Edible cookie dough! This edible chocolate chip cookie dough recipe is made with heat-treated flour and with no eggs so you can safely give in to your cookie dough craving!
Chocolate chip cookies are delicious, but sometimes you just want to eat some cookie dough!
This edible chocolate chip cookie dough is perfect for cookie dough lovers. Unlike regular raw cookie dough, this recipe is made with cooked flour and doesn’t have any eggs in it.
Another great thing about this easy edible cookie dough recipe is that it’s made with pantry-staple ingredients that you probably already have on hand, and it’s ready in about 20 minutes.
How to make edible cookie dough
Step 1: Begin by spreading the flour in an even layer onto a rimmed baking sheet. Bake for 10 minutes, and then set aside to cool while you continue.
Step 2: In a large mixing bowl, beat the butter and sugars together with an electric mixer, either a hand mixer or a stand mixer, until well-combined, and then mix in the vanilla.
Step 3: Add the flour and salt, and stir in. The dough will be a little crumbly. Mix in enough milk or cream to get the desired cookie dough consistency.
Step 4: Stir in mini chocolate chips.
- Leavening agents: Since this recipe is just for cookie dough and not for baked cookies, there are no leavening agents in the recipe. If you find that you would prefer to add some for taste, you can add 1/2 teaspoon of baking soda to the cookie dough.
- Mix-ins: The cookie dough could be made in a number of different flavors. Feel free to add your favorite mix-ins like chopped nuts, M&M’s, or sprinkles.
There are two things that make regular cookie dough unsafe to eat. First, the raw eggs, and second, the raw flour. The uncooked flour and raw eggs could carry harmful bacteria like salmonella or e. coli. This recipe omits the eggs and uses cooked flour to make the recipe safe to eat.
I don’t recommend baking this cookie dough because it is missing key ingredients like a leavening agent and lacks eggs.
Any leftover cookie dough should be stored in an airtight container in the refrigerator. I like to press a piece of plastic wrap to the surface of the cookie dough to help keep it fresh.
The cookie dough will keep covered in the fridge for up to 4 days. It sets up quite a bit once it has been chilled, so you may need to set it out to come up in temperature before scooping and serving.
More no-bake dessert recipes!
If you’ve tried this edible cookie dough recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Edible Cookie Dough
- 1 ¼ cups all-purpose flour
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 tablespoon vanilla extract
- 1/2 teaspooon kosher salt
- 2-4 tablespoons milk or heavy cream
- 1/2 cup mini semisweet chocolate chips
- Preheat oven to 350 F.
- Spread flour on small (9×13-inch) rimmed baking sheet.
- Bake flour for 10 minutes.
- Set aside.
- In a large bowl, beat butter and sugars together until well-combined.
- Mix in vanilla extract.
- Add flour and kosher salt, and mix in just until incorporated.
- Stir in enough milk or cream to reach desired consistency.⁴
- Stir in chocolate chips.
- Store cookie dough covered in the fridge.
- Flour: I recommend sifting or stirring the flour, lightly spooning into the measuring cup, and then leveling it off.
- Salt: Sea salt makes a good substitute, or you can use 1/4 teaspoon of table salt.
- Milk: Using cream will give you a lighter, fluffier cookie dough.
- Chocolate chips: You can use regular chocolate chips, dark chocolate chips, or white chocolate chips in this recipe.
- Nutrition values are estimates.
Originally published 5/1/13.
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!