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The YUMMIEST Edible Candy Bar Cookie Dough

My family loves edible cookie dough. Combined that with all our leftover Halloween candy, and edible candy bar cookie dough is the new fan favorite.

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I don’t know what happened to trick or treaters. Or I just started buying too much candy.

Spoon of edible cookie dough over a bowl of more.

Whatever the case is, we have a ton of leftover candy, and I enjoy baking with it to switch it up and keep things interesting. Plus, some of the Halloween candy baked goods are perfect for sharing with others, so that’s a win all around.

I love to make edible cookie dough truffles, but my teenager doesn’t have the patience for that and just eats it straight. I mean… it is pretty good that way.

Growing up, I used to eat cookie dough, but now that we know better, I make this one eggless and without raw flour to ensure that it’s safe to eat. But it’s still a fun special treat.

Overhead shot of edible candy bar cookie dough in a white bowl.

Do you need other Halloween candy baking ideas?

 As much as I love this edible cookie dough recipe, there are plenty of other fun ways to use your leftover Halloween candy.

How should I enjoy edible cookie dough?

Raw cookie dough is fun to eat spread on graham crackers or with strawberries, as unusual as that may sound. However you eat it, enjoy this fun dessert – especially if you’re like me and have plenty of leftover Halloween candy.

This is also a tasty addition to ice cream. Who doesn’t love cookie dough ice cream?

I also like to roll this into balls and dip them in melted chocolate to make truffles. This makes a perfect gift that people love, and it looks fancy.

What candy bars should I use in my edible cookie dough?

Use your favorite chocolate candy bar. This isn’t the time for licorice or gummy candies, at least not in my edible candy bar cookie dough.

I like to use a variety of candy bars. I mean, when you’re looking at leftover Halloween candy, you take what you can get, right?

My favorites include:

  • Snickers (I mean… who doesn’t love Snickers?)
  • Kit Kat
  • 100 Grand
  • Nestle Crunch
  • Twix
  • 3 Musketeers
  • Milky Way

Why shouldn’t I eat raw flour?

Although many of us grew up eating raw flour, don’t do it. A major grocery chain just had a recall of flour for possible E coli contamination.

The goal is to heat your all purpose flour to 160 degrees to kill E coli and other potential bacteria. Be careful, as you can burn flour if you heat it too much.

Note that any flour you heat like this doesn’t work well for baking, so only use it for nonbaked items like edible cookie dough. If you plan to bake this cookie dough, use regular flour.

Option 1: Microwave it

Place your flour into a microwave safe bowl. Heat it for 50 seconds and check the temperature. If it isn’t 160 degrees, heat again in 20 second intervals until a candy thermometer shows 160 degrees.

Option 2: Bake it

Place your flour onto a cookie sheet and bake it in your oven at 250 degrees for 7 minutes. Again, make sure the temperature of the flour reaches at least 160 degrees.

Option 3: Buy heat treated flour

Yes, this is totally a thing! You may not own a candy thermometer or you may not want to chance burning the flour or not getting it to 160 degrees. You can buy flour now that has already been treated to kill E coli and any other bacteria, making it safe for use in no bake recipes. Just remember to not use it in your baking recipes, as it doesn’t work right!

Can I freeze cookie dough?

You absolutely can freeze edible cookie dough. Simply place it in an airtight container with as little air in it as possible, and put it in your freeze for up to two months.

If you choose to not eat it all immediately (I don’t recommend eating it all immediately!), make sure you refrigerate any remaining portion. This will last in your fridge for up to a week.

Can I bake edible cookie dough into cookies?

So technically, yes, you can bake these into cookies. However, there aren’t any leavening agents – the pinch of baking soda doesn’t count – so they end up with a totally different texture and take longer to bake.

If you really want to bake these, add a half teaspoon of baking soda and 3/4 teaspoon of baking powder before you add the flour, then bake them at 350 degrees for 9-11 minutes like you would regular chocolate chip cookies.

How to Make Edible Candy Bar Cookie Dough

Start by freezing your candy bars. This keeps them from squishing when you try to cut them and instead makes clean pieces.

You only need to freeze them for a half hour or so. They don’t need to be completely solid, but use a sharp knife to cut them into quarter inch or so slices. Some I then cut in half widthwise so they’re about the size of chocolate chips.

Chopped candy bars on a wooden cutting board with a knife.

While your candy bars freeze, set your unsalted butter on the counter to soften. If the butter is too cold, it doesn’t cream into the sugar as well.

Heat your flour using a method described above to minimize the chance of any issues.

In a medium bowl, cream together your butter and both the brown sugar and granulated sugar. Add the vanilla and mix again.

Add salt and baking soda, and mix until incorporated. Finally, add the milk and beat.

Scrape down your bowl with a rubber spatula, and then mix again to ensure everything stays incorporated. Add the all purpose flour, and stir until just about mixed, then add the chopped candy bars.

Overhead shot of a mixing bowl with cookie dough.

Enjoy it immediately, or let it sit for an hour, which I find lets the flavors meld a little more and creates a fluffier edible candy bar cookie dough.

Save this edible candy bar cookie dough recipe to make again!

Overhead shot of edible candy bar cookie dough in a white bowl.

Edible Candy Bar Cookie Dough

Whether you have leftover Halloween candy or just want a fun treat, this edible cookie dough recipe is a perfect sweet treat!
5 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 1 minute
Total Time: 11 minutes
Servings: 2.5 cups
Calories: 294kcal
Author: Michelle


  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • pinch baking soda
  • 1 1/2 teaspoons milk
  • 1 cup flour
  • 1 cup candy bars chopped


  • Freeze candy bars, and let butter soften.
  • Place flour in a microwave safe dish and heat for 50 seconds. Check to ensure it reached 160 degrees. If not, heat for 20 more seconds and check again.
  • Chop candy bars into chip size pieces and set aside.
  • Cream together butter and sugars. Add vanilla and mix again. Add salt and baking soda, and mix until incorporated. Add milk and beat.
    1/2 cup unsalted butter, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 teaspoon vanilla, 1/4 teaspoon salt, pinch baking soda, 1 1/2 teaspoons milk
  • Scrape down bowl, then mix again. Add flour and stir until just about mixed, then add chopped candy bars.
    1 cup flour, 1 cup candy bars
  • Store in the fridge or freezer in a tightly sealed container. This tastes best after it rests for an hour.


  • Heat the flour to 160 degrees to ensure any bacteria are killed since you won’t bake these otherwise.
  • Use your favorite chocolate candy bars – just about any variety works. Fun size or mini tends to work better than full size versions.
  • For more tips and tricks, be sure to read the full article above.


Serving: 1/4 cup | Calories: 294kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 27mg | Sodium: 119mg | Fiber: 1g | Sugar: 25g

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

Closeup of a spoon of cookie dough with text Halloween candy cookie dough safe to eat raw.

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