Edible Cookie Dough Recipe: Get your cookie dough fix the safe way with this delicious, classic chocolate chip cookie dough you can eat without baking!

Edible Cookie Dough Recipe in a bowl ready to be enjoyed.

Growing up, my mom had one hard-and-fast rule: no eating raw cookie dough. She had gotten sick once from eating raw dough and still to this day maintains it’s one of the sickest she’s ever been. So, we rarely got to eat cookie dough unless we could sneak a scoop while she wasn’t looking.

This recipe has been in the works for ages, along with all these other edible cookie dough variations like this Edible Cake Batter, Peanut Butter Cookie Dough, and Edible Brownie Batter.

I can honestly say, as an edible cookie dough expert, this is the best you’ll ever try!

Array of ingredients arranged neatly, including flour, butter, brown and white sugar, vanilla extract, milk, and mini chocolate chips.

I know it seems unfortunate that you shouldn’t eat raw cookie dough, but hey, I don’t make the rules. So here’s why it’s not recommended to eat raw cookie dough:

  • Raw eggs: eating raw eggs can be risky because they might carry Salmonella, a common reason for food poisoning cases as noted by the FDA.
  • Raw flour: similar to eggs the flour poses a health threat as it can be contaminated with E. coli bacteria, which can cause serious illness.

A spoon mixing together melted butter with white and brown sugars in a bowl, creating a smooth texture for this edible cookie dough recipe preparation.

  • Flour: For safe edible cookie dough, you need to heat-treat the flour first. This kills any bacteria. Toasting the flour also gives it a nutty flavor.
  • Salted butter: Melt the butter mostly but not completely to maintain texture, and cool it before mixing to prevent the sugars from dissolving and creating a grainy texture. If you use unsalted butter make sure to taste it and add salt as needed.
  • Brown & White Sugar: Make sure to pack the brown sugar when measuring for consistency in sweetness and texture.
  • Pure vanilla extract: Enhances the flavor, and helps give it that traditional cookie dough taste.
  • Milk: Typically, 1 tablespoon is enough for this recipe. If the dough is crumbly from too much flour, add more milk. It acts as the binder, replacing raw eggs. I usually use whole milk but any type works.
  • Mini chocolate chips: Using mini chocolate chips helps disperse the chocolate more evenly and since we chill the dough biting into a mini chocolate chip won’t bother you as opposed to regular-sized ones, which can feel too hard.

Quick Tip

Heat treating flour: Preheat the oven to 350°F, spread the flour on a baking sheet, and bake for 5-7 minutes. Let it cool before using. This process kills bacteria, making the flour safe for raw consumption.

Two-part process showing milk and vanilla being stirred into a creamy butter-sugar base, and flour spread on a baking sheet for heat treatment, ensuring safe-to-eat dough.

  1. Preheat your oven to 350 degrees F and spread the flour on a baking sheet. Toast in the oven for 5 to 7 minutes, then let it cool. This makes sure all the bacteria is killed and your dough is safe to eat.
  2. Melt the butter most of the way and let it cool to room temperature, then mix with both brown and white sugar until smooth. Cooling the butter prevents it from melting the sugars, which keeps the texture consistent.
  3. Add vanilla and milk to the sugar mixture, then mix in the cooled, toasted flour and stir in the mini chocolate chips until well combined. Adjust milk as needed to achieve your desired dough consistency.
  4. If the dough is too soft, refrigerate it for about 10 minutes to firm up.
  5. Enjoy your safe-to-eat cookie dough!

Combining heat-treated, cooled flour and chocolate chips with the wet mixture, being thoroughly mixed to create a uniform treat.

Can I Bake This Edible Cookie Dough?

Don’t bake this edible cookie dough. It doesn’t have ingredients to make it rise, uses different amounts of butter and sugar for raw eating, has no eggs for safety, and is made to enjoy raw, not baked.

How Do I Make A Smaller Batch?

For a smaller batch of Edible Cookie Dough, halve the recipe for 2 servings or prepare the full batch and freeze extra portions. The first method offers an immediate smaller amount, while the second provides ready-to-eat portions stored in the fridge for up to 5 days or in the freezer for 3 months.

Why do you have to heat treat the flour?

Heat treating flour kills harmful bacteria, making it safe to eat raw.

A spoonful of the edible cookie dough being held up.

Storage

Storage Tips

  • Store edible cookie dough in an airtight container in the fridge for up to 5 days.
  • Freeze it for up to 3 months. Thaw frozen dough in the fridge before eating.

