Edible Cookie Dough

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.

Overhead photo of a bowl of Edible Cookie Dough

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!

Overhead ingredient shot for Edible Cookie Dough.

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!

Process shots of making Edible Cookie Dough -- mixing butter with sugars until smooth.

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.

Process shots of making Edible Cookie Dough -- stirring in milk and vanilla to the base; baking the flour to make it safe.

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. 

Process shots of adding toasted flour and chocolate chips into the dough and mixing together.

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. 

Up-close photo of a scoop of Edible Cookie Dough on a spoon.

 

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 87 votes
A delicious, classic chocolate chip edible cookie dough you can safely eat without baking!
Print Recipe

Edible Cookie Dough

4.9 from 87 votes
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

Ingredients

  • 3/4 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 sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk 1%, 2%, or whole; I use whole
  • 1/3 cup mini chocolate chips

Instructions

  • Preheat 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 Notes

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. 

Nutrition Facts

Calories: 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

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.

 

 

 

A delicious, classic chocolate chip edible cookie dough you can safely eat without baking! via chelseasmessyapron.com #cookie #dough #edible #easy #quick #chocolate #chip #safe #recipe #holiday #baking #bake
FREE BONUS

FREE BONUS

EASY MEAL SECRETS:
How to Make Mealtime Hassle Free!

5 secrets to easy, fast and delicious dinners.

  • This field is for validation purposes and should be left unchanged.

Leave a Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating




320 Comments

  1. 5 stars
    I just made these and it’s REALLY good! Wow! I made my version following this recipe but I used oat flour (toasted on a pan over stovetop) and since I came up short on butter, I added coconut oil to make up for it. Also skipped the white sugar, as I thought adding them might make this recipe too sweet, which I’m glad I did. My recipe came out a little wetter with these changes though, but I just added oat flour as I needed to to fix it up. Thank you for sharing this! I’m gonna make this again, for sure.

      1. This is specifically a cookie dough to eat raw. Why ot doesnt have eggs andnyou have to cook the flour, Hense the name edible cookie dough

    1. 5 stars
      I love this recipie! I made it with my friend and we had a awesome time! Perfect recipie! Thanks! ????????????????????????

    2. 5 stars
      This was really good and the only thing I did was add a full stick of butter to have the dough stick better and if you put it in your fridge let it get warm a little before eating it because It is hard at first but it’s overall really good

  2. 5 stars
    Whoever made this recipe deserves a prize. This is the best cookie dough I have ever made, it’s amazing

      1. This was definitely my fault because I gave up after failing at a fluffy cookie recipe. So I used this recipe because I needed it ASAP (I didn’t want to bake, I just changed my mind and wanted cookie dough instead). So I didn’t let the flour cool and 99.57% melted the butter instead of 80%. But it turned out brown and grainy but it’s still delicious! ?

        1. I loved this! The dough was great! I added instant oats and a pinch of cinnamon because it wasn’t quite the consistency I liked. My dad doesn’t like cookie dough, so, to share it with him, I threw it in the oven for 12 minutes at 350 F. Thanks so much!

      2. Rather than using vanilla extract, I used almond extract and divided the called for amount in half. After tasting the cookie dough, it doesn’t taste the best most likely due to my change. In conclusion, if you don’t have vanilla extract like me, don’t substitute it for almond extract?

          1. 5 stars
            I loved this recipe!! So sweet and delicious! I didn’t let the flour cool, which melted the chocolate chips, giving me a chocolatey dough instead!!

          2. MMM that sounds awesome! I’m so glad you enjoyed! Thanks for your comment! 🙂

      1. @Anna If you don’t bake the flour, then its not edible is it? Read the article. Raw flour can contain e.coli. Feel free to suggest an alternative to baking to make it safe.

      2. 5 stars
        For once in my life I followed a recipe to a T. It is delicious! It has a mild grainy texture but I prefer that.

    1. wish you would’ve said to sift flour before incorporating because there are little bits of flour that stuck together.

    2. 5 stars
      I found this recipe worked really well. At the end I sifted the flour in for a smoother consistency. Loved the recipe! Thanks

  3. 5 stars
    I just made this and absolutely love it! I added some peanut butter and molasses and can’t stop eating it! Thanks! ?❤

    1. I came to this recipe because it had 5 stars and was severely disappointed. It wasn’t bad, and I’d still eat it, but it was really grainy and lack luster. Also it didn’t come together that well. Overall it’s a good base recipe, but it’s mediocre on its own.

