This is the BEST edible cookie dough recipe ever. Super easy to make and safe to eat with heat- treated flour and no eggs. 

edible cookie dough 

Sure, I was happy as a kid to lick the beaters when my mom made her famous chocolate chip cookies, but I never got into the cookie dough craze. It just seemed like too much. This edible cookie dough recipe has changed my mind.

I’m a total convert now. This recipe is delicious and addictive and it has just the right balance of flavors to not be… too much. 

My sister gave jars of edible chocolate chip cookie dough for Christmas, and my daughter loved it, so I was motivated to make my own. After chatting with her about what worked and what didn’t, we came up with this recipe. 

is cookie dough safe to eat? 

Although I grew up nicking raw cookie dough from the bowl and survived, the raw eggs and untreated flour are at risk of containing bacteria. So this recipe does not use eggs and treats the flour with heat. 

how do you heat treat flour? 

To eliminate any potential bacteria, heat flour to 160 degrees F. (Test with an instant-read thermometer.) You can do this two ways:

• METHOD 1: Place the flour in a microwave-safe bowl. Heat on high for 30 seconds. Stir well and heat for another 30 seconds. Test the temperature and, if needed, heat for 15 additional seconds. The flour will start to clump a bit. After heated, use a whisk and stir the flour very well until it is fine in texture. Let cool completely. 

• METHOD 2: Scatter the flour on a parchment paper-lined baking tray and heat in an oven preheated to 350 degrees F until the flour reaches 160 degrees. This should take 6 to 7 minutes. Gather the parchment and pour into a bowl. Whisk the flour until it is fine in texture. Let cool. 

how do you store edible cookie dough? 

I like to put the cookie dough in jars. For single servings, use these 2-ounce jars, or for the whole batch, a mason jar works great. It will keep in the refrigerator about a week. You may also freeze the cookie dough for a few months. Bonus, if you use the cute little jars, package with these little wooden spoons. 

what is edible cookie dough made of?

Edible cookie dough uses the same ingredients as your favorite chocolate chip cookie dough, but without the eggs and with milk as a binder. The ingredients for a basic edible chocolate chip cookie dough recipe are: 

• flour, heat-treated (because there is no baking or chemistry at work, gluten-free can be substituted)
• brown sugar (light brown sugar used here, but dark brown works too) 
• granulated sugar
• butter (unsalted is best, but I’ve also used salted)
• vanilla extract 
• salt 
• milk (I used regular milk, but soy or nut milk should work too) 
• semi-sweet chocolate chips (regular or mini) 

check out this quick video to make edible cookie dough 

how to make edible cookie dough 

You will need: 

• 3/4 cup all-purpose flour, heat treated 
• 1/2 cup (1 stick) softened butter
• 1/2 cup light brown sugar, packed
• 3 Tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract 
• 1 to 1 1/2 Tablespoons milk
• 1/2 cup semi-sweet chocolate chips (regular or mini) 

Heat-treat the flour. 

Place the flour in a microwave-safe bowl. Heat on high for 30 seconds. Stir well and heat for another 30 seconds. Test the temperature with an instant read thermometer. It should be 160 degrees F. If needed, heat for 15 additional seconds. The flour will start to clump a bit. After heated, use a whisk and stir the flour very well until it is fine in texture. Let cool completely.  (See instructions in the blog post for heat treating the flour in the oven alternatively.) 

Mix your ingredients. 

In a large bowl, place the butter, sugars, and the salt. Beat with an electric hand mixer or in the bowl of a standing mixer until well blended. Stir in the vanilla extract. Blend in the flour in two additions. Blend in a tablespoon of milk. If you’d like the dough a little softer, add another 1/2 tablespoon of milk.

Use a spatula to stir in the chocolate chips. 

Store the leftover dough. 

Store any leftover edible chocolate chip cookie dough in jars or similar containers in the refrigerator for a week or in the freezer for several months. 

Yield: 4 servings

edible cookie dough

Print

Edible chocolate chip cookie dough recipe. Safe to eat with heat-treated flour and no eggs.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 3/4 cup all-purpose flour, heat treated 
• 1/2 cup (1 stick) softened butter
• 1/2 cup light brown sugar, packed
• 3 Tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract 
• 1 to 1 1/2 Tablespoons milk
• 1/2 cup semi-sweet chocolate chips (regular or mini)

Instructions

1. Heat treat the flour (see notes) and whisk well until the texture is fine.
2. In a large bowl, place the butter, sugars, and the salt. Beat with an electric hand mixer or in the bowl of a standing mixer until well blended. Stir in the vanilla extract. Blend in the flour in two additions. Blend in a tablespoon of milk. If you'd like the dough a little softer, add another 1/2 tablespoon of milk.
3. Use a spatula to stir in the chocolate chips. 
4. Store any leftover edible chocolate chip cookie dough in jars or similar containers in the refrigerator for a week or in the freezer for several months. 

Notes

To eliminate any potential bacteria, heat flour to 160 degrees F. (Test with an instant-read thermometer.) You can do this two ways:

• Place the flour in a microwave-safe bowl. Heat on high for 30 seconds. Stir well and heat for another 30 seconds. Test the temperature and, if needed, heat for 15 additional seconds. The flour will start to clump a bit. After heated, use a whisk and stir the flour very well until it is fine in texture. Let cool completely. 
• Place the flour on a parchment paper-lined baking tray and heat in an oven preheated to 350 degrees F until the flour reaches 160 degrees. This should take 6 to 7 minutes. Gather the parchment and pour into a bowl. Whisk the flour until it is fine in texture. Let cool. 

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 332Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 288mgCarbohydrates: 64gFiber: 2gSugar: 44gProtein: 4g

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