Made with kitchen staples, this Edible Chocolate Chip Cookie Dough Recipe comes together so quickly! This raw cookie dough is made with heat-treated flour and no eggs, so you can safely enjoy it straight from the bowl!
If you're the type to sneak a few licks of raw cookie dough, then this recipe is perfect for you. You won't believe how easy it is to make edible cookie dough at home. It only takes a few minutes to make, and you don't even need any special equipment.
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Why You'll Love This Recipe
- This eggless edible cookie dough uses heat-treated flour, so you can safely enjoy this raw cookie dough!
- While you can use a mixer to beat the edible cookie dough together, I simply mix everything together with a spatula so there would be one less thing to wash.
- It literally takes minutes to make this delightful treat. If you microwave the flour instead of baking it, the edible cookie dough comes together even faster. Whip this up whenever you're craving cookie dough!
- It's made with pantry staples, and I almost always have every ingredient on hand. It's muuuuuuch cheaper than going to a cookie dough bar.
- You can easily customize this edible cookie dough recipe with whatever you have on hand. See the variations down below for some suggestions.
Ingredients You'll Need
- flour — you can use all-purpose flour or 1:1 gluten-free flour to make this into a gluten-free edible cookie dough.
- butter — I use unsalted butter. If you only have salted butter, skip the pinch of added salt.
- sugar — I use dark brown sugar to get that classic chocolate chip cookie flavours. You can also use regular or light brown sugar if you prefer.
- salt — just a hint of salt to help bring out the cookie flavours.
- milk — a splash of whole milk will keep the edible cookie dough from being dry and crumbly.
- vanilla extract — use real vanilla extract instead of artificial extract since this cookie dough is not baked.
- chocolate chips — I love using mini chocolate chips since you can get a bunch of chocolate chips with every bite.
How To Make This Edible Chocolate Chip Cookie Dough Recipe
- Heat the oven to 350F and add flour to a lined sheet pan as evenly as possible. Bake for 10 minutes, stirring at the 5 minute mark or until the flour has reached 165F (74C). Set aside to cool.
- Mix together butter and the sugar until well combined. You can use a mixer or simply mash everything together with a fork.
- Add the salt, milk, vanilla extract, and heat-treated flour to the mixture. Mix until well combined.
- Add the mini chocolate chips.
- Fold the chocolate chips into the dough until it's evenly distributed through the dough.
Edible Cookie Dough Recipes Variations
- Change the chocolate chips to sprinkles and brown sugar to white sugar to make a funfetti version.
- Add a tablespoon of cocoa powder to the edible cookie dough when you add the flour to make a double chocolate chip edible cookie dough.
- Swap the mini chocolate chips for peanut butter chips and stir in 2 tablespoons of creamy peanut butter for edible peanut butter cookie dough.
Tips and Notes
- The FDA does not recommend consuming raw flour. Do not skip baking the flour, as the heat will kill off bacteria in the flour.
- You can also microwave the flour if you do not want to bake it. Microwave the flour for a minute or so, stirring it every 30 seconds. The flour needs to reach 165F for it to be safe.
- To make mixing the butter and brown sugar together easily without a mixer, I dice up the butter and mash it all together with a fork before mixing with a spatula.
- Sift the flour beforehand if it's clumpy to avoid having mini clumps of flour in the edible cookie dough.
- Make extra flour! You can add a little extra to mix into the dough to make it a little thicker. Once it's thicker, you can roll the dough into little balls and use it to decorate cheesecakes, cakes, cupcakes, bars, or even folded into ice cream.
Can I bake this edible cookie dough?
Do not bake the dough as there is no egg or baking soda like in a traditional cookie recipe. You won't get traditional cookies if you bake this dough.
How do I store edible cookie dough?
Store the dough in an airtight container in the fridge for up to a week. You can also store it in a freezer-safe container in the freezer for 2 months.
Recipe
Edible Chocolate Chip Cookie Dough Recipe
Made with kitchen staples, this Edible Chocolate Chip Cookie Dough Recipe comes together so quickly! This raw cookie dough is made with heat-treated flour and no eggs, so you can safely enjoy it straight from the bowl!
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RateServings: 4 servings
Equipment
Ingredients
- 1 cup flour
- ½ unsalted butter, diced and softened to room temperature
- ½ cup dark brown sugar
- 2 tablespoons milk
- 1 pinch kosher salt
- 1 splash vanilla extract
- ½ cup mini chocolate chips
Instructions
- Heat the oven to 350F and add flour to a lined sheet pan as evenly as possible. Bake for 10 minutes, stirring at the 5 minute mark or until the flour has reached 165F (74C). Set aside to cool.
- Mix together butter and the sugar until well combined. You can use a mixer or simply mash everything together with a fork.
- Add the salt, milk, vanilla extract, and heat-treated flour to the mixture. Mix until well combined
- Add the mini chocolate chips.
- Fold the chocolate chips into the dough until it's evenly distributed through the dough.
Video
Notes
- You can cream the butter and sugar together with a mixer.
- You can microwave the flour for just over a minute instead of baking it.
Nutrition
Serving: 1serving | Calories: 337kcal | Carbohydrates: 67g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.05g | Cholesterol: 5mg | Sodium: 36mg | Potassium: 82mg | Fiber: 1g | Sugar: 41g | Vitamin A: 66IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 2mg
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