      1. I’m so sorry to hear you didn’t enjoy this recipe 🙁 It sounds like your butter was too hot and melted the sugar making it grainy. If you try it again, I’d suggest letting the butter cool a bit before adding in sugars.

    2. Our daughter would like me to make an edible cookie dough with peanut butter and chocolate chips. How would you incorporate the peanut butter in this recipe or how much peanut butter? Thank you!????

  4. Thank you for the recipe. I can’t wait to try it. I think I will substitute the chocolate chips for chopped Reese Cups … oh maybe the white chocolate ones! I can’t wait!

  5. 5 stars
    this was really good ! i think i might have used slightly less flour or more butter but overall delicious

      1. Amazing! Made it twice, first time it came out grainy because I messed up. But the second time it came out perfect! Thank you!

  6. Do you have to hear treat the oat flour too or can you just grind it in a blender and use it like that?

    1. I burnt my flour a bit and it did affect the flavor. I baked it at 350 for about 7 min. Next time I think I’ll just do 5 and keep an eye on it!

  7. 5 stars
    This was BOMB and is going to save me soooo much money not having to buy that ready-made edible dough at $8/jar! And thank you for the education on the flour carrying e-coli!!! I NEVER knew that! Thanks for being NBC… the more you know! Mazel!

    1. I am soo happy you enjoyed this! I totally agree, it’s so nice not having to pay tons of such a delicious treat! Thanks! 🙂

      1. 5 stars
        This recipe is amazing. I only used 1 tbsp of white sugar and it was plenty. I should have tripled the recipe, my boys ate half of it without even blinking. ? Will definitely be making again!

      1. Not my fav. My friend and I made it. It was SUPER grainy and bland. Not the worst but not the best. Thanks for the recipe tho!

        1. It sounds like your butter was too hot when the other ingredients were added so the butter melted the sugar and made it taste grainy. If you try it again I’d let the butter cool a bit before adding everything else and it should be much more flavorful and have a better texture!

          1. I didn’t know how to comment any other way, but even though my butter was cooled down (100%sure) my cookie dough was still SO grainy with sugar bits.

  8. It made me feel sick after 3 hours of consuming the recipe. It did taste good and I don’t have any allergies, but I hurt

    1. Did you eat it all? You might just be feeling sick from too much sugar in general. If you baked the flour, there’s nothing else (assuming milk is fresh/other ingredients are fresh) that would make this recipe unsafe to consume.

    2. 5 stars
      You could have an undiagnosed gluten sensitivity or celiac disease.

      Try the recipe with gluten free flour and see if it makes a difference.

  9. 5 stars
    It wasn’t bad but it wasn’t like actual cookie dough so it wasn’t as good as I thought it would be. But I still like it.

  10. Mine tasted like popcorn..is that what it’s supposed to test like? It’s not bad but I wanted regular cookie dough.

    1. No it definitely shouldn’t taste like popcorn! It sounds like the flour got over-toasted, I’d try cooking it for less time! 🙂

  11. 5 stars
    This recipe could not have been better! My 10 year old prefers cookie dough to just about any other dessert. We were recently at a very well-known good market in Atlanta (Ponce City Market). They have so many gourmet shops, and one sold just cookie dough. She had to try it. It was nowhere near as good as your recipe. This truly is the best Chelsea. I love your recipes!

  12. Mine came out very dry and is almost falling apart, is there any way to bring so moisture back into it without having to completely start over?

    1. Technically you could get sick from it. I eat raw cookie dough all the time without treated flour…so it really is a personal choice. Enjoy!

  13. Where does the milk come? In the instructions it says milk but in the ingredients there is no milk listed.

    1. I’m 12 and can make a chocolate cake all by myself, including the frosting. Looking forward to trying this recipe! (I love edible cookie dough)

    1. I’d add a little more milk. If it didn’t come together, you may have packed in too much flour though so the dough could be less flavorful

  14. Hi! Just want to make sure! If the butter is melted at room temperature how the sugars will melt/mix ? Wouldn’t it feel like granulated sugar while eating the cookie dough?

