Edible Cookie Dough
Hello, cookie dough lovers! This Edible Cookie Dough is a dream come true for those who can’t resist sneaking a bite of raw cookie dough. Made without eggs and with heat-treated flour, it’s safe to eat by the spoonful.
Creamy, sweet, and packed with mini chocolate chips, this edible chocolate chip cookie dough is perfect for satisfying your sweet tooth.
Whether you’re indulging straight from the bowl, rolling it into balls, or using it as a mix-in for other desserts, this recipe is as versatile as it is delicious and uses simple ingredients!
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You can even scoop this dough on top of cupcakes as a “frosting” for a beautiful, visually striking, and irresistibly delicious treat.
Some of my favorite ways to use this cookie dough is in these fabulous recipes: Cookie Dough Cheesecake, and Cookie Dough Ice Cream.
Try them and see for yourself!
Now it’s time to indulge in this incredible treat. Let’s learn how to make this recipe.
Best Edible Cookie Dough Recipe
In this post, I’ll guide you through making this perfectly safe and utterly delicious easy Edible Cookie Dough recipe. No need to worry about any food borne illnesses! Follow along for step-by-step instructions and tips to make the best cookie dough you’ve ever tasted!
Full recipe ingredients and steps are at the end of the post!
Making the Cookie Dough
Begin by heat-treating your flour to eliminate any potential bacteria. Preheat your oven to 300ºF and spread the flour on a baking sheet in an even layer. Bake for 10 minutes, stirring occasionally, until it reaches 160ºF.
Alternatively, you can use the microwave method by heating the flour in 30-second increments, stirring between each until it reaches 160ºF. Once done, allow the flour to cool completely.
While the flour cools, beat room temperature butter with light brown sugar for 3 minutes on medium speed with a stand mixer or electric mixer, scraping the bowl as needed. Add powdered sugar and continue to mix until smooth.
Pour in vanilla extract, 1/4 teaspoon salt, and milk, then stir until everything is well combined.
Next, add the cooled flour and mix on low speed until fully incorporated.
Add the milk and mix on low to combine.
Finally, fold in the mini chocolate chips with a spatula until evenly distributed. Add any more salt to taste!
Your edible cookie dough is now ready to enjoy! You can roll into balls, dip them in chocolate, or enjoy them as is. You can also enjoy the cookie dough with a spoon, or use in many recipes.
Can I bake the cookie dough?
Now the question, can I bake the cookie dough? Unfortunately, because of the lack of egg, the cookies will not hold up very well in the oven. They will spread out, become super thin and crispy.
But this recipe for Chocolate Chip Cookies is a favorite from the blog, and you can bake it to achieve the perfect chewy and soft cookies you’re craving. It’s made with all the right ingredients, including eggs, to ensure that the cookies come out perfectly every time. You can find the full recipe on the blog to enjoy delicious, classic chocolate chip cookies!
Storage
Store your edible cookie dough in the refrigerator in an airtight container for up to 5 days. If you want to keep it longer, freeze it in a freezer-safe container for up to 3 months. When you’re ready to indulge, let it thaw in the fridge overnight or at room temperature until softened.
I like to portion out the cookie dough, roll into balls, and freeze in an freezer bag or airtight container, this way when I want to have one, i can pull it out of the freezer and let it come to room temperature, and enjoy!
Tips & Tricks for Perfect Edible Cookie Dough
- Heat Treating the Flour: Don’t skip this step! Heat treating the flour ensures the cookie dough is safe to eat by eliminating any harmful bacteria.
- Adjusting Consistency: If you prefer a firmer dough, add an extra tablespoon of flour. For a softer dough, increase the amount of milk slightly.
- Customizing Flavors: Feel free to get creative by adding different mix-ins like peanut butter, toffee bits, sprinkles, or chopped nuts. The possibilities are endless!
Why You’ll Love This Edible Cookie Dough
This edible cookie dough is everything you love about traditional cookie dough, minus the raw eggs! It’s creamy, customizable, and perfect for snacking, adding to other desserts, or sharing with friends. Best of all, it’s quick and easy to make whenever the craving strikes and free of foodborne illness like salmonella.
Edible Cookie Dough Variations
- Chocolate Chip Swap: Substitute the mini chocolate chips with peanut butter chips, white chocolate chips, milk chocolate chips, or butterscotch chips for a different flavor profile.
- Skip Chocolate Chips Altogether: Just want something even simpler? Take out the chocolate chips to make this a simple sugar cookie dough. Sometimes less it more!
- Nutty Delight: Add chopped nuts like pecans, walnuts, or almonds for a crunchy twist.
- Candy Crush: Mix in your favorite mix-ins like chopped candies like M&M’s, peanut butter cups, or toffee bits for a fun and colorful dough.
- Peanut Swirl: Add a dollop or two of peanut butter and swirl it into the batter!
- Add a Touch of Cocoa: Add a tablespoon or two of cocoa powder to the dough to make this chocolate cookie dough!
- Make it Gluten-Free: Because we’re not baking this dough, it should be no problem using gluten-free flour in place of regular all-purpose!
Serving Suggestions
- Chocolate-Dipped Dough Balls: Roll the dough into balls, dip them in melted chocolate, sprinkle with sea salt, and chill until set.
- Straight from the Bowl: Serve your cookie dough in a bowl with a spoon for the ultimate comfort treat.
- Dessert Add-In: Use the cookie dough as a mix-in for ice cream or cheesecake for a decadent dessert twist.
If you like this recipe, you’ll love these other ones!
- Cookie Dough Fudge
- Cookie Dough Macarons
- New York Cheesecake
- Chocolate Cheesecake
- Chocolate Cookie Dough Cheesecake
- Cookie Dough Ice Cream
I would love to know how these turn out for you! Please share your thoughts with me on Facebook or Instagram!
Edible Cookie Dough
Ingredients
- 1 cup all-purpose flour 127 grams
- 1/2 cup unsalted butter room temperature (113 grams)
- 1/2 cup brown sugar 110 grams
- 1/2 cup powdered sugar 62 grams
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp milk
- 3/4 cup mini chocolate chips 130 grams
Instructions
- Start by heat treating the flour. To heat treat flour, you can use the oven or the microwave method. Pre-heat the oven to 300ºF, spread the flour on a baking sheet lined with parchment paper on an even layer. Bake for 10 minutes, stirring in between, until the flour reaches 160ºF. To use the microwave method, place the flour in a microwave-safe bowl and microwave for 30 second increments, stirring in between, until it reaches 160ºF. Let it cool down.
- Meanwhile beat the butter with the brown sugar for 3 minutes on medium speed, scraping the bowl in between.
- Add the powdered sugar and beat for another minute.
- Pour in the vanilla, salt, milk, mix until incorporated.
- Add the flour and mix on low to combine.
- Add the chocolate chips and fold with a spatula.
- The cookie dough is ready to be served.
Storage
- Store in the fridge, in an airtight container for up to 5 days. Let it come to room temperature before serving.
- Store in the freezer, in a freezer-safe container, or airtight container for up to 3 months. Thaw in the refrigerator overnight, or on the counter for an hour, or until softened.
