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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.

edible cookie dough in a jar

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. 

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.

I know this isn’t a crazy revolution or something you don’t already know, but I’m obsessed with chocolate chip cookies cookies and 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.

edible cookie dough in a mixing bowl with a rubber spatula

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.

a bowl of edible chocolate chip 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.

raw flour heat treated on a baking sheet

Cream Butter

Beat the white sugar, brown sugar, and softened butter on medium-high speed for 2-3 minutes, until light and fluffy. 

butter, brown sugar, and white sugar beaten in a mixing bowl

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. 

edible cookie dough in a mixing bowl with electric mixer

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

edible chocolate chip cookie dough in a glass mixing bowl

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!

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.

two scoops of edible cookie dough in a glass bowl
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4.08 from 2527 votes
Prep: 12 minutes
Cook: 8 minutes
Total: 20 minutes
Edible cookie dough is 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.

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Servings: 12 servings

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.
Last step! If you make this, please leave a review letting us know how it was!

Video

Nutrition

Serving: 0.25cups | Calories: 482kcal | Carbohydrates: 68g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 217mg | Fiber: 2g | Sugar: 37g | Vitamin A: 541IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

edible cookie dough

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429 Comments

  1. Anne L. M. says:

    I was getting really confused with the measurements. I had to convert each ingredient to grams and got it a bit wrong aswell 😅
    No worries though, I added 3 tbsp of peanut butter and fixed my problem with the batter being dry and crumbly.
    The result was great! I might just have to try again and get it precisely right but I’m happy that making cookie dough is so simple that eyeballing it will give just as good results 💛

    1. Molly Thompson says:

      Thanks, Anne! I’m working through all of my recipes to add an option for metric units. Thanks for sticking with me!

  2. hyun says:

    5 stars
    i eyeballed it cause i didn’t to make much so i had to gess and it was so good omg i didn’t even measure anything and it’s still so good !!!

  3. Mikayla says:

    5 stars
    It was delicious ❤️
    Just wondering if I can freeze it????????

    1. Molly Thompson says:

      Thanks, Mikayla! Yes you can freeze this for up to 3 months. Thaw overnight in the fridge. Thanks!

  4. Ali says:

    4 stars
    This turns out so well I love it for me and my kids! But tonight I tried doubling the recipe cause we always run out and it tastes so much like butter I’m sad. I’m going to leave it in the fridge over night to see if it will help it not be so greasy. If it’s still soupy tomorrow I might add more flour to see if that helps. Any tips?

    1. Molly Thompson says:

      Hey Ali! Sounds like you might have an issue with measurements. Sometimes that can happen when doubling (been there!). The other issue could have been adding hot flour to the butter mixture. This can melt the butter and cause texture issues. You should be able to chill the dough or add some more flour to fix either problem. Thanks!

  5. V says:

    5 stars
    My mom was craving some cookie dough, and this hit the spot

  6. RainNRoanoke says:

    A couple of questions for those who say it’s was greasy or too liquid…. Are you using actual butter or did you substitute margarine? Also, for some who did not like the taste or texture, perhaps you didn’t let the flour cool after heat treatment? 🤷🏼‍♀️
    I’ve made it multiple times and even use it to make chocolate covered cookie dough pops. 🤤 Everyone raves about those.

    1. Molly Thompson says:

      Hello! I’m wondering these same questions myself! I’ve made this recipe so many times without any issues at all! Margarine would make them greasy or adding too much butter might as well. The other important factor is measuring the ingredients correctly! Cookie dough pops sound AMAZING!!

  7. George says:

    This was delicious!
    I have to admit, I made a couple of changes.
    I added two large eggs and a teaspoon of baking powder. I also did not heat treat the flour.
    However, it tasted EXACTLY like the cookie dough I remember from my childhood. Two thumbs way up!

  8. S says:

    5 stars
    I halved the recipe, omitted the milk (more on that later) and it turned out fabulously!

    I read through a boat load of comments before heading to the kitchen. I then let my stick of butter (halved recipe, remember) sit out for a bit until it softened up. I believe that melted butter would result in a hot mess of runny batter, just set out your butter and be a wee bit patient (hard when cookie dough is on the other side of your efforts, I know).

    I heat treated my flour in 15 second intervals for a total of 60 seconds, stirring well between each interval. I then let the flour cool a bit before getting started.

    A non-negotiable is using a mixer. You have to beat the sugars and butter together with a mixer – doing this by hand isn’t going to give you the texture you want.

    Once I mixed in the flour I felt the texture was exactly where I wanted it so I omitted adding any milk. This worked well until I left the left over dough in the fridge over night, while still delicious the dough was harder and more crumbly than desired. If you are going to refrigerate prior to eating I recommend adding in a wee bit of milk. If you are grabbing a spoon asap then don’t worry about the milk 😉

    1. Molly Thompson says:

      Thanks for sharing all your tips!! These are so helpful. I agree about using a mixer. I think the biggest problem with greasy dough is adding the hot, heat-treated flour to the dough too soon. You need to let it cool slightly prior to adding it into the butter and sugar. I also agree about making sure it’s softened to room temp. Many people don’t know room temperature butter is actually only about 66 degrees f and should still feel cool to the touch. Thanks again!

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