Home > Desserts > Edible Cookie Dough Edible Cookie Dough November 1, 2018 | 335 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. A delicious, classic chocolate chip Edible Cookie Dough you can safely eat without baking! This is the BEST cookie dough! Store it in the fridge for when the cravings hit and in the meantime bake up these snickerdoodle cookies, oatmeal cookies, or thumbprint cookies. Raw Cookie Dough I recently went to a cookie dough shop and it was amazing. After visiting, I HAD to copycat their standard chocolate chip cookie dough with my sisters. We made several batches, adding our own twists to the recipes until we were in love with the results. This really is the best raw cookie dough recipe and, dare I say, even better than the shop we attended! My boys (the #1 cookie dough fanatics) agree! And what’s the first question anyone asks when I share this recipe or talk about my affinity for cookie dough? Can I eat raw cookie dough? For health and safety reasons, you should not eat regular raw cookie dough. Although this easy recipe will taste just as good as the regular cookie dough, there are a few differences in the ingredients that make this dough safe to eat. Read on to learn more about how we make this Edible Cookie dough safe! What is Edible Cookie Dough made out of? While most of the ingredients found in edible raw cookie dough are the same as the ingredients in regular cookie dough, there are a few differences: No eggs – Because raw eggs present danger of Salmonella (food poisoning), edible dough recipes should not include them. No rising agents – Because you are not planning on cooking the dough, you don’t need rising agents such as baking soda and/or baking powder. Baked flour – When making edible cookie dough, you first cook the flour to kill any potential bacteria. Although it is common knowledge that you should not eat raw eggs, few people realize that raw flour can also be quite dangerous. Can you eat raw flour? Uncooked flour may be contaminated with various dangerous bacteria, including E.coli. To protect yourself, cook the flour before using it to kill any lurking bacteria. For more information about eating raw flour, read this post. How do you make a small batch? While you can reduce the amount of each of the ingredients called for in this recipe to make a smaller batch of Edible Cookie Dough for one, I recommend skipping the trouble, making this recipe as is, and then dividing it into portions, and freezing. Once all the cookie dough is divided, wrap the remaining portions in plastic wrap and refrigerate or freeze until you are ready to eat it. This way you have cookie dough for two or for one, on hand whenever you need it! When wrapped and stored well, this cookie dough will stay fresh in the fridge for up to five days, or in the freezer for up to 3 months. How can you personalize this edible cookie dough? Get creative with mix-ins: Replace the chocolate chips with sprinkles, Oreo® crumbs, or chopped Reese’s® cups. If you want to make Edible Cookie Dough without flour, you can replace the flour in this recipe with oat flour (blend regular oats in the blender until it resembles flour). To make dough without butter, replace the butter with coconut oil. How do you make edible cookie dough in grams? If you’re used to baking using Imperial measurements, here are the conversions: 1/3 cup salted butter = 71 grams 1/3 cup light brown sugar = 56 grams 3 tablespoons white sugar = 38 grams 1 teaspoon vanilla extract = 5 grams ¾ flour = 94 grams 1/3 cup mini chocolate chips = 48 grams If you’re wanting to convert other recipes from cups to grams, use this converter calculator. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Edible Cookie Dough 4.9 from 89 votes - Review this recipe A delicious, classic chocolate chip edible cookie dough you can safely eat without baking! SAVE TO RECIPE BOX Print Recipe Edible Cookie Dough 4.9 from 89 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A delicious, classic chocolate chip edible cookie dough you can safely eat without baking! Course Dessert, Snack Cuisine American Keyword edible cookie dough Prep Time 15 minutes Chilling Time 10 minutes Total Time 15 minutes Servings 4 -6 servings Calories 406kcal Author Chelsea Ingredients3/4 cup white all-purpose flour (spoon and level to avoid packing in too much flour)1/3 cup salted butter, melted MOST of the way (if using unsalted, add a pinch of salt to your dough)1/3 cup brown sugar, packed (I prefer dark; use whatever you prefer)3 tablespoons white granulated sugar1 teaspoon pure vanilla extract1 tablespoon milk 1%, 2%, or whole; I use whole1/3 cup mini chocolate chips InstructionsPreheat the oven to 350 degrees F and spread the flour onto a baking sheet in an even layer.Meanwhile, melt the butter 80% of the way and then set it aside to cool back to room temperature. (It's fine if the butter does melt all the way, you'll just need to chill the dough for a little to avoid "greasy" cookie dough.)Toast the flour in the oven for 5 to 7 minutes (watch carefully to avoid burning). Remove and allow to completely cool.In a medium-size bowl, add the melted and cooled to room-temperature butter (if the butter is still hot, it will melt the sugars and make the dough grainy), brown sugar, and white sugar. Stir until smooth. Add the vanilla, salt, and milk and stir until combined. Stir in the toasted and cooled flour and chocolate chips. Stir until combined.If the dough needs it, chill in the fridge for 10 minutes before enjoying it. I love the texture and flavor the mostly melted butter adds, but sometimes it needs to chill a minute to firm up again. Video Recipe NotesWhen wrapped and stored well, this cookie dough will stay fresh in the fridge for up to five days, or in the freezer for up to 3 months. Nutrition FactsCalories: 406kcal | Carbohydrates: 55g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 153mg | Potassium: 61mg | Fiber: 1g | Sugar: 37g | Vitamin A: 512IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.