    1. Hey Leah, the instructions say to use salted butter but IF you do use unsalted to add a pinch

  15. 5 stars
    I have made so many edible cookie dough recipes, and this is easily the best. The texture is completely perfect and the color is gorgeous, if you let the flour and the butter cool per the directions. The only problem I had is that I toasted the flour too long. I wanted to be careful, so I toasted it for the full 7 minutes at 350. It absolutely was not burnt, but it tasted really toasted, which I didn’t love (the dough actually tastes like a toasted marshmallow because of it). I will make this recipe again and “cook” the flour around 5 minutes. If the recipe didn’t work for you, try again and let everything cool first. It really is the best you’ll find!

  16. 5 stars
    I made these with the intention of turning them into ice cream sandwiches for my son, and omg he loved it!
    I added dessicated coconut, raisins and used Smarties instead of chocolate chips. Absolutely thrilled with the results ?

  17. 5 stars
    I loved this recipe so much. The taste was amazing! I will probably make it again it’s just it gives me a small stomach ache about 30 minutes after eating it but besides this I loved it so much! Thanks for sharing ?

  18. Is it ok if you don’t add brown sugar? I don’t have any. If not, can I add something in place of it or just more white sugar? I don’t have molasses either

    1. I’d add more white sugar; flavor will be different and you may need a little more milk to make up for the lack of moisture (brown sugar has more moisture than white)

  19. 5 stars
    I’ve made this recipe twice now (in one week!) and both times they have come out crumbly and dry using the original ingredient amounts. After I add a little more milk to get it to the consistency I want, it’s perfect! Oh…I also add a tad more vanilla and little less chocolate chips. Yum!

  20. 5 stars
    I made this for the ladies in the office for a surprise treat and it was a HIT! I’m going to try adding a bit of cocoa and espresso powder next time – fingers crossed for a good result!

  21. Why is the butter melted at all? What is the difference in the end product of melted vs room temperature? Could that step be skipped and just cream the butter and sugar together?
    Thanks!

  22. 5 stars
    Ok so usually when you omit something from a recipe, it’s not going to be as good. But wow! This recipe proves me so wrong! This cookie dough is better than if I had made some other cookie dough with eggs.

  23. I tried this recipe because I thought it would be tasty since I love edible cookie dough. For some reason, my cookie dough turned out very powdery. I’m guessing I added more flour then I was supposed to, even though I almost know for a fact I added 3/4 cup. Any suggestions on what I did? I added more milk and it tasted decent, wondering how I could improve it though!

    1. I would recommend spooning the flour into the measuring cup and leveling it off with the back of a butterknife. And adding slightly more milk is always fine! Enjoy!

  24. Hello!
    I am a college student looking to make a bunch of this awesome cookie dough in an effort to raise money for my organization’s philanthropy. If I plan on making A LOT of cookie dough, is it safe to just scale up all the ingredient amounts by the same factor, or should I simply compile multiple servings of what the recipe suggests? Baking (or in this case not baking) is not my forte, so forgive me if this is a dumb question. Thanks!

  25. Mine came out crumbly and wont stick together, I used another recipe before without melting butter and worked should i try it with this?

  26. Hi there! This recipe looks amazing, I was just wondering if you had any other oil suggestions that would work well instead of coconut oil? I’m severely allergic to coconut and would prefer not to use butter. Thank you so much!

    1. I’m so sorry without personally testing, I’m not really sure what would do well in place of the butter and without using coconut oil. Wish I could be of more help; hopefully someone else can chime in here!

    2. Juliette – Would nut butters work perhaps? Like
      peanut butter or almond butter. Coconut oil
      has substitutes like avocado oil which doesn’t have a strong taste that could affect the recipe. Hope this helps.

  27. 5 stars
    This is the BEST recipe I have come across!! My daughter came home from college for Thanksgiving and wanted edible cookie dough. I was not impressed with the previous recipe I used so decided to look around. I am so so happy I found this one. I always make things exactly as directed the first time around but next time, will try different things. Thank you for posting this!!!

  28. Great recipe! I plan to freeze truffle size balls
    of the dough and then coat with chocolate to make cookie dough truffle. Also, for anyone having to add more moisture – this is like making bread – some environments/days are more or less humid and can affect how much moisture needs to go into a recipe. Hope that helps and thanks Chelsea!

