This edible cookie dough is a safe-to-eat raw cookie dough that is easily made without eggs and uses heat treated flour. This sweet treat is irresistible to enjoy by the spoonful!
Table of Contents
The Best Edible Cookie Dough
I absolutely chocolate chip cookies and I have so many recipes that are favorites including my chocolate chip pudding cookie recipe. However, sometimes I love the dough even more. And sometimes I just want a bowl full of edible chocolate chip cookie dough.
To make this edible cookie dough, I took out the egg and baking soda and heat treated the flour to eliminate the risk of any food borne illnesses. This recipe makes just enough for everyone to enjoy a spoonful of comforting chocolate chip cookie dough!
Why You’ll Love This Recipe
- No eggs: Raw eggs can be harmful to eat, so this recipe is made completely egg-free.
- No baking soda: Because we’re not baking the dough, no need to add in any baking agents.
- Heat treated flour (optional): Baking the flour first will help kill any bacteria in the raw flour.
How to Make Edible Cookie Dough
- Wet ingredients: Cream together the butter and sugars using an electric mixer. Then stir in milk and vanilla.
- Dry ingredients: Add in the flour and salt and pulse on low, making sure not to over mix. Then fold in 1/3 to 1/2 cup of your desired mix-in’s.
- Serve or roll. You can enjoy the dough by the spoonful, or roll into balls. Refrigerate the dough for 30 minutes before rolling, then use a small cookie scoop and roll into 12 balls.
How to Heat Treat Flour
If you are worried about using raw flour, you can heat treat the flour to kill any bacteria before using.
Simply preheat the oven 300°F. Then spread about 3/4 cup flour onto a jelly roll pan (I like to add more since some will stick to the pan). Then bake for 2 minutes, stir and bake another 2 minutes. Just be careful to not let it burn.
You could also do this in a microwave safe bowl. Just microwave in 30 second increments and stir in between until the flour reaches 165°F. Then let it cool 30 minutes before using.
Cookie Dough Flavors
- Chocolate chips: This is my favorite mix-in. I love using semi-sweet chocolate chips, but you could also add in milk or white chips.
- M&M’s: These are my kids favorite mix-in. You could even do a combination of chocolate chips and M&M’s.
- Nuts: You could add in chopped walnuts or pecans along with chocolate chips.
- Raisins: If you’re more of a raisin fan, feel free to mix those in.
- Sprinkles: My kids love adding in sprinkles for color.
FAQs
I wouldn’t! Since there is no egg or leavening agents like baking soda, they will turn out dense and flat.
It should work although I have not tested every cookie recipe to ensure this is true! You will need to replace the egg with milk or use pasteurized eggs and also ensure all other ingredients are safe to consume raw.
If your butter was softened too much or used margarine instead of butter it can affect the final texture. Also ensure the flour is cooled down after heat treating it.
If you added too much flour it can be fixed by just adding a bit more milk until the right consistency is reached.
Storing Leftovers
Store: Store leftover cookie dough in an airtight container for up to 1 week in the fridge. Let sit out at room temperature for about an hour to soften.
Freeze: If you have any leftovers, you can freeze in little cookie dough bites for snacking or to add into homemade ice cream. Simply chill the dough in the fridge for about 30 minutes first, then use a small cookie scoop to roll into balls. Place the balls onto a baking sheet and flash freeze for 15-20 minutes. Add to a freezer bag or container and freeze for up to 3 months.
Love easy no bake desserts? This recipe for cannoli dip is a favorite as well as no bake cookies!
More Chocolate Chip Cookie Recipes
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Edible Cookie Dough Recipe
Ingredients
- ¼ cup unsalted butter , barely softened
- ¼ cup light brown sugar , packed
- 2 Tablespoons granulated sugar
- ½ Tablespoon milk , more as needed
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon salt
Optional mix in's: chocolate chips, m&m's, nuts, raisins, spinkles, toffee bits, oreos
Instructions
- In a medium size bowl, using a mixer, cream together the butter and sugars. Then add the milk and vanilla.
- Add the flour and salt and pulse on low. Do not over mix. If the dough is too sticky, add an extra 1/2 Tablespoon flour. If it's too dry, add an extra 1/2 Tablespoon of milk. Once the dough is your desired consistency, stir in about 1/3-1/2 cup of desired mix-in's.
- If you'd like to roll the cookie dough into balls, refrigerate the dough for 30 minutes first. Then use a small cookie scoop and roll into 12 balls.
- Store in an airtight container for up to 3 days.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Chocolate, Desserts, Freezer-Friendly, Kid-Friendly, No-Bake
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Made this last night! So yummy! Perfect for snacking on while watching Christmas movies!!!
The perfect quick movie treat! Thanks for making the edible cookie dough!
please please please remember to heat treat your flour
Thanks for the tip, a good reminder indeed!
You certainly don’t have to ask me twice!! Great recipe!
Probably one of the best edible dough recipes that I tried. So delicious!