Edible Cookie Dough Recipe

Introduction

Craving something sweet but want to skip the baking? This edible cookie dough is a safe and delicious treat you can enjoy straight from the bowl. Made with heat-treated flour and no eggs, it’s perfect for snacking or sharing.

Ingredients

• 2 cups (250g) all purpose flour
• 1 cup (200g) brown sugar (packed)
• 1/4 cup (50g) granulated sugar
• 1 cup (227g) unsalted butter (softened to room temperature)
• 2 1/2 teaspoons vanilla extract
• 1 teaspoon salt
• 2 Tablespoons (29ml) milk (plus more if needed)
• 1 cup (180g) miniature chocolate chips

Instructions

1. Step 1: Heat treat the flour by preheating the oven to 350°F. Line a baking sheet with parchment paper, spread the flour evenly on it, and bake for 6-8 minutes until it reaches 160°F. Let the flour cool completely, then sift it to remove clumps for a smooth dough texture.
2. Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until fluffy and light, about 1 minute. Mix in the vanilla extract and salt until fully combined.
3. Step 3: Gradually beat in the heat-treated flour until just combined. Add milk one tablespoon at a time, mixing until the dough begins to form. Fold in the miniature chocolate chips using a rubber spatula.
4. Step 4: Enjoy the cookie dough immediately or store it in an airtight container in the fridge for up to 1 week. It also freezes well for up to 3 months; thaw overnight in the fridge and let it sit at room temperature before serving to soften.

Tips & Variations

• If you want a softer dough, add a little more milk, one teaspoon at a time, until you reach your desired consistency.
• For a different flavor, try adding chopped nuts or white chocolate chips instead of miniature chocolate chips.
• Use a microwave to heat treat the flour by microwaving it in 30-second increments, stirring in between, until it reaches 160°F.

Storage

Store the cookie dough in an airtight container in the refrigerator for up to one week. For longer storage, freeze it for up to three months. When ready to use, thaw overnight in the fridge and let it sit at room temperature for a bit to soften before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is it safe to eat raw flour?

Raw flour can contain harmful bacteria, so this recipe calls for heat-treating the flour by baking or microwaving it to make it safe for eating without baking.

Can I use regular chocolate chips instead of miniature ones?

Yes, you can use regular chocolate chips, but miniature chips distribute more evenly throughout the dough for better texture.

Edible Cookie Dough Recipe

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★★★★★

4.8 from 54 reviews

Delicious and safe-to-eat edible cookie dough made with heat-treated flour, packed with brown and granulated sugars, creamy butter, and miniature chocolate chips. Perfect for enjoying raw without baking, this treat offers a rich, buttery flavor and a soft, chewy texture.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: Approximately 3 cups of edible cookie dough 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (250g) all purpose flour
• 1 cup (200g) brown sugar (packed)
• 1/4 cup (50g) granulated sugar
• 1 teaspoon salt
• 1 cup (180g) miniature chocolate chips

Wet Ingredients

• 1 cup (227g) unsalted butter (softened to room temperature)
• 2 1/2 teaspoons vanilla extract
• 2 Tablespoons (29ml) milk (plus more if needed)

Instructions

1. Heat treat the flour: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and spread the measured all-purpose flour evenly on it. Bake for 6-8 minutes, or until the flour temperature reaches 160°F to ensure it’s safe to consume raw. Once done, let the flour cool completely. To prevent lumps, sift the cooled flour before adding it to the dough.
2. Cream the butter and sugars: In a large mixing bowl, use an electric or stand mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar. Beat until the mixture is light in color and fluffy, approximately 1 minute. Then, blend in the vanilla extract and salt until evenly combined.
3. Combine dry and wet ingredients: Gradually beat in the heat-treated flour until just combined. Add milk, one tablespoon at a time, beating after each addition until the dough begins to come together. Stir in the miniature chocolate chips gently with a rubber spatula to evenly distribute.
4. Serve and store: Enjoy the edible cookie dough immediately or transfer it to an airtight container and refrigerate for up to one week. For longer storage, freeze for up to three months. When ready to eat after freezing, thaw overnight in the fridge and allow the dough to sit at room temperature briefly to soften before serving.

Notes

• To heat treat flour in the microwave, spread the flour evenly in a microwave-safe dish and microwave in 30-second intervals, stirring in between, until it reaches 160°F.
• Sifting the flour after cooling helps achieve a smoother dough texture without lumps.
• If the dough feels too dry, add additional milk a teaspoon at a time until desired consistency is reached.
• Always store the edible cookie dough in an airtight container to maintain freshness and prevent contamination.

Keywords: edible cookie dough, no bake cookie dough, safe to eat cookie dough, chocolate chip cookie dough, raw cookie dough recipe