The Best Edible Cookie Dough

Edible cookie dough is the ultimate no bake treat that lets you enjoy all the deliciousness of cookie dough without any of the worry! This easy recipe uses heat-treated flour and no eggs, making it completely safe to eat straight from the bowl. With just a handful of simple ingredients and about 15 minutes, you’ll have creamy, dreamy cookie dough.

Why You’ll Love This Recipe

Sweet, creamy, and totally irresistible, this Edible Cookie Dough is the perfect treat for cookie lovers. Safe to eat raw and packed with chocolatey goodness, it’s soft, rich, and melt-in-your-mouth delicious. Easy to whip up in minutes, it’s a fun snack, dessert, or anytime indulgence that satisfies your sweet tooth without the oven.

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Ingredient List

For the Edible Cookie Dough:

• ½ cup unsalted butter, softened
• 1 cup all-purpose flour (must be heat-treated)
• ¾ cup packed brown sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ cup milk chocolate chips or mini chocolate chips

Makes about 8 servings

Why These Ingredients Work

Heat-Treated Flour: This is the secret to making cookie dough safe to eat raw! Regular flour can contain bacteria, but heat-treating it kills any potential harmful bacteria while keeping the flour’s texture perfect for no-bake treats.

Brown Sugar: Gives that rich, caramel-like sweetness and creates the authentic cookie dough flavor we all love. The molasses in brown sugar adds depth that white sugar just can’t match.

Softened Butter: Creates that creamy, luxurious texture and adds richness. Room temperature butter blends smoothly without any lumps.

Milk: Just a splash helps bring the dough together and makes it scoopable. It keeps the dough from being too crumbly.

Vanilla Extract: Essential for that classic cookie flavor! Don’t skip it – it makes everything taste better.

Chocolate Chips: The star of the show! Mini chips distribute more evenly, but regular-sized chips give you those satisfying chocolate chunks in every bite.

Essential Tools and Equipment

• Baking sheet (for heat-treating flour)
• Oven thermometer (optional but helpful)
• Mixing bowl (medium to large)
• Electric hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Airtight container (for storage)

How To Make Edible Cookie Dough

Step 1: Heat-Treat the Flour

Spread the flour evenly on a baking sheet. Bake at 350°F (175°C) for 5–7 minutes, or until the flour reaches 165°F (74°C) when checked with a thermometer. Let it cool completely before using – this step is crucial for food safety!

Step 2: Cream the Butter & Sugar

In a mixing bowl, beat the softened butter and brown sugar together until smooth and fluffy, about 2-3 minutes. The mixture should look light and creamy.

Step 3: Add Wet Ingredients

Mix in the milk and vanilla extract until fully combined. Scrape down the sides of the bowl to make sure everything is incorporated.

Step 4: Add the Flour

Slowly mix the cooled heat-treated flour and salt into the butter mixture. Stir on low speed at first to prevent flour clouds, then increase speed until a smooth dough forms.

Step 5: Add Chocolate Chips

Fold in the chocolate chips until evenly distributed throughout the dough. Use a spatula to make sure every spoonful gets some chocolatey goodness!

Step 6: Serve or Chill

Enjoy immediately for a softer texture, or refrigerate for 30 minutes to 1 hour for a firmer, more scoopable cookie dough texture.

You Must Know

The flour MUST be heat-treated! This is non-negotiable for food safety. Raw flour can contain harmful bacteria, so always bake it first and let it cool completely before using.

Use softened butter, not melted. Melted butter will make the dough too greasy and loose. Let your butter sit at room temperature for 30-60 minutes before starting.

Personal Secret: I always make a double batch and keep half in the freezer rolled into small balls. That way, I have individual portions ready whenever a craving hits.

Pro Tips & Cooking Hacks

• For extra-thick dough: Reduce the milk to 1 tablespoon for a firmer, more moldable consistency.
• Make it extra special: Add a pinch of instant espresso powder to intensify the chocolate flavor.
• Prevent dry dough: If your dough seems crumbly, add milk one teaspoon at a time until you reach the perfect consistency.
• Common mistake to avoid: Don’t over-mix once you add the flour, or the dough can become tough.
• Quick cooling trick: Spread the hot flour on a cold baking sheet and place it in the freezer for 5 minutes to speed up cooling.

Flavor Variations / Suggestions

Peanut Butter Cookie Dough: Replace ¼ cup of the butter with creamy peanut butter and use peanut butter chips instead of chocolate chips.

