Better than the cookie! There’s nothing like grabbing a scoop of edible cake batter cookie dough stuffed with chocolate and white chocolate chips and golden Oreos. 

I think most people have fond memories of having a bit of the cookie dough (store-bought or homemade) before the cookies made it into the oven. We grew up thinking cookie dough would always be a naughty little indulgence we did every so often when we were feeling a little adventurous.

I’m so happy that in 2018, we not only make edible cookie dough that has zero risks when having a bit of indulgence, but that there are whole cafes dedicated to different types of cookie dough. We are definitely living our best lives when it comes to food.

At least, that’s what I thought. A cookie dough cafe opened up near me and I went to go visit them. Some of their flavors were okay, but their cake batter cookie dough – the one I was the most excited about – was awful. It tasted literally like nothing.

So in order to save myself from utter disappointment, I immediately went to making my own edible cake batter cookie dough and made it the way I thought it should be done.

I use a store-bought funfetti cake mix to make it easier and get that real cake batter flavor. Then I bumped it up even more with a mix of chocolate chips, white chocolate chips, and golden Oreos. I was inspired by all those cute and fun cookies that Sally’s Baking Addiction always makes and I think this version is infinitely better than what you’d get anywhere else.

There are still some safety notes about edible cake batter cookie dough. It is eggless which is what makes it edible, but you still need to process the cake mix and flour in the edible cookie dough. Raw, uncooked flour is not safe to eat as-is.

You need to cook it. I cook mine in the microwave in a bowl for about 3 minutes, then let it cool completely before using. You can also heat it in the oven at 300 degrees for 10 minutes. I prefer the microwave method because it is faster and easier.

It may seem silly, but I highly recommend not skipping this step. Better safe than sorry! You don’t want to ruin some happy nomming by getting sick.

My favorite thing to do is keep a container of this eggless edible cookie dough in the freezer just like ice cream and take scoops out when I want it. I actually prefer it frozen or really cold. It makes it so much more fun to eat in my opinion, but you can store it in the refrigerator until you are ready to eat for easier scooping. I do not recommend leaving it at room temperature overnight as there is still dairy in the dough.

Have fun experimenting with the flavors you use! While I prefer the more traditional funfetti, you can use any cake mix you love! Chocolate, red velvet, strawberry… they would all be amazing.

You can also switch up the types of chips.. or even add chips (the potato kind). Try different cookies. The possibilities are really endless. I mean, how amazing would chocolate cake batter cookie dough be with peanut butter chips and peanut butter stuffed Oreos?

If you want to try more similar recipes, you might love this edible brownie batter or my edible sugar cookie dough. My monster cookie dough dip and edible red velvet cookie dough are also favorites! 

For more cake batter recipes, check out this cake batter milkshake and cake batter frosting which also pairs with this lemon cake batter sandwich cookies

Yield: 1 batch

Edible Cake Batter Cookie Dough

Print

Nothing more fun and delicious than edible cake batter cookie dough

Prep Time 8 minutes

Cook Time 3 minutes

Total Time 11 minutes

Ingredients

• 2 1/4 cup funfetti cake mix
• 1/2 cup all-purpose flour
• 1/2 cup unsalted butter, room temperature
• 1/2 teaspoon vanilla extract
• 5 tablespoons heavy cream
• 2 tablespoons sprinkles
• 1/2 cup white chocolate chips
• 1/2 cup chocolate chips
• 6 golden Oreos

Instructions

Add the cake mix and flour to a microwave-safe bowl and heat for 3 minutes. Allow to cool completely as you move on to the next steps.

Beat the butter until smooth and creamy - about two minutes.

Add in the cake mix and flour and beat well. The mixture will look like a mix of crumbs.

Add in the vanilla and cream and mix until smooth.

Add in the sprinkles, chips, and crushed Oreos. Mix until just combined.

Notes

Store in an airtight container in the refrigerator or freezer. Leave it out to get to room temperature before eating.

Nutrition Information:

Yield:

30

Serving Size:

2 tablespoons
Amount Per Serving: Calories: 122 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 12mg Sodium: 78mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 0g Sugar: 8g Sugar Alcohols: 0g Protein: 1g