Other Delicious No Bake Treats

5 from 85 votes

Edible Cookie Dough Recipe

Edible Cookie Dough Recipe: Get your cookie dough fix the safe way with this delicious, classic chocolate chip cookie dough you can eat without baking!
Prep Time: 15 minutes
Chilling Time: 10 minutes
Total Time: 15 minutes
Servings: 4 -6 servings

Ingredients 
 

  • 3/4 cup white all-purpose flour (measured correctly -- Note 1)
  • 1/3 cup unsalted butter, melted & slightly cooled
  • 1/3 cup brown sugar, packed (dark or light; I love dark)
  • 3 tablespoons white granulated sugar
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon whole milk (1% or 2% also work)
  • 1/3 cup mini chocolate chips

Instructions 

  • BUTTER: Melt butter and then set it aside to cool back to room temperature. If the butter is too hot, it will melt the sugars and cause greasy cookie dough.
  • HEAT TREAT FLOUR: Heat treat the flour in the microwave or oven (see Note 1), and let it cool completely to room temperature before use. Do not use any burnt or clumpy flour. The flour should be light, white, and fluffy. Spoon the cooled flour into a measuring cup and level it with a knife.
  • COMBINE: In a medium-sized bowl, add the melted and cooled-to-room-temp butter, brown sugar, and white sugar. Use a whisk to briskly mix until smooth and emulsified (~1 minute). Add vanilla, salt, and milk, and stir until combined. Stir in the cooled flour and chocolate chips until combined.
  • ENJOY: If needed, chill the dough in the fridge for 10 minutes before enjoying it. Chilling helps firm up the dough from melted butter. Enjoy!
  • STORAGE: 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.

Video

Recipe Notes

Note 1: Measuring Flour: Spoon flour into a measuring cup and level it with a butter knife to avoid excess flour, which can make the dough dry. If the cookie dough is too dry, too much flour was packed into the measuring cup; if too wet, there's not enough flour.
Here's how to heat treat flour:
  • Heat treat 1/2 cup MORE flour than you'll need (in case edges burn in oven).
  • Microwave: Add flour to a microwave-safe bowl and microwave in 30-second bursts, stirring between each, to avoid burning or clumping. After each burst, check the temperature. It's done when it has reached 165ยฐF.
  • Oven: Preheat the oven to 300ยฐF and line a large sheet pan with a nonstick liner or parchment paper. Spread the flour on the pan. Bake, stirring and checking the temperature every 2 minutes until it reaches 165ยฐF, about 3-6 minutes.
  1. ย 

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

 

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

Meet Chelsea


Hi there! Iโ€™m Chelseaโ€“the recipe developer, photographer, writer, and taste tester behind Chelseaโ€™s Messy Apron (although my little ones help me out quite a bit with the taste testing part!). I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.

Thanks again for stopping by!

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5 from 85 votes (1 rating without comment)

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341 Comments

  1. TomatoPiggy says:

    Hate this so much. So grainy. Need flour. No like!

    1. Chelsea Lords says:

      Sorry you didn’t enjoy this!

  2. Estella says:

    this work out great for the ice cream cake I made i did cut down the suger slightly buy a 1/4 cup cause i was putting it in ice cream but it tastes still amazing. I wouldn’t have known where to start without the recipe

  3. Tami L Prevost says:

    5 stars
    This recipe is PERFECT!! I was buying edible dough at a local restaurant at 10 dollars a pint and now I can make my own to have anytime for a lot less and it is AMAZING!!!

    1. Chelsea Lords says:

      Yay!! So glad to hear you’ve enjoyed this recipe ๐Ÿ™‚

  4. Lori says:

    I made this using room temperature (75degrees) instead of melted and just mixed Ingredients with a fork.
    Turned out superb and no noise which is great because Iโ€™m a night shift nurse with a craving on my night off and didnโ€™t want to wake my hubby!
    I give it a 5/5. I had left over baked flour from a different recipe I tried a week ago; but didnโ€™t like it as well…That recipe turned out really grainy and dry; while this yielded a smooth dough.
    This oneโ€™s a keeper!

  5. Cher says:

    5 stars
    Hi there,
    I have made this recipe a few times and it is fantastic, can I bake the flour the night before?

    1. Chelsea Lords says:

      So glad to hear that! Yes you can bake the flour in advance! ๐Ÿ™‚

      1. Kahleah says:

        Iโ€™m about to make this for my parents, itโ€™s their anniversary and Iโ€™m not allowed to use the oven when there not home Iโ€™m really hoping the microwave will work for the flour! Iโ€™m gonna look it up first just to be safe!! Iโ€™m not trying to poison anyone!!!! ๐Ÿ˜‰๐Ÿ˜‚ wish me luck! If I canโ€™t use the microwave Iโ€™ll wait until they get home because Iโ€™m desperate to make this for them because they love cookie dough!!

        1. Chelsea Lords says:

          As long as the flour hits 165 degrees F, it’s safe! Microwave or oven ๐Ÿ™‚ That’s sweet of you to make it for your parents anniversary!

  6. Baking Queen says:

    Hi,
    I have made this recipe several times with my kids and we love it, is it possible to bake the flour before-hand? Like the day or evening before?

    1. Chelsea Lords says:

      Yes, definitely!

  7. Michelle says:

    Are we allowed not to cook the flour??

    1. Chelsea Lords says:

      You don’t have to cook the flour if you don’t want to

  8. Kelsey says:

    5 stars
    Omg!!! Let me say Iโ€™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 โค๏ธ

    1. Chelsea Lords says:

      I am SO happy to hear this! Thank you so much Kelsey! ๐Ÿ™‚

  9. Maximillian says:

    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.

    1. Chelsea Lords says:

      No it shouldn’t be crunchy. Was your sugar hard by chance?

  10. Alexis Brickner says:

    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!

    1. Chelsea Lords says:

      There may have been too much flour, did you spoon it into the measuring cup and level off the top?