This edible peppermint cookie dough is a delicious egg free cookie dough that is sweet, and has a great peppermint flavor in every bite. It tastes like peppermint bark, but better!
This peppermint cookie dough is such a yummy treat. It’s got the great taste of sugar cookie dough meets peppermint bark, and is a perfect treat for the holidays!
I’ve got half a dozen edible cookie dough recipes on our site, and thought it’d be fun to do an edible Christmas cookie dough version for you as well!
This sweet dessert comes together in just a few minutes, and you won’t be able to turn down a couple spoonfuls. It would also be delicious enjoyed like a dip with pretzels, or cookies, or fruit. Or rolled up into balls and dipped in melted chocolate or white chocolate, like cookie dough truffles.
It’s a soft and smooth minty cookie dough, loaded with white chocolate chips, and crushed candy cane pieces. And is perfectly safe to eat, and edible with no raw eggs, and cooked flour to reduce risks of e. coli or salmonella bacteria.
This is a quick overview of the ingredients you’ll need for this Chicken Pot Pie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- all purpose flour – the bulk of cookie dough, this gets cooked in the oven to kill any bacteria.
- unsalted butter – gives a nice butter flavor and texture
- granulated sugar – adds sweetness to the cookie dough
- powdered sugar – adds sweetness and a super soft texture to the cookie dough
- whole milk – since there is no egg this is what gives the cookie dough a little liquid and the right texture
- vanilla extract and peppermint extract – to add the perfect flavor
- white chocolate chips – to add a little creaminess, and chunky texture
- crushed candy cane pieces – or other peppermint candies, just crush them up in a food processor or by pounding them in a zip top bag.
How to make Peppermint Cookie Dough?
Preheat the oven and line a cookie sheet with parchment paper. Spread the flour over the top and cook it for a few minutes, or until it reaches an internal temperature of 160 F to kill any potential bacteria. Remove from the oven and stir in the salt. Then transfer the pan to a wire rack to cool the flour to room temperature.
In a large bowl (the bowl of a stand mixer, or a large bowl with a hand mixer) add the butter and cream it for about a minute to make sure it is smooth and soft. Add in the granulated sugar and mix it for another 2 minutes until nice and fluffy.
Add in the vanilla extract, peppermint extract, and milk and stir until combined.
Then add in the flour mixture, and the powdered sugar and stir together until you have a nice soft cookie dough.
Fold in the white chocolate pieces, and the crushed candy canes. Serve immediately, or chill before enjoying.
Tips and Tricks:
- This cookie dough is designed to have a subtle peppermint flavor. If you have a particularly strong peppermint extract start with 1/2 tsp of extract, up to 1 tsp. If you want a stronger peppermint kick add another 1/4 tsp, then another, if desired to get that strong flavor.
- Instead of white chocolate chips, try adding any variety of chocolate chips (milk chocolate, semi-sweet, or dark chocolate). Or chop up some peppermint bark chocolate and add it straight in to the dough.
- Other additional mix-ins would be yummy to add too. I think chopped pretzels, or chopped nuts would be delicious. Add up to 1/2 cup.
How to store edible peppermint cookie dough?
Prepared cookie dough can be stored in a airtight container in the refrigerator for up to 2 weeks. You can enjoy the cookie dough straight from the fridge, or let it soften to room temperature for a more gooey texture.
I also enjoy rolling it into cookie dough balls, and popping them straight into my mouth like that.
You can also freeze the cookie dough. I like to roll it into balls, then freeze those on a pan lined with parchment paper to flash freeze them, then once they are frozen transfer them to a freezer safe bag, or other freezer safe container. The frozen cookie dough can be stored for about 2 months.
Can you bake this cookie dough?
Because this peppermint cookie dough doesn’t contain eggs or other leveling agents it is not recommended to bake it. It’s intended to have the taste and texture of cookie dough that is safe to eat as cookie dough.
If you want to enjoy baked peppermint cookies, I recommend trying out our Peppermint Bark Chocolate Chip Cookies!
This is a great easy recipe for a quick treat for when that sweet tooth strikes. It would also be delicious to serve up at a party, or in little jars as a neighbor gift this time of year.
More peppermint recipes:
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Peppermint Cookie Dough
- 1 1/2 cups all purpose flour
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1/2 cup powdered sugar
- 1/2 cup white chocolate chips
- 1/3 cup crushed peppermint pieces
- Preheat the oven to 350°F. Line a baking pan with parchment paper.
- Spread the flour on the pan and place it in the oven for 5-7 minutes, until the flour reaches 160°F, this will ensure you kill any possible bacteria. Place the sheet tray on a wire rack to cool completely.
- Add the salt and stir it into the flour.
- Add the butter to a large bowl, a stand mixer, or bowl with a hand mixer works best. Cream the butter until smooth, for about 1 minute.
- Add in the granulated sugar and cream it into the butter until fluffy, about 2 minutes.
- Add in the milk, vanilla extract, and peppermint extract, and stir them into the creamed butter.
- Add in the powdered sugar and flour and beat until you have a soft cookie dough.
- Add the white chocolate chips, and peppermint pieces and fold them into the cookie dough. Serve immediately.