If you love chocolate chip cookies then this recipe is a must make! It comes together in less than 5 minutes in one bowl and keeps in the fridge or freezer to satisfy those late night cravings in an instant!
Frequently Asked Questions
Is it safe to eat edible cookie dough?
Edible cookie dough does not contain eggs and the flour has been baked so potential exposure to bacteria and other pathogens has been minimized. While most people know that eating raw eggs carries the risk of salmonella many don’t know raw flour can have bacteria like E. Coli. and parasites so it’s important to bake it and kill any unwanted baddies.
How is it stored?
Store in a sealed container in the refrigerator for up to a week or freeze for up to two months. Allow to come to room temperature before enjoying.
What happens if you bake it?
I couldn’t resist seeing what would happen so I baked a cookie with my edible dough! The result was FINE. Not the best but definitely edible. An edible cookie dough recipe doesn’t have leavening agents so the baked cookie ends up being dense and spreading out more.
What can you add to this?
- Nuts
- Chocolate chips
- Toffee
- Toasted coconut
- Caramel
How do you make heat-treated flour?
Baking flour is important for no bake cookie dough because it kills bacteria and parasites that can be found in raw flour. Spread the flour onto a baking sheet and 350F for about 12 minutes. Allow flour to cool before using
Can you eat raw cookie dough with eggs?
Yes you can! Bake the flour at 350F for about 12 minutes and pasteurize the eggs.
HOW TO PASTEURIZE EGGS
- You’ll need a digital thermometer, a pot and some water. Place the eggs in a small pot filled with enough water to cover the eggs by at least an inch.
- Bring water to 140F (60C) and maintain that temperature for 3 minutes.
- Don’t let the water exceed 142F. Remove eggs and rinse with cold water to bring temp down.
- You can use the eggs to make raw cookie dough now!
How to make edible cookie dough
1. Spread flour onto a baking sheet and bake at 350F for about 12 minutes.
2. Add partially melted butter, sugar, and vanilla into a stand mixer.
3. Add milk, and salt then mix.
4. Beat until smooth. Scrape bowl down and mix once more.
5. Add flour and mix until just combined.
6. Drop in the chocolate chips, toasted nuts, sprinkles or whatever else you like and mix with the electric mixer for a few seconds on low to stir in.
Pro Tips
- Because they don’t bake you actually have a lot of latitude to play with the recipe! Reduce the sugar, add more milk, try subbing some of the chocolate chips for toasted walnuts. Everything works because you don’t have to worry about the bake!
- Cookie dough will keep in an airtight container refrigerated for up to five days or in the freezer for two months.
- Sub half the flour for toasted almond meal for a delicious boost of protein!
- Make this into edible sugar cookie dough by using 1 cup of white sugar instead of the brown and skipping the chocolate chips.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this no bake cookie dough recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Edible Cookie Dough
Ingredients
INGREDIENTS
- 2 1/4 cups all-purpose flour 270g
- 1 cup unsalted butter room temperature, 230g
- 1 1/2 cup light-brown sugar 300g, packed
- 1 tsp salt 5g
- 2 tsp pure vanilla extract 10mL
- 2 tbsp milk
- 2 cup semisweet chocolate chips 300g
Instructions
For the Cookie Dough
- Preheat oven to 350 F.
- Spread flour onto a baking sheet and bake at 350F (177C) for 12 minutes.
- Partially melt the butter in a microwave. Combine the butter with both sugar and mix until well combined.
- Add the salt, vanilla, and milk. Beat until well mixed.
- Add flour and mix until just combined.
- Stir in the chocolate chips.
- Enjoy immediately or chill in the refrigerator to firm up.
Video
Notes
- Because they don't bake you actually have a lot of latitude to play with the recipe! Reduce the sugar, add more milk, try subbing some of the chocolate chips for toasted walnuts. Everything works because you don't have to worry about the bake!
- Cookie dough will keep in an airtight container refrigerated for up to five days or in the freezer for two months.
- Sub half the flour for toasted almond meal for a delicious boost of protein!
- Make this into edible sugar cookie dough by using 1 cup of white sugar instead of the brown and skipping the chocolate chips.
Love it! I’ve been trying to find a recipe For this… thank you! I have followed some of your other recipes and they are amazing! This is great and easy to make! Love it! Thank you
Thank you so much!!
I made this and it was so good! Dangerously good! I cannot get enough of this site, as well as the YouTube channel!
Love your tutorials. I am going to make your chocolate cake today. Just one question… where did you get the flour softer with handles? I have looked everywhere for it and I can’t find one with the handles. Really like that it sits on top of the bowls so nicely.
Think it’s on the shop page!
Would you ever use this in a layer cake?
I could totally do that! What a great idea!
This is the second recipe I made today – to say that it’s addictive, it’s an understatement! I used a very dark, aromatic sugar and this is so much better than ANY of the commercial sweets I have ever had.
The fact that it can be prepared in minutes, just with the use of an oven, a bowl and a spoon makes it a “rescue recipe” when you need something to make fast for an unexpected guests. Thank you, John!
This looks like the DEFINITION of delicious. Then again I am cookie dough’s biggest fan, so I may be biased.
Hahaha- I enjoy it as well!
Oh my this looks delicious! Thank you for this recipe it it absolutely amazing! And the flavour is to die for! I have a question though, in your YouTube video you said 240g of flour but here it says 270g? I was wandering which one was right as I’ve tried the recipe with 270g and it turned out okay but I’m just curious. Incredible recipe though that I would recommend and try again myself!
Thank you! I made this recipe a few times and used a slightly different amount of flour in the youtube video. 270g works fine but you can use less if you want more butter and sugar in each bite 🙂
Love this cookie dough so much!! It tastes amazing and was super easy to make. And I know this defies the purpose of the edible cookie dough, but if I were to bake these into cookies what temperature and how long should I bake them for? (I followed the recipe exactly btw)
Love the recipe but I don’t have a stand mixer. So, what can I use alternatively?
Hand mixer will work too:)
I made this recipe today. While sick with the stomach bug the week before last, I watched a couple days of cooking/baking/decorating shows and stumbled upon this recipe on your show. I made the edible chocolate chip cookie dough version today, right after making my friend’s traditional sugar cookie dough recipe, and it’s a close toss-up. I have yet to cook a few of yours (what time and temperature makes them chewy on the inside and crispy on the outside?), but have the rest sealed in the fridge. My family wouldn’t stop asking me to clean the bowl. Thank you for this option! I LOVE your kitchen!!!
I love this recipe! It was really simple and easy to make and it tasted great! I would 100% recommend to anyone looking for some safe and delicious cookie dough!
SOOOOOOOO good both my parents liked it and I gave my brother two testing spoons and he DEMOLISHED them this is such a good recipe for any level of bakers. (And I am still not in high school!)
thank you!
This recipe is amazing! I mixed it with buttercream and put it on cupcakes. Delish!
WARNING! If you make this recipe make sure you have some serious will power so you don’t over indulge! I do not have this and that’s why I’m writing this while eating the cookie dough. I put half soft brown sugar and half dark brown sugar and it’s AMAZING!!! anyway I better go as I hear diabetes calling ?
OH MY! So good!! Daughter was craving cookie dough, and I remembered seeing this posted on Instagram. Dangerously good and easy to make. Made a big batch, put majority in the freezer but it is very quickly all getting eaten. Followed the recipe as stated. You might regret making because you want to eat ALL of it 😉