You’ve seen it countless times. The warning on your favorite package of cookie dough.

DO NOT CONSUME RAW DOUGH.

And yet, it’s so addictive you can’t help it. The crunchy sugar-crystal texture, the buttery flavor of the dough, and those extra special ingredients that comprise your favorite cookie – chocolate chunks, butterscotch or funfetti chips, crushed Oreos, oatmeal and raisins, white chocolate and macademia nuts…

If you’re anything like me, and your cookie dreams are all about the dough, it’s time for a solution that doesn’t make you feel guilty. Inspired by several other ideas online, we’ve created this Edible Cookie Dough recipe that we believe best approximates the texture and flavor of raw cookie dough, without some of the worry.

What’s more – you can make it any way you like! Here are our two favorite varieties. We hope you try it out and enjoy!

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Choose-Your-Chip Edible Cookie Dough

Ingredients

1 stick of softened butter*

1/2 cup light brown sugar

1/4 cup white sugar

2 tbsp. milk

1/2 tsp. vanilla

1 cup all purpose flour

1/2 cup of chips (milk, dark, semisweet or white chocolate; butterscotch; etc.)

*(If you are using unsalted butter, add 1/4 tsp. salt to the mix.)

Directions

1. Use a mixer to beat the butter (just softened, which will lend a firmer dough than if you melt it completely) and sugars together until thoroughly mixed.

2. Add in the milk and vanilla, and mix on low speed.

3. Slowly add the flour, a little at a time, until all is mixed in. Beat on medium/high until dough is a uniform consistency.

4. Stir in the chips of your choice, then store in a container with a lid in the refrigerator. (Our favorite combo is half-and-half semisweet and butterscotch.)

5. Chill for 30 minutes or longer. Use a cookie dough scoop, or a large tablespoon, to put 2-3 scoops into a serving bowl and enjoy! (Will keep in the refrigerator for a week, but we usually eat all of ours within a few days!)

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Edible Oreo Cookie Dough

Ingredients

1 stick of softened butter*

1/2 cup white sugar

1/4 cup light brown sugar

2 tbsp. milk

1/2 tsp. vanilla

8 Oreo-type sandwich cookies

2 tsp. oil

1 cup all purpose flour

*(If you are using unsalted butter, add 1/4 tsp. salt to the mix.)

Directions

1. Use a mixer to beat the butter (just softened) and sugars together until thoroughly mixed. (Notice that with this recipe, we swapped the sugar ratios because you want a less brown-sugary taste with this variety.)

2. Add in the milk and vanilla, and mix on low speed.

3. Slowly add the flour, a little at a time, until all is mixed in. Beat on medium/high until dough is a uniform consistency.

4. Crush 8 Oreo-type cookies. (I prefer this method: put the cookies inside two sandwich bags, doubled; close both sandwich bags carefully, and crush using a rolling pin.)

5. Mix the crumbled cookies into your prepared dough with your *clean* hands or with a spoon, and add the 2 tsp. of oil to help bind it all together.

6. Chill for 30 minutes or longer. Use a cookie dough scoop, or a large tablespoon, to put 2-3 scoops into a serving bowl and enjoy! (Will keep in the refrigerator for a week, but we usually eat all of ours within a few days!)

Note: Some recipes suggest baking the flour first, to remove any possibility of bacteria in the flour. We do not do this step, but you are welcome to try!

Have you ever eaten edible cookie dough? Or do you take the risk and eat the real thing? Let us know in the comments. We won’t judge!