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Home - No Bake

Published: Aug 13, 2018 · Modified: Jul 11, 2023 by Amanda Powell · This post may contain affiliate links.

Edible Cake Batter Cookie Dough

Jump to Recipe

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. 

edlible cake batter cookie dough being scooped

Why you'll love it

The recipe uses a store-bought funfetti cake mix to make it easier and get that real cake batter flavor. Then it is 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 cookie dough version is infinitely better than what you'd get anywhere else.

Edible cake batter cookie dough in a pan

How to make

  1. Heat your cake mix and flour. Cool.
  2. Beat the butter and stir in the flour and cake mix.
  3. Fold in your favorite mix-ins like more homemade sprinkles, chocolate, Oreos, and more!

Heat treating flour

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 2 - 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.

The reason we let the flour cool back down is because it preserves the light, fluffy texture needed for non-gritty dough.

I highly recommend not skipping this step. Better safe than sorry!

edible Cake batter cookie dough on a spoon

Storage tips

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.

Variation suggestions

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?

edible cake batter cookie dough in a cone

Related recipes

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

Recipe Card

Edible cake batter cookie dough in a pan

Edible Cake Batter Cookie Dough

Amanda Powell
Nothing more fun and delicious than edible cake batter cookie dough
Print Recipe Pin Recipe
Prep Time 8 minutes mins
Cook Time 3 minutes mins
Total Time 11 minutes mins
Course Cookies
Cuisine American
Servings 1 batch
Calories 122 kcal
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Ingredients
  

  • 2 ¼ cup funfetti cake mix
  • ½ cup all-purpose flour
  • ½ cup unsalted butter room temperature
  • ½ teaspoon vanilla extract
  • 5 tablespoons heavy cream
  • 2 tablespoons sprinkles
  • ½ cup white chocolate chips
  • ½ cup chocolate chips
  • 6 golden Oreos
Get Recipe Ingredients

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.
  • Don't forget to try the edible chocolate chip cookie dough

Nutrition

Serving: 2tablespoonsCalories: 122kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 12mgSodium: 78mgSugar: 8g
Keyword cake batter, chocolate chips, cookie dough, funfetti, golden oreo, no bake, oreo, sprinkles, white chocolate chips
Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

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About Amanda Powell

Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

Reader Interactions

Comments

  1. Rachel says

    September 19, 2021 at 4:18 pm

    What is the reason the cake mix and flour need to be heated in the microwave and then cooled? I’ve never experienced having to heat up a dry mixture before. When I heated mine, it burned to the bottom of the bowl!

    Reply
    • Amanda Powell says

      September 20, 2021 at 3:16 pm

      Raw flour goes from field to mill to store, so whatever was in the field ends up on the flour when you bring it home. The dangers of eating raw cookie dough is less about raw eggs and more about raw flour. Your microwave may run at a higher wattage, I would do it in 20 second bursts and stir between each interval. Or you can forego it altogether.

      Reply
    • Kim says

      April 04, 2022 at 3:18 pm

      I was going to ask THE SAME question...but I saw Rachel asked the same thing.
      I could see heating it if it make the butter mixture softer...but you have to let it cool completely...????
      I dont get it. Wish the author would explain...

      Reply
      • Amanda Powell says

        April 11, 2022 at 4:51 pm

        It has to be cooled completely for texture purposes.. heated flour tends to clump and can give a grainy mouthfeel. Cooling it and fluffing it will bring it back to a better texture for the dough.

  2. Greyson says

    August 02, 2020 at 9:02 pm

    Can you use white cake box mix with the same recipe? It calls for different ingredients than other box mixes, so I just want to double check.

    Reply
    • Amanda Powell says

      August 02, 2020 at 9:22 pm

      You probably could. In fact, you could probably experiment with other types of cake mixes as well. I think the only difference is that it won't come with sprinkles added, and I think the white cake mix doesn't have that same vanilla/buttery flavor. It won't taste exactly the same, but I am sure it would still be good!

      Reply
  3. Jenna says

    July 31, 2020 at 7:53 pm

    Update: I made it again. Someone stop me before I turn into cake batter cookie dough!!!

    Reply
  4. Jenna says

    July 26, 2020 at 6:55 pm

    So many edible cookie dough recipes have let me down. NOT THIS ONE. This is exactly what I was looking for! I just made it and it is AWESOME. Thank you!!!!!

    Reply
    • Amanda Powell says

      July 29, 2020 at 7:53 pm

      I am SO glad you liked it. This one is a personal favorite of mine, too. I like to spread it out thin, freeze it, then break it apart to keep in freezer bags so I can break off some whenever I want a treat (it's awesome frozen!)

      Reply
  5. Kenneth J Lehman says

    August 22, 2019 at 8:09 pm

    I made the edible cake batter cookie dough and it’s yummy ! I would like to know how long it will last in a container wrapped in a freezer bag?

    Reply
    • Amanda Powell says

      August 22, 2019 at 8:10 pm

      Hey! If left in the fridge, it should be good for about a week. If left in the freezer, it should be good for a month!

      Reply
  6. April Osborne says

    January 29, 2019 at 2:01 am

    OMG. This looks like the most amazing, best thing ever. Yeah, ever.

    Reply
4.67 from 30 votes (30 ratings without comment)

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Hey, I'm Amanda!

I am the baker and photographer behind A Cookie Named Desire. I'm a cookbook author, food science nerd, world traveler (sometimes) with a major weakness for cookies and cheese.

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