You’ll love this worry-free and DELICIOUS edible cookie dough made with toasted flour and no eggs! Easy to make and store for an indulgent anytime treat! Big notes of vanilla, brown sugar and chocolate take this cookie dough recipe over the top for some serious indulgence.
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!
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.
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!
Steps to make this edible cookie dough recipe
How to Make edible cookie dough
- Spread flour onto a baking sheet and bake at 350F for about 12 minutes.
- Add partially melted butter and sugar into a stand mixer.
- Add milk, vanilla, and salt.
- Mix until well-combined.
- Add flour and mix until just combined.
- Drop in the chocolate chips, toasted nuts, sprinkles or whatever else you like and mix for a few seconds on low to stir in.
Pro Tips for making Edible cookie dough
- 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.
What happens if you bake edible cookie dough?
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.
If you’ve tried this edible 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
Worry-free, indulgent edible cookie dough made with toasted flour and no eggs! Easy to make and store for delicious anytime treat!
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.
Recipe Video
Recipe 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!!
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!
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!
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!!!