Safe to eat cookie dough! This edible cookie dough recipe is made with cooked flour and with no eggs so it’s delicious and safe tp eat.
Originally published 5/1/13. Last updated 5/7/19.
This week just started off as one of those weeks.
You know those kind of weeks.
A bunch of little went wrong over the weekend, and sometimes when a lot of little things happen, they start to feel like big things.
And big things call for some serious sweets.
Like cookie dough.
This edible cookie dough is made with cooked flour and without eggs, so it’s safe to eat the raw dough.
How to make edible cookie dough
Begin by spreading the flour onto a rimmed baking sheet.
Bake for 10 minutes, and then set aside to cool while you continue.
In a large mixing bowl, beat the butter and sugars together until well-combined, and then mix in the vanilla.
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.
Stir in mini chocolate chips.
What makes this cookie dough safe to eat?
There are two things that make traditional cookie dough unsafe to eat.
First, the raw eggs, and second, the raw flour.
This recipe omits the eggs and uses cooked flour to make the recipe safe to eat.
Can I bake this cookie dough?
I don’t recommend baking this cookie dough because it’s missing key ingredients like a leavening agent.
How to store this cookie dough
The cookie dough is best stored, covered, in the fridge.
It sets up quite a bit once it has been chilled, so you may need to set it out to come up in temp before scooping and serving.
How long will this keep?
The cookie dough will keep covered in the fridge for up to 4 days.
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 1/2 cups all-purpose flour¹
- 1/2 cup butter softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 tablespoon vanilla extract
- 1/2 teaspooon kosher salt²
- 2-4 tablespoons milk or heavy cream³
- 1/2 cup mini semisweet chocolate chips
- Preheat oven to 350 F.
- Spread flour on small (9x13-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.
- I recommend sifting or stirring the flour, lightly spooning into the measuring cup, and then leveling it off.
- Or 1/4 teaspoon table salt.
- Using cream will give you a lighter, fluffier cookie dough.
- Cookie dough will set up some in the fridge.
- Nutrition values are estimates.