Edible Cookie Dough Recipe: Get your cookie dough fix the safe way with this delicious, classic chocolate chip cookie dough you can eat without baking!
Edible Cookie Dough Recipe
Growing up, my mom had one hard-and-fast rule: no eating raw cookie dough. She had gotten sick once from eating raw dough and still to this day maintains it’s one of the sickest she’s ever been. So, we rarely got to eat cookie dough unless we could sneak a scoop while she wasn’t looking.
This recipe has been in the works for ages, along with all these other edible cookie dough variations like this Edible Cake Batter, Peanut Butter Cookie Dough, and Edible Brownie Batter.
I can honestly say, as an edible cookie dough expert, this is the best you’ll ever try!
Why Can You Not Eat Raw Cookie Dough?
I know it seems unfortunate that you shouldn’t eat raw cookie dough, but hey, I don’t make the rules. So here’s why it’s not recommended to eat raw cookie dough:
- Raw eggs: eating raw eggs can be risky because they might carry Salmonella, a common reason for food poisoning cases as noted by the FDA.
- Raw flour: similar to eggs the flour poses a health threat as it can be contaminated with E. coli bacteria, which can cause serious illness.
Ingredients In Edible Cookie Dough Recipe
- Flour: Heat-treat to kill bacteria. Toasting adds a nutty flavor.
- Salted butter: Melt most of the way, then cool to keep the texture right. If using unsalted, taste and add salt.
- Brown & white sugar: Pack brown sugar when measuring for the right sweetness and texture.
- Vanilla extract: Adds that classic cookie dough flavor.
- Milk: Start with 1 tablespoon. Add more if the dough is dry—it binds everything together. Any milk works.
- Mini chocolate chips: Mix in better and are easier to bite into when chilled compared to regular chips.
Quick Tip
Heat treating flour: Preheat the oven to 350°F, spread the flour on a baking sheet, and bake for 5-7 minutes. Let it cool before using. This process kills bacteria, making the flour safe for raw consumption.
Featured Comment
“I was on the hunt for a good cookie dough recipe and I loved this recipe so much! I wish I could give it 100 stars! Definitely the best cookie dough recipe—trust me, I tried a lot of recipes.”
– AD
How To Make Edible Cookie Dough
- Preheat the oven to 350°F. Spread flour on a baking sheet and toast for 5–7 minutes. Let cool.
- Melt butter most of the way, then cool to room temp. Mix with brown and white sugar until smooth.
- Stir in vanilla and milk, then add cooled flour and chocolate chips. Adjust milk for desired texture.
- If dough is too soft, chill for 10 minutes.
- Enjoy your safe-to-eat cookie dough!
Edible Cookie Dough FAQs
Can I Bake This Edible Cookie Dough?
Don’t bake this edible cookie dough. It doesn’t have ingredients to make it rise, uses different amounts of butter and sugar for raw eating, has no eggs for safety, and is made to enjoy raw, not baked.
How Do I Make A Smaller Batch?
For a smaller batch of Edible Cookie Dough, halve the recipe for 2 servings or prepare the full batch and freeze extra portions. The first method offers an immediate smaller amount, while the second provides ready-to-eat portions stored in the fridge for up to 5 days or in the freezer for 3 months.
Why do you have to heat treat the flour?
Heat treating flour kills harmful bacteria, making it safe to eat raw.
Storage
Storage Tips
- Store edible cookie dough in an airtight container in the fridge for up to 5 days.
- Freeze it for up to 3 months. Thaw frozen dough in the fridge before eating.
Other Delicious No Bake Treats
- No Bake Cookies No chilling or baking needed
- Salty and sweet Pretzel Peanut Butter Bars
- Banana Pudding Recipe adapted from the famous Magnolia Bakery recipe
- Cannoli Dip the inside of a cannoli, but in dippable form
- Super popular No Bake Brownie Bites
Edible Cookie Dough Recipe
Video
Equipment
Ingredients
- 3/4 cup all-purpose flour measured correctly—see note 1
- 1/3 cup unsalted butter melted and slightly cooled
- 1/3 cup brown sugar packed, dark or light; I love dark
- 3 tablespoons granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk 1% or 2% also work
- 1/3 cup mini chocolate chips
Instructions
- Melt butter and set it aside to cool back to room temperature. If the butter is too hot, it will melt the sugars and cause greasy cookie dough.
- Heat treat the flour in the microwave or oven (see note 1), and let it cool completely to room temperature before use. Do not use any burned or clumpy flour. The flour should be light, white, and fluffy. Spoon the cooled flour into a measuring cup and level it with a knife.
- In a medium bowl, add the melted and cooled-to-room-temp butter, brown sugar, and granulated sugar. Use a whisk to briskly mix until smooth and emulsified, about 1 minute. Add vanilla, salt, and milk, and stir until combined. Stir in the cooled flour and chocolate chips until combined.
- If needed, chill the dough in the fridge for 10 minutes before enjoying it. Chilling helps firm up the dough from melted butter. Enjoy!
Recipe Notes
- Heat treat 1/2 cup more flour than you’ll need (in case edges burn in oven).
- Microwave: Add flour to a microwave-safe bowl and microwave in 30-second bursts, stirring between each, to avoid burning or clumping. After each burst, check the temperature. It’s done when it has reached 165°F.
- Oven: Preheat the oven to 300°F and line a large sheet pan with a nonstick liner or parchment paper. Spread the flour on the pan. Bake, stirring and checking the temperature every 2 minutes until it reaches 165°F, about 3–6 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved this recipe so much. The taste was amazing! I will probably make it again it’s just it gives me a small stomach ache about 30 minutes after eating it but besides this I loved it so much! Thanks for sharing ?
So happy to hear you enjoyed it thank you!
I made these with the intention of turning them into ice cream sandwiches for my son, and omg he loved it!
I added dessicated coconut, raisins and used Smarties instead of chocolate chips. Absolutely thrilled with the results ?
Yum! Sounds delicious! 🙂
Sooooooo good!!! We loved it!!!
So happy to hear it!
Is it okay if i cook the flour with baking soda and salt?
No, I wouldn’t recommend that
I have made so many edible cookie dough recipes, and this is easily the best. The texture is completely perfect and the color is gorgeous, if you let the flour and the butter cool per the directions. The only problem I had is that I toasted the flour too long. I wanted to be careful, so I toasted it for the full 7 minutes at 350. It absolutely was not burnt, but it tasted really toasted, which I didn’t love (the dough actually tastes like a toasted marshmallow because of it). I will make this recipe again and “cook” the flour around 5 minutes. If the recipe didn’t work for you, try again and let everything cool first. It really is the best you’ll find!
So happy to hear it! Thanks for the comment and review 🙂
So umm you don’t have how much salt to add so how much?
Hey Leah, the instructions say to use salted butter but IF you do use unsalted to add a pinch
Hi! Just want to make sure! If the butter is melted at room temperature how the sugars will melt/mix ? Wouldn’t it feel like granulated sugar while eating the cookie dough?
You melt the butter but let it cool so it’s not hot from being melted.
BEST EVER!!! Thank you!!
Thank you!
Hey what should you do if after you have made it and it still doesn’t come together can you add more butter
I’d add a little more milk. If it didn’t come together, you may have packed in too much flour though so the dough could be less flavorful
I love this recipe. I am 11 and I can make it! ❤️❤️❤️❤️❤️❤️
I’m 12 and can make a chocolate cake all by myself, including the frosting. Looking forward to trying this recipe! (I love edible cookie dough)
Hope you love it! 🙂
same lol! I LOVE it. my fav thing is cookie dough so yay!!!
So happy you enjoyed it!