  29. 5 stars
    I know you can substitute the butter for coconut oil, but can you substitute the milk for almond milk to make it vegan?

      1. I am the worst baker in the world. But my daughter and I are attending a cookie exchange on Friday. We have to make three dozen cookies. I want this to be the best! Since the cookies will be sitting out for a while should I freeze them and then take them out en route?

        1. Hey Kimby; not sure what cookie recipe you’re referring to; your comment is showing up on cookie dough!

  30. (I have used this recipe before and this has never happened) We put the flour in our microwave for 6 minutes (the recipe says 5-7) and it burnt our flour and the glass that the flour was in shattered . Everyone is ok I just don’t know why this happened when I put it in for 6 minutes

    1. That’s so strange; I’m sorry that happened! I would recommend baking the flour instead of microwaving it next time; sorry about the mess; I’m glad everyone was ok!

    2. Definately use the preheated oven instead of the microwave; they aren’t always interchangeable.
      Generally, you should avoid putting completely dry things in the microwave.

  31. 5 stars
    This tastes literally so good!!!So quick and easy to prepare!My family loved it, i can only recommend this recipe!Thank you so much:)

  32. Hi!

    I just made this recipe (with way less sugar) and it was delicious!
    The thing is with those quantities I was able to get only 2 servings! How are you able to get so many servings with those same quantities? Are those very small servings?

    Thank you!

    1. So happy to hear that! Thanks Fanny! Yes, very small serving sizes; I find cookie dough pretty rich so a little goes a long way. But if you reduce the sugar I’m sure you can increase serving sizes as well 🙂

  33. 5 stars
    I made this recipe EXACTLY as instructed and holy moly it is amazing. If you dont follow the instructions, I could definitely see how it can fail, but Chelsea is very clear with her directions and why you have to make it the way she has it written. This is a keeper for sure!

  34. would this still work with gluten free flour??? my mom has a gluten allergy and all we have in the house is gluten free flour. will it work? please tell me.

  35. 5 stars
    ????Oh my goodness!
    This is the best edible cookie dough ever! It’s got the texture firmness! Its awesome!!????

        1. There is nothing like fresh cookie dough to change a mood! So glad you enjoy this recipe! Thanks for your comment! 🙂

    1. Just tried for first time. Taste is yummy, but chocolate chips were melted/blended in. Did we stir too much and too vigorously?
      Dont think the mixture was too hot. Does stirring also affect the texture/graininess? Thanks!

      1. If the chocolate melted I think the butter or flour was still too hot. Stirring shouldn’t affect the texture/graininess, just the heat of the butter or burning the flour will affect that.

  36. This looks delish! Any thoughts about making this into peanut butter cookie dough? Like would I add the Pb to the existing recipe, or should it maybe replace a portion of the butter?

  37. This was AMAZING!! Whoever came up with his recipe should like be the ruler of all dessert. It smelt so good in my house for DAYS!

  38. 5 stars
    I’ve been wanting to make edible cookie dough for a while now and am so glad I found this recipe.Toldmyhusbanditwouldbemylastmealchoice.

    1. I am so happy you loved this cookie dough! I think it would be my last meal choice as well, haha! 🙂

  39. Instructions unclear, its to watery cuz i melted the butter but i just accepted and i didnt want to use flour cuz im scared ill burn my house down an everyone else is asleep

  40. 5 stars
    This is a really good recipe, loved it!! I probably wouldnt bother baking or toasting or whatever the flour again and I would substitute the white sugar for something else since it made the dough a bit crunchy to eat otherwise it’s true, best cookie dough!!

  41. 5 stars
    This was delicious although i didnt understand that in the pictures you melted the butter but in the recipe it said not to this resulted in me adding about an eighth a cup more butter to fix it. I was frustrated when i came to the site and it said otherwise.Will try this recipe another time and fix this overall delicious

    1. Sorry for the confusion! The butter does need to be melted, or melted to like 80% of the way. The reason I say mostly melted is because super hot fully melted butter will melt the sugar and cause it to be grainy. So if the butter is fully melted, just let it cool to room temperature before using.

    1. You may have packed in too much flour; I’d recommend just adding a touch more milk to fix this dough and then spoon and level the flour measurement next time 🙂

  42. 5 stars
    How did you decide that this will last 5 days in the fridge? Mine lasted about 20 minutes before it was gone- definitely a hit in my house lol! Thanks for sharing an awesome recipe!

