Hey y’all! Craving that delicious, classic cookie dough flavor without worrying about raw eggs or flour? This Edible Cookie Dough Recipe gives you all the nostalgic goodness you love—totally safe to nibble, quick to make, and perfect for movie nights, parties, or anytime you need a sweet treat. Grab a spoon; let’s get mixing and roll into cookie dough joy!
Why You’ll Love This
- No baking required—just mix, chill, and enjoy!
- Safe to eat raw, thanks to heat-treated flour and no eggs.
- Customizable with your favorite mix-ins or chocolate chips.
- Ready in just 15 minutes, making it a super quick dessert.
- Creamy, buttery, and satisfyingly sweet for every cookie dough craving!
Ingredients
- 1 cup (125g) all-purpose flour
- 1/2 cup (1 stick, 115g) unsalted butter, softened
- 1/2 cup (100g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 2 tablespoons milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2/3 cup (115g) mini chocolate chips
Directions
Step 1: Heat-Treat the Flour
Preheat your oven to 350°F (175°C). Spread the flour on a baking sheet and bake for 5-7 minutes, stirring halfway through, to kill any bacteria. Let the flour cool completely before using.
Step 2: Cream the Butter and Sugars
In a medium bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2 minutes.
Step 3: Add Wet Ingredients
Mix in the milk and vanilla extract until fully combined and the mixture is smooth.
Step 4: Combine Dry Ingredients
Add the cooled, heat-treated flour and salt to the butter mixture. Mix on low speed until just incorporated and a soft dough forms.
Step 5: Stir in Chocolate Chips
Fold in the mini chocolate chips with a spatula, distributing them evenly throughout the dough.
Step 6: Enjoy or Chill
Serve immediately, or chill for 15-30 minutes for firmer, scoopable dough. Grab a spoon and dig in!
Notes
- Make sure your flour is completely cool before adding to the dough—warm flour will melt the butter.
- Use unsalted butter to control the saltiness, but if using salted butter, reduce added salt to 1/4 teaspoon.
- Microwave method: You can heat the flour in the microwave in 30-second bursts, stirring in between, for a similar effect.
Variations
- Peanut Butter Cookie Dough: Swap 2 tablespoons of butter with creamy peanut butter and add 1/4 cup chopped peanuts.
- S’mores Cookie Dough: Add mini marshmallows and crushed graham crackers for a campfire twist.
- Funfetti Cookie Dough: Replace chocolate chips with colorful sprinkles for a festive treat!
Required Equipment
- Baking sheet (for heat-treating flour)
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Spoon or cookie scoop
Storage Instructions
- Store edible cookie dough in an airtight container in the refrigerator for up to 1 week.
- To freeze, portion dough into balls and freeze in a zip-top bag for up to 3 months.
- Let refrigerated dough sit at room temperature for a few minutes before serving for the best texture.
Suggested Pairings & Serving Recommendations
- Serve scooped into bowls as a dessert on its own.
- Dollop on top of ice cream or blend into milkshakes for extra indulgence.
- Sandwich between two graham crackers or pretzels for a sweet-and-salty snack.
Pro Tips
- Use room temperature butter for ultra-creamy dough and easy mixing.
- If the dough seems too dry, add an extra splash of milk until desired consistency is reached.
- Mini chocolate chips distribute chocolate flavor best, but chopped chocolate works too!
FAQ
Is this edible cookie dough safe to eat?
Yes! By heat-treating the flour and skipping eggs, this dough is totally safe to enjoy raw.
Can I bake this cookie dough?
This recipe is formulated for eating raw only; it’s not suitable for baking into cookies since it lacks eggs and leavening agents.
Can I make this dairy-free or vegan?
Absolutely! Use vegan butter and a non-dairy milk for a fully plant-based version.
Ingredients
- 1 cup (125g) all-purpose flour
- 1/2 cup (1 stick, 115g) unsalted butter, softened
- 1/2 cup (100g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 2 tablespoons milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2/3 cup (115g) mini chocolate chips
Instructions
-
1Preheat your oven to 350°F (175°C). Spread the flour on a baking sheet and bake for 5-7 minutes, stirring halfway through, to kill any bacteria. Let the flour cool completely before using.
-
2In a medium bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2 minutes.
-
3Mix in the milk and vanilla extract until fully combined and the mixture is smooth.
-
4Add the cooled, heat-treated flour and salt to the butter mixture. Mix on low speed until just incorporated and a soft dough forms.
-
5Fold in the mini chocolate chips with a spatula, distributing them evenly throughout the dough.
-
6Serve immediately, or chill for 15-30 minutes for firmer, scoopable dough. Grab a spoon and dig in!
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
420 caloriescal
Protein:
3gg
Fat:
20gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
58gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
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.
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