The best edible cookie dough recipe is easy, quick, and loaded with chocolate chips. It should also be safe to eat right off the spoon.
Luckily, this recipe ticks every box and then some! It’s thick, buttery, and just like eating ‘normal’ cookie dough.
Trust me, this sweet treat is worth all the hype!
Easy Edible Cookie Dough Recipe
I know what you’re thinking: isn’t all cookie dough edible?
Technically, yes. And to be honest, I’ve always eaten cookie dough while baking.
But the raw eggs and flour can be unsafe for some people.
And since this edible cookie dough is just like standard cookie dough in taste and texture, why not give it a try?
It’s an eggless cookie recipe with heat-treated flour, making it totally safe for everyone to consume.
Plus, it’s so easy to modify. I love chocolate chips, but you can add all kinds of fun extras!
Easy to make and impossible to resist, it’s the perfect solution for an effortless sweet snack.
This worry-free, delicious treat is a surefire hit for all ages. So, get your spoons ready for a delightful experience that’s as easy as it is tasty!
Ingredients
Making homemade edible cookie dough is a breeze with these simple ingredients:
- All-Purpose Flour: The base of the dough. It needs a quick spin in the oven to kill any bacteria, so it’s safe to eat.
- Unsalted Butter: This is key for that rich, creamy texture.
- Light Brown Sugar and Granulated Sugar: The best chocolate chip cookies use white and brown sugar for the best flavor. And edible cookie dough is no exception!
- Vanilla Extract: A dash of vanilla brings all the flavors together. Be sure to use quality vanilla extract and not essence.
- Salt: Just a pinch to enhance all the sweet flavors. Alternatively, use salted butter and skip the extra salt.
- Chocolate Chips: For that quintessential cookie dough feel. Choose between milk, semisweet, or mini chips for more texture.
- Milk: A little milk brings the dough to the right consistency.
Scroll to the bottom to find the complete list with measurements.
How to Heat Treat Flour
Before you dive into making edible cookie dough, let’s make sure the flour is safe.
I mentioned before that it needs heat treating. And while that sounds scientific, it just means you need to bake it for a few minutes.
Here’s how:
1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Spread the flour on the baking sheet and bake for 5-10 minutes.
3. Keep an eye on it to prevent browning. You want to heat it to 160°F. This temperature is key to killing off any harmful bacteria.
4. Cool before use. Allow the flour to cool down completely. Then, make edible cookie dough!
How to Make Edible Cookie Dough
So you have heated and cooled flour. That’s great!
Making edible cookie dough is pretty much as easy as making any other cookie dough you can think of.
In fact, it’s almost identical! Just stop before baking and dig in.
Here are the basic steps:
1. Cream the butter and sugars. Beat the soft butter and sugars until fluffy. Use a paddle attachment or electric mixer to speed things up.
2. Add vanilla and salt, then mix in the flour. Add the flour slowly so it doesn’t make a mess.
3. Add the chocolate chips and milk. Since you’re not baking this, you don’t really need to worry about overmixing the dough. So, add the chocolate, then the milk, and stir until it’s nice and smooth.
You can enjoy edible cookie dough right away. But it will be quite soft.
I like it best after a couple of hours in the fridge. But you do you!
Recipe Tips and Variations
As easy as this recipe is, I still have a few tips and tricks for you:
- Sift the flour. During the heat-treating process, the flour may clump. To avoid this, sift the flour before adding it.
- Use soft, not melted butter. Melted butter is the culprit for soupy cookie dough. Instead, get the butter out about 20-30 minutes before mixing.
- Crumbly dough? Add milk. If your dough is crumbly, add small amounts of milk until it comes together.
- Add fun mix-ins. Try white chocolate chips, cranberries, nuts, Reese’s, sprinkles…the list goes on!
- Flour alternatives: Dealing with a flour sensitivity? Try almond meal, almond flour, gluten-free flour, pancake mix, or buckwheat flour.
- Butter swaps: While butter is key to the rich flavor, you can experiment with margarine, vegan butter, or ghee. Each choice impacts the flavor, so choose wisely.
How to Store
Planning to store or freeze your edible cookie dough? Here’s how to do it without any fuss.
To Store: Keep leftovers in an airtight container or tightly covered with plastic wrap. Refrigerate for up to 2 days.
To Freeze: Portion the dough into balls and freeze them on a baking sheet lined with parchment paper until solid. Then, transfer to a freezer bag for up to six months.
Whenever you crave a taste, grab a dough ball straight from the freezer. No need to thaw!
Can You Bake Edible Cookie Dough?
This cookie dough is not made for the oven.
Sure, you could toss try to bake it, but don’t expect fluffy, chewy cookies.
The missing eggs and leavening agent will leave you with flat, greasy pancakes instead.
Save yourself the disappointment and keep this dough for a no-bake dessert.
More Cookie Recipes
Pizza Hut Cookie Dough Recipe
DoubleTree Chocolate Chip Cookies
Cottage Cheese Cookie Dough
Peanut Butter Blossom Cookies
No-Bake Edible Cookie Dough Bites
Edible Cookie Dough
4
servings10
minutes7
minutes546
kcalThis edible cookie dough recipe is quick, easy, and loaded with chocolate chips. Feel free to add other mix-ins like sprinkles, crushed Oreos, or peanut butter chips.
Ingredients
1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips
2 tablespoons milk, plus more if needed
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C) and line a baking sheet with parchment paper.
- Spread the flour evenly over the sheet and bake for 3-4 minutes. Stir, then bake for another 2-3 minutes. Let cool completely before using.
- In a large mixing bowl, beat the soft butter with the white and brown sugar until light and fluffy. Scrape the sides and bottom of the bowl as needed.
- Add the vanilla and salt and beat for 1 minute.
- Slowly add the flour, mixing on low or by hand, until combined. Then, add the chocolate chips and mix the dough until smooth. Add milk as needed until the desired consistency is reached.
- Serve edible cookie dough right away or cover and chill until ready to eat. Enjoy!
Notes
- Heat treat in the microwave: Spread flour evenly in a microwave-safe dish. Cook for 1 minute and 15 seconds, pausing every 15 seconds to stir.
- Make it vegan by substituting butter and milk for vegan alternatives.
- Store leftover dough in an airtight container in the refrigerator for up to 5 days.
