This edible cookie dough contains no eggs and heat treats the flour so there’s no risk of food-borne illness. Today, you’re allowed to lick the bowl.
Why this recipe works
We have the answer to your late-night cookie dough cravings! If you haven’t seen or heard about it yet, edible cookie dough is safe to eat as-is without any baking thanks to heat treating the flour and omitting the raw eggs entirely. So you can lick both your fingers and the bowl, and scarf down as much sweet blissful cookie dough as your stomach can handle.
There are so many different ways to enjoy edible cookie dough. One of my favorite ways is to sprinkle it over no churn vanilla ice cream. You can also scoop it up with pretzels for a salty-sweet combination. Or simply shovel it in by the spoonful, we aren’t judging.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FLOUR – The most important step of making edible cookie dough is to heat treat your flour. Raw flour can contain harmful bacteria that can make you sick if consumed. You have two options for heat-treating your flour for this recipe – bake it or microwave it. We’ve included instructions on how to do both in the recipe card below. Flour should register at 165F on an instant-read thermometer to be considered safe to eat.
MILK – We used whole milk, but any kind of milk will work.
How to Make Edible Cookie Dough
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Add the flour to a microwave-safe bowl. Microwave for 1 minute 15 seconds, stopping every 15-20 seconds to stir it. Let it cool to room temperature.
- Use a handheld electric mixer to cream together the butter and brown sugar in a large bowl. Beat in the vanilla and salt.
- Add the flour and beat to combine (the dough will look lumpy at this point).
- Beat in the milk until well combined (the dough will smooth out). Use a wooden spoon to stir in the chocolate chips. Serve.
Frequently Asked Questions & Expert Tips
Store the cookie dough in an air-tight container kept in the refrigerator for up to 10 days. Edible cookie dough must be refrigerated because it contains milk. Let it sit at room temperature for 15 to 20 minutes to soften before serving.
Yes, you can freeze this dough. To do so I recommend rolling the dough into balls and then flash-freezing them on a baking sheet until solid. This will prevent the dough from sticking to each other when storing. Transfer the solid dough balls to a large ziptop bag or air-tight container and freeze for up to 2 months.
Edible cookie dough should not be baked as it doesn’t contain the necessary leavening agents (baking soda/baking powder) nor eggs which both help create a classic baked cookie. Baking edible cookie dough will result in flat, hard, cookies that have the tendency to turn to burn under the heat of the oven. Hop over to our chocolate chip cookie recipe if you’re looking to bake!
Nope. You can substitute the chocolate chips for sprinkles, crushed pretzels, nuts, or other flavored chocolate chips such as cinnamon, white chocolate, butterscotch, you name it. This dough is a solid foundation for whatever additions you want to incorporate.
Serving Suggestions
When you aren’t eating it, be sure to keep the edible cookie dough in the refrigerator as it contains milk. Make a batch for a movie night, party, or simply to satisfy the craving.
You can easily switch up the kind of dough you make by swapping the chocolate chips with sprinkles, nuts, or whatever you fancy. Crumble the dough and serve over ice cream, blitz into milkshakes, or mix into yogurt for a sweet breakfast or snack. It goes without saying that you can also enjoy this dough by the spoonful!
More Related Recipes
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- No Bake Energy Balls
- Toll House Cookie Recipe
- No Bake Peanut Butter Cookies
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Edible Cookie Dough
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 cup all-purpose flour
- ½ cup unsalted butter at room temperature
- ¾ cup light brown sugar lightly packed
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon salt
- 2 Tablespoons milk we used whole milk
- ¾ cup chocolate chips
Things You’ll Need
Before You Begin
- The most important step of making edible cookie dough is to heat treat your flour. Raw flour can contain harmful bacteria that can make you sick if consumed. You have two options for heat-treating your flour for this recipe – bake it or microwave it.
- For heat treating flour in the oven: If you prefer to heat treat your flour in the oven, you can spread it out on a parchment-lined baking tray and bake it at 350F until it reaches a temperature of 165F, about 6 to 8 minutes, stirring once halfway through.
- We used whole milk in this recipe, but any kind of milk will work.
- You can substitute the chocolate chips for sprinkles, crushed pretzels, nuts, other flavored chocolate chips such as cinnamon, white chocolate, butterscotch, you name it. This dough is a solid foundation for whatever additions you want to incorporate.
- Store edible cookie dough in an airtight container in the fridge for up to 10 days. Let it sit at room temperature for 15 to 20 minutes to soften before serving.
- To Freeze – I recommend rolling the dough into balls and then flash-freezing them on a baking sheet until solid. This will prevent the dough from sticking to each other when storing. Transfer the solid dough balls to a large ziptop bag or air-tight container and freeze for up to 2 months.
- Edible cookie dough should not be baked as it doesn’t contain the necessary leavening agents (baking soda/baking powder) nor eggs which both help create a classic baked cookie. Baking edible cookie dough will result in flat, hard, cookies that have the tendency to turn to burn under the heat of the oven. Hop over to our chocolate chip cookie recipe if you’re looking to bake!
Instructions
- Add the flour to a microwave-safe bowl. Microwave for 1 minute 15 seconds, stopping every 15-20 seconds to stir it. Let it cool to room temperature.
- Use a handheld electric mixer to cream together the butter and brown sugar in a large bowl. Beat in the vanilla and salt.
- Add the flour and beat to combine (the dough will look lumpy at this point).
- Beat in the milk until well combined (the dough will smooth out). Use a wooden spoon to stir in the chocolate chips. Serve.
Nutrition
Lindsay Formaro
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Leah says
Perfect recipe, Amanda! Great for family events, movie nights, pot lucks, and so much more! You did good as always!
Mikes Adick says
I absolutely loved this recipe! I’ve been searching for a good edible cookie dough recipe, and it’s dairy free! All the comforts of familiarity yet no death and inhumane treatment of animals. Who wouldn’t love that?
Mike says
I’m sorry I am sure this recipe is delicious but people have been eating normal cookie dough for decades and are still alive so calling some retarded new age BS edible is stupid. It’s just like the pathetic vegans eating meatless chicken nuggets or meatless bacon if it’s not ok to eat the real thing due to harming animals then why are you naming them after a food that uses the dead meat of a animal. Then again eating the flesh of fruits and vegetables is perfectly fine even though they were all living prior to being killed sold and eaten by a delusional vegan.