A delicious, classic chocolate chip Edible Cookie Dough Recipe you can safely eat without baking!
Edible Cookie Dough Recipe
After an amazing time at a cookie shop with my sisters, where the edible cookie dough completely blew our minds, I was set on creating that perfect chocolate chip cookie dough in my own kitchen. My sisters and I got right to work, trying out several versions and adding our own touches each time. We didn’t settle for just “okay”; we kept taste-testing and improving our recipe with every new batch.
We didn’t do this all by ourselves; we had lots of friends taste it to make sure it wasn’t just us who thought it was great. Their opinions really helped, and with them, we made what we can proudly say is the best edible cookie dough recipe ever, even better than the one from the shop that got us started. This recipe is special because we all worked hard, listened to feedback, and really cared about making it top-notch.
What’s the first question people usually ask when I share this recipe or express my love for cookie dough?
Eating Cookie Dough
For health and safety reasons, eating regular raw cookie dough is not recommended. However, this easy recipe, while tasting just as delightful as regular cookie dough, contains a few different ingredients that make it safe to consume.
Continue reading to discover more about how we ensure this Edible Cookie Dough is safe to enjoy!
Baking This Recipe
You shouldn’t bake this edible cookie dough because it lacks leavening agents (for rise), has different butter and sugar ratios (for raw taste), omits eggs (for safety), and is crafted for its raw texture and flavor, not for baking.
Ingredients In Edible Cookie Dough Recipe
- Flour: Provides structure and, when toasted, enhances flavor and safety by eliminating bacteria.
- Salted butter: Contributes richness and creaminess. Partial melting avoids greasiness; add salt if using unsalted butter.
- Brown sugar: Ensures moisture and a deep, molasses-like flavor.
- White sugar: Adds sweetness and balances moisture from the brown sugar.
- Pure vanilla extract: Provides a delicious flavor; it’s best to use the pure form.
- Milk: Brings the dough together for a smoother texture; whole milk adds richness, but lower-fat versions work too.
- Mini chocolate chips: Deliver classic chocolate flavor in every bite without overwhelming the dough.
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 – Omit eggs in edible dough recipes to avoid the risk of Salmonella, which can cause food poisoning.
- No leavening agents – Since the dough won’t be baked, there’s no need for leavening agents like baking soda or baking powder.
- Heat-treated flour – For edible cookie dough, it’s essential to first heat-treat the flour to eliminate any potential bacteria.
Heat treating flour: This process kills bacteria, making the flour safe for raw consumption.
QUICK TIP
How To Make Edible Cookie Dough
- 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.
- Melt the butter most of the way and let it cool to room temperature, then mix with both brown and white sugar until smooth.
- 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.
- If needed, chill the dough in the fridge for about 10 minutes if it’s too soft or warm.
- Enjoy your safe-to-eat cookie dough!
How Do I Make A Smaller Batch?
To make a smaller batch of this Edible Cookie Dough recipe, you have two options:
- Cut the recipe exactly in half to yield 2 servings instead of the original 4.
- Prepare the full recipe, then divide and freeze the extra portions for later.
By halving the entire recipe, you get the right amount without the need to adjust each ingredient individually.
Alternatively, making the standard batch allows you to have portions on hand. Just wrap and store the extras. They’ll stay fresh in the fridge for up to five days or in the freezer for up to 3 months, ready for whenever you crave some cookie dough!
Gummy Cookie Dough? Edible cookie dough can turn gummy due to: To fix it, add more flour sparingly, ensure ingredients are cool, and avoid overmixing.QUICK TIP
Other Delicious No Bake Treats
- No Bake Cookies
- Pretzel Peanut Butter Bars
- Banana Pudding Recipe
- Cannoli Dip
- No Bake Brownie Bites
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Edible Cookie Dough Recipe
5 from 85 votes
- Review this recipe
A delicious, classic chocolate chip Edible Cookie Dough Recipe you can safely eat without baking!
Print Recipe
5 from 85 votes
- Review this recipe
Print Recipe
A delicious, classic chocolate chip Edible Cookie Dough Recipe you can safely eat without baking!
Course Dessert, Snack
Cuisine American
Keyword edible cookie dough
Prep Time 15 minutes minutes
Chilling Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 4 -6 servings
Chelsea Lords
Calories 406kcal
Author Chelsea Lords
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
US - Metric
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
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.
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