Okay, Let’s Talk About Edible Cookie Dough
You ever get a craving so strong it’s like it yells at you from the fridge? That’s me with cookie dough (not baked cookies, mind you, just the dough). I remember coming home from footy practice and sneaking a spoonful straight out of the bowl when Mum’s back was turned. She always acted scandalized but — let’s be real — she did the same. Now, I know you’re not supposed to eat raw dough because of eggs and flour and other scary science-y reasons, but that’s exactly why this version exists. Problem solved, right?
Anyway, there’s just something kinda magical about a bowl of edible cookie dough, especially after a rough day or, let’s be honest, any day. And look, if you end up eating half the batch before anyone else even sees it — that’s called chef’s privilege.
Why You’ll Love This (& When I Make It!)
I whip this up when the oven feels like too much trouble. My family loses their minds over it, especially the little ones. (Sometimes I hide a bowl at the back behind the miso paste, just in case. Shh.) Plus, you can tweak it a ton — seriously, even the time I used oat flour in a panic, nobody noticed. There’s no pressure for perfect circles or golden-brown tops; it just is what it is.
The best part? No waiting for dough to chill ’cause who actually does that? Also, I know I should have more self-restraint but this stuff barely lasts a night at my place. I’m not sorry.
Here’s What You’ll Need (With Swaps!)
- 1 cup (about 225g) unsalted butter, softened. If you only have salted, that’s fine — just skip adding extra salt. (Granny swore by Lurpak, but I buy whatever’s on sale.)
- 1 cup brown sugar (pack it in, or don’t; I won’t judge!)
- 1/2 cup white sugar. Sometimes I swap in coconut sugar for fun, but results vary.
- 2 tablespoons milk of your choice — I’ve done oat, almond, and even just water once when I was out. It’s all good.
- 1 teaspoon vanilla extract. Or just a solid glug — who measures vanilla anyway?
- 2 cups all-purpose flour (see notes for safe-eating tip; yes, really!). Whole wheat works but it does taste a bit… earnest.
- 1/2 teaspoon salt if you’re using unsalted butter.
- 1 cup chocolate chips (whatever size, or even roughly chopped chocolate blocks; the real secret is using slightly more than you think you should.)
How To Make Edible Cookie Dough (My Style)
- First thing, grab a big bowl. Cream together the butter, brown sugar, and white sugar until it looks light and fluffy. Or, just kind of combined and not gritty — I’ve done it both ways, honestly.
- Add the milk and vanilla. Mix until it’s all swirled and you’re tempted to eat it as-is. (I usually do sneak a spoon at this point; chef’s tax.)
- If you’re being good, heat-treat your flour first (microwave it in short bursts till it hits 74°C or 165°F; more details below if you want to double check). Dump it in with the salt, then mix until you’ve got dough. It will look a bit pasty at first — don’t freak out. It always does before the chips go in.
- Fold in all those gorgeous chocolate chips. Sample, just to make sure. (You know, for quality control.)
- Eat straight away, or chill for an hour to let the flavors hang out. If you can wait. (I rarely can.)
Notes You Won’t Find In Most Recipes
- About that flour: I used to skip the heat-treating step, but after a chat with my germaphobe cousin, I caved. Microwave in a glass bowl for a minute or so, stirring halfway. It clumps a bit but breaks up easy; don’t stress. Here’s a nice guide from Serious Eats.
- Sometimes I use mini chips, sometimes not. Once, I threw in chopped pecans and regretted nothing.
- It holds together better if you don’t overmix at the end. Actually, I find it stays creamier that way.
Variations I’ve Tried (Some Good, One Not…)
- Peanut butter swirl: Just fold in a big spoonful near the end. So good on toast too, weirdly enough.
- Vegan version: Use plant butter and non-dairy milk. Works well – just don’t use coconut oil unless you love coconut, because wow.
- With sprinkles for birthday vibes — looks fun, tastes the same. (Pro tip: Only add sprinkles at the end or color bleeds everywhere.)
- Oat flour swap: makes it nuttier/earthier, but honestly sticks to your teeth a bit. Not my favorite but hey, worth a try.
Do You Need Any Fancy Equipment?
Nope. I love a stand mixer, but an old wooden spoon, a bowl, and a bit of arm muscle gets the job done. If the butter’s a bit too firm — give it a quick 10-second zap in the microwave. Or, if you’re feeling very retro, just smush it all together with clean hands. (Mum’s method — messy but effective.)
Storing Your Cookie Dough (If Any Remains…)
You can keep this covered, in the fridge, for up to five days. Some people say it gets firmer — I think the flavor deepens and it’s even better the next day, if you can wait that long. But honestly, it’s kind of wishful thinking in my house; someone always finds it by breakfast.
How Do You Serve It? Here’s What We Do
Straight up, with a spoon, is classic. Sometimes I’ll roll it into little balls and stash them in the freezer for a late-night TV snack. My mate swears by sticking a spoonful on top of vanilla ice cream — dangerous territory. Oh, and I once sandwiched a glop between two pretzels and it was criminally good. Not exactly traditional, but who’s policing dessert?
Biggest Pro Tips (Learned The Hard Way!)
- Don’t rush creaming the butter and sugars — I tried once, and got weirdly grainy dough. Not ideal.
- Add flour in stages or you’ll get a flour cloud (and possibly a sneezing fit… ask me how I know).
- Once, I mixed in too many chips (if that’s even a thing) and the dough wouldn’t hold together. Actually, never mind, more chips is better. Ignore this tip.
Cookie Dough Questions I Get All The Time
- Can I bake this dough? Sure, but it won’t bake up like regular cookies — it’ll be soft and a bit spread-out. Still tastes decent, but not really my go-to.
- Can I use gluten-free flour? Yep, just make sure it’s a blend for baking. Rice flour on its own is kinda sandy, but the blends work. King Arthur Flour’s got handy tips here.
- Is heat-treating the flour really necessary? I used to think it was overkill, but honestly, better safe than sorry (especially if you’re sharing with kids or… me, after a rough week).
- Can you freeze it? Yep! Ball it up and freeze in a zip-top bag. Defrost in the fridge or just nibble a frozen ball. No rules.
- Does coconut oil work instead of butter? I tried once, and it got a bit waxy. Not terrible, just… odd. So I’d stick with butter or a vegan alternative.
So that’s it, really. If you have leftover dough, I’ve heard it makes a great milkshake addition but, well, mine’s never survived that long to find out. Anyway, try it your way, and let me know what dodgy swaps you come up with — we can start a club or something. Cheers!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
Instructions
-
1Spread the flour evenly on a baking sheet and bake at 350°F (175°C) for 5 minutes to heat-treat it. Let cool completely.
-
2In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy.
-
3Mix in the milk, vanilla extract, and salt until well combined.
-
4Add the cooled, heat-treated flour to the mixture and stir until all ingredients are incorporated.
-
5Fold in the mini chocolate chips until evenly distributed.
-
6Serve immediately or refrigerate for firmer dough. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
