Edible Cookie Dough Recipe

Introduction

Edible cookie dough is a delightful treat that lets you enjoy the classic cookie flavor without baking. This safe-to-eat version is smooth, sweet, and packed with mini chocolate chips—a perfect snack or dessert for cookie lovers of all ages.

Ingredients

• 3/4 cup all-purpose flour (measured correctly—see note below)
• 1/3 cup unsalted butter (melted and slightly cooled)
• 1/3 cup brown sugar (packed, dark or light)
• 3 tablespoons granulated sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon whole milk (1% or 2% also work)
• 1/3 cup mini chocolate chips

Instructions

1. Step 1: Melt the butter and set it aside to cool to room temperature. Avoid using hot butter as it can melt the sugars and make the dough greasy.
2. Step 2: Heat treat the flour by microwaving or baking it (refer to note below), then let it cool completely. Be sure the flour is not burned or clumpy. Spoon it into a measuring cup and level evenly with a knife.
3. Step 3: In a medium bowl, whisk together the melted, cooled butter, brown sugar, and granulated sugar until smooth and well combined, about one minute.
4. Step 4: Stir in vanilla extract, salt, and milk until fully incorporated.
5. Step 5: Add the cooled flour and mini chocolate chips, folding gently until evenly mixed.
6. Step 6: If the dough feels soft, chill it in the refrigerator for 10 minutes to firm up before serving. Enjoy your edible cookie dough!

Tips & Variations

• Make sure to heat treat the flour to eliminate any risk of bacteria—this is key to safe edible dough.
• Try swapping mini chocolate chips for other mix-ins like chopped nuts, candy pieces, or dried fruit for variety.
• If the dough is too firm after chilling, let it sit at room temperature for a few minutes to soften before eating.

Storage

Store the edible cookie dough in an airtight container in the refrigerator for up to one week. You can also freeze it for up to three months; thaw overnight in the fridge before enjoying. If chilled dough becomes too firm, allow it to soften briefly at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do I need to heat treat the flour?

Raw flour can contain harmful bacteria, so heating it eliminates any risk, making edible cookie dough safe to eat.

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to balance the flavor.

Edible Cookie Dough Recipe

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★★★★★

4.8 from 93 reviews

• Author: Rafael
• Total Time: 15 minutes
• Yield: Approximately 1 cup of edible cookie dough, enough for 2–3 servings 1x
• Diet: Vegetarian

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Description

This Edible Cookie Dough recipe offers a safe and delicious way to enjoy classic cookie dough flavors without baking. By heat-treating the flour and using melted butter and sugars, this recipe delivers a creamy, sweet dough studded with mini chocolate chips that can be enjoyed straight from the bowl or chilled for a firmer texture.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3/4 cup all-purpose flour (measured correctly and heat-treated)
• 1/3 cup brown sugar (packed, dark or light; dark preferred)
• 3 tablespoons granulated sugar
• 1/8 teaspoon salt
• 1/3 cup mini chocolate chips

Wet Ingredients

• 1/3 cup unsalted butter (melted and slightly cooled)
• 1 teaspoon vanilla extract
• 1 tablespoon whole milk (1% or 2% also work)

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Instructions

1. Melt Butter: Melt the unsalted butter in a microwave or on the stovetop, then set it aside to cool to room temperature. It is important that the butter isn’t hot when mixing so it doesn’t melt the sugars or create greasy dough.
2. Heat Treat Flour: To make the flour safe for raw consumption, heat treat it by spreading it on a baking sheet and baking it at 350°F (175°C) for about 5 minutes or microwaving it in a bowl for 1 minute until it reaches 165°F (74°C). Let the flour cool completely to room temperature before using. The flour should remain light and fluffy, with no burned spots.
3. Combine Wet Ingredients: In a medium bowl, whisk together the cooled melted butter, brown sugar, and granulated sugar briskly for about a minute until smooth and emulsified. Then stir in vanilla extract, salt, and milk until well combined.
4. Add Dry Ingredients: Gradually add the cooled, heat-treated flour to the wet mixture, stirring until just combined. Avoid overmixing to keep the texture soft and tender.
5. Mix in Chocolate Chips: Fold in the mini chocolate chips evenly throughout the dough for bursts of chocolate in every bite.
6. Chill and Enjoy: If the dough feels too soft, chill it in the refrigerator for 10 minutes to firm up. Serve immediately or store chilled and enjoy as a sweet, safe treat any time.

Notes

• Always heat treat the flour to eliminate any harmful bacteria before consuming raw.
• Measure flour correctly by spooning into the cup and leveling with a knife for accurate dry ingredient quantity.
• Use cooled melted butter to prevent melting sugars and greasiness.
• Chilling the dough helps firm the texture but is optional based on preference.
• Store any leftovers in an airtight container in the refrigerator for up to one week.

• Prep Time: 10 minutes
• Cook Time: 5 minutes (for heat treating flour)
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: edible cookie dough, no-bake cookie dough, safe cookie dough, dessert, chocolate chip cookie dough