Edible Cookie Dough
This Edible Cookie Dough is super easy to make and delicious. It’s made with heat treated flour and is completely egg free so it’s safe to eat too!
Do you have memories of making cookies with your mother or grandmother and eating some of the leftover cookie dough? Those are some of my favorite memories when it comes to baking with my mom. However, since it’s not exactly safe to eat raw cookie dough, I wanted to create a recipe that was 100% safe to eat.
This homemade cookie dough is made with heat-treated flour and is completely egg-free. And if you’re wondering what in the world it means to heat treat flour, it simply means to bake it in the oven for a few minutes. I’ve included instructions for how to do this step, and I promise, it’s easy!
The full recipe will make close to two cups of edible cookie dough, but you can easily cut the recipe in half to make less or double it to make more. You can even swap out the chocolate chips for your favorite cookie mix-ins to really make this recipe your own, so I’ve included some different ideas!
Recipe Ingredients
This truly is such an easy edible cookie dough recipe! Here’s what we’ll be using to make it:
- All-purpose flour: Make sure to spoon and level the flour when measuring it so your cookie dough doesn’t wind up super thick.
- Unsalted butter: The butter should be softened to room temperature so it incorporates evenly into the dough and doesn’t create any lumps.
- Sugar: We’re using both granulated sugar and brown sugar here. The combination of sugars not only adds sweetness, but also adds flavor and moisture to the edible chocolate chip cookie dough.
- Vanilla extract: Pure vanilla extract is best for this homemade edible cookie dough.
- Salt: Balances out the sweetness in this recipe.
- Milk: Whole milk is best, but 2% or 1% milk will work too.
- Semi-sweet chocolate chips: Can be replaced with milk or dark chocolate chips, if desired.
How To Make Edible Cookie Dough
To make this edible cookie dough, you’ll start by baking your flour in the oven to heat treat it. Why use heat-treated flour? By baking the flour in the oven, you’ll kill any harmful bacteria that could be in raw flour.
Then, you’ll mix up the cookie dough while the flour is cooling. You’ll be starting with some unsalted butter, brown sugar, and granulated sugar. I suggest mixing the butter and sugars together for 1-2 minutes or until they’re thoroughly combined.
Next, mix in some pure vanilla extract and salt. When it comes to the salt, it’s best to start with 1/4 teaspoon and then add up to another 1/4 teaspoon if needed. I find 1/4 + 1/8 teaspoon to be the perfect amount of salt, but feel free to adjust it to your personal preference.
After the vanilla and salt are mixed in you can add the flour. The dough will be a little crumbly at first, so you’ll also be using a little milk to help it come together. The final step is to stir in some semi-sweet chocolate chips or your favorite mix-ins.
Once the cookie dough is mixed up, you can serve and enjoy or store it in the refrigerator for up to 3 days. I love to scoop the edible cookie dough with a cookie scoop, roll it into balls, and refrigerate or freeze it to enjoy later.
How To Heat Treat Flour
Preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper. Spread one cup of flour in a single layer on the baking sheet and bake at 350°F for 5-8 minutes or until the flour reaches 160°F (71°C).
You can use an instant-read thermometer to double check the temperature as well. I find that about 6-7 minutes is enough time for the flour to reach 160°F.
How To Freeze Cookie Dough
Place the homemade cookie dough in a freezer bag or container. You can also scoop the edible cookie dough into balls, freeze them on a baking sheet lined with parchment paper, then store the frozen cookie dough balls in a freezer bag or container. This will freeze well for up to 3 months, when you’re ready to enjoy, just thaw it overnight in the refrigerator and bring to room temperature before serving.
Different Mix-In Options
This cookie dough recipe uses 2/3 cup of semi-sweet chocolate chips, but you can easily swap it out for your favorite cookie mix-ins. Here are a few ideas:
- White Chocolate Macadamia Nut: Use 1/3 cup each white chocolate baking chips and chopped macadamia nuts
- M&M Chocolate Chip: Use 1/3 cup each semi-sweet chocolate chips and M&Ms
- Funfetti: Use 1/2 cup white chocolate baking chips and 1-2 tablespoons of sprinkles
Baking Tips
- Make sure to heat treat your flour by baking it in the oven first, then set it aside to cool while you mix together the cookie dough.
- I suggest using unsalted butter in this recipe since the amount of salt in salted butter can vary quite a bit between brands. If using salted butter, start with a tiny pinch of salt then taste and adjust.
- Start with 1/4 teaspoon of salt, then add more as needed. I find 1/4 + 1/8 teaspoon to be the perfect amount.
