Edible Cookie Dough Recipe
If you’re someone who’s ever snuck a spoonful of raw cookie dough while baking, you’re going to adore this Edible Cookie Dough. It’s a dreamy, safe-to-eat treat that delivers all the nostalgic flavors and textures you love, without any of the worry. This version skips the eggs and heat-treats the flour, so you can dig in with total peace of mind. Whether you’re looking for a playful dessert for parties or a cozy midnight snack, this Edible Cookie Dough will absolutely steal the show.
Ingredients You’ll Need
What makes this Edible Cookie Dough so irresistible is its simplicity—you probably have all the ingredients on hand! Each one is carefully chosen to create that classic, rich flavor and luscious texture, from the creamy butter to the sweet crunch of mini chocolate chips.
- All-purpose flour (1 cup, heat-treated): Gives the dough its classic structure; heat-treating makes it safe to eat raw.
- Unsalted butter (1/2 cup, softened): Adds creamy richness and helps everything blend smoothly.
- Packed brown sugar (1/2 cup): Brings deep, caramel-like sweetness and a touch of moisture.
- Granulated sugar (1/4 cup): Lends just the right amount of traditional cookie sweetness.
- Milk (2 tbsp): Softens the dough and gives it that scoopable texture.
- Vanilla extract (1 tsp): Infuses the dough with warm, comforting flavor.
- Salt (1/2 tsp): Balances the sweetness and sharpens every bite.
- Mini chocolate chips (1/2 cup): Tiny bursts of chocolate in every mouthful—classic and totally essential!
How to Make Edible Cookie Dough
Step 1: Heat-Treat the Flour
Start by making your flour safe to eat! Spread the all-purpose flour evenly on a baking sheet and bake at 350°F (175°C) for 5 minutes. This quick step kills any potential bacteria, making your Edible Cookie Dough safe for everyone. Let the flour cool completely before using it.
Step 2: Cream the Butter and Sugars
In a medium bowl, beat together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture turns light and fluffy. This step is key for that classic cookie dough texture and helps dissolve the sugars for a super-smooth bite.
Step 3: Add Wet Ingredients and Salt
Pour in the milk, vanilla extract, and salt, mixing until everything is thoroughly combined. The milk brings the dough together, the vanilla gives it that signature cookie aroma, and the salt makes every flavor pop.
Step 4: Incorporate the Flour
Gradually stir in your cooled, heat-treated flour. Mixing slowly ensures that the dough stays soft and creamy, and prevents any lumps from sneaking in. You’ll start to see that classic doughy consistency come together.
Step 5: Fold in the Chocolate Chips
Gently fold in the mini chocolate chips so they’re evenly distributed throughout your Edible Cookie Dough. Every bite should have a little chocolate magic inside!
Step 6: Serve or Chill
You can dig in right away for a soft, creamy treat, or refrigerate the dough for about 30 minutes if you like it a little firmer. Either way, it’s pure cookie dough bliss!
How to Serve Edible Cookie Dough
Garnishes
Top your Edible Cookie Dough with a sprinkle of extra mini chocolate chips, a drizzle of melted chocolate, or even a handful of rainbow sprinkles for a playful finish. A pinch of flaky sea salt can also take it over the top for a salty-sweet twist!
Side Dishes
Pair your Edible Cookie Dough with a cold glass of milk, a scoop of vanilla ice cream, or fresh berries for a fun, balanced dessert plate. It’s also a fantastic dip for pretzel sticks or apple slices, adding a sweet and salty dimension to snack time.
Creative Ways to Present
Try rolling your dough into bite-sized balls and dipping them in chocolate for homemade truffles, or layer it between brownies and ice cream for a show-stopping sundae. You can even serve scoops in mini cones for the ultimate party treat. The possibilities with Edible Cookie Dough are truly endless!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare!), simply cover the Edible Cookie Dough tightly with plastic wrap or transfer it to an airtight container. It will stay fresh in the refrigerator for up to 5 days, making it perfect for sneaky spoonfuls all week long.
Freezing
Want to keep your Edible Cookie Dough on hand for future cravings? Scoop individual portions onto a baking sheet, freeze until solid, then store them in a freezer-safe bag or container. They’ll keep well for up to 2 months, and you can enjoy them straight from the freezer or let them thaw for a few minutes.
Reheating
Edible Cookie Dough is best enjoyed chilled or at room temperature, so there’s no need to reheat. If it’s a bit too firm from the fridge or freezer, just let it sit out for 10–15 minutes to soften up for perfect scooping.
FAQs
Is Edible Cookie Dough really safe to eat?
Absolutely! By heat-treating the flour and skipping the eggs, this recipe removes the common risks found in traditional raw dough. You can savor every bite without worry.
Can I use different mix-ins instead of chocolate chips?
Definitely! Try swapping in white chocolate chips, chopped nuts, toffee bits, or colorful sprinkles. The Edible Cookie Dough base is super adaptable, so let your cravings guide you.
How can I make this Edible Cookie Dough vegan?
Just use a dairy-free butter, plant-based milk, and vegan chocolate chips. The result is just as delicious and safe for those following a vegan diet.
Why do I need to heat-treat the flour?
Raw flour can sometimes carry bacteria like E. coli, so a quick bake in the oven makes it safe for raw recipes like Edible Cookie Dough. Don’t skip this step—your tastebuds and tummy will thank you!
Can I bake this Edible Cookie Dough into cookies?
This dough is designed to be eaten raw, so it won’t bake up into traditional cookies. For chewy, oven-baked cookies, try a standard cookie recipe instead.
Final Thoughts
If you’re looking for a treat that’s both comforting and fun, you can’t beat Edible Cookie Dough. Whip up a batch, share it with friends, or keep it all to yourself—either way, you’ll be hooked after just one bite!
Print
Edible Cookie Dough Recipe
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Edible Cookie Dough recipe offers a safe and delicious way to enjoy classic cookie dough without baking. By heat-treating the flour to eliminate bacteria, this no-bake dessert features a creamy blend of butter, sugars, and vanilla with mini chocolate chips for a sweet, nostalgic treat perfect for snacking or sharing.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (heat-treated)
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Add-ins
- 1/2 cup mini chocolate chips
Instructions
- Heat-Treat the Flour: Spread the all-purpose flour on a baking sheet and bake at 350°F (175°C) for 5 minutes. This step kills any harmful bacteria, making the flour safe for raw consumption. Allow the flour to cool completely before using it in the recipe.
- Cream Butter and Sugars: In a medium bowl, beat together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy. This creates a smooth and creamy base for the dough.
- Add Wet Ingredients: Stir in the milk, vanilla extract, and salt into the creamed butter and sugar mixture. Mix well until all ingredients are fully combined and smooth.
- Incorporate Flour: Gradually add the cooled heat-treated flour to the wet mixture. Stir gently but thoroughly until the flour is fully incorporated and a dough forms.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the dough, distributing them evenly without overmixing.
- Serve or Chill: Enjoy the cookie dough immediately for a soft and creamy texture, or refrigerate it for a firmer, sliceable consistency.
Notes
- Always heat-treat the flour to ensure it is safe to consume raw.
- Customize your dough with different mix-ins like sprinkles, white chocolate chips, or chopped nuts.
- Store leftover cookie dough in an airtight container in the refrigerator for up to 5 days.
- For a firmer texture, chill the dough before serving.
- This recipe is best enjoyed fresh but can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/8 batch
- Calories: 220
- Sugar: 17g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
