Looking for a fun and tasty treat that doesn’t involve baking? This edible cookie dough will definitely hit the spot. No need to steal those risky bites of cookie dough anymore, make an entire bowl of this safe to eat cookie dough!
This edible cookie dough can be added to ice cream or eaten straight from a bowl. Even store a batch in the refrigerator and enjoy a spoonful as a snack when the craving hits! This dough is completely safe to eat! If you’re looking for a baked cookies though, this dough won’t work. But make sure you check out: The Best Chocolate Chip Cookies EVER, Easy 3 Ingredient Peanut Butter Cookies, or these Chewy Oatmeal Cookies.
Edible Cookie Dough
Can we all agree that the best part of making cookies is sneaking in those little bites of cookie dough. Why is cookie dough so much tastier than baked cookies?! With this completely safe to eat, edible cookie dough, we can easily enjoy those bites of dough without any risk, and without the extra task of having to bake cookies! Enjoy a spoonful, a small bowl, or add small bits to some homemade ice cream. However you want to enjoy it, this edible cookie dough is completely irresistible.
How to make edible cookie dough:
- Heat treat the flour: this can be done in the oven or the microwave.
- Cream butter and sugars
- Add in salt and vanilla
- Mix in flour
- Slowly add in milk until desired consistency.
Is cookie dough safe to eat?
Typically cookie dough is not safe to eat, this recipe is designed to be completely safe to eat though!
Most cookie doughs involve raw eggs and raw flour. There is a risk in eating either of these ingredients without cooking. People who are immune compromised or pregnant should avoid eating raw eggs.
Eggs could possibly contain salmonella and should be cooked to an internal temperature of 160℉ to kill any possible bacteria.
Flour is another ingredient that shouldn’t be eaten raw. During processing, flour isn’t treated to kill germs. It is packaged and sold raw. Flour could possibly contain E. coli and should also be cooked to an internal temperature of 160℉ to kill any possible bacterias.
How to heat treat flour
- Oven: preheat oven to 350 degrees. Spread the flour onto a large baking sheet. Bake for about 5 minutes, flour should not be browned or toasted looking. Ensure that the flour reached an internal temperature of 160 by using an instant read thermometer.
- Microwave: place flour in a microwave safe bowl or dish. Heat for 30-45 seconds, up to 1 minute. Check the temperature of the flour using an instant read thermometer.
After heat treating, be sure to run the flour through a sifter to help break up any clumps that formed from heating. This will prevent any lumps in your dough.
- Chocolate Dough: replace ¼ cup of the flour with ¼ cup of cocoa powder. (Cocoa powder doesn’t need to be heat treated.)
- Peanut Butter Dough: replace ¼ cup of flour with ¼ cup of peanut butter.
- Birthday Cake: replace ¼ cup of flour with ¼ cup of yellow cake mix (cake mix would need to be heat treated just like flour). Instead of using chocolate chips use colorful sprinkles.
More Dessert Recipes To Enjoy
- Thick Chocolate Chip Cookies (Texas Size!)
- Brown Butter Toffee & Pretzel Chocolate Chip Cookies
- Peanut Butter Blossom Cookies
- Chocolate Crinkle Cookies
Irresistible Edible Cookie Dough
- 1 cup all purpose flour
- ½ cup unsalted butter room temperature
- ½ cup light brown sugar
- 2 tbsp sugar
- ¼ tsp salt
- ½ tsp vanilla extract
- 1-2 tbsp milk
- ½ cup mini chocolate chips
- Preheat oven to 350℉. Spread flour out on large baking sheet. Bake for about 5 minutes until flour reaches internal temperature of 160℉. Or can add flour to a large heat safe bowl, microwave for up to 1 minute until flours internal temperature reaches 160℉.
- Run the flour through a sifter to break up any clumps made from heat treating.
- In a medium size mixing bowl add the butter, light brown sugar, and white sugar. Cream together.
- Add in the salt and vanilla extract. Stir together.
- Stir flour into dough mixture.
- Add milk in 1 tbsp at a time stirring, add just enough to reach desired consistency. Dough will be soft.
- Stir in mini chocolate chips.
- Serve immediately or store in a sealed container in the refrigerator.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Has anyone used half and half (or any liquid creamer) instead of milk?
Yes, worked fine! Sometimes I use oat milk or almond milk too, no problem!
Great directions, but I ended up having to add 4 tablespoons of milk instead of 1-2. End product is pretty good, but it seemed like a lot more work than anticipated originally.
amazing! i made it with cocoa powder as instructed and i love it!
It is rare for me to write a review, so that says more about this recipe than any stars I could give. It was easily made in about 15 minutes, with an absolutely delicious result. I was planning to make a treat so I had my butter sitting out and very soft. I asked my son if he preferred brownie or cookie batter and he said cookie, so I went looking for a new recipe. The last one I made was …eh. After a few clicks and some scrolling, I found your recipe. (Thank goodness!) My oven was in use and so I was thankful for the alternative directions on heating the flour. I used a small whisk to stir up the flour when it came out of the microwave, before adding it to the creamed butter and sugar. It worked just fine. Everything came together so nicely and I didn’t need a mixer, just my arm. I love having less dishes to clean. The flavor of this tastes EXACTLY like cookie dough. I’ve tried quite a few that can’t get it right. Thank you so much, this was spot on!