This deliciously gooey sugar cookie dough is infused with festive peppermint flavors and white chocolate chips. And best of all, it’s completely safe to eat!

This post contains affiliate links. Read the disclosure policy.

Prepared edible peppermint cookie dough in a glass dish surrounded by Christmas decorations.

About Peppermint Edible Cookie Dough

Make your cookie dough and eat it too with this deliciously soft and gooey edible peppermint cookie dough!

With the taste of peppermint bark and delicate sugar cookie, this edible (and completely safe!) cookie dough is the perfect treat for a quick-cookie fix. Plus, it’s fun to customize with candies, chips, and sprinkles.

Do you need to bake the flour?

Although it’s rare to become ill from consuming flour, it is considered a raw ingredient, so for proper food safety, it should be cooked before consumption.

To bake flour: Spread the flour out on a baking sheet and bake it for five minutes at 350 degrees F.

Close up top down view of edible cookie dough in a bowl with peppermint candies and white chocolate chips.

How long is edible cookie dough good for?

Once prepared, it can be stored in a sealed container in the refrigerator for up to two weeks.

You can either enjoy it straight from the fridge (will be firm) or you can let it soften at room temperature for a more gooey texture.

Can you freeze edible cookie dough?

Yes, you totally can!

Once prepared, scoop the cookie dough into snack-sized portions (an ice cream scoop or cookie scoop would do) and arrange them on a plate. Place the plate in the refrigerator until the cookie dough hardens (roughly one hour) then transfer the cookie dough to a sealable container or freezer bag. Once stored, edible cookie dough can be frozen for up to one month.

Digging a spoon into peppermint edible cookie dough.

Can you bake edible cookie dough?

Because this recipe does not include eggs or other leveling agents, baking edible cookie dough is not recommended. Baking really comes down to chemistry and the key elements that help turn dough into cookies are missing from this recipe. It’s only intended to give you the taste and texture of cookie dough that’s 100% safe to eat as-is.

Notes & tips for peppermint edible cookie dough

  • This recipe is designed to have a suble peppermint flavor, like peppermint frosting on sugar cookie dough. If you’d like more peppermint kick, add another 1/2 teaspoon of peppermint extract. NOTE: Some brands of extracts are more potent than others, so I would recommend preparing the recipe as written and then making any adjustments after a taste test.
  • If you’re not a fan of white chocolate chips, you can omit them entirely or substitute them with chocolate chips.
Holding up a spoonful of peppermint edible cookie dough.

More treat recipes for Christmas

How to make edible peppermint cookie dough

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – To ensure food safety, spread the flour out on a baking sheet and bake at 350 degrees F for 5 minutes. Allow the flour to cool before moving on to the next steps.

Step 2 – In a medium bowlwhisk together the following ingredients: cooled flour, powdered sugar, and salt.

Step 3 – Using a stand mixer (or hand mixer + large bowl), cream together the butter, granulated sugar, milk, vanilla extract, and peppermint extract until smooth.

Step 4 – Add the dry ingredients to the bowl, then mix until a smooth dough forms.

Step 5 – Remove the bowl from the mixer and use a spatula to fold in the white chocolate chips and crushed peppermints.

Step 6 – Serve and enjoy!

Recipe Details

Prepared edible peppermint cookie dough in a glass dish surrounded by Christmas decorations.
5 from 2 votes

Peppermint Edible Cookie Dough

10 mins prep + 5 mins cook
528 kcal
Yields: 8 servings
This deliciously gooey sugar cookie dough is infused with festive peppermint flavors and white chocolate chips. And best of all, it's completely safe to eat!

Ingredients 

Instructions

  • Food Safety Step: Preheat oven to 350 degrees F. Spread flour out on a baking sheet and bake for 5 minutes. Allow flour to cool completely before using.
  • In a medium bowl, whisk together cooled flour, powdered sugar, and salt. Set bowl aside.
  • Using a stand mixer (or hand mixer + large bowl), cream together the butter, granulated sugar, milk, vanilla extract, and peppermint extract on medium-high speed until smooth, about 3-5 minutes.
  • Drop mixer speed to low and quickly scoop in dry ingredients, adding about 1/3 to 1/2 cup at a time. Stop mixing as soon as dry ingredients appear fully incorporated in the dough. Remove bowl from mixer and scrape sides of bowl, mixing in any wayward dry ingredients.
  • Add white chocolate chips and crushed peppermints to bowl, then use a spatula to gently fold them into the batter (optional.)
  • Serve immediately with festive sprinkles as garnish (optional).

Nutrition

Serving: 1serving | Calories: 528kcal | Carbohydrates: 86g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 130mg | Potassium: 103mg | Fiber: 1g | Sugar: 66g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

Made this recipe?

Tag @homemadehooplah on Facebook or Instagram and hashtag it #homemadehooplah so I can see what you whipped up!

Explore more: 30 minutes or less, Christmas, Desserts, Movie Night, No Bake, Recipes

Take recipes "to go"

Leave a comment

Recipe Rating




3 comments

    • Jessica Lynne

    Looks so yummy! Can peppermint extract be substituted for menthe extract? Thank you in advance!

    • Darlene
    • 5 stars

    This looks yummy but is it 2/4 cup butter or is that a typo? never seen 2/4 before …always 1/2. LOL

    • Thank you so much for catching that! Yes, it should be 3/4 cup butter. Will update the recipe right now.

Raspberry Red Pepper Jelly Meatballs Peanut Butter Pancakes Cilantro Lime Ranch