- This recipe will make about 2 cups of edible cookie dough, but you can easily cut the recipe in half to make less or double it to make more.
- If you’re looking for a baked chocolate chip cookie recipe, you find my favorite one here.
More No-Bake Desserts to Try!
- Chocolate Fudge
- No-Bake Chocolate Peanut Butter Bars
- Peanut Butter No-Bake Cookies
- Classic No-Bake Cookies
- No-Bake Oreo Cheesecake
![A close-up picture of edible cookie dough inside of a white ramekin.](https://i0.wp.com/www.livewellbakeoften.com/wp-content/uploads/2019/04/Edible-Cookie-Dough-7.jpg?fit=200%2C200&ssl=1)
Edible Cookie Dough
Ingredients
- 1 cup (125 grams) all-purpose flour spooned & leveled
- 1/2 cup (115 grams) unsalted butter , softened
- 1/2 cup (100 grams) packed brown sugar
- 3 tablespoons (40 grams) granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 -1/2 teaspoon salt , adjust to taste
- 1 1/2 tablespoons (23 ml) milk
- 2/3 cup (120 grams) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper. Spread the flour in a single layer on the baking sheet. Bake at 350°F (177°C) for 5-8 minutes or until the flour reaches a temperature of 160°F (71°C). Remove from the oven and set aside to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter, brown sugar, and granulated sugar together until well combined. Mix in the vanilla extract and 1/4 teaspoon of salt.
- Add the flour and continue mixing, the mixture will be a little crumbly at this point. Mix in the milk until fully combined, then taste and add more salt if desired.
- Fold in the chocolate chips until well combined, then serve and enjoy or cover tightly and refrigerate.
Notes
*Consuming raw flour is not recommended as it can contain bacteria. Always make sure to heat treat your flour before using it in this recipe.*
Hi! How can I make this for only 1 person? This sounds delicious but I’m the only one who would actually eat this! ??!! What can I do to make this recipe smaller? ~BMoorefood (cookpad)
You could divide all of the ingredients by 4. For some of them, it may get a little tricky, so if you have a scale that would make it much easier! You could also just divide the recipe in half and then freeze the extra cookie dough.
Thank you so much!!
Absolutely delicious! I’ve already made this like a hundred times already! It’s easy and has a wonderful flavor! Thank you so much for putting this recipe out into the world, you beautiful goddess!
Can you bake this? Thanks!
Since it’s made with heat treated flour and no eggs you can’t bake it. I did link to my chocolate chip cookie recipe in the baking tips section though 🙂
I dont have a thermometer to read temp instantly. Will that be a problem
As long as your oven temperature is correct and you bake it for the correct amount of time, it should be fine. You can feel free to bake it for a few minutes longer just to be safe too. If you have a few lumps in your flour once it’s baked, just sift it.
My daughter and I have been wanting to make edible cookie dough for a while. So glad we found this recipe, very easy and delicious. I did sift the flour, it was a little clumpy after baking. I only added 1/4 teaspoon of salt but will definitely add an extra 1/8 teaspoon, as suggested in the notes section of the recipe, for a little more depth.
So glad you enjoyed the cookie dough, Kelly!
This was so delicious it tasted just like actual cookie dough.❤️❤️
I love this recipe it’s amazing but I was wondering if you knew how many calories it is?
So glad you enjoyed the recipe! I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
So simple and tasty! I had a late-night sugar craving and wanted something quick and delicious. This was it! The flavor is so good and it came together quickly (especially using my stand mixer). Will definitely be making this again!
Delicious! I’ve never made edible cookie dough before but love it. Can you substitute almond flour?
I haven’t tried it, but you may be able to.
Hi! If I half this recipe will it still come out right?
Yes, it will!
What can be used instead of Vanilla Extract
You could use vanilla bean paste or just omit it.
Hi! My dough is a bit ‘grainy’ from the sugar. Any tips on how you prevent that or fix it ?
Thanks!
Hi, Nadine! You could try superfine sugar and see if that helps.
Hi Danielle, can the flour be heat treated in the microwave? And if so, how many minutes?
You can, but I’ve tried it and the flour tends to get very clumpy. If you do, I’d recommend sifting it.
Thanks!
i love this recipe! it’s my go-to one! just a question, though, is it ok if i just microwave the flour? that’s what i do every time.
Yes, that’s fine! My flour gets really clumpy in the microwave, so that’s why I prefer the oven.
Can you use a silicone baking mat instead of parchment paper for baking the flour? Excited to try this!
Yes, that would be fine!
This is the best edible cookie dough recipe, hands down. This is my second time using it, and it DEFINITELY won’t be my last.