble the board: Remove the cookie dough from the refrigerator at least 1 hour before assembling to bring to room temperature for the best texture.
  7. Transfer each flavor of cookie dough to a serving bowl and arrange on a large board. Surround with the rainbow sprinkles, chocolate and caramel sauces, waffle cones, mini marshmallows, chocolate chip cookie crumbles, chocolate sandwich cookie crumbles, white chocolate chips, white chocolate-covered pretzels, chocolate candies, toasted walnuts, and mini peanut butter cups.
  8. Enjoy!
Edible Cookie Dough Board

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