This post may contain affiliate links. Read our disclosure policy.
This edible cookie dough is just like eating real cookie dough! An eggless cookie dough base and one quick step makes this cookie dough safe to eat! I’ll walk you through how to heat treat flour and tips for a single serve and freezing. You only need a few simple ingredients and it comes together in 15 minutes or less—there’s a reason this is the most popular edible cookie dough recipe on the internet!
It’s always cookie recipes around here. I’m obsessed chocolate chip cookies. Of all the ice cream flavors in the world my very first pick would be chocolate chip cookie dough. It’s no wