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This edible cookie dough recipe is an easy, quick treat that comes together in just minutes. It’s made with simple ingredients you likely already have on hand, including butter, brown sugar, vanilla extract, and mini chocolate chips. The best part? It’s totally safe to eat since the raw flour is heat-treated and there are no raw eggs. Whether eating it straight from the bowl or using it as a topping for your favorite desserts, this cookie dough is a delicious, indulgent treat everyone will love.
The Chemistry or Heat-Treating Flour
Eating raw flour can carry risks of harmful bacteria like E. coli, which is why it’s essential to heat-treat the flour before using it in raw cookie dough. To do this, you can simply spread the flour on a parchment-lined baking sheet and bake it at 350 degrees for 5-7 minutes or microwave it in a microwave-safe bowl for 1-2 minutes, stirring occasionally. This ensures that your edible cookie dough is safe to enjoy without any potential risks.
What is in edible cookie dough?
All-Purpose Flour
The base of the dough provides structure. Be sure to heat-treat it to make it safe.
Fine Sea Salt
Balances the sweetness and enhances the flavors.
Unsalted Butter
Provides richness and a smooth creamy texture.
Brown Sugar
Adds sweetness and a slight chewiness.
Granulated Sugar
Adds sweetness and a slight chewiness.
Milk
Adds moisture to the dough, making it creamy and soft.
Vanilla Extract
Adds warmth and enhances the flavor of the dough.
Mini Chocolate Chips
Tiny bursts of chocolate in every bite! You can also use dark chocolate chips or white chocolate chips for variety.
How do you make edible cookie dough?
- Heat-treat the flour. Preheat your oven to 340 degrees. Spread the all-purpose flour (1 1/4 cups) on a parchment-lined baking sheet and bake for 5-7 minutes, or until the flour reaches 160 degrees on an instant-read thermometer. You can also heat it in a microwave-safe bowl in 30-second intervals, stirring between each interval. Allow the flour to cool completely before using it in the dough.
- Cream and butter and sugars. In the bowl of a standing mixer, combine 1/2 cup of softened unsalted butter, 1/2 cup of brown sugar, and 1/4 cup of granulated sugar. Mix on medium speed until combined. Turn the mixer up to high speed and whip for 1-2 minutes until the mixture is lighter in color and texture.
- Add the wet ingredients. Add 2 tablespoons of milk and 1 teaspoon of vanilla extract to the butter and sugar mixture. Mix until combined.
- Add the dry ingredients. Slowly add the heat-treated flour and 1/4 teaspoon of fine sea salt to the wet ingredients. Mix on low speed until the dough forms.
- Fold in the chocolate chips. Gently fold in 1 cup of mini chocolate chips using a rubber spatula. You can also substitute with dark chocolate chips, white chocolate chips, or any other favorite mix-ins like graham crackers or peanut butter.
- Serve and store. Enjoy the edible cookie dough immediately, or transfer it to an airtight container and store it in the fridge for later. This dough will keep well in the refrigerator for up to 5 days, or you can freeze it for up to 3 months.
How to Store Edible Cookie Dough
Store leftover cookie dough in an airtight container in the refrigerator for up to 5 days. If you want to store it longer, freeze it for up to 3 months. When ready to enjoy, simply thaw it in the fridge.
This edible cookie dough is great to make ahead. You can scoop the dough into little balls and freeze them for a quick treat whenever the craving strikes. Just let them thaw for a few minutes before eating.
Serving Suggestions
This dough is delicious straight from the bowl, but you can also use it as a topping for ice cream or mix it into homemade cookie dough ice cream. Another option is to serve it with graham crackers or drizzle it with melted dark chocolate for an indulgent dessert.
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Why make edible cookie dough?
This edible cookie dough is perfect for whenever a craving hits – whether it’s a quick snack after school, a late-night treat, or something fun to make for a movie night with friends. You can also serve it as part of a dessert bar at parties, especially for cookie dough lovers who prefer the raw real deal over baked cookies.
Enjoy this easy, edible cookie dough recipe that will become a favorite in your home. It’s the perfect way to satisfy those sweet cravings while staying safe from the risks associated with raw flour and raw eggs!
FAQs
Can you bake edible cookie dough?
No, this recipe is specifically designed to be eaten raw. It does not contain leavening agents like baking soda or baking powder, which are necessary for baking cookies. If you’re craving baked cookies, try a traditional chocolate chip cookie recipe.
How do I store leftover edible cookie dough?
Store your edible cookie dough in an airtight container in the fridge for up to 5 days. For more extended storage, you can freeze it for up to 3 months. Just thaw in the fridge before enjoying.
Can I make this recipe gluten-free?
Yes! To make this safe, edible cookie dough gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure to still heat-treat the flour to eliminate any risks of contamination.
Can I add other mix-ins besides chocolate chips?
Absolutely! This cookie dough recipe is super versatile; you can add your favorite mix-ins like peanut butter, white chocolate chips, or gram crackers for a unique twist.
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Edible Cookie Dough
Ingredients
- 1 1/4 cup all-purpose flour
- 1/4 tsp fine sea salt
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
Instructions
- In the bowl of a standing mixer, add the room-temperature butter, brown sugar and granulated sugar. Mix until combined, then turn the mixer up to medium-high speed and whip for 1-2 minutes until lighter in color and texture.
- Add the milk and vanilla, mix until combined.
- Pour the flour and salt into the mixture and mix on low until the dough forms.
- Fold in the chocolate chips. Enjoy or refrigerate for later.
Nutrition
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