This edible chocolate chip cookie dough is a safe way to enjoy the taste of cookie dough, keeping the classic chocolate chip flavor while offering the crumbly, chewy texture of plain dough.
Skip licking the spoon — make an entire bowl of edible cookie dough to enjoy!
This recipe yields a generous portion of raw cookie dough that’s safe to eat: there are no eggs, and the flour is heat-treated to eliminate any harmful bacteria.
Adapted from an eggless cookie dough base, the main changes here are omitting baking soda and cornstarch (unneeded for raw dough) and baking the flour before use so it’s safe to eat.
Edible cookie dough ingredients:
This edible chocolate chip cookie dough uses nearly all the familiar ingredients from traditional chocolate chip cookies. The key omissions are eggs and baking soda.
Ingredients used:
• Flour: provides body and structure; it’s baked briefly to make it safe.
• Butter: adds flavor and a smooth, tender texture.
• Brown sugar: contributes that classic cookie flavor.
• Powdered sugar: sweetens and dissolves easily for a smooth dough.
• Salt: balances the sweetness.
• Vanilla extract: boosts flavor.
• Milk: adjusts the dough to the right consistency.
• Semi-sweet chocolate chips or chunks: optional, for texture and chocolatey bites.
How to make flour safe to eat raw:
The only extra safety step in this recipe is heat-treating the flour. Spread the flour into an even layer on a large baking sheet and bake in a preheated 350°F oven for about 7 minutes.
If your flour is in a thicker layer on a smaller sheet, pause halfway through to stir and redistribute so it heats evenly.
If you see any browning, remove the flour immediately and transfer it to a heat-safe bowl to stop further cooking. Let the flour cool completely before adding it to the dough.
How to make homemade edible cookie dough:
Making this safe-to-eat cookie dough is quick and simple.
1. Bake 1 ¾ cups all-purpose flour at 350°F for 7–10 minutes to kill bacteria. Cool completely.
2. In a large bowl, cream together ½ cup softened unsalted butter (1 stick), ½ cup packed dark brown sugar, and ½ cup powdered sugar until the mixture is light and creamy.
3. Mix in 1 teaspoon vanilla, ¼ teaspoon salt, and ¼ cup milk until combined.
4. Add the cooled, baked flour and 1 cup semi-sweet chocolate chips (optional). Stir until the dough comes together. Serve immediately or chill for later.
How to store edible cookie dough:
You can refrigerate or freeze this cookie dough depending on how you plan to enjoy it.
Refrigerate: Place the dough in an airtight container and refrigerate for up to 5 days. Serve cold or let it sit at room temperature for a few minutes if you prefer it softer.
Freeze: Store the dough in a freezer-safe airtight container or bag for up to 3 months. You can eat it frozen or thaw it in the fridge overnight or at room temperature for a few hours before serving.
How to use edible cookie dough:
Edible cookie dough is versatile. Enjoy it plain, roll it into truffles, dip scoops in chocolate, fold it into ice cream, or crumble it over cakes, muffins, and brownies. You can also bake it into cookies if you decide you’d like a traditional cookie instead.
More cookie recipes you might enjoy
• Chocolate chip cookies without eggs
• Shortbread cookies
• No-bake cornflakes cookies
• Apricot jam filled sandwich cookies
• Sugar cookies
Edible Cookie Dough Recipe
- Author: Mimi
- Total Time: 25 minutes
- Yield: 4 to 6 servings
Description
This edible chocolate chip cookie dough is a safe way to enjoy cookie dough flavor without raw eggs. It balances classic chocolate chip taste with a creamy, chewy dough texture.
Ingredients
- 1 & ¾ cups all-purpose flour
- ½ cup dark brown sugar, packed
- ½ cup powdered sugar
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ¼ cup milk
- 1 cup semi-sweet chocolate chips or chunks (optional)
Instructions
- Preheat your oven to 350°F.
- Spread the flour in an even layer on a large, dry baking sheet. Bake for 7–10 minutes to heat-treat the flour. Cool completely before using.
- In a large bowl, cream together the butter, brown sugar, and powdered sugar until light and creamy. Add salt, vanilla, and milk, and mix until combined.
- Stir in the cooled flour and chocolate chips (if using) until the dough comes together. Serve immediately or chill for later.
Notes
* Heat-treating the flour is important for safety. If the flour layer is thick, stir it halfway through baking to ensure even heating. Remove from the oven at the first sign of browning and transfer to a heat-safe bowl to cool.
Storage: Keep dough in an airtight container in the fridge up to 5 days.
Freezing: Store in a freezer-safe container or bag for up to 3 months. Enjoy frozen or thaw in the fridge overnight before serving.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
Enjoy!