If you’ve ever wanted to sneak a spoonful of dough from the mixing bowl, this Edible Cookie Dough is your ultimate treat! It’s perfectly safe to eat raw and delivers all the sweet, buttery nostalgia of classic chocolate chip cookie dough. Whip up a batch in minutes whenever you crave something comfortingly delicious—no oven required, just pure joy in every scoop.
Ingredients You’ll Need
Delicious Edible Cookie Dough is all about simple, honest ingredients coming together to create the most satisfying, scoopable dough. Every item in this recipe has a purpose, building up that iconic texture and flavor we all secretly love (even when the cookies never make it into the oven!).
- All-purpose flour (heat-treated): Heat-treated flour ensures your cookie dough is safe to eat, providing the classic doughy structure we crave.
- Unsalted butter, softened: This is the secret to a creamy, rich mouthfeel—let it sit out to get perfectly soft so everything blends easily.
- Brown sugar, packed: Adds that unmistakable hint of molasses and chewiness.
- Granulated sugar: Lends balanced sweetness and that familiar cookie dough taste.
- Milk: Brings everything together and helps reach just the right level of creaminess.
- Vanilla extract: The aromatic finishing touch for real homemade flavor.
- Salt: A tiny bit of salt makes all the flavors pop—don’t skip it!
- Mini chocolate chips: The perfect chocolate-to-dough ratio in every bite. Minis guarantee chips in every single spoonful.
How to Make Edible Cookie Dough
Step 1: Heat-Treat the Flour
Before anything else, you want to make sure your flour is safe to eat. Spread it out on a baking sheet and bake at 350°F for about 5 to 7 minutes. This simple step kills any potential bacteria and keeps your Edible Cookie Dough worry-free. Let it cool completely—you don’t want to melt the butter!
Step 2: Cream the Butter and Sugars
In a mixing bowl, beat together the softened butter, packed brown sugar, and granulated sugar. Keep going until it’s fluffy and pale. This creates that ultra-smooth, creamy base we all love.
Step 3: Add Milk and Vanilla
Pour in the milk and vanilla extract, then give it all a good mix. This helps the dough come together smoothly, blends in all those little sugar crystals, and amps up the flavor.
Step 4: Mix in the Flour and Salt
Next, add your cooled, heat-treated flour and salt. Stir until you get a uniform, doughy texture. If your dough looks a little dry, don’t panic—just hold off for the next step!
Step 5: Add Chocolate Chips & Adjust Consistency
Gently fold in the mini chocolate chips for that classic cookie dough look and bite. Want it a bit softer? Splash in another teaspoon of milk at a time until it’s exactly how you like it. Scoop and serve or pop in the fridge for a firmer, scoop-shop-style dough!
How to Serve Edible Cookie Dough
Garnishes
You already know Edible Cookie Dough is fabulous straight from the bowl, but a few simple garnishes can really elevate the fun factor. Try a sprinkle of flaky sea salt, a drizzle of melted chocolate, or even a dusting of colored sprinkles for a party-perfect finish.
Side Dishes
Pair your Edible Cookie Dough with cold milk, hot chocolate, or a scoop of vanilla ice cream. It also plays well with crunchy pretzels for a salty-sweet nibble or sliced strawberries for a fresh twist.
Creative Ways to Present
Think beyond regular bowls! Roll the dough into bite-sized balls and dip in chocolate, or layer scoops into mini parfait glasses with whipped cream and extra chips. You can even serve it in edible waffle cones—talk about a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Leftover Edible Cookie Dough (if that’s even possible!) keeps beautifully in an airtight container in the fridge for up to a week. The dough firms up as it chills, so let it sit at room temperature for a few minutes before scooping if you prefer a softer texture.
Freezing
To store for longer, freeze portions of Edible Cookie Dough in a sealed container—or portion into balls and freeze on a tray, then transfer to a zip-top bag. It’ll stay fresh for up to 3 months. Thaw in the fridge or at room temperature before digging in!
Reheating
No reheating required for this treat (and that’s part of the beauty)! If your dough feels a bit too firm from the fridge or freezer, just let it warm up on the counter for 10–15 minutes to restore that dreamy, scoopable texture.
FAQs
Is it safe to eat this Edible Cookie Dough raw?
Absolutely! This recipe skips eggs and uses heat-treated flour, making it completely safe to enjoy by the spoonful—no baking needed and no worries.
Can I use different mix-ins instead of chocolate chips?
Go wild! Swap mini chocolate chips for white chips, peanut butter chips, rainbow sprinkles, crushed cookies, or even chopped nuts for endless variations.
Can I bake cookies with Edible Cookie Dough?
This dough is specially formulated for snacking, not baking, as it lacks the eggs and leaveners that give cookies a chewy, structured finish. For baking up cookies, try a classic cookie dough recipe instead.
How do I make it dairy-free?
For a dairy-free version, use a plant-based butter substitute and non-dairy milk. Just be sure to check labels on your chocolate chips, and you’re all set!
What if my dough is too dry or too sticky?
If your Edible Cookie Dough is dry, mix in a teaspoon of milk at a time until it’s just right; if it feels overly sticky, blend in a spoonful more flour to balance the texture perfectly.
Final Thoughts
There’s truly nothing more comforting (or instantly gratifying!) than a batch of Edible Cookie Dough you can enjoy without worry. This recipe is quick, customizable, and absolutely irresistible—so don’t wait to treat yourself or share with someone who could use a sweet, safe taste of childhood nostalgia!
Print
Edible Cookie Dough Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for flour)
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This recipe for Edible Cookie Dough is a safe-to-eat, eggless treat that’s perfect for indulging your sweet tooth. With a decadent mix of chocolate chips, brown sugar, and vanilla, this no-bake dessert is a quick and easy option for satisfying cravings.
Ingredients
Dough:
- 1 cup all-purpose flour (heat-treated)
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 tablespoons milk (plus more as needed)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup mini chocolate chips
Instructions
- Heat-Treat the Flour: Spread flour on a baking sheet and bake at 350°F for 5–7 minutes to kill any potential bacteria. Let cool completely before using.
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add milk and vanilla extract, and mix until combined.
- Add the cooled, heat-treated flour and salt. Mix until a dough forms. Stir in the chocolate chips.
- If the dough is too thick, add a splash more milk to reach your desired consistency. Serve immediately or refrigerate for a firmer texture.
Notes
- Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.
- This dough is safe to eat raw because it contains no eggs and the flour is heat-treated.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 210
- Sugar: 16 g
- Sodium: 95 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg
