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Edible Cookie Dough is a deliciously sweet, simple treat that tastes just like the real thing but without the worry. If you always want to sneak a spoonful of chocolate chip cookies dough, this recipe is for you!
I don’t know about you, but I grew up enjoying the scraps of cookie dough left on the spoon and stuck to the bowl. But since eating raw dough and batters is frowned upon, enter this edible cookie dough. It’s meant to be eaten as-is, just like your childhood dough scraps from the mixing bowl, but it’s safe to eat! You’ll want to mix up a batch every week. It’s perfect for family night or enjoying it as-is or with your favorite ice cream and dessert.
Why We Love This Edible Cookie Dough Recipe
- Delicious Flavor: This dough delivers the perfect sweetness and richness, capturing that classic cookie dough taste you love, all without the eggs.
- Perfect Texture: Light, fluffy, and smooth—just right for rolling into cookie dough balls or diving in with a spoon for an instant treat.
- Safe to Eat: Made with heat-treated flour and no eggs, this dough is worry-free so that you can indulge without hesitation.
- Quick & Easy: With just a handful of ingredients and a few simple steps, you’ll have this dough ready in 15 minutes.
- Endless Versatility: Enjoy it straight from the bowl, mix it into ice cream, or use it as a topping for other desserts.
How Is Cookie Dough Safe to Eat?
To make this dough safe to eat, we’re removing the eggs and heating up the flour. That way, you don’t have to worry about food poisoning from the raw ingredients.
Ingredients You’ll Need
This edible cookie dough is the ultimate treat for cookie dough lovers! With an egg-free base, a few simple ingredients, and a quick, easy method to make it safe to eat, you can enjoy that classic cookie dough flavor without any worries.
- Flour: All-purpose flour, at room temperature. Having the flour at room temperature helps ensure that it heats well.
- Butter: Softened to room temperature.
- Sugar: We’ll use both light brown sugar and granulated sugar, for that classic warm, chocolate chip cookie taste.
- Vanilla: Pure vanilla extract.
- Milk: Or half-and-half, if you want an even richer dough.
- Salt: I like to use sea salt, but any kind of salt is fine.
- Chocolate Chips: Regular chocolate chips are good, but mini chocolate chips are my favorite because they aren’t quite as hard to eat when chilled.
How to Make Edible Cookie Dough
Follow the steps below, and I’ll guide you through heat-treating the flour. With just a handful of ingredients, this edible cookie dough comes together in only 15 minutes!
- Heat treat the flour. Place the flour on a parchment-lined baking pan. Bake the flour at 350°F for about 5 to 7 minutes, and then take it out of the oven and let it cool completely. This is called heat-treating the flour.
- Cream the butter, vanilla, and sugars. Next, take out a large mixing bowl and place your butter, vanilla, brown sugar, and granulated sugar in it. Beat this for about 3 minutes or until light and fluffy.
- Add milk, flour, and salt. Add the milk to the butter mixture and mix well. Next, gradually add in the flour and salt.
- Add the chocolate chips. Stir in the chocolate chips last, mixing until they’re evenly distributed.
- Serve. Enjoy the cookie dough immediately, or store it in an airtight container in the refrigerator.
Can You Bake Edible Cookie Dough?
Do yourself a favor, and don’t bake this cookie dough. Without the rising agents, the dough won’t bake properly, and it will not turn into cookies. Instead, they’ll stay flat. Enjoy this recipe as-is.
Recipe Tips And Variations
- Microwave the Flour: Heating the flour is crucial for making this safe to eat, but you don’t necessarily have to bake the flour. You can also microwave it briefly instead. Make sure to heat it and stir it several times so that it’s evenly piping hot. Be careful not to burn yourself with the hot flour!
- Test the Temperature: To double-check that your flour has reached a safe temp, I recommend using an instant-read thermometer. Place the thermometer in the flour, not letting it touch the pan or dish. It should register at least 160°F.
- Mix by Hand: If you would like to skip the mixer and mix this with a spoon, that will work as well. You’ll need very soft butter, and the cookie dough might not be quite as fluffy, but it will still be super crave-worthy and rich.
