This edible cookie dough recipe is a safe and delicious way to enjoy cookie dough! It is beyond easy to make and only requires a few simple ingredients. And it tastes just like the real deal. Trust me, if you have a few minutes and a handful of pantry staples, you need to try this recipe.
Not only is it delicious on its own — I can literally eat it by the spoonful straight from the bowl — but you can also fold it into ice cream, or roll it into little balls to decorate the top of your cakes. Plus, it’s so easy to customize to your specific taste. Not a fan of chocolate chips? You can use sprinkles, raisins, or chopped nuts instead! If you want another quick and easy dessert recipe, then try making my mug cake recipe, brownie bites recipe, or my brownie in a mug recipe.
What You Need to Make this Recipe
Flour — to kill any harmful bacteria present in the raw flour, you’ll need to heat treat it before making this recipe. It’s really easy, and makes the dough safe to eat, so please don’t skip this step! You can use regular all-purpose flour or your favorite gluten-free all-purpose flour if you are looking for a gluten-free alternative.
Butter — you’ll need room temperature unsalted butter. If you only have salted butter on hand, reduce the amount of added salt by at least ½ teaspoon.
Sugar — similar to my chocolate chip cookie recipe, I use both white sugar and light brown sugar. They add the perfect amount of sweetness and “cookie-like” flavor. Brown sugar also adds moisture to the dough.
Vanilla — since the cookie dough isn’t baked, it’s so important to use high-quality ingredients because you’ll be able to taste everything a lot easier. I highly recommend using a good vanilla extract in this recipe.
Milk — a little milk keeps the dough from being too dry. I used whole milk, but 2% milk would work as well.
Miniature chocolate chips — you can’t have chocolate chip cookie dough without chocolate chips! Use semi-sweet mini chocolate chips to keep the cookie dough from being overwhelmingly sweet. You could also use dark chocolate chips, or, for something a little different, white chocolate chips.
How to Make Edible Cookie Dough
1. Start by heat-treating the flour so it is safe to eat. Add the flour to a microwave-safe bowl and microwave on high in 20-second intervals. Stir between each interval until the flour reaches 165°F when measured with an instant-read thermometer. Allow the flour to cool completely before continuing.
2. Place the room temperature butter in a microwave-safe bowl and heat on high until it is just partially melted. This will take about 30 seconds depending on your microwave. Don’t melt the butter completely. Combine the butter, granulated sugar, and brown sugar in a large mixing bowl or the bowl of a stand mixer with the paddle attachment. You could also use a hand mixer for this step.
3. Beat the ingredients with an electric mixer on medium speed until light and fluffy.
4. Add the salt, vanilla extract, and milk to the creamed ingredients. Beat until well mixed.
5. Add the cooled flour to the bowl and mix on low speed until just combined.
6. Lastly, stir in the mini chocolate chips. You can enjoy it immediately or chill it in the refrigerator so it can firm up.
Pro Tips for Making this Recipe
- Measure the flour. To prevent the dough from tasting “floury” or being too hard and crumbly, measure the flour using a kitchen scale. If you don’t have one, fluff the flour before sprinkling it into a measuring cup. Level off the top with a knife.
- Heat treat the flour in the oven. For a more hands-off option, you can toast the flour in the oven instead of the microwave. Preheat the oven to 350°F. Spread the flour onto a rimmed baking sheet and bake for 12 minutes or until the flour reaches 165°F.
- Heat treat the flour in advance. If you want to save a few minutes, heat treat the flour ahead of time. Store it in an airtight container after it has cooled down and it will be ready to use when you want a batch of edible dough.
- Don’t completely melt the butter. The cookie dough may end up being a bit soupy if the butter is fully melted when you beat it with the sugar.
- Make chocolate cookie dough! Replace 1/4 cup of the all-purpose flour with unsweetened cocoa powder. No need to heat treat it, though. You can add the cocoa powder to the butter mixture along with the rest of the flour.
Frequently Asked Questions
While I know most of us have done it (me included), it is not safe to eat traditional raw dough. First off, normal cookie dough contains eggs, and raw eggs can carry salmonella. Raw flour can carry E. coli. This is why I make edible cookie dough without eggs, and why it is so important to heat treat the flour.
No. This cookie dough doesn’t contain leavening agents like baking soda, so it will fall completely flat in the oven. Try some of my other baked cookie recipes instead like my double chocolate chip cookies or my classic chocolate chip cookie recipe!
If chocolate chip cookies aren’t a favorite of yours, you can add a variety of different mix-ins to suit your taste. For a fun, colorful twist, add sprinkles or mini M&Ms. You could also use white chocolate chips instead of semi-sweet chocolate. You can even chop up your favorite candy bar and stir in the pieces! A handful or two of chopped toasted nuts also tastes amazing in this easy edible cookie dough recipe.
This recipe keeps well in the refrigerator in an airtight container for up to a week.
You can freeze this edible cookie dough recipe. Store it in a freezer-safe container for up to 1 month. Thaw it overnight in the refrigerator.
If you’ve tried this 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
Video
Ingredients
- 2¼ cups all-purpose flour (270g)
- 1 cup unsalted butter room temperature (227g)
- 1¼ cups packed light brown sugar (275g)
- ¼ cup granulated sugar (50g)
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 2 tablespoons milk plus more if needed
- 2 cups miniature semisweet chocolate chips (300g)
Instructions
- To heat treat the flour for safe consumption, place it in a large microwave-safe bowl. Microwave on high in 20-second intervals, stirring between each, until it reaches 165F. Let cool completely. (This step kills any bacteria that may be in the raw flour, so don’t skip it!.)
- Place the butter in a microwave-safe bowl and heat on high just until partially melted, about 30 seconds. Combine the butter with the sugars in a large mixing bowl or the bowl of a stand mixer with the paddle attachment. Beat on medium speed until light and fluffy.
- Add the salt, vanilla, and milk. Beat until well mixed. Add the cooled flour and mix on low speed just until 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.
Notes
- Measure the flour. To prevent the dough from tasting “floury” or being too hard and crumbly, measure the flour using a kitchen scale. If you don’t have one, fluff the flour before sprinkling it into a measuring cup. Level off the top with a knife.
- Heat treat the flour in the oven. For a more hands-off option, you can toast the flour in the oven instead of the microwave. Preheat the oven to 350°F. Spread the flour onto a rimmed baking sheet and bake for 12 minutes or until the flour reaches 165°F.
- Heat treat the flour in advance. If you want to save a few minutes, heat treat the flour ahead of time. Store it in an airtight container after it has cooled down and it will be ready to use when you want a batch of edible dough.
- Don’t completely melt the butter. The cookie dough may end up being a bit soupy if the butter is fully melted when you beat it with the sugar.
- Make chocolate cookie dough! Replace 1/4 cup of the all-purpose flour with unsweetened cocoa powder. No need to heat treat it, though. You can add the cocoa powder to the butter mixture along with the rest of the flour.
