Edible Cookie Dough Recipe

If you have a serious sweet tooth and love the nostalgic taste of cookie dough, you’re going to fall head over heels for this Edible Cookie Dough Recipe. It’s that perfect blend of creamy, buttery, and sweet, studded with melty chocolate chips, yet totally safe to eat raw because we heat treat the flour. This recipe is a game-changer for cookie dough lovers who want to indulge without the worry. Whether you scoop it by the spoonful or mix it into your favorite dessert, this treat brings pure joy in every bite.

Ingredients You’ll Need

These ingredients are simple pantry staples, but when combined thoughtfully, they create that irresistible texture and flavor you crave in cookie dough. Each component plays a vital role: from the buttery richness and deep sweetness of sugars to the warm aroma of vanilla and the delightful pop of chocolate chips.

• All-purpose flour (2 cups / 250g): Heat treated to eliminate any risk, this acts as the base giving the dough structure and that classic cookie dough chew.
• Brown sugar, packed (1 cup / 200g): Adds moisture, caramel notes, and a rich depth of sweetness that makes the dough sing.
• Granulated sugar (1/4 cup / 50g): Brings just the right amount of crunch and balances the texture perfectly.
• Unsalted butter, softened (1 cup / 227g): The star of the show, it gives the dough its creamy texture and luscious mouthfeel.
• Vanilla extract (2 1/2 teaspoons): Infuses that warm, inviting aroma and elevates all the flavors beautifully.
• Salt (1 teaspoon): Enhances sweetness and deepens the overall flavor profile.
• Milk (2 tablespoons / 29ml, plus more if needed): Helps achieve the perfect dough consistency – soft but not sticky.
• Miniature chocolate chips (1 cup / 180g): Little bursts of chocolate that melt just right and add a fun texture contrast.

How to Make Edible Cookie Dough Recipe

Step 1: Heat Treat the Flour

The very first step to making this safe Edible Cookie Dough Recipe is to heat treat the flour. Spread your flour evenly on a parchment-lined baking sheet and bake it at 350°F for about 6 to 8 minutes. This crucial step eliminates any harmful bacteria, making it totally safe to eat raw. Once baked, let it cool completely. Sifting it before mixing ensures there are no lumps and your dough stays silky smooth.

Step 2: Cream the Butter and Sugars

Next, grab your mixer and cream together the softened unsalted butter with both brown and granulated sugars. Whip everything until it’s light, fluffy, and full of air—about one minute. This step is essential because it creates that tender, melt-in-your-mouth texture. Then blend in the vanilla extract and salt, which will awaken the flavors and give your dough a perfect balance.

Step 3: Combine Dry Ingredients and Liquids

Now it’s time to add your heat-treated flour. Beat it in just until combined to avoid overmixing, which can make the dough tough. Then slowly add milk, one tablespoon at a time, until the dough reaches just the right consistency—not too dry, not sticky. This method gives you control over the dough’s softness.

Step 4: Stir in the Chocolate Chips

Fold in the miniature chocolate chips gently with a rubber spatula. These tiny chocolate nuggets add the ideal pockets of sweetness and texture that bring classic cookie dough to life.

Step 5: Enjoy or Store

You can enjoy this Edible Cookie Dough Recipe right away, straight from the bowl, or pop it into an airtight container. It stays fresh in the fridge for up to a week or freezes well for up to three months, making it a perfect treat to satisfy cravings anytime.

How to Serve Edible Cookie Dough Recipe

Garnishes

Elevate your cookie dough experience by adding a sprinkle of flaky sea salt on top or a drizzle of melted chocolate. Chopped nuts or colorful sprinkles also make for a delightful contrast and an eye-catching presentation that’ll impress your guests or make your snack feel extra special.

Side Dishes

This edible dough pairs wonderfully with vanilla ice cream or whipped cream—it’s like the ultimate comfort dessert duo. Or try spooning it alongside fresh berries for a fresh burst that cuts through the sweetness beautifully.

Creative Ways to Present

For parties or just fun at home, serve the cookie dough in mini mason jars or edible cookie cups. You can even roll the dough into small bite-sized balls and coat them in cocoa powder or powdered sugar for delicious cookie dough truffles. The possibilities are endless and so fun to explore.

Make Ahead and Storage

Storing Leftovers

Any leftover dough stores best in an airtight container in the refrigerator. Keep it chilled and enjoy within a week to keep that fresh, just-made flavor and perfect texture.