- Candies: Try adding M&Ms, mini peanut butter cups, and other candies to the dough! Keep in mind that you’ll be chilling the dough, which means that you might not want to use some candies that get very hard in the fridge.
- Chopped Candy Bars: Chop up a Milky Way, Snickers, 3 Musketeers, you name it! York peppermint patties would also be great!
- Nuts: Walnuts and pecans are especially yummy in chocolate chip edible cookie dough.
- Mini Marshmallows: Who doesn’t love mini marshmallows? So cute and so yummy.
FAQs
This dough tends to firm up in the fridge. To soften it, let it sit at room temperature for about an hour or two before enjoying it again.
Yes, you can make most cookie doughs safe by swapping out the eggs for milk or using pasteurized eggs and by heat-treating the flour. Just be sure to check that all the other ingredients are safe to consume raw.
If your dough feels dry and crumbly, it could be due to slightly too much flour or not enough liquid. It’s normal for the dough to start out crumbly, but as you continue mixing, it should gradually come together. Use an electric mixer and add a bit of milk as needed until you achieve a smooth, cookie dough-like consistency.
If your dough turns out greasy, add a little more flour. If it still feels greasy, chill it in the refrigerator for a bit to firm it up.
Proper Storage
- To refrigerate, you can store the cookie dough in an airtight container and keep it in the fridge for up to one week.
- To freeze, place the cookie dough in a freezer bag or an airtight container, and keep it frozen for up to 3 months.
More Irresistible Sweets
- Chocolate Rice Krispie Treats
- Pecan Pie Brownies
- Muddy Buddies
- Easy Chocolate Covered Strawberries
- Mint Chocolate Skillet Cookie
- White Chocolate Chip Cookies
Edible Cookie Dough
Ingredients
- 1½ cups all-purpose flour, at room temperature
- ¾ cup unsalted butter, softened at room temperature
- ½ cup light brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 4 tablespoons milk
- ½ teaspoon sea salt
- ¾ cup mini chocolate chips
Instructions
- Preheat the oven to 350˚F.
- Place the flour on a parchment lined baking pan. Bake for 5 to 7 minutes, or until flour registers at 160˚F on an instant read thermometer. Remove from the oven and let it cool completely before using.
- In a large bowl, using an electric mixer, cream together the butter, brown sugar, granulated sugar, and vanilla extract until light and fluffy, about 3 minutes.
- Add in the milk and mix to combine.
- Gradually mix in the heat-treated flour and sea salt. Stir until well combined.
- Using a rubber spatula, fold in the chocolate chips.
- Enjoy the dough immediately or store it in an airtight container and keep in the refrigerator for up to one week.
Notes
- Storing: You can keep this cookie dough in the refrigerator for up to one week. Store it in an airtight container or a zip-top bag to keep it fresh, and keep other food odors from getting into the dough.
- Freezing: Sure! You can freeze this cookie dough for up to two months, maybe even longer. (Be sure to toss it if it’s freezer burned, or otherwise spoiled!) And it’s easy to freeze, too: just place the cookie dough in a freezer bag or an airtight container, and mark it with the date.
- Microwave the Flour: Heating the flour is crucial for making this safe to eat, but you don’t necessarily have to bake the flour. You can also microwave it briefly instead. Make sure to heat it and stir it several times so that it’s evenly piping hot. Be careful not to burn yourself with the hot flour!
- Test the Temperature: To double-check that your flour has reached a safe temp, I recommend using an instant-read thermometer. Place the thermometer in the flour, not letting it touch the pan or dish. It should register at least 160°F.
- Mix by Hand: If you would like to skip the mixer and mix this with a spoon, that will work as well. You’ll need very soft butter, and the cookie dough might not be quite as fluffy, but it will still be delicious.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I can’t wait to make this dough! I eat homemade cookie dough all the time, but now I can do it without risking getting sick. That actually happened once, and it was awful.
Raw cookie dough is honestly the best part of making cookies. This will be perfect now I can do that safely!
Looks amazingly delicious! I’d love to make this!
Me and my kids enjoyed this! thank you!
My kids would go crazy over this cookie dough! It looks so tasty!
Everyone at my house enjoyed this!! Such a huge hit!!