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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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/edible-cookie-dough-recipe/