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! For another bite sized dessert recipe, try my homemade cake pops!
What You’ll Need to Make These
Chocolate Chips: I specify semi-sweet chocolate chips but you can use bittersweet, milk chocolate of what ever you’d like.
Light Brown Sugar: You can use dark brown sugar or even white sugar in a pinch. Since you’re not baking this the recipe is QUITE forgiving.
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 for this recipe
- 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.
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.
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.
- If your consistency is a bit thick there may have been a mis-measurement of flour. Mix in milk a tablespoon at a time until corrected.
