Edible Cookie Dough

5 from 4 votes

Edible Cookie Dough is a delightfully 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 cookie dough, this recipe is for you!

Prep Time10

Cook Time6

Total Time16

Course: Dessert, Snack

Cuisine: American

Keyword: eggless cookie dough, how to make edible cookie dough, no bake cookie dough

Servings:

Calories: 398kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

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