Edible Cookie Dough Recipe
Hey y’all! If you’ve ever caught yourself sneaking bites of cookie dough straight from the bowl, this Edible Cookie Dough Recipe is going to be your new guilty pleasure. Creamy, sweet, and totally safe to eat raw, it’s the perfect treat for midnight cravings, movie nights, or special celebrations. Ready in just minutes and made with pantry staples, it’s pure comfort in a bowl. Let’s get cooking!
Why You’ll Love This Edible Cookie Dough Recipe
- Quick and easy: Ready in just 10 minutes with no baking required.
- Safe to eat: Made without eggs and uses heat-treated flour for worry-free snacking.
- Customizable: Add your favorite mix-ins like chocolate chips, sprinkles, or nuts.
- Perfectly creamy and sweet, just like classic cookie dough!
- Great for parties, gifting, or keeping on hand for a sweet tooth emergency.
Edible Cookie Dough Recipe Ingredients
- 1 cup (120g) all-purpose flour (heat-treated, see notes)
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup (90g) mini chocolate chips
Directions: How to Make Edible Cookie Dough Recipe
Step 1: Heat-Treat the Flour
Spread the flour evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until it reaches 165°F (74°C). Let it cool completely. Learn more about heat-treating flour.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Step 3: Add Wet Ingredients
Mix in the milk, vanilla extract, and salt until smooth and creamy.
Step 4: Combine Dry Ingredients
Add the cooled, heat-treated flour and mix on low speed until just combined. Do not overmix.
Step 5: Fold in the Chocolate Chips
Gently stir in the mini chocolate chips by hand. Taste and adjust sweetness or salt if desired.
Step 6: Serve and Enjoy!
Scoop the edible cookie dough into bowls or enjoy straight from the mixing bowl with a spoon!
Notes for Edible Cookie Dough Recipe Success
- Always heat-treat your flour to make it safe for consumption—learn about the science behind it at EatingWell.
- If the dough is too thick, add 1-2 more teaspoons of milk until desired consistency is reached.
- Use mini chocolate chips for a better dough-to-chip ratio in every bite.
Edible Cookie Dough Recipe Variations
- Peanut Butter Cookie Dough: Swap 1/4 cup of butter for creamy peanut butter and use peanut butter chips.
- S’mores Cookie Dough: Add mini marshmallows and crushed graham crackers along with chocolate chips.
- Funfetti Cookie Dough: Stir in rainbow sprinkles and use white chocolate chips for a birthday cake vibe.
Equipment Needed for Edible Cookie Dough Recipe
- Mixing bowl
- Electric mixer or sturdy whisk
- Baking sheet (for heat-treating flour)
- Measuring cups and spoons
- Spatula
Edible Cookie Dough Recipe Storage Instructions
Store leftover edible cookie dough in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze portions for up to 2 months. Thaw in the fridge before enjoying.
Suggested Pairings and Serving Recommendations
- Scoop onto ice cream for a decadent sundae.
- Serve with fresh fruit like strawberries or banana slices for a sweet dip.
- Roll into bite-sized balls and dip in melted chocolate for a party treat.
Pro Tips for the Best Edible Cookie Dough Recipe
- Use room temperature butter for the creamiest texture. Here’s how to soften butter quickly.
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- Let the dough chill for 10-15 minutes for a firmer, scoopable texture if desired.
Edible Cookie Dough Recipe FAQ
- Can I bake this dough? No, this recipe is designed to be eaten raw and won’t bake into regular cookies.
- Is it safe for kids? Yes! As long as you heat-treat the flour and use pasteurized milk, it’s safe for all ages.
- Can I make it dairy-free? Absolutely—just use a dairy-free butter substitute and plant-based milk.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
Instructions
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1Preheat oven to 350°F (175°C). Spread the flour evenly on a baking sheet and bake for 5 minutes to heat-treat it. Let cool completely.
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2In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
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3Add the milk, vanilla extract, and salt to the bowl. Mix until well combined.
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4Gradually add the cooled, heat-treated flour to the mixture, stirring until a dough forms.
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5Fold in the mini chocolate chips until evenly distributed.
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6Serve immediately or refrigerate for a firmer texture. Store leftovers in an airtight container in the refrigerator.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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