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.
She said to add only a pinch of salt only IF you are using unsalted butter
This was amazing I love it thank you ??
So happy to hear that! Thank you! 🙂
I am the worst baker in the world. But my daughter and I are attending a cookie exchange on Friday. We have to make three dozen cookies. I want this to be the best! Since the cookies will be sitting out for a while should I freeze them and then take them out en route?
Hey Kimby; not sure what cookie recipe you’re referring to; your comment is showing up on cookie dough!
I know you can substitute the butter for coconut oil, but can you substitute the milk for almond milk to make it vegan?
You can try it! It will alter the taste a bit
i always try making cookie dough and it never works, this recipe was the first one that did and it tasted amazing!
YAYYY!! I am sooo happy to hear this!! Thanks for your comment! 🙂
Great recipe! I plan to freeze truffle size balls
of the dough and then coat with chocolate to make cookie dough truffle. Also, for anyone having to add more moisture – this is like making bread – some environments/days are more or less humid and can affect how much moisture needs to go into a recipe. Hope that helps and thanks Chelsea!
YAY!! Sounds delicious! Thanks for the tips and your kind comment! 🙂
This is the BEST recipe I have come across!! My daughter came home from college for Thanksgiving and wanted edible cookie dough. I was not impressed with the previous recipe I used so decided to look around. I am so so happy I found this one. I always make things exactly as directed the first time around but next time, will try different things. Thank you for posting this!!!
YAYYY!!! I am seriously sooo happy to hear this!! Thanks for your comment! 🙂
Hi there! This recipe looks amazing, I was just wondering if you had any other oil suggestions that would work well instead of coconut oil? I’m severely allergic to coconut and would prefer not to use butter. Thank you so much!
I’m so sorry without personally testing, I’m not really sure what would do well in place of the butter and without using coconut oil. Wish I could be of more help; hopefully someone else can chime in here!
Juliette – Would nut butters work perhaps? Like
peanut butter or almond butter. Coconut oil
has substitutes like avocado oil which doesn’t have a strong taste that could affect the recipe. Hope this helps.
Mine came out crumbly and wont stick together, I used another recipe before without melting butter and worked should i try it with this?
It sounds like you potentially had too much flour!
I think that this looks AMAZING and I just wanted to pull it out of the screen and eat it.
Haha! Thank you!!
I made it and it was delicious, way better than regular cookie dough! Thanks for the recipe
So, so happy to hear that! 🙂 Thank you Naomi!!
I think that this looks AMAZING and I just wanted to pull it out of the screen and eat it.