Freezing

This dough freezes beautifully and holds up for up to three months in a freezer-safe container. Just thaw it overnight in the fridge before serving to soften it back to that irresistible consistency.

Reheating

Since this is an edible dough, you don’t really reheat it in the traditional sense, but letting it sit out for 10 to 15 minutes at room temperature after refrigeration or thawing makes it wonderfully soft and scoopable again.

FAQs

Is it safe to eat raw cookie dough?

When you follow this Edible Cookie Dough Recipe which includes heat treating the flour and omitting eggs, the dough is completely safe to eat raw. The baking kills any bacteria in the flour, which is the usual concern with raw dough.

Can I use other types of chocolate instead of miniature chips?

Absolutely! Feel free to swap in chunks, regular-sized chips, or even white or dark chocolate according to your preference. Just keep in mind that smaller pieces incorporate more evenly throughout the dough.

What if I don’t have a food thermometer for the flour?

If you don’t have a thermometer, baking the flour at 350°F for 6 to 8 minutes should be sufficient as long as you spread it out evenly and avoid burning it. Just allow the flour to cool completely before mixing in.

Can I make this dough vegan or dairy-free?

You can! Substitute vegan butter and a plant-based milk option to suit your dietary needs. The texture might shift slightly, but the dough will still be delicious.

How long does this dough last once made?

Stored properly in an airtight container in the refrigerator, this Edible Cookie Dough Recipe stays fresh for up to one week and can be frozen for longer storage without sacrificing texture or taste.

Final Thoughts

This Edible Cookie Dough Recipe is a genuine crowd-pleaser that brings comfort and joy in every spoonful. It’s unbelievably easy to make and has that crave-worthy taste and texture of classic cookie dough without any guilt. Whether you’re treating yourself after a long day or sharing with friends, this recipe is sure to become a beloved staple. Go ahead, dive straight in—you deserve it!

Edible Cookie Dough Recipe

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This Edible Cookie Dough recipe offers a safe-to-eat, deliciously sweet treat that mimics traditional cookie dough without the use of raw eggs. Heat-treated flour ensures safety, combined with a rich blend of butter, sugars, vanilla, and chocolate chips for a perfect indulgence you can enjoy straight from the bowl or chilled.

• Author: Paula
• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Total Time: 15 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Dry Ingredients

• 2 cups (250g) all purpose flour
• 1 cup (200g) brown sugar (packed)
• 1/4 cup (50g) granulated sugar
• 1 teaspoon salt
• 1 cup (180g) miniature chocolate chips

Wet Ingredients

• 1 cup (227g) unsalted butter (softened to room temperature)
• 2 1/2 teaspoons vanilla extract
• 2 Tablespoons (29ml) milk (plus more if needed)

Instructions

1. Heat treat the flour: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and spread the flour evenly on it. Bake the flour for 6-8 minutes or until it reaches a temperature of 160°F to eliminate any harmful bacteria. Allow the flour to cool completely, breaking up any clumps by sifting it before mixing it into the dough to ensure a smooth texture.
2. Cream the butter and sugar: In a large bowl, use an electric or stand mixer to beat together the softened butter, brown sugar, and granulated sugar until the mixture becomes fluffy and light in color, about 1 minute. Add the vanilla extract and salt, beating until fully combined.
3. Combine dry ingredients and wet ingredients: Gradually beat in the heat-treated flour until just incorporated. Add the milk one tablespoon at a time, beating between additions, until the dough begins to come together. Then fold in the miniature chocolate chips gently using a rubber spatula.
4. Serve and store: Enjoy the cookie dough immediately or transfer it into an airtight container. Store it in the refrigerator for up to one week, or freeze for up to three months. When ready to eat after freezing, thaw it overnight in the fridge and allow it to come to room temperature before serving to soften slightly.

Notes

• Heat treating the flour is essential to make this dough safe for raw consumption.
• If you prefer, flour can also be heat treated in the microwave by heating about 1 cup at a time in 30-second bursts, stirring in between, until it reaches 160°F.
• Add milk gradually to achieve desired dough consistency; you may need slightly more or less depending on flour absorption.
• This cookie dough does not contain eggs, making it safe and suitable for eating raw.
• Store leftover dough tightly sealed to prevent drying out.