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.
Where does the milk come? In the instructions it says milk but in the ingredients there is no milk listed.
There is milk listed in the ingredients; it’s right above chocolate chips. (1 tablespoon)
Can I put this in the oven and bake it if i feel like having regular cookies?
Not this dough; I’d recommend this recipe 🙂 https://www.chelseasmessyapron.com/chewy-chocolate-chip-cookies/
Can I substitute the vanilla extract with syrup? I’m all out of vanilla extract…
I’d just leave it out!
i didn’t heat treat the flour is it still ok to eat ?
Technically you could get sick from it. I eat raw cookie dough all the time without treated flour…so it really is a personal choice. Enjoy!
Mine came out very dry and is almost falling apart, is there any way to bring so moisture back into it without having to completely start over?
Add a little more milk! 🙂
This recipe could not have been better! My 10 year old prefers cookie dough to just about any other dessert. We were recently at a very well-known good market in Atlanta (Ponce City Market). They have so many gourmet shops, and one sold just cookie dough. She had to try it. It was nowhere near as good as your recipe. This truly is the best Chelsea. I love your recipes!
Ahh I am sooo happy to hear this! Thanks so much for your comment! 🙂
Mine tasted like popcorn..is that what it’s supposed to test like? It’s not bad but I wanted regular cookie dough.
No it definitely shouldn’t taste like popcorn! It sounds like the flour got over-toasted, I’d try cooking it for less time! 🙂
It wasn’t bad but it wasn’t like actual cookie dough so it wasn’t as good as I thought it would be. But I still like it.
It made me feel sick after 3 hours of consuming the recipe. It did taste good and I don’t have any allergies, but I hurt
Did you eat it all? You might just be feeling sick from too much sugar in general. If you baked the flour, there’s nothing else (assuming milk is fresh/other ingredients are fresh) that would make this recipe unsafe to consume.
You could have an undiagnosed gluten sensitivity or celiac disease.
Try the recipe with gluten free flour and see if it makes a difference.
So good! Thanks for the recipe, Chelsea!
Thanks sooo much!! 🙂
Not my fav. My friend and I made it. It was SUPER grainy and bland. Not the worst but not the best. Thanks for the recipe tho!
It sounds like your butter was too hot when the other ingredients were added so the butter melted the sugar and made it taste grainy. If you try it again I’d let the butter cool a bit before adding everything else and it should be much more flavorful and have a better texture!
I didn’t know how to comment any other way, but even though my butter was cooled down (100%sure) my cookie dough was still SO grainy with sugar bits.
Did you stir vigorously?
This was BOMB and is going to save me soooo much money not having to buy that ready-made edible dough at $8/jar! And thank you for the education on the flour carrying e-coli!!! I NEVER knew that! Thanks for being NBC… the more you know! Mazel!
I am soo happy you enjoyed this! I totally agree, it’s so nice not having to pay tons of such a delicious treat! Thanks! 🙂
This recipe is amazing. I only used 1 tbsp of white sugar and it was plenty. I should have tripled the recipe, my boys ate half of it without even blinking. ? Will definitely be making again!
So happy you enjoyed! Thanks for the comment 🙂