Edible Cookie Dough Recipe

Introduction

Edible cookie dough is a delicious treat that lets you enjoy all the flavors of classic cookie dough without the worry of raw eggs. Creamy, sweet, and loaded with chocolate chips, this recipe is perfect for snacking straight from the bowl or sharing with friends.

Ingredients

• 2 cups (250g) all purpose flour
• 1 cup (200g) brown sugar (packed)
• 1/4 cup (50g) granulated sugar
• 1 cup (227g) unsalted butter (softened to room temperature)
• 2 1/2 teaspoons vanilla extract
• 1 teaspoon salt
• 2 Tablespoons (29ml) milk (plus more if needed)
• 1 cup (180g) miniature chocolate chips

Instructions

1. Step 1: Heat treat the flour by preheating the oven to 350°F. Line a baking sheet with parchment paper, spread the flour evenly, and bake for 6-8 minutes or until the flour reaches 160°F. Let it cool completely, then sift it to remove clumps.
2. Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric or stand mixer until fluffy and light, about 1 minute. Beat in the vanilla extract and salt until combined.
3. Step 3: Add the heat-treated flour to the butter mixture and beat until just combined. Pour in the milk one tablespoon at a time, mixing until the dough starts to come together. Fold in the miniature chocolate chips with a rubber spatula.
4. Step 4: Serve immediately or transfer the dough to an airtight container. Store in the refrigerator for up to one week or freeze for up to three months. Thaw frozen dough overnight in the fridge and let it soften at room temperature before serving.

Tips & Variations

• To heat treat flour quickly, you can microwave it in short bursts, stirring in between, until it reaches 160°F.
• For added texture, try mixing in chopped nuts or white chocolate chips instead of or along with the miniature chocolate chips.
• If the dough feels too dry, add milk a teaspoon at a time until the desired consistency is reached.

Storage

Store edible cookie dough in an airtight container in the refrigerator for up to one week. For longer storage, freeze the dough for up to three months. When ready to enjoy, thaw it in the fridge overnight and allow it to sit at room temperature briefly to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is it safe to eat raw flour?

Raw flour can contain harmful bacteria, so it’s important to heat treat it first. This recipe includes baking the flour at 350°F to make it safe to consume.

Can I use different types of chocolate?

Yes, feel free to substitute miniature chocolate chips with regular chocolate chips, chunks, or even white or dark chocolate, depending on your preference.

Edible Cookie Dough Recipe

Print Recipe

★★★★★

4.8 from 81 reviews

This Edible Cookie Dough recipe is a safe and delicious treat that uses heat-treated flour to eliminate any harmful bacteria, allowing you to enjoy cookie dough straight from the bowl without baking. It’s rich, buttery, and studded with miniature chocolate chips, making it perfect for snacking, dessert toppings, or gifts.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: About 3 cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (250g) all purpose flour
• 1 cup (200g) brown sugar (packed)
• 1/4 cup (50g) granulated sugar
• 1 teaspoon salt
• 1 cup (180g) miniature chocolate chips

Wet Ingredients

• 1 cup (227g) unsalted butter (softened to room temperature)
• 2 1/2 teaspoons vanilla extract
• 2 Tablespoons (29ml) milk (plus more if needed)

Instructions

1. Heat treat the flour: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, then sprinkle the measured flour evenly on the sheet. Bake it for 6-8 minutes or until the flour’s internal temperature reaches 160°F (71°C). Allow the flour to cool completely before use, and sift it to break up any clumps for a smooth cookie dough texture. This step ensures the flour is safe to eat raw.
2. Cream the butter and sugars: In a large mixing bowl, combine the softened unsalted butter, brown sugar, and granulated sugar. Using an electric or stand mixer, beat the mixture on medium speed until it becomes light and fluffy, about 1 minute. Then mix in the vanilla extract and salt until evenly incorporated.
3. Combine dry and wet ingredients: Gradually add the heat-treated flour to the creamed butter and sugar, mixing until just combined. Add the milk one tablespoon at a time, continuing to beat the dough until it starts to come together. Avoid overmixing to keep a tender texture.
4. Fold in the chocolate chips: Using a rubber spatula, gently stir in the miniature chocolate chips so they are evenly distributed throughout the dough.
5. Serve or store: Enjoy your edible cookie dough immediately or store it in an airtight container in the refrigerator for up to 1 week. It also freezes well for up to 3 months—thaw overnight in the fridge, and allow it to come to room temperature before serving to soften slightly.

Notes

• To heat treat flour in the microwave, spread flour in a microwave-safe dish and heat in 30-second intervals, stirring in between, until the flour reaches 160°F (71°C).
• Sifting the cooled, heat-treated flour before mixing helps avoid lumps and ensures a smoother dough texture.
• Adjust milk quantity slightly if dough feels too dry or crumbly; 2 tablespoons is a starting point.
• Store cookie dough tightly covered to prevent it from drying out or absorbing fridge odors.

Keywords: Edible cookie dough, safe cookie dough recipe, no eggs, heat treated flour, chocolate chip cookie dough