Edible Cookie Dough Scoop Board Recipe – Easy Party-Ready Treats
This edible cookie dough scoop board is a fun, customizable, and safe-to-eat treat perfect for parties or gatherings. Featuring eggless, heat-treated dough and endless mix-in options, it’s a nostalgic dessert that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 45 minutes
- Yield: 24-30 scoops (about 10-12 servings) 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups all-purpose flour (heat-treated for safety; gluten-free flour can be substituted)
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup milk (whole, almond, or oat milk)
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 3/4 cup mini chocolate chips
- For Funfetti: 1/4 cup rainbow sprinkles
- For Peanut Butter: 1/3 cup creamy peanut butter
- For Brownie Batter: 1/4 cup cocoa powder and 1/2 cup mini chocolate chips
- For Cookies & Cream: 1/2 cup crushed chocolate sandwich cookies (Oreos)
- For Birthday Cake: 1/2 teaspoon almond extract and 1/4 cup sprinkles
- Optional toppings and dippers: mini pretzels, graham crackers, waffle cone pieces, fresh strawberries or apple slices, marshmallows, white chocolate chips, caramel or chocolate drizzle
Instructions
- Preheat oven to 350°F (175°C). Spread flour evenly on a rimmed baking sheet and bake for 7-8 minutes, stirring once halfway through, until it reaches 165°F (74°C). Let cool completely.
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar with a hand or stand mixer on medium speed for 2-3 minutes until light and fluffy.
- Mix in milk and vanilla extract, scraping down the sides as needed.
- Add cooled, heat-treated flour and salt. Mix on low speed just until combined. If dough is dry, add a splash of milk.
- Fold in mini chocolate chips with a rubber spatula. For variations, divide dough and add desired mix-ins.
- If dough is very soft, chill in the fridge for 20-30 minutes for easier scooping (optional).
- Use a 1-tablespoon cookie scoop to portion dough balls onto a parchment-lined tray or into small serving bowls.
- Arrange different flavors in clusters on a serving board. Surround with dippers and toppings as desired.
- Serve immediately or keep covered in the fridge until ready to serve. Store leftovers in an airtight container in the fridge for 4-5 days.
Notes
Always heat-treat flour before using. Use room temperature butter for best texture. Customize with your favorite mix-ins and toppings. For vegan or gluten-free, substitute plant-based butter, non-dairy milk, and gluten-free flour. Chill dough for neater scoops if desired. Dip scoop in cold water to prevent sticking.
Nutrition
- Serving Size: 1 scoop (about 1 tablespoon)
- Calories: 100
- Sugar: 7
- Sodium: 40
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 12
- Protein: 1
Keywords: edible cookie dough, cookie dough board, party dessert, eggless cookie dough, no bake dessert, safe cookie dough, customizable dessert, birthday treat, girls night dessert, easy party recipe