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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.
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 to 6 servings


  • 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)


  • 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!



* 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. 
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