If you have a serious sweet tooth and love the nostalgia of sneaking spoonfuls of cookie dough while baking, then this Edible Cookie Dough Recipe is exactly what you need. It’s that luscious, creamy indulgence you crave, but completely safe to eat raw—no baking necessary! With its perfect balance of buttery sweetness, soft texture, and melty chocolate chips, this recipe brings all the best parts of your favorite cookie dough right to your spoon with zero guilt.
Ingredients You’ll Need
This Edible Cookie Dough Recipe uses a handful of simple, pantry-friendly ingredients that come together to create a dough that’s soft, flavorful, and totally drool-worthy. Each component plays a special role in creating the perfect consistency and taste, from the richness of the butter to the sweet burst of chocolate chips.
- 1 cup all-purpose flour: Heat-treated to ensure it’s safe to eat raw while giving the dough that classic cookie dough texture.
- 1/2 cup unsalted butter: Softened butter adds richness and creaminess that makes every bite melt in your mouth.
- 1/2 cup packed brown sugar: Brings moisture and a deep caramel flavor that complements the chocolate chips perfectly.
- 1/4 cup granulated sugar: Adds a nice sweet crunch and balances the softer sugars.
- 1/2 tsp salt: Enhances all the flavors and keeps the sweetness from becoming overwhelming.
- 1 tsp vanilla extract: Infuses a warm, aromatic undertone that makes the dough feel like an indulgent treat.
- 1-2 tablespoons milk: Adjusts the dough’s consistency to keep it soft and scoopable.
- 1/2 cup chocolate chips: The star ingredient providing gooey, chocolatey pockets of delight in every bite.
How to Make Edible Cookie Dough Recipe
Step 1: Read the Important Disclaimer
Before you dive in, make sure you read any recipe notes about food safety. Since this recipe uses no eggs and heat-treats the flour, it’s safe to eat raw, but it’s always good to be mindful of ingredient hygiene.
Step 2: Heat-Treat the Flour
Start by preheating your oven to 350°F. Spread the all-purpose flour evenly on a baking sheet lined with parchment paper. Bake for 6-7 minutes to bring the flour’s temperature up to at least 165°F, which is necessary to kill any harmful bacteria. This step ensures your cookie dough is both delicious and safe to enjoy raw.
Step 3: Cream the Butter and Sugars
In a large bowl, combine the softened butter, brown sugar, granulated sugar, and salt. Beat them together for 3 to 4 minutes until the mixture becomes light, fluffy, and oh-so-creamy. This process is what gives the dough its irresistible airy texture.
Step 4: Add Vanilla and Mix in Flour
Stir in the vanilla extract for that classic warm flavor. Then gradually mix the heat-treated flour into the creamed butter mixture until just combined. If the dough feels stiff or crumbly, add milk one tablespoon at a time until you reach a soft, scoopable consistency.
Step 5: Fold in Chocolate Chips
Gently fold in the chocolate chips with a spatula, making sure they’re evenly distributed. Those little bursts of chocolate are what bring this Edible Cookie Dough Recipe from good to absolutely irresistible.
Step 6: Ready to Enjoy or Store
Your cookie dough is now ready to devour! If you’re saving it for later, transfer it to an airtight container and store it in the fridge for up to a week or freeze for a month.
How to Serve Edible Cookie Dough Recipe
Garnishes
To add a little extra flair, sprinkle your Edible Cookie Dough with sea salt flakes, mini chocolate chips, or even a drizzle of caramel sauce. These simple garnishes elevate the flavor complexity and add a delightful finishing touch.
Side Dishes
Serve your cookie dough alongside a scoop of vanilla ice cream or a bowl of fresh berries for a complementary contrast that balances the sweetness and adds freshness. These pairs make the experience feel even more special by mixing textures and temperatures.
Creative Ways to Present
Get creative by rolling the dough into bite-sized balls and sticking a small wooden spoon in each for edible cookie dough pops. Or spoon it into mini tart shells for a cute, no-bake dessert. You can even sandwich it between graham crackers for a decadent twist on s’mores!
