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.
Hey ,
I would love to make this recipe and I have a few questions.
1. Why de you add also white sugar ? Wouldnt it be better with only brown sugar ?
2. Can I overmix the flour ? Does the gluten development effects the texture of the dough if it doesnt bake up ? Thank you , Roee.
I like the combo of sugars best and I wouldn’t mix more than is needed — as soon as a dough forms I’d stop stirring. Enjoy!
I grew up eating raw cookie dough and have never had any issues. My question is how many thousands of years have people been eating raw eggs with no issues? Just within the last 10 years or so has it become an “Oh my gosh, you’re eating that?!” kind of a thing.
Kirk, raw eggs can contain salmonella. Eating them can result in vomiting and diarrhea. Don’t believe me? Start eating raw eggs on a regular basis. One of these days, you will see what I mean!
I ate raw egg smoothies daily throughout college without issue. (I was either too busy or too lazy to cook.)
I agree with Kirk; although it seems like *everything* has become an “Oh my gosh, you’re eating that?!” kind of a thing. Gluten-free? No thanks, I just *added* gluten to my oatmeal…
This tastes very good, but it was a little difficult to incorporate the baked flour since it clumped more even though it wasn’t browned. When making this again, I would definitely sift the flour into the rest of the ingredients.
If the flour clumped, it was most likely over-baked, so I think you could take it out a bit earlier next time or stir it a few times during the baking process. Sifting also works 🙂 Hope that helps! Glad you enjoyed the flavor!
How did you decide that this will last 5 days in the fridge? Mine lasted about 20 minutes before it was gone- definitely a hit in my house lol! Thanks for sharing an awesome recipe!
Haha, so happy to hear you guys enjoyed this! And thanks so much for your comment Dolly! 🙂
My cookie dough came out all crumbly even tho I followed the recipe??? Any advice?
You may have packed in too much flour; I’d recommend just adding a touch more milk to fix this dough and then spoon and level the flour measurement next time 🙂
This was delicious although i didnt understand that in the pictures you melted the butter but in the recipe it said not to this resulted in me adding about an eighth a cup more butter to fix it. I was frustrated when i came to the site and it said otherwise.Will try this recipe another time and fix this overall delicious
Sorry for the confusion! The butter does need to be melted, or melted to like 80% of the way. The reason I say mostly melted is because super hot fully melted butter will melt the sugar and cause it to be grainy. So if the butter is fully melted, just let it cool to room temperature before using.
I tried making this and i used self raising flour ! But it tastes so sour 🙁 and weird
I would recommend using all purpose flour; self rising is not the same
How long do you have to warm the flour for?
5-7 minutes 🙂
This is a really good recipe, loved it!! I probably wouldnt bother baking or toasting or whatever the flour again and I would substitute the white sugar for something else since it made the dough a bit crunchy to eat otherwise it’s true, best cookie dough!!
I am sooo happy to hear you loved it! Thanks so much for your comment! 🙂
Instructions unclear, its to watery cuz i melted the butter but i just accepted and i didnt want to use flour cuz im scared ill burn my house down an everyone else is asleep
If you don’t add flour, the dough won’t come together or work.
Wow you must have a lot of patience with all these funny comments. Lol