This Edible Cookie Dough Recipe is made with heat-treated flour and no eggs to make it safe to eat raw, because we all know cookie dough is best part of making cookies! This easy cookie dough can be ready in less than 30 minutes.
Let's be real for a second, we are all eating cookie dough. Whether you are stealing a bite before you throw the cookies in the oven or straight up eating it with a spoon, we are ALL doing it!
Let's just take that extra little step and make sure the cookie dough we are eating is 100% safe. This cookie dough has fewer ingredients than your normal cookie dough, is just as tasty, and safe for you to eat! If you'd rather have a baked cookie try my Biscoff Butter Cookies.
The two things that are considered dangerous in normal cookie dough are raw eggs and flour. We cut the eggs out completely in this edible cookie dough, but we still have to deal with the flour. You're going to heat treat the flour to kill any bad bacteria that could be hanging around. This just means that you're going to spread the flour out on a baking sheet and bake it for a few minutes.
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If you're looking for baked cookies check out these Cornflake Crunch Cookies, Chocolate Filled Cookies, or Lemon Lavender Cookies.
Why You'll Love This Recipe
- You don't have to wait for cookies to bake before indulging!
- This edible cookie dough recipe is so versatile and easy to change up the flavor.
- You don't have to worry about getting sick from eating regular cookie dough.
Ingredients
Ingredient Notes
- Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Vanilla extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
- I used semi-sweet chocolate chips, but you can use whatever kind you like best. You can find more chocolate chips in my Chocolate Chip Donuts.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can use vegan butter and plant based milk to make this cookie dough vegan.
- Cocoa powder can be added to the cookie dough to make it chocolate.
- Mix ins such as sprinkles, Oreos, or M&M's can be added.
- If you want to it to be more colorful add some funfetti sprinkles and leave out the chocolate to make birthday cake cookie dough.
- Add peanut butter to the cookie dough. Or try my Snickers Stuffed Peanut Butter Cookies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Preheat your oven to 350 degrees (F).
STEP 2: Spread the flour in an even layer on a clean baking sheet. Bake the flour for 7 minutes. This should be enough time to kill off the bacteria, but if you want to be extra sure you use an instant-read thermometer to make sure the temperature of the flour is at least 170 degrees (F). Remove the flour from the oven and allow it to cool.
STEP 3: In a medium bowl combine the softened butter and both types of sugar. Beat the mixture with a hand mixer until fully combined and fluffy. Add the vanilla and mix until fully combined.
STEP 4: Add the flour and salt and mix until just combined. Over-mixing will make the cookie dough tough.
STEP 5: Mix in the milk. You may need to add more milk if your dough is on the dry side.
STEP 6: Mix the chocolate chips into the edible cookie dough. You can also use any other mix-in that you'd like.
Add scoops of cookie dough to a bowl or eat with a spoon to enjoy!
Expert Baking Tips
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making the cookie dough. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
Recipe FAQs
Edible cookie dough is made without eggs and with heat treated flour, which will kill any bacteria in the flour. Both of these things make the cookie dough safe to eat.
Yes, just like regular cookie dough, this edible cookie dough recipe will hold very well in the fridge or freezer.
Room Temperature: The cookie dough shouldn't be held at room temperature for too long but it should be okay for a couple of hours.
Refrigerator: If stored correctly in an airtight container it will last up to 1 week in the fridge.
Freezer: I recommend scooping the cookie dough and freezing it on a baking sheet, then transferring them to an air-tight container. That way you can pull out one or two pieces of cookie dough whenever you’d like them.
More Recipes You'll Love
If you tried this Edible Cookie Dough Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Edible Cookie Dough Recipe
Ingredients
- 1 sticks (113 grams) unsalted butter softened
- ½ cup (106 grams) brown sugar packed
- ÂĽ cup (50 grams) granulated sugar
- 1 teaspoons vanilla
- 1 â…“ cup (160 grams) all-purpose flour
- ÂĽ teaspoon salt
- 1 tablespoon milk
- ½ cup (85 grams) chocolate chips
Instructions
For Cookie Dough:
- Preheat oven to 350 degrees (F).
- Spread the flour into an even layer on a clean baking sheet. Bake the flour for 7 minutes.
- Remove from oven and allow to cool.
- In a medium bowl combine the softened butter and both types of sugar. Beat with a hand mixer until fully combined and fluffy.
- Add the vanilla and mix until combined.
- Add the flour and salt and mix until just combined.
- Add the milk and combine. You may need to add more milk if your dough is dry.
- Mix in the chocolate chips.
Notes
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making the edible cookie dough recipe. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Katerina says
This cookie dough looks so good! I love that it doesn't have any egg - I always worry about that! Thanks for sharing!