Edible Cookie Dough Recipe: Get your cookie dough fix the safe way with this delicious, classic chocolate chip cookie dough you can eat without baking!
Edible Cookie Dough Recipe
Growing up, my mom had one hard-and-fast rule: no eating raw cookie dough. She had gotten sick once from eating raw dough and still to this day maintains it’s one of the sickest she’s ever been. So, we rarely got to eat cookie dough unless we could sneak a scoop while she wasn’t looking.
This recipe has been in the works for ages, along with all these other edible cookie dough variations like this Edible Cake Batter, Peanut Butter Cookie Dough, and Edible Brownie Batter.
I can honestly say, as an edible cookie dough expert, this is the best you’ll ever try!
Why Can You Not Eat Raw Cookie Dough?
I know it seems unfortunate that you shouldn’t eat raw cookie dough, but hey, I don’t make the rules. So here’s why it’s not recommended to eat raw cookie dough:
- Raw eggs: eating raw eggs can be risky because they might carry Salmonella, a common reason for food poisoning cases as noted by the FDA.
- Raw flour: similar to eggs the flour poses a health threat as it can be contaminated with E. coli bacteria, which can cause serious illness.
Ingredients In Edible Cookie Dough Recipe
- Flour: For safe edible cookie dough, you need to heat-treat the flour first. This kills any bacteria. Toasting the flour also gives it a nutty flavor.
- Salted butter: Melt the butter mostly but not completely to maintain texture, and cool it before mixing to prevent the sugars from dissolving and creating a grainy texture. If you use unsalted butter make sure to taste it and add salt as needed.
- Brown & White Sugar: Make sure to pack the brown sugar when measuring for consistency in sweetness and texture.
- Pure vanilla extract: Enhances the flavor, and helps give it that traditional cookie dough taste.
- Milk: Typically, 1 tablespoon is enough for this recipe. If the dough is crumbly from too much flour, add more milk. It acts as the binder, replacing raw eggs. I usually use whole milk but any type works.
- Mini chocolate chips: Using mini chocolate chips helps disperse the chocolate more evenly and since we chill the dough biting into a mini chocolate chip won’t bother you as opposed to regular-sized ones, which can feel too hard.
Heat treating flour: Preheat the oven to 350°F, spread the flour on a baking sheet, and bake for 5-7 minutes. Let it cool before using. This process kills bacteria, making the flour safe for raw consumption.Quick Tip
How To Make Edible Cookie Dough
- Preheat your oven to 350 degrees F and spread the flour on a baking sheet. Toast in the oven for 5 to 7 minutes, then let it cool. This makes sure all the bacteria is killed and your dough is safe to eat.
- Melt the butter most of the way and let it cool to room temperature, then mix with both brown and white sugar until smooth. Cooling the butter prevents it from melting the sugars, which keeps the texture consistent.
- Add vanilla and milk to the sugar mixture, then mix in the cooled, toasted flour and stir in the mini chocolate chips until well combined. Adjust milk as needed to achieve your desired dough consistency.
- If the dough is too soft, refrigerate it for about 10 minutes to firm up.
- Enjoy your safe-to-eat cookie dough!
Edible Cookie Dough FAQs
Can I Bake This Edible Cookie Dough?
Don’t bake this edible cookie dough. It doesn’t have ingredients to make it rise, uses different amounts of butter and sugar for raw eating, has no eggs for safety, and is made to enjoy raw, not baked.
How Do I Make A Smaller Batch?
For a smaller batch of Edible Cookie Dough, halve the recipe for 2 servings or prepare the full batch and freeze extra portions. The first method offers an immediate smaller amount, while the second provides ready-to-eat portions stored in the fridge for up to 5 days or in the freezer for 3 months.
Why do you have to heat treat the flour?
Heat treating flour kills harmful bacteria, making it safe to eat raw.
Storage
Storage Tips
- Store edible cookie dough in an airtight container in the fridge for up to 5 days.
- Freeze it for up to 3 months. Thaw frozen dough in the fridge before eating.
Other Delicious No Bake Treats
- No Bake Cookies No chilling or baking needed
- Salty and sweet Pretzel Peanut Butter Bars
- Banana Pudding Recipe adapted from the famous Magnolia Bakery recipe
- Cannoli Dip the inside of a cannoli, but in dippable form
- Super popular No Bake Brownie Bites
Edible Cookie Dough Recipe
Ingredients
- 3/4 cup white all-purpose flour (measured correctly -- Note 1)
- 1/3 cup unsalted butter, melted & slightly cooled
- 1/3 cup brown sugar, packed (dark or light; I love dark)
- 3 tablespoons white granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon whole milk (1% or 2% also work)
- 1/3 cup mini chocolate chips
Instructions
- BUTTER: Melt butter and then set it aside to cool back to room temperature. If the butter is too hot, it will melt the sugars and cause greasy cookie dough.
- HEAT TREAT FLOUR: Heat treat the flour in the microwave or oven (see Note 1), and let it cool completely to room temperature before use. Do not use any burnt or clumpy flour. The flour should be light, white, and fluffy. Spoon the cooled flour into a measuring cup and level it with a knife.
- COMBINE: In a medium-sized bowl, add the melted and cooled-to-room-temp butter, brown sugar, and white sugar. Use a whisk to briskly mix until smooth and emulsified (~1 minute). Add vanilla, salt, and milk, and stir until combined. Stir in the cooled flour and chocolate chips until combined.
- ENJOY: If needed, chill the dough in the fridge for 10 minutes before enjoying it. Chilling helps firm up the dough from melted butter. Enjoy!
- STORAGE: When wrapped and stored well, this cookie dough will stay fresh in the fridge for up to five days or in the freezer for up to 3 months.
Video
Recipe Notes
- Heat treat 1/2 cup MORE flour than you'll need (in case edges burn in oven).
- Microwave: Add flour to a microwave-safe bowl and microwave in 30-second bursts, stirring between each, to avoid burning or clumping. After each burst, check the temperature. It's done when it has reached 165°F.
- Oven: Preheat the oven to 300°F and line a large sheet pan with a nonstick liner or parchment paper. Spread the flour on the pan. Bake, stirring and checking the temperature every 2 minutes until it reaches 165°F, about 3-6 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good.
Yay!! So glad you enjoyed! 🙂
I think I burnt the flour, will it make a difference to the overall taste?
I burnt my flour a bit and it did affect the flavor. I baked it at 350 for about 7 min. Next time I think I’ll just do 5 and keep an eye on it!
Love it.
Do you have to hear treat the oat flour too or can you just grind it in a blender and use it like that?
Don’t need to heat treat oat flour 🙂 Enjoy!
this was really good ! i think i might have used slightly less flour or more butter but overall delicious
I’m so glad you enjoyed this! Thanks! 🙂
How many servings is this recipe?
6 🙂
Amazing! Made it twice, first time it came out grainy because I messed up. But the second time it came out perfect! Thank you!
I’m so happy you loved this edible cookie dough! Thanks for your comment! 🙂
Thank you for the recipe. I can’t wait to try it. I think I will substitute the chocolate chips for chopped Reese Cups … oh maybe the white chocolate ones! I can’t wait!
MMM that sounds amazing! I hope you enjoy! Thanks! 🙂
AWESOME SAUCE
Glad to hear it! 🙂
How many cups does this recipe yield?
Mine made about 1 1/2 cups
I just made this and absolutely love it! I added some peanut butter and molasses and can’t stop eating it! Thanks! ?❤
Yay!! I’m sooo happy you enjoyed! Thanks for your comment! 🙂
I came to this recipe because it had 5 stars and was severely disappointed. It wasn’t bad, and I’d still eat it, but it was really grainy and lack luster. Also it didn’t come together that well. Overall it’s a good base recipe, but it’s mediocre on its own.
I’m so sorry to hear you didn’t enjoy this recipe 🙁 It sounds like your butter was too hot and melted the sugar making it grainy. If you try it again, I’d suggest letting the butter cool a bit before adding in sugars.
I love this recipe. I will make this so much,
I love this recipe so much! Thanks! It is delicious
So happy you enjoyed! Thanks Ryan!
Our daughter would like me to make an edible cookie dough with peanut butter and chocolate chips. How would you incorporate the peanut butter in this recipe or how much peanut butter? Thank you!????
Hey Theresa! I’d recommend my Peanut Butter Cookie Dough recipe instead 🙂
Whoever made this recipe deserves a prize. This is the best cookie dough I have ever made, it’s amazing
Awe thank you so much Stessa! That means a lot to me 🙂
This was definitely my fault because I gave up after failing at a fluffy cookie recipe. So I used this recipe because I needed it ASAP (I didn’t want to bake, I just changed my mind and wanted cookie dough instead). So I didn’t let the flour cool and 99.57% melted the butter instead of 80%. But it turned out brown and grainy but it’s still delicious! ?
I loved this! The dough was great! I added instant oats and a pinch of cinnamon because it wasn’t quite the consistency I liked. My dad doesn’t like cookie dough, so, to share it with him, I threw it in the oven for 12 minutes at 350 F. Thanks so much!
You’re so welcome! 🙂
Rather than using vanilla extract, I used almond extract and divided the called for amount in half. After tasting the cookie dough, it doesn’t taste the best most likely due to my change. In conclusion, if you don’t have vanilla extract like me, don’t substitute it for almond extract?
Haha yes almond extract will definitely give the dough a funny flavor 🙂 Thanks for sharing!
great recipe
Thank you! 🙂
You’re welcome
I loved this recipe!! So sweet and delicious! I didn’t let the flour cool, which melted the chocolate chips, giving me a chocolatey dough instead!!
MMM that sounds awesome! I’m so glad you enjoyed! Thanks for your comment! 🙂
hiiiiiiiiiiiii
hi i did this recipe is turned our really well i made it with white chocolate chips and was really tasty thank you
I am sooo happy to hear this!! Thanks for your comment! 🙂
I think that you shouldn’t bake the flour it leaves a weird favor.
@Anna If you don’t bake the flour, then its not edible is it? Read the article. Raw flour can contain e.coli. Feel free to suggest an alternative to baking to make it safe.
For once in my life I followed a recipe to a T. It is delicious! It has a mild grainy texture but I prefer that.
wish you would’ve said to sift flour before incorporating because there are little bits of flour that stuck together.
Do you have to cook the flour ? ?
Its a precaution because flour is commonly contaminated with salmonella
I found this recipe worked really well. At the end I sifted the flour in for a smoother consistency. Loved the recipe! Thanks
I just made these and it’s REALLY good! Wow! I made my version following this recipe but I used oat flour (toasted on a pan over stovetop) and since I came up short on butter, I added coconut oil to make up for it. Also skipped the white sugar, as I thought adding them might make this recipe too sweet, which I’m glad I did. My recipe came out a little wetter with these changes though, but I just added oat flour as I needed to to fix it up. Thank you for sharing this! I’m gonna make this again, for sure.
Ooh way to work with it! That sounds delicious! I’m so glad you enjoyed! Thanks! 🙂
Your recipe instruction says to add salt yet your ingredient list doesn’t mention salt or the amount.
It does 🙂 It says use salted butter and if you use unsalted butter to add a pinch of salt.
True. He might have not readed the ingredients xD.
Thanks!!!
i really liked this even though i didnt bake it it was yummy
I don’t understand, it’s not meant to be baked anyway, it’s meant to be raw.
This is a cooked version for your safety you uncultured swine
This is specifically a cookie dough to eat raw. Why ot doesnt have eggs andnyou have to cook the flour, Hense the name edible cookie dough
“Why ot doesnt have eggs andnyou have to cook the flour” The milk is a substitute for the eggs, eggs contain harmful bacteria, the same goes with flour, you “bake” the flour to kill off any bacteria that is lurking around, these bacteria can be harmful to the gut when uncooked.
I made my own version of this & it was too sweet but I like it that way
I’m about to make this and I swear it better be good!
So good,
I love this recipie! I made it with my friend and we had a awesome time! Perfect recipie! Thanks! ????????????????????????
I am so happy to hear this Ella! Thanks so much for your comment! 🙂
Easy and quick snack!!! I love this recipe so much, thank you Chelsea!
So glad to hear it! Thanks Sadie 🙂
This was really good and the only thing I did was add a full stick of butter to have the dough stick better and if you put it in your fridge let it get warm a little before eating it because It is hard at first but it’s overall really good
So happy you enjoyed! Thanks Ethan! 🙂