Make Ahead and Storage
Storing Leftovers
Keep your Edible Cookie Dough Recipe fresh by storing it in an airtight container in the refrigerator. It will stay soft and scoopable for up to a week, making it perfect for quick indulgence whenever a craving strikes.
Freezing
If you want your cookie dough to last longer, freezing is your best bet. Portion it into containers or freezer bags, and freeze for up to one month. When you’re ready to enjoy, just thaw in the fridge overnight.
Reheating
This dough is best enjoyed chilled or at room temperature since heating may melt the butter and chocolate chips too much, altering texture and flavor. Simply let it sit out for 10 minutes if it’s too firm from the fridge or freezer.
FAQs
Is this Edible Cookie Dough Recipe safe to eat raw?
Yes! Because the flour is heat-treated and the recipe contains no eggs, this dough is safe to enjoy raw without any risk of foodborne illness.
Can I use different types of chocolate in this recipe?
Absolutely! Swap the chocolate chips for white chocolate, peanut butter chips, or chunks of your favorite chocolate bar to customize your cookie dough’s flavor.
How long does homemade edible cookie dough last?
Stored properly in the fridge, it will keep well for up to one week. For longer storage, freezing is recommended for up to a month.
Can I make this recipe vegan or dairy-free?
Yes, by using dairy-free butter and plant-based milk, you can easily adapt this Edible Cookie Dough Recipe to suit vegan or dairy-free diets without sacrificing taste.
What’s the best way to eat edible cookie dough?
Honestly, straight from the bowl with a big spoon is perfect, but feel free to get creative with toppings, pairings, or even folding it into ice cream for an extra decadent treat.
Final Thoughts
If you’ve never made your own Edible Cookie Dough Recipe before, now is the perfect time to start. It’s a simple, satisfying treat that brings back all the sweet childhood memories but with a deliciously safe twist. Trust me, once you make this, you’ll find yourself reaching for a spoon more often than you’d expect. Happy indulging!
Print
Edible Cookie Dough Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2.2 cups
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This edible cookie dough recipe is a safe, delicious treat perfect for enjoying raw dough without any worry. Made with heat-treated flour to eliminate any harmful bacteria, this dough is creamy, sweet, and loaded with chocolate chips. It requires minimal prep and cook time, making it an easy and quick dessert or snack option that satisfies cookie dough cravings without baking cookies.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Add-Ins
- 1/2 cup chocolate chips
Instructions
- Read Disclaimer: Before starting, make sure to read the disclaimer in the recipe notes to understand the safety measures involved in consuming raw flour.
- Heat-Treat Flour: Preheat your oven to 350°F (175°C). Spread the all-purpose flour evenly on a baking sheet lined with parchment paper. Bake for 6-7 minutes until the flour reaches an internal temperature of at least 165°F, which ensures it’s safe to eat raw.
- Cream Butter and Sugars: In a large bowl, use a mixer or whisk to cream together the softened butter, brown sugar, granulated sugar, and salt for 3-4 minutes until the mixture turns light and fluffy. Then stir in the vanilla extract to add flavor.
- Combine Flour and Adjust Consistency: Gradually mix the heat-treated flour into the creamed butter and sugar mixture until just combined. If the dough feels too stiff or dry, add milk one tablespoon at a time until you reach your desired creamy, scoopable consistency.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the dough until evenly distributed, giving a perfect bite of sweet chocolate in every spoonful.
- Storage: Store the cookie dough in an airtight container in the refrigerator for up to one week or freeze it for up to one month to enjoy later.
Notes
- The key safety step is to heat-treat the flour by baking it at 350°F until it reaches 165°F internally. This kills harmful bacteria that can be present in raw flour.
- You can adjust the dough’s texture with milk to be softer or firmer, depending on your preference.
- Store any leftover dough in the refrigerator to keep it fresh and prevent spoilage.
- Feel free to customize by adding nuts, sprinkles, or other mix-ins to the dough.