  43. This tastes very good, but it was a little difficult to incorporate the baked flour since it clumped more even though it wasn’t browned. When making this again, I would definitely sift the flour into the rest of the ingredients.

    1. If the flour clumped, it was most likely over-baked, so I think you could take it out a bit earlier next time or stir it a few times during the baking process. Sifting also works 🙂 Hope that helps! Glad you enjoyed the flavor!

  44. I grew up eating raw cookie dough and have never had any issues. My question is how many thousands of years have people been eating raw eggs with no issues? Just within the last 10 years or so has it become an “Oh my gosh, you’re eating that?!” kind of a thing.

    1. 5 stars
      Kirk, raw eggs can contain salmonella. Eating them can result in vomiting and diarrhea. Don’t believe me? Start eating raw eggs on a regular basis. One of these days, you will see what I mean!

      1. I ate raw egg smoothies daily throughout college without issue. (I was either too busy or too lazy to cook.)
        I agree with Kirk; although it seems like *everything* has become an “Oh my gosh, you’re eating that?!” kind of a thing. Gluten-free? No thanks, I just *added* gluten to my oatmeal…

  45. Hey ,
    I would love to make this recipe and I have a few questions.
    1. Why de you add also white sugar ? Wouldnt it be better with only brown sugar ?
    2. Can I overmix the flour ? Does the gluten development effects the texture of the dough if it doesnt bake up ? Thank you , Roee.

    1. I like the combo of sugars best and I wouldn’t mix more than is needed — as soon as a dough forms I’d stop stirring. Enjoy!

  46. Hi, thank you for this lovely recipe!
    I never knew that about flour, how did you find that out?
    I used half buckwheat and white, it gave it a deeper colour, had ran out of brown sugar so used honey and added a bit more flour to compensate for the liquid but possibly not enough as it was still a bit sticky. Yummy none the less and will definitely have a play around with this again when I have brown sugar back in!

  47. I tried this and it was a success! I left in the fridge overnight and it got hard, then let it out of the fridge for 2 hours and it tasted better than the night before!

  48. 5 stars
    This is the best edible cookie dough ever! Seriously, this just made my quarantine so much better. I wouldn’t change a thing! Thank you for sharing and kudos to you for creating such a delicious recipe.

  49. I’m looking for a raw cookie dough to add into a cheesecake. But I want it to maintain the raw consistency after cooked and not turn into a baked cookie. Will this work?

    1. No, but I think any cookie dough (eggless or not) will turn into some sort of cookie after being baked. You’d need to add the cookie dough after baking.

  50. 5 stars
    This recipe is AMAZING!!!! I’ve made this for the second night in a row… can’t get enough!

  51. I didn’t have enough flour, but I improvised! I found Masa in my pantry and it looked to be about the same texture. I came up short on butter, but I was able to use peanut oil, as nobody in my family has an allergy. I used powdered sugar instead of brown sugar to hopefully give it a different coloration. And I was curious to see how they would turn out in the oven, but I added a twist! I put them into a muffin tin in about 1/2 inch balls and baked then in the broiler. They turned out a little dry for my taste, but I really enjoyed the recipe as a whole.

  52. Mmmmm this cookie dough is delish! Just a curious question, is it possible to bake this cookie dough into cookies?
    Thanks! Delish recipe.

  53. 5 stars
    I don’t usually write reviews but finding a good cookie dough recipe late at night takes time and I just thought everyone in search of one has found it. This is amazing, it’s slightly sweet but that’s easily remedied with a tad bit more salt.

  54. 5 stars
    This turned out fantastic! Did a double batch rolled them in to balls and put it in a no bake Cheesecake. Turned out amazing

  55. 5 stars
    Was absolutely perfect! All I did was change every single ingredient as well as the quantities…and I baked it. Best tuna casserole I ever had! Thank you!!!

  56. 5 stars
    This recipe was so delicious. If you are making it for more than two people I would recommend doubling everything. Thanks for the recipe ha ha ha ha ha ha

  57. My cookie dough wasn’t a dough it was more like a paste. Where do you think I went wrong?
    It was still edible and tasted amazing.