Double Chocolate: Add 2 tablespoons of cocoa powder with the flour and use dark chocolate chips.

Birthday Cake: Replace brown sugar with granulated sugar, add ½ teaspoon almond extract, and fold in rainbow sprinkles instead of chocolate chips.

S’mores Style: Add mini marshmallows and crushed graham crackers along with the chocolate chips.

White Chocolate Cranberry: Swap the chocolate chips for white chocolate chips and add dried cranberries.

Oatmeal Cookie Dough: Replace ½ cup of the flour with quick oats (also heat-treated) and add a pinch of cinnamon.

Make-Ahead Options

This edible cookie dough is perfect for making ahead! Here’s how:

Refrigerator: Store in an airtight container for up to 1 week. The dough will firm up when chilled, which actually makes it even better!

Freezer: Scoop into balls or store in a freezer-safe container for up to 3 months. You can eat it straight from the freezer (it’s delicious frozen!) or let it thaw for 10-15 minutes.

Prep Tip: Heat-treat a large batch of flour at once and store it in an airtight container. That way, you can whip up edible cookie dough anytime without waiting for flour to cool!

Recipe Notes & Baker’s Tips

• The dough will be softer than traditional cookie dough because there are no eggs. This is completely normal!
• If you want to use this dough for cookie dough truffles or cake decorating, chill it for at least 2 hours for easier handling.
• Don’t have brown sugar? You can use granulated sugar, but the flavor won’t be quite as rich and caramel-y.
• Mini chocolate chips distribute more evenly throughout the dough, but regular chips give you bigger pockets of chocolate.

Serving Suggestions

This edible cookie dough is incredibly versatile! Here are my favorite ways to enjoy it:

• By the spoonful: The classic way – just grab a spoon and dig in!
• Cookie dough dip: Serve with graham crackers, pretzels, or apple slices for dipping.
• Ice cream topping: Crumble it over vanilla ice cream for an epic sundae.
• Cookie dough truffles: Roll into balls, dip in melted chocolate, and refrigerate.
• Milkshake mix-in: Blend into vanilla milkshakes for cookie dough heaven.
• Dessert board addition: Add to a dessert charcuterie board with other sweet treats.

Garnish ideas: Top with extra chocolate chips, a drizzle of chocolate sauce, or sea salt flakes for a gourmet touch!

How to Store Your Edible Cookie Dough

Room Temperature: Not recommended – the butter can become too soft.

Refrigerator: Store in an airtight container for up to 1 week. The dough will firm up and become easier to scoop.

Freezer: Place in a freezer-safe container or bag for up to 3 months. Scoop into individual portions before freezing for easy grab-and-go treats.

Reheating Instructions: Let frozen dough sit at room temperature for 10-15 minutes to soften slightly before eating, or enjoy it frozen for a different texture experience!

Allergy Information

Contains: Dairy (butter, milk), gluten (flour)

Egg-Free: This recipe is naturally egg-free!

Dairy-Free Option: Use vegan butter and non-dairy milk (almond, oat, or coconut milk work great). Use dairy-free chocolate chips.

Gluten-Free Option: Substitute with a 1-to-1 gluten-free flour blend. Make sure to still heat-treat it! Some gluten-free flours may require an extra tablespoon of milk.

Nut-Free: This recipe is nut-free as written, but always check chocolate chip labels as some are processed in facilities with nuts.

Questions I Get Asked A Lot

Do I really need to heat-treat the flour?

YES! This is essential for food safety. Raw flour can contain harmful bacteria like E. coli. Heat-treating kills any potential bacteria while keeping the flour perfect for raw consumption. It only takes a few minutes and gives you total peace of mind!

Why is my cookie dough too crumbly or too wet?

Flour absorption can vary! If it’s too crumbly, add milk one teaspoon at a time until it comes together. If it’s too wet, add a tablespoon of heat-treated flour until you get the right consistency. Chilling also helps firm up soft dough!

Can I use this dough to bake actual cookies?

This recipe is specifically designed for eating raw, so it won’t bake into traditional cookies. If you want to bake cookies, you’ll need to use a regular cookie recipe with eggs and leavening agents.

How long does heat-treated flour last?

Store heat-treated flour in an airtight container at room temperature for up to 3 months, or in the freezer for up to 6 months. I like to heat-treat a big batch to have on hand!

💬 Tried this recipe? Leave a comment and rating below! I’d LOVE to hear how your edible cookie dough turned out! Did you try any fun variations?