Introduction

This Edible Funfetti Cookie Dough is a delightful treat that you can enjoy straight from the bowl, without worrying about eggs or baking. It’s sweet, colorful, and packed with chocolate chips, making it perfect for snacking or adding a fun twist to your desserts.

A close-up image of a white bowl filled with round dessert dough balls that have a light beige color mixed with small colorful sprinkles and some chocolate chips scattered throughout. The dough balls have a smooth texture and are piled on top of each other, showing varying sizes and slight irregularities. The bowl sits on a white marbled surface with a soft pink background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

115 grams (1/2 cup or 1 stick) butter, room temperature
90 grams (1/2 cup) brown sugar
50 grams (1/4 cup) caster sugar or granulated sugar
1 teaspoon vanilla extract
140 grams (1 cup) plain flour or all purpose flour, heat treated*
1 tablespoon full fat or whole milk
50 grams (1/4 cup) funfetti sprinkles
80 grams (1/2 cup) chocolate chips
80 grams (1/2 cup) white chocolate chips

Instructions

Step 1: Place butter, brown sugar, caster sugar, and vanilla extract in a large mixing bowl. Beat with an electric mixer on medium speed for 1-2 minutes until the mixture is pale and creamy.
Step 2: Add the heat-treated flour and milk to the bowl. Beat briefly until a soft cookie dough forms. Then gently fold in the funfetti sprinkles, chocolate chips, and white chocolate chips.
Step 3: Scoop the cookie dough into balls about 1 tablespoon each. Roll them smooth with your hands and place them in the fridge to chill for 30 minutes.
Step 4: Enjoy the cookie dough straight from the fridge, serve it with ice cream, or mix it into your favorite dessert for a playful touch.

Tips & Variations

Heat treat the flour by baking it at 160°C (320°F) for 5 minutes to make it safe for eating raw.
Try swapping funfetti sprinkles for other mix-ins like crushed nuts or different colored candies.
Use dairy-free butter and milk to make this recipe vegan-friendly.
For extra richness, add a pinch of salt to balance the sweetness.

Storage

Store the edible cookie dough in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, freeze it for up to 3 months. Let refrigerated dough come to room temperature slightly before eating for the best texture. Enjoy chilled or slightly softened.

How to Serve

A metal baking tray holds 15 round scoops of cookie dough arranged in a close grid. Each dough ball is light beige with colorful rainbow sprinkles and small chocolate chunks mixed throughout, giving a spotted texture. The dough looks soft and slightly crumbly, with uneven edges on some scoops. The tray sits on a white marbled surface with a soft pink background. The image captures a close, angled view focusing on the front rows of dough scoops, showing their rough but rounded shapes clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Is it safe to eat raw cookie dough with flour in it?

The flour should be heat treated before using to kill any bacteria, making it safe to eat raw. Simply bake the flour in the oven at 160°C (320°F) for 5 minutes and let it cool before using.

Can I make this recipe dairy-free?

Yes! Substitute the butter for a dairy-free margarine or coconut oil and use plant-based milk instead of whole milk to make a vegan or dairy-free version of this edible cookie dough.

Edible Funfetti Cookie Dough Recipe

Print Recipe

★★★★★

4.8 from 73 reviews

This Edible Funfetti Cookie Dough recipe is a delightful no-bake treat perfect for enjoying raw cookie dough safely. Made with heat-treated flour, butter, sugars, vanilla, sprinkles, and a mix of chocolate chips, this colorful and creamy dough can be eaten straight, paired with ice cream, or used as a fun addition to desserts.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 40 minutes
Yield: Approximately 20 cookie dough balls (1 tablespoon each) 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Cookie Dough

115 grams (1/2 cup or 1 stick) butter, room temperature
90 grams (1/2 cup) brown sugar
50 grams (1/4 cup) caster sugar or granulated sugar
1 teaspoon vanilla extract
140 grams (1 cup) plain flour or all-purpose flour, heat treated*
1 tablespoon full fat or whole milk
50 grams (1/4 cup) funfetti sprinkles
80 grams (1/2 cup) chocolate chips
80 grams (1/2 cup) white chocolate chips

Instructions

Cream Butter and Sugars: Place the butter, brown sugar, caster sugar, and vanilla extract into a large mixing bowl. Using an electric mixer on medium speed, beat the ingredients together for 1-2 minutes until the mixture becomes pale and creamy.
Mix in Flour and Milk: Add the heat-treated flour and milk to the creamed mixture. Beat briefly until a soft cookie dough forms. Then fold in the funfetti sprinkles, chocolate chips, and white chocolate chips until evenly distributed.
Shape and Chill: Scoop the cookie dough into balls roughly one tablespoon each. Roll them smoothly with your hands. Place the cookie dough balls in the refrigerator and chill for at least 30 minutes to firm up.
Serve or Store: Enjoy the edible cookie dough straight from the fridge, use it as a topping or mix-in for ice cream, or incorporate it into your favorite dessert recipes. Store any leftover dough refrigerated for freshness.

Notes

Heat treating the flour involves baking it at 350°F (175°C) for 5 minutes to kill any bacteria, making it safe for raw consumption.
Using full-fat or whole milk ensures the dough remains soft and creamy.
Store the cookie dough in an airtight container in the refrigerator for up to 5 days.
You can substitute mini chocolate chips or different colored sprinkles to personalize the funfetti effect.

Keywords: edible cookie dough, funfetti cookie dough, no-bake dessert, raw cookie dough safe, funfetti sprinkles dessert