  58. So delicious! Decided to make this midst the quarantine since I’ve always wanted to make it. I’d suggest putting less salt than recommended since mine came out a little saltier but it was still good!!

  59. 5 stars
    i found this recipe as a school prject and kept a eye on it. i made it with 2 of my friends and had a blast! than you for sharing this. so addicting and so good!

  60. 5 stars
    They are very good!! I was a little scared to make them at first considering I’m not the best baker. But they were definitely worth it.

    1. I’m so happy you loved this recipe and it was a baking success for you! You’re already becoming a pro! Thanks for your comment Savannah! 🙂

  61. 5 stars
    My wife and I make this recipe at least 2X a month for a “cheer-me-up”. It’s the only edible cookie dough recipe we use. 🖤🖤🖤

    1. If you scroll down, it’s in a big blue box; alternatively you can click “jump to recipe” at the top of the page to jump down to it. Enjoy!

  62. 5 stars
    I did follow step by step. Amazing coming out you know. I am so happy because my daughter love it though I need to stop her. Anyway, thank you much for sharing the recipe!

    1. Yes! 🙂 Here’s how:
      Add the flour to a microwave safe bowl. I recommend heat treating more than the recipe calls for (1/2 to 1 cup extra) just to ensure you have enough. Microwave on high in bursts of 30 seconds, stirring in between each burst. Take your time stirring well to make sure none of the flour burns. Use a thermometer to test the flour in a few places to make sure it has reached 165 degrees F throughout all the flour. (If you get less than 165 degrees, return the flour for one more burst of 30 seconds).

  63. Hi, Im just wondering is it normal that you feel the “sugar crunch” i mean for the sugar not to be dissolved ?
    I like the taste of it but I hate that i can taste the sugar bits so I dont know if its supposed to be like this and I dont like it or if im doing it incorrectly

    1. Maybe for a little after making it. I’d chill it for a bit, then re-stir it up. As it sits that sugar definitely dissolves 🙂

  64. I LOVED this recipe! You’re right, the butter makes the texture and taste a lot better! I made some with and without chocolate chips and they were awesome! Thanks for this recipe I know my siblings will love it!

  65. It tastes pretty good but it’s quite grainy, i made sure the butter was cooled down im not quite sure what i did wrong 😕

    1. Hey Brianna! I’d recommend just giving it a few minutes in the fridge to allow the sugar some time to dissolve and soften!

  66. I didn’t like it very much (I think I made the sugar grainy :x) so I added an egg and some baking soda and made some very strange cookies. 6/10 for dough, 7/10 cookies, 10/10 getting me to make a sweet dessert and experiment! 😀

  67. I know the serving size says 4-6, but I would like to do this recipe with a group. Would I need to cut the recipe in half for more of a single serving size?

  68. 5 stars
    That was delicious!! Me and my sister have been experimenting different cookie dough recipes. this one tasted the best by far!!! thank you so much for sharing your recipe I love it!

  69. 5 stars
    Really Great! For reference though, I only used half a cup of flour and didn’t have any vanilla. It was still really good though!

  70. i was happy to find a recipe that was liked by a lot of people, but I am disappointed. How can this batch serve 4-6 people ? Its like a handful of cookie dough. It is delicious tho 🙂

    1. It all just depends how much you want to consume. We find it super rich that it spreads across that many people and we don’t usually eat more than a few spoonfuls at a time! If you don’t mind the richness of it, you can certainly double or triple it!

  71. 5 stars
    Pretty sure I followed the recipe exactly but my whole mix came out a little crumbly and dry and even more so after refrigeration. Still tasted absolutely awesome and all that but we had to chisel it out of the container with and spoon and i just took to calling it cookie sand lol. Maybe next time ill add a smidge more butter and milk to the mix and hope it comes out smooth!

  72. Hi, first time making edible cookie dough! Is it supposed to be super crunchy? I can still feel the granulated brown sugar even after I did all the steps correctly, and I’m wondering if I did something wrong.

  73. 5 stars
    Omg!!! Let me say I’ve made tons of edible cookie dough recipes online and even have the edible cookie dough cookbook and this is the BEST recipe I have found to taste. Perfect dough consistency and super sweet just like I like it ❤️

Never Miss a Recipe

  • This field is for validation purposes and should be left unchanged.