Edible cookie dough is a no-bake treat the entire family will love. This recipe is super simple to make and safe to eat.
We’ve all done it – scooped a spoonful of raw cookie dough and nibbled on it. You know you’re not supposed to, but it’s just so yummy!
If you love cookie dough as much or more than the actual baked cookies, be safe and make homemade Edible Cookie Dough. No baking required.
- All-purpose flour – To make the dough safe to eat the flour must be heated to 165F before adding it to the dough.
- Unsalted butter – Use room temperature butter for soft cookie dough.
- Granulated sugar – For sweetness.
- Brown sugar – For butterscotch flavor.
- Salt – For flavor.
- Milk – Is used to soften the dough in place of eggs. Use less or more milk to adjust the texture of the dough.
- Vanilla extract – For flavor.
- Chocolate chips – I like to use mini chips for even distribution. Use any type of chocolate chip.
How to make Edible Cookie Dough that is safe to eat
- Microwave the flour until the internal temperature is 165 °F.
- Sift the flour to remove the lumps.
- Leave any solid clumps in the sifter.
- Combine softened butter with brown sugar and granulated sugar
- Cream the butter and sugars until light and aerated.
- Add the milk.
- Mix until the milk is incorporated. Add a little more milk if you want a softer dough.
- Add the chips.
- Stir until combined.
FAQs for Edible Cookie Dough
Yes. As long as there are no eggs in the batter and the flour has been heated to 165F unbaked cookie dough is safe to eat.
Do not add eggs to cookie dough that will be served unbaked. Heat the flour to 165F to kill any bacteria in the flour.
Edible cookie dough does not contain eggs for structure or leavening (baking powder/baking soda) for lift. The cookies will spread flat in the oven.
Yes, do not skip the step where you heat the flour to 165F. Heating kills bacteria in the flour and makes it safe to eat.
If you want a thicker edible cookie dough you can eliminate the milk in the recipe. For a softer cookie dough add a little more milk.
Yes, you can scoop the dough into balls and line them up on a sheet pan. Slide the pan into the freezer. Pack the frozen cookie dough balls into a freezer bag. Eat them straight from the freezer or allow them to defrost before eating.
For a special occasion you might like this special Chocolate Chip Cookie Cake.
If you like your cookie dough baked you can make Oatmeal Cranberry Chocolate Chip Cookies or Thick and Chewy Peanut Butter Chocolate Chip Cookies. If you keep a sourdough starter you can make Sourdough Chocolate Chip Cookies.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Edible Cookie Dough Recipe
- 5 ounces all-purpose flour (1 cup )
- 4 ounces unsalted butter (room temperature)
- 2 ounces granulated sugar (¼ cup)
- 4 ounces brown sugar (½ cup)
- ½ teaspoon salt
- 1 ½ ounces whole milk (3 tablespoons)
- 2 teaspoon vanilla extract
- 10 ounces chocolate chips (1 ½ cups)
- Place the flour in a microwave-safe bowl. Microwave the flour for 30 seconds. Check the temperature of the flour. It should be at least 165 °F. If not, microwave for 10 second increments until the temp is reached. Sift the flour into a small bowl to remove lumps and set aside to cool to room temperature.5 ounces all-purpose flour
- Cream the butter with the granulated sugar, brown sugar and salt until light and fluffy. Add the milk and vanilla and mix until combined. Add the cooled flour and mix to combine. Add the chocolate chips.4 ounces unsalted butter, 2 ounces granulated sugar, 4 ounces brown sugar, ½ teaspoon salt, 1 ½ ounces whole milk, 2 teaspoon vanilla extract, 10 ounces chocolate chips
- Refrigerate if not serving within 3-4 hours. Bring the cookie dough back to room temperature before serving.
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