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.
Hello!
I am a college student looking to make a bunch of this awesome cookie dough in an effort to raise money for my organization’s philanthropy. If I plan on making A LOT of cookie dough, is it safe to just scale up all the ingredient amounts by the same factor, or should I simply compile multiple servings of what the recipe suggests? Baking (or in this case not baking) is not my forte, so forgive me if this is a dumb question. Thanks!
I think you should be safe in scaling up all the ingredients!
very good cookie dough
how much does it serve because i doubled the recipe
8 servings if doubled 🙂
Glad you enjoyed! 🙂
I tried this recipe because I thought it would be tasty since I love edible cookie dough. For some reason, my cookie dough turned out very powdery. I’m guessing I added more flour then I was supposed to, even though I almost know for a fact I added 3/4 cup. Any suggestions on what I did? I added more milk and it tasted decent, wondering how I could improve it though!
I would recommend spooning the flour into the measuring cup and leveling it off with the back of a butterknife. And adding slightly more milk is always fine! Enjoy!
Ok so usually when you omit something from a recipe, it’s not going to be as good. But wow! This recipe proves me so wrong! This cookie dough is better than if I had made some other cookie dough with eggs.
Yay! So happy to hear this cookie dough was a hit for you Scott! Thanks for the comment!
Why is the butter melted at all? What is the difference in the end product of melted vs room temperature? Could that step be skipped and just cream the butter and sugar together?
Thanks!
Improves the texture 🙂 Enjoy!
I made this for the ladies in the office for a surprise treat and it was a HIT! I’m going to try adding a bit of cocoa and espresso powder next time – fingers crossed for a good result!
So happy it was a hit!! You’ll likely need some extra milk and sugar when adding those additions. Good luck!
I’ve made this recipe twice now (in one week!) and both times they have come out crumbly and dry using the original ingredient amounts. After I add a little more milk to get it to the consistency I want, it’s perfect! Oh…I also add a tad more vanilla and little less chocolate chips. Yum!
Yay! Thanks for your comment and feedback Marisa 🙂
Is it okay to use water instead of milk? I dont have any milk around the house because i never drink it
The flavor won’t be quite right; do you have heavy cream?
Is it ok if you don’t add brown sugar? I don’t have any. If not, can I add something in place of it or just more white sugar? I don’t have molasses either
I’d add more white sugar; flavor will be different and you may need a little more milk to make up for the lack of moisture (brown sugar has more moisture than white)
Can i substitute the butter for canola oil or olive oil? Im out of butter. 🙁
I don’t think it would taste right or form properly unfortunately.