If you’re someone who loves to sneak in a spoonful of raw cookie dough when making cookies, this edible cookie dough recipe is a safe and delicious way to enjoy cookie dough! It’s simple and only requires a handful of ingredients, and tastes just like the real deal. It also doesn’t take long to make so that you can satisfy your sweet tooth within minutes.
I may be biased, but I think everyone should have some of this cookie dough on hand or in the freezer. Not only is it delicious on its own, but you can also tuck it into some ice cream, cupcakes, brownies, or even roll up a few little balls to decorate the top of your cakes, bars, and cheesecakes. Want another easy little treat? Try making my cake pops recipe, mini cheesecakes recipe, or brownie bites.
What You Need to Make This Recipe
Flour — you can use any flour. I use all-purpose flour, but you can use gluten-free flour as well.
Butter — I always suggest using unsalted butter as you can control the amount of salt added to the mixture. If you only have salted butter, skip the added salt.
Brown sugar — using brown sugar adds a ton of flavor to the dough. Feel free to use light, regular, or dark brown sugar. If you do not have brown sugar, see my post on how to make brown sugar or if it has hardened, see my how to soften brown sugar guide.
Vanilla extract — since this recipe is not cooked, I recommend using real vanilla extract for the best flavor.
Milk — as this recipe does not contain eggs, the milk keeps the dough from being dry.
Chocolate chips — miniature chocolate chips are the best as you can have bites of chocolate with each spoonful. You can use milk chocolate, dark chocolate, or even white chocolate chips if you do not want to use semi-sweet chocolate chips.
How to Make Edible Cookie Dough
1. Spread the flour onto a rimmed baking sheet. Bake for 12 minutes or until the flour reaches 165F.
2. Combine the partially melted butter with both sugars in a large mixing bowl or the bowl of a stand mixer with the paddle attachment. Beat on medium speed until well combined.
3. Add the salt, vanilla, and milk.
4. Beat until well mixed.
5. Add the toasted flour and mix on low until just combined.
6. Stir in the chocolate chips. Enjoy immediately or chill in the refrigerator to firm up.
Pro Tips for This Recipe
- Make sure to let the flour cool before adding it to the batter, as the heat can make the batter melty.
- Even though this recipe is not for baking, you should still measure your flour accurately. Adding too much flour to the recipe is the most common mistake that will make the dough crumbly. The best and easiest way to measure flour is by using a scale. If you don’t have one, fluff the flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. If you scoop the flour straight from the bag, you overpack the measuring cup.
- If the dough is crumbly, you can add an extra splash of milk to balance out the extra flour.
- Feel free to add more add-ins or toppings to the cookie dough, such as sprinkles, crushed cookies, ground cinnamon, cocoa powder, mini M&M’s, and more.
- If you do not want to heat-treat the flour in the oven, you can do so in the microwave. Place flour in a microwave-safe dish and microwave in 30-second intervals for a minute or until the flour reaches 165F. Between each interval, stir the flour to break up any hot spots.
- To make it easier to transfer the flour from the sheet pan to the mixing bowl, you can line the sheet pan with parchment paper, leaving a bit of an overhang.
Frequently Asked Questions
Why do I need to toast the flour?
It’s important to toast the flour in the oven before adding it to your cookie dough. It is not recommended to eat raw flour, and heating it in the oven will help kill off any possible bacteria. The flour should reach an internal temperature of 165F before you add it to the cookie dough.
How long does this last?
Edible cookie dough keeps well for up to a week in the fridge if it even lasts that long in your household!
How do I store cookie dough?
Always store the dough in an airtight container in the fridge. A mason jar is a great container to store the dough in. If you would like, you can store the dough in a freezer-safe bag or container in the freezer for up to a month.
Can I make this without a mixer?
If you don’t have a mixer, you can mix all the ingredients together with a spatula. It’ll take a little bit of work, but it’ll come together.
Can I bake this dough?
I do not recommend baking this cookie dough as it doesn’t contain most of the traditional cookie ingredients, such as eggs or baking soda, they won’t turn out like regular cookies when baked. If you’re craving cookies, try my chocolate chip cookies recipe, skillet cookie recipe, cookie cake recipe, or double chocolate chip cookies recipe.
If you love this recipe try these out!
If you’ve tried this Edible Cookie Dough recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Edible Cookie Dough
Equipment
- Baking Sheet
- Electric or stand mixer
- mixing bowl
Ingredients
- 2 ¼ cups all-purpose flour (270g)
- 1 cup unsalted butter room temperature (227g)
- 1 ½ cup packed light brown sugar (330g)
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk
- 2 cups miniature semisweet chocolate chips (300g)
Instructions
- Preheat the oven to 350F.
- Spread the flour onto a rimmed baking sheet. Bake for 12 minutes or until the flour reaches 165F. (Toasting the flour heat treats it to kill any bacteria that may be in the raw flour.) Let cool completely.
- Place the butter in a microwave-safe bowl and heat on high just until partially melted, about 30 seconds. Combine the butter with the sugar in a large mixing bowl or the bowl of a stand mixer with the paddle attachment. Beat on medium speed until well combined.
- Add the salt, vanilla, and milk. Beat until well mixed. Add the toasted flour and mix on low until just combined.
- Stir in the chocolate chips. Enjoy immediately or chill in the refrigerator to firm up. The cookie dough will keep for up to 1 week in the fridge or 1 month in the freezer.
Video
Notes
- Make sure to let the flour cool before adding it to the batter, as the heat can make the batter melty.
- Even though this recipe is not for baking, you should still measure your flour accurately. Adding too much flour to the recipe is the most common mistake that will make the dough crumbly. The best and easiest way to measure flour is by using a scale. If you don’t have one, fluff the flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. If you scoop the flour straight from the bag, you overpack the measuring cup.
- If the dough is crumbly, you can add an extra splash of milk to balance out the extra flour.
- Feel free to add more add-ins or toppings to the cookie dough, such as sprinkles, crushed cookies, ground cinnamon, cocoa powder, mini M&M’s, and more.
- If you do not want to heat-treat the flour in the oven, you can do so in the microwave. Place flour in a microwave-safe dish and microwave in 30-second intervals for a minute or until the flour reaches 165F. Between each interval, stir the flour to break up any hot spots.
- To make it easier to transfer the flour from the sheet pan to the mixing bowl, you can line the sheet pan with parchment paper, leaving a bit of an overhang.
