This post may contain affiliate links. Read our disclosure policy.
Edible cookie dough is easy, sweet, and delicious! It’s like eating the real cookie dough, minus the raw eggs so you can eat it by the spoon full or dip it with your favorite snacks. This edible cookie dough recipe is so easy to make because it only has a few ingredients and it takes minutes to come together.
Love quick desserts? Try edible brownie batter next!
I know this isn’t a crazy revolution or something you don’t already know, but I’m obsessed with chocolate chip cookies (and also, cookie dough). But who isn’t, really? Of all the ice cream flavors in the world my very first pick would be chocolate chip cookie dough.
This edible cookie dough recipe is your ultimate guide and includes:
- How to make cookie dough safe to eat
- Step-by-step photos of the process (or a youtube video walkthrough)
- How to turn any cookie recipe into edible dough
- Troubleshooting and reader tips (based on 400 comments)
- Small batch recipe (for two)
- How to store and serve
About this Edible Cookie Dough Recipe
JUST THINK about the endless ways to eat this edible cookie dough! Put edible raw cookie dough inn cupcakes, in brownies, as a frosting, as a crust layer to ice cream bars or cheesecake, in ice cream, or just plain by itself.
There’s really no reason there shouldn’t be a giant bowl of this edible cookie dough in your fridge or freezer in an airtight container at all times.
By keeping it on the ready you’re one step closer to an amazing dessert quickly and easily.
Molly’s Recipe Rundown
- Taste: just like the real thing!
- Texture: light and fluffy, if you do it right. Could be grainy if you don’t beat it long enough, so make sure you do that.
- Ease: All you have to do is to remember to set out your butter ahead of time. After that, it’s minutes from start to finish.
- Pros: easy to add to other desserts or right from a spoon.
- Cons: The finished texture depends on the temperature of your ingredients (read troubleshooting tips for more).
- Would I make this again? I’ve made this many, many times:)
How Do You Make Cookie Dough Without Eggs?
To make cookie dough without eggs you’ll blend all of the traditional cookie dough ingredients together with a stand mixer or electric hand mixer and add milk to bring it all together instead of eggs.
Do you love edible batters as desserts? Try healthy edible cookie dough or edible brownie batter next. And if you want to bake actual cookies, you’ll love these brown butter chocolate chip cookies.
Is It Safe to Eat Raw Flour?
It isn’t the safest to eat raw flour. In recent years people have found that faw flour can cause stomach issues because of the chance of harmful bacteria so it’s better to heat treat your flour before making it, to be safe.
Can You Bake It?
I don’t recommend baking this edible cookie dough recipe because it lacks eggs as a binder. If you’re looking for baked cookie recipes, try these chocolate chip pudding cookies.
You’ll cream the butter and sugar together like you do with traditional cookies when you make edible cookie dough, then you’ll add the flour, vanilla and salt. Because we aren’t baking this edible cookie dough you don’t need any baking soda or baking powder to help them rise.
Once it’s mixed you’ll add mini chocolate chips (or sprinkles!) to it and serve with graham crackers, teddy grahams or any of your favorite dipping snacks.
Keep reading for step by step tips!
How to Make Edible Cookie Dough
Here are the simple steps to make this easy edible cookie dough recipe. Skip down to the recipe card for the full recipe.
Heat the Flour
Place the flour in a microwave-safe bowl and heat for 50-60 seconds. Alternately, spread it out onto a baking sheet and bake for 8-10 minutes at 350 degrees f.
Success tip: let the flour cool so it doesn’t melt the butter in the dough.
Cream Butter
Beat the white sugar, brown sugar, and softened butter on medium-high speed for 2-3 minutes, until light and fluffy.
Add the Dry Ingredients
Add the cooled flour to the raw dough and then add the salt. Beat with the mixer on low until combined. It will be slightly crumbly.
Add Chocolate Chips and Enjoy!
Beat in a couple of tablespoons of milk to bring it all together. I’ve made this with whole milk, almond milk, and other plant milks—all work well! Stir mini chocolate chips into the dough and enjoy! Try a spoonful of dough, roll them into balls, or put them in homemade ice cream.
If you love this edible cookie dough recipe don’t forget to give me a virtual high five by following along on Instagram and tagging #WhatMollyMade to share a picture of your recipe!
Troubleshooting and Reader Tips
After going through over 400 comments on this recipe, I’ve summed up the most common mistakes. I highly recommend reading through before making this recipe!
There are a few reasons for this! First, make sure you use real butter, not margarine. Next, room temperature butter should only be out for 1-2 hours and will still feel cool to the touch (60 degrees f). Last, don’t add the flour to the dough until it’s cool. Any three of these things can affect the final texture. Chill the dough for a bit to firm it back up if this happens!
If you’re dough is dry, you may not have measured your flour correctly. Next, the dough will be dry and crumbly at first, but start to come together slowly, so use an electric mixer until it does. Last, make sure you add some milk a Tablespoon at a time.
This recipe will firm up in the fridge. Let it sit out at room temperature for an hour or two to soften.
You can replace the eggs with milk or pasteurized eggs and it should be fine as long as you heat treat the flour too. Double check the other ingredients are safe to eat raw. Doughs with melted butter as a base (usually brown butter cookies) will need chilled to firm up first.
Storage
Store in an airtight container in the fridge for up to 1 week. Edible chocolate chip cookie dough freezes well for up to 3 months.
Thaw in the fridge overnight. Allow it to sit out at room temperature before serving again to soften slightly.
Edible Cookie Dough
Save this Recipe!
Ingredients
- 2 cups (250g) all purpose flour gluten-free if needed
- 1 cup (200g) brown sugar packed
- 1/4 cup (50g) granulated sugar
- 1 cup (227g) unsalted butter softened to room temperature
- 2 1/2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 Tablespoons (29ml) milk plus more if needed
- 1 cup (180g) miniature chocolate chips
Instructions
- Heat treat your flour by placing it in a microwave safe mixing bowl and heat on high for 50-60 seconds until the internal temperature reaches 166°F. Alternately, spread it on a sheet pan and bake it for 8-10 minutes at 350°F. Allow the flour to cool slightly before adding to the cookie dough and break it or sift it as needed before adding it to the dough.
- In a large bowl using an electric mixer or stand mixer, cream together the brown sugar, granulated sugar, and butter. Beat until fluffy and light in color, about 1 minute. Beat in the vanilla and salt until combined.
- Beat in heat-treated flour until just combined. Add milk one tablespoon at at time and beat until dough starts to come together. Stir in the miniature chocolate chips with rubber spatula.
- Store in an airtight container in the fridge for up to 1 week. Edible chocolate chip cookie dough freezes well for up to 3 months. Thaw in the fridge overnight. Allow it to sit out at room temperature before serving again to soften slightly.
Notes
- Cool the flour before adding it to the dough.
- Don’t melt or soften the butter too much or it will be greasy. Chill the dough if this happens.
- Keep mixing if it’s dry and crumbly or add a Tablespoon of milk at a time until it comes together.
- 1/2 cup flour
- 1/4 cup (50g) brown sugar
- 2 Tbsp (25g) granulated sugar
- 1/4 cup unsalted butter
- 3/4 teaspoon vanilla
- 1/4 tsp salt
- 1 1/2 tsp milk
- 1/4 cup mini chocolate chips
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Soooo good! This is my go-to recipe!!
Thank you!!