Edible cookie dough is the viral scoopable dessert for people who have always secretly preferred the dough to the cookie. This version skips the raw egg and uses heat-treated flour, so it is safe to eat straight from the bowl with a spoon.
It comes together in about 10 minutes, tastes like classic chocolate chip cookie dough, and keeps well in the fridge for sweet cravings all week. If you have ever wanted a legitimate excuse to eat cookie dough for dessert, this is it.
Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 15 minutes
Servings: 6 servings
Category: Dessert, Snack
Why You’ll Love This Safe-to-Eat Cookie Dough
- Egg-free and made with heat-treated flour for safe snacking
- Ready in about 15 minutes with pantry staples
- Tastes like classic chocolate chip cookie dough
- No oven needed and nothing to bake
- Easy to customize with mix-ins
Ingredients You’ll Need for Edible Cookie Dough
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 to 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
How to Make Edible Cookie Dough
- Heat-treat the flour: spread it on a microwave-safe plate and microwave in 30-second bursts, stirring between each, until it reaches 165°F, about 90 seconds total.
- Let the flour cool completely, then sift to remove any lumps.
- In a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and creamy.
- Mix in the vanilla extract and salt.
- Add the cooled flour and 2 tablespoons of milk, and mix until a dough forms, adding more milk if it seems dry.
- Fold in the mini chocolate chips.
- Eat right away with a spoon, or chill for 20 minutes for a firmer, scoopable texture.
Tips for the Best Edible Cookie Dough
- Do not skip heat-treating the flour, since raw flour can carry bacteria.
- Make sure the flour is fully cooled before mixing, or it will melt the butter.
- Use mini chocolate chips so every bite has chocolate without large chunks.
- Add a pinch of extra salt to balance the sweetness.
Variations to Try
- Stir in crushed sandwich cookies for a cookies-and-cream dough
- Swap half the butter for peanut butter
- Add rainbow sprinkles for a birthday cake version
- Roll into balls and dip in melted chocolate for truffles
How to Store It
Store edible cookie dough in an airtight container in the fridge for up to 5 days. Let it sit at room temperature for 10 minutes before scooping.
Freeze scooped balls on a tray, then transfer to a freezer bag for up to 2 months.
Frequently Asked Questions
Is edible cookie dough really safe to eat?
Yes, when made without raw eggs and with heat-treated flour, which removes the main sources of foodborne illness in raw cookie dough.
How do you heat treat flour for cookie dough?
Microwave it in short bursts, stirring between each, until it reaches 165°F, or bake it on a sheet pan at 350°F for about 5 minutes. Cool completely before using.
Can I bake edible cookie dough into cookies?
It is not designed for baking since it has no egg or leavening, so it will not rise or hold its shape the way real cookies do.
Why is my edible cookie dough crumbly?
It usually needs a little more milk. Add it one teaspoon at a time until the dough comes together.
Edible Chocolate Chip Cookie Dough
Ingredients
Equipment
Method
- Microwave the flour in 30-second bursts, stirring between each, until it reaches 165°F.
- Tip: Never skip this step; raw flour can carry bacteria.
- Cool the flour completely and sift out lumps.
- Beat the butter and both sugars until creamy.
- Mix in the vanilla and salt.
- Add the flour and 2 tablespoons milk and mix until a dough forms.
- Fold in the chocolate chips and serve, or chill 20 minutes for a firmer texture.
Notes
Keeps up to 5 days in the fridge.