Everyone knows that the dough is the best part of making cookies. Here are some recipes to indulge in without the health risks of eating raw dough.

Story by Sarah Hollis

Photos by Marybeth Schmidt

This year, the food gods have given us what we’ve all been waiting for: cookie dough that’s safe to eat raw. One New York City dessert shop, “DŌ,” popularized the edible cookie dough trend through their presence on social media and their ability to ship their small batch product across the country. Over the past couple of months, the brand has exploded to the point where they cannot accept online orders currently, due to the demand. But why wait when you can make it at home for less? The base recipe used in the chocolate chip and cookies & cream flavors can be adapted to a variety of other flavor combinations.

Chocolate Chip

• ¼ cup white sugar

• 1 cup packed brown sugar

• 2 cups all-purpose flour*

• ½ teaspoon salt

• ¾ cup unsalted butter, softened

• ¼ cup milk

• 1 tablespoon vanilla extract

• 1 ½ cups of semi-sweet chocolate chips

Combine the first four ingredients in a medium-sized bowl. Add softened butter to the mixing bowl, pressing it together with a fork until dough forms large lumps. Slowly add the milk and vanilla extract until dough is well-combined and smooth. Fold in chocolate chips. Keep refrigerated and enjoy!

Cake Batter

• ¼ cup white sugar

• ¾ cup packed brown sugar

• 1 cup all-purpose flour*

• 1 cup and 2 tablespoons of yellow cake mix

• ½ teaspoon salt

• ¾ cup unsalted butter, softened

• ¼ cup milk

• 1 tablespoon vanilla extract

• 3 tablespoons rainbow sprinkles

• 3 tablespoons chocolate sprinkles

• (Optional: ¾ cup white chocolate chips)

Combine the first five ingredients in a medium-sized bowl. Add softened butter to the mixing bowl, incorporating with a fork until dough forms large lumps. Slowly add the milk and vanilla extract to bowl until dough is well-combined and smooth. Fold in sprinkles and/or white chocolate chips. Keep refrigerated and enjoy!

Cookies & Cream

• ¼ cup white sugar

• 1 cup packed brown sugar

• 2 cups all-purpose flour*

• ½ teaspoon salt

• ¾ cup unsalted butter, softened

• ¼ cup milk

• 1 tablespoon vanilla extract

• 10 crushed Oreos

Combine the first four ingredients in a medium-sized bowl. Add softened butter to the mixing bowl, incorporating with a fork until dough forms large lumps. Slowly add the milk and vanilla extract to bowl until dough is well-combined and smooth. Fold in Oreos. Keep refrigerated and enjoy!

*Consuming raw flour may be a health risk. The CDC recommends heating food to 160°F to kill harmful bacteria. To pasteurize flour at home, microwave flour in 15 second intervals, stirring in between, until it reaches 160°F or about 60 to 75 seconds.