Edible Cookie Dough: The Most Dangerous Comfort Food (in the Best Way)
Alright, confession time: I’ve made this edible cookie dough more times than I’d like to admit. (There are only so many late-night sitcom marathons before you just—need it.) I remember the first time I whipped this up was after a particularly rough Monday; my youngest had a meltdown over mismatched socks (relatable, honestly), and by 10pm, I just needed something that didn’t require waiting on the oven. Next thing I know, I’m mixing up a batch of edible cookie dough and, well, let’s just say there weren’t a whole lot of leftovers. My partner said it tasted just like childhood, which is funny considering his mom never let him near the raw stuff. Ah well—parenting, right?
Why I Keep Coming Back to This Edible Cookie Dough
I make this when I’m craving something sweet but—honestly—baking sounds exhausting. My family goes nuts for it, especially on those humid nights when turning on the oven would be criminal. (Pro tip: don’t try to hide it at the back of the fridge. They will find it.) Sometimes I’ll whip it up as a last-minute treat when friends are coming round. It’s gotten to the point where my neighbor asks if I have any “of that dough” when she stops by—should probably start charging her rent. Oh, and once I tried to make it with almond flour… let’s just say, lesson learnt. Maybe some of you live in a parallel universe where treats last more than a day? Let me know what that’s like!
What You’ll Need (and How I Sometimes Sub It Out)
- 1 cup (125g) all-purpose flour – I’ve used oat flour in a pinch; works, just a bit… nuttier?
- 1/2 cup (115g) unsalted butter, softened – Margarine will do if you’re out, but I think butter laughs in the face of margarine’s flavor
- 1/2 cup (100g) brown sugar – Grandma always swore by muscovado, but I’m not about to remortgage the house for sugar
- 1/4 cup (50g) white sugar
- 2 tablespoons milk – Oat milk or anything else you have in the fridge is fine
- 1 teaspoon vanilla extract – The fake stuff works, don’t stress
- 1/2 teaspoon salt
- 3/4 cup (120g) chocolate chips – I go for the mini kind, but honestly, whatever’s within arm’s reach
How To Make Edible Cookie Dough (Trust the Process…ish)
- First, make your flour safe: Spread flour on a plate and microwave it in 30-second bursts, stirring in between, until it hits about 165°F (about 2 minutes total). Or, bake it for 5 minutes at 350°F—just don’t skip this. Salmonella is not delicious. (I checked—multiple sources. CDC backs me up here.)
- In a big bowl, beat together your butter and sugars until it’s a bit fluffy. Sometimes I half-heartedly use a spoon. No one ever knew.
- Add your vanilla, salt, and milk. Stir again until it’s smooth-ish. This is where I sneak a taste, honestly.
- Fold in the flour (make sure it’s cooled). Don’t panic if it’s thick; just mash it. If it looks weird or clumpy, that’s normal. I oddly like it lumpy? Feels rustic.
- Stir in your chocolate chips. Or whatever mix-ins. Mini marshmallows? Rainbow sprinkles? Go wild.
- Scoop into bowls, eat straight off the spoon, or chill for the proper, firm experience. But I rarely wait, if we’re honest.
My More-Genuine-Than-I’d-Like Notes
- I’ve tried blending the whole thing in a food processor when frustrated. It works (ish) but you lose that chunky, familiar dough vibe. Plus, the cleanup is a nightmare.
- I sometimes use too much milk. It’s a puddle by the end. So really, add it gradually, unlike my usual “just chuck it in” approach.
- If you underheat your flour, you end up tasting raw flour. Not a vibe. Learn from my mistakes.
Variations I’ve Actually Attempted (For Better or Worse)
- Peanut butter swirl? Oh, mate, this was dangerously good. Next time I might try crunchy for “texture” (or so I tell myself).
- M&Ms instead of chocolate chips: Surprisingly fun. Unless you hate the sound they make when you bite in.
- Tried to make it “healthier” with coconut oil instead of butter. Honestly, don’t bother. Tastes like sunscreen and regret.
What If I Don’t Have X Tool?
You just need a bowl, a spoon or spatula, and a microwave or oven for the flour. But if you don’t even have a microwave, well, I guess try sun-baking the flour on a hot day? (Kidding, mostly.) No mixer? Old-school elbow grease works fine. Honestly, mixing with your hands is oddly therapeutic—as long as you don’t mind sticky fingers.
Storing It (Or, How to Make It Last More Than a Day)
Keep it in an airtight container in the fridge; it should last up to 5 days. But in my house, if it’s still there by breakfast, I assume someone’s accidentally hidden it behind the broccoli. You can freeze it for a couple of months, but who are we kidding?
How I Like to Serve It
Sometimes I scoop it into little balls and serve in tiny bowls—like it’s actual dessert at a fancy place (my kids found this hilarious). Or, on movie nights, I plonk the bowl in the middle of the table and let everyone go at it with spoons. My brother insists it’s better as a dip for pretzels, which… is strange, but weirdly delicious.
If You Take Nothing Else: These Pro Tips
- I once tried to speed through softening the butter in the microwave, but wound up with a weird oily mess. Don’t be me; patience actually is a virtue here.
- If your dough is too warm, your chips melt. This could be good or bad, but learn form my error—it becomes more of a chocolatey swirl (not always ideal).
- Once, I tried to double the recipe in my biggest bowl and ended up wearing half of it. Just—make two batches if you need more. Your sanity will thank you.
Wait, Your Questions (and Some Laughable Answers)
- Can I bake this into cookies? Not really—no eggs or leavening means you’ll get sad little cookie discs. Just make real cookie dough. Trust me.
- Is heat-treating flour really necessary? YEP. I used to skip it till I read Sally’s Baking Addiction on bacterial risks. Now, I’m a believer.
- Alright, can I make it vegan? Absolutely—use vegan butter and nondairy milk. I haven’t tried every substitute, but oat milk works a treat. Feel free to experiment.
- Does it taste like “real” cookie dough? Honestly, if you eat it chilled, it hits all the right notes. Warmer, it’s more like fudge. Your call!
- Can I double it? I mean, sure, but start with one batch so you don’t end up in sticky-situation-overload like I did that one time.
One last thing (I nearly forgot): If you want more dangerously delicious snack ideas, check out this round-up of edible dough recipes at Bigger Bolder Baking. Oh—and if you’ve got five minutes and random snacky stuff, Bon Appetit’s version isn’t half bad either!
So, what are you waiting for? Go on—grab a spoon. You’ve earned it.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light 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
-
1Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes. Allow to cool completely.
-
2In a large bowl, beat together softened butter, brown sugar, and granulated sugar until creamy and smooth.
-
3Add milk, vanilla extract, and salt, and mix well until combined.
-
4Gradually blend in the cooled flour until a dough forms.
-
5Stir in mini chocolate chips evenly throughout the dough.
-
6Serve immediately or refrigerate in an airtight container until ready to enjoy.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
245cal
Protein:
2 gg
Fat:
11 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
34 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
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.
Did you make this recipe?
Please consider Pinning it!!
