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.
I’ve been wanting to make edible cookie dough for a while now and am so glad I found this recipe.Toldmyhusbanditwouldbemylastmealchoice.
I am so happy you loved this cookie dough! I think it would be my last meal choice as well, haha! 🙂
This was AMAZING!! Whoever came up with his recipe should like be the ruler of all dessert. It smelt so good in my house for DAYS!
Sorry i forgot to put it at 5 stars but it should have 6
HAHAHAHA oh my gosh I’m soo happy to hear this!! Thanks for your kind comment! 🙂
This looks delish! Any thoughts about making this into peanut butter cookie dough? Like would I add the Pb to the existing recipe, or should it maybe replace a portion of the butter?
Hey Trixie! Try this new peanut butter cookie dough recipe 🙂
????Oh my goodness!
This is the best edible cookie dough ever! It’s got the texture firmness! Its awesome!!????
Wahooo!! Soo glad you enjoyed it!! Thanks so much for your comment! 🙂
Absolutely delicious ???? this recipe is a life saverrrrr! This cookie dough made me happy ahah????
There is nothing like fresh cookie dough to change a mood! So glad you enjoy this recipe! Thanks for your comment! 🙂
Just tried for first time. Taste is yummy, but chocolate chips were melted/blended in. Did we stir too much and too vigorously?
Dont think the mixture was too hot. Does stirring also affect the texture/graininess? Thanks!
If the chocolate melted I think the butter or flour was still too hot. Stirring shouldn’t affect the texture/graininess, just the heat of the butter or burning the flour will affect that.
would this still work with gluten free flour??? my mom has a gluten allergy and all we have in the house is gluten free flour. will it work? please tell me.
You can try it! I never have, but I don’t see why it wouldn’t work
I made this recipe EXACTLY as instructed and holy moly it is amazing. If you dont follow the instructions, I could definitely see how it can fail, but Chelsea is very clear with her directions and why you have to make it the way she has it written. This is a keeper for sure!
Thank you so much Allyson! 🙂 You are so kind! Glad this was a hit!
Hi!
I just made this recipe (with way less sugar) and it was delicious!
The thing is with those quantities I was able to get only 2 servings! How are you able to get so many servings with those same quantities? Are those very small servings?
Thank you!
So happy to hear that! Thanks Fanny! Yes, very small serving sizes; I find cookie dough pretty rich so a little goes a long way. But if you reduce the sugar I’m sure you can increase serving sizes as well 🙂
This tastes literally so good!!!So quick and easy to prepare!My family loved it, i can only recommend this recipe!Thank you so much:)
Yay! Glad you enjoyed 🙂
(I have used this recipe before and this has never happened) We put the flour in our microwave for 6 minutes (the recipe says 5-7) and it burnt our flour and the glass that the flour was in shattered . Everyone is ok I just don’t know why this happened when I put it in for 6 minutes
That’s so strange; I’m sorry that happened! I would recommend baking the flour instead of microwaving it next time; sorry about the mess; I’m glad everyone was ok!
Definately use the preheated oven instead of the microwave; they aren’t always interchangeable.
Generally, you should avoid putting completely dry things in the microwave.
We freeze our flour so how should I go about doing that?
I’d just thaw it out first 🙂 Enjoy!