logo
Food Advertisements by
edible cookie dough closeup
Cookies, Desserts

Edible Cookie Dough Recipe

This post may contain affiliate sales links. As an Amazon associate, we earn commission on qualifying purchases you make. Please see our privacy policy for full details.
Share this

This edible chocolate chip cookie dough is a safe way to enjoy the taste of cookie dough. Keeping with the classic flavors of chocolate chip cookies, but with the crumbly and chewy texture of plain dough.

Forget licking the spoon after making some cookie dough, make a whole BOWL of cookie dough to enjoy! Not only is this recipe great for when you’re looking for a generous amount of raw cookie dough to enjoy, it’s also safer to eat than regular cookie dough because it doesn’t use eggs and the flour is baked to kill any bacteria in it!

edible cookie dough in bowl

Subscribe to Eats Delightful!

Sign up now to get our favorite recipe of the month delivered straight to your inbox.

    We respect your privacy. You can unsubscribe at any time.

    This edible cookie dough is courtesy of my eggless cookie dough recipe! The main changes I’ve made involve leaving out the baking soda and cornstarch (not needed here since we’re not baking the dough), and the flour needed some baking to make it safe to eat.

    edible cookie dough bite

    Edible cookie dough ingredients:

    This edible chocolate chip cookie dough uses almost all of the classic ingredients found in regular chocolate chip cookies. The main ingredients missing here are baking soda and eggs.


    The ingredients used are:

    • flour for body and structure
    • butter for flavor and texture
    • brown sugar for a classic chocolate chip cookie flavor
    • powdered sugar for sweetness. It also dissolves easier than granulated sugar.
    • salt to balance out the sugars
    • vanilla extract for flavor
    • milk to help get the right consistency for the final dough
    • semi-sweet chocolate chips/chunks for texture and flavor (completely optional though)
    flour on baking sheet

    How to make flour safe to eat raw:

    This recipe still uses flour, but we heat it to kill any harmful bacteria before adding it to the dough. So step number one involves baking your flour. Spread the flour out into an even layer on a large baking sheet, and bake in a preheated 350°F oven for 5 minutes.

    If you’re using a small baking sheet, and your flour is spread out into a thicker layer, you may need to pause after baking for 5 minutes, mix the flour, and bake for another 3 to 5 minutes. This will help heat all of the flour evenly. If working with a large baking sheet where your flour is spread out into a very thin layer, you can just do the 5 minute bake.

    If at any point you see your flour begin to brown, take it out of the oven right away and transfer it to a cool, heat safe bowl to stop the cooking process.

    butter, brown sugar, and powdered sugar in bowl
    butter and sugars creamed together

    How to make homemade edible cookie dough:

    Making safe to eat cookie dough only involves a few simple steps!

    1. Bake your flour in a preheated 350°F oven for about 5 minutes to kill any bacteria. Cool completely to room temperature before adding it to your dough.
    2. Cream together butter, and brown and powdered sugar until light and creamy.
    3. Add in your salt, vanilla, and milk. Mix to combine.
    4. Add your flour and chocolate (if using). Mix until your dough comes together.
    edible cookie dough scooped

    How to store edible cookie dough:

    You can choose to keep this cookie dough stored in the fridge or in the freezer!

    To refrigerate, transfer your cookie dough to an airtight container and seal. This dough keeps for up to 5 days in the fridge. Serve cold or set out for a few minutes to come to room temperature if you like it warmer.

    To freeze, transfer the cookie dough to an airtight, freezer safe container or freezer bag and seal well. This dough will keep for up to 3 months frozen. You can even enjoy the cookie dough frozen if you like! To defrost, set the dough out at room temperature for a few hours or in the fridge overnight, until defrosted.

    How to use edible cookie dough:

    Not only does edible cookie dough have a ton of different uses, you can even bake it to make a regular batch of cookies if you wanted to! Some of my favorite ways to enjoy raw cookie dough are cookie dough truffles, cookie dough dipped in chocolate, chocolate chip cookie dough ice cream (hello!), and crumbled on top of cakes, muffins, and brownies! It’s even delicious plain on its own.

    edible cookie dough spoonful

    If you liked this edible cookie dough, you may also like these other cookie recipes!

    Watch: How to make edible cookie dough:


    Edible Cookie Dough Recipe

    This edible chocolate chip cookie dough is a safe way to enjoy the taste of cookie dough. Keeping with the classic flavors of chocolate chip cookies, but with the crumbly and chewy texture of plain dough.
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 4 to 6 servings

    Ingredients

    • 1 & 3/4 cups all-purpose flour
    • 1/2 cup dark brown sugar, packed
    • 1/2 cup powdered sugar
    • 1/2 cup (1 stick) unsalted butter, softened to room temperature
    • 1 teaspoon pure vanilla extract
    • 1/4 teaspoon salt
    • 1/4 cup milk
    • 1 cup semi-sweet chocolate chips or chunks (optional)

    Instructions

    • Preheat your oven to 350°F.
    • Pour your flour out onto a large, dry baking sheet. Spread the flour into an even layer. Bake the flour in your preheated 350°F oven for 5 minutes to cook out the harmful bacteria. * (see notes) Cool your flour completely before using.
    • In a large bowl, combine your butter, brown sugar, and powdered sugar together. Cream the butter and sugars together until the sugar is dissolved and your mixture is creamy and lightened in color. Add your salt, vanilla, and milk to the butter/sugar mix, and whip everything together until combined.
    • Add in your cooled flour along with your chocolate (if using). Mix until your dough comes together. Serve right away, or refrigerate or freeze for later!

    Notes

    * To make flour safe to eat, you need to heat it. If you’re using a large baking sheet that lets you spread your flour out into a very thin layer, this will take 5 minutes at 350°F. If you’re using a smaller baking sheet that leaves you with a thicker layer of flour. You may need to bake it for 5 minutes, then pause and mix the flour, and bake for another 3 to 5 minutes to make sure it all heats through evenly. 
    Make sure to keep an eye on the flour to make sure it doesn’t get any color on it. If you notice some browning, take the flour out and pour it into a cool, heat safe bowl to stop the cooking. 
    Storage Instructions: Transfer your cookie dough into an airtight container, and seal. Keep refrigerated for up to 5 days.
    Freezing Instructions: Transfer the cookie dough to an airtight, freezer safe container or freezer bag, and seal. Freeze for up to 3 months. Serve frozen (with ice cream!) or defrost in the fridge overnight before enjoying. 

    Enjoy!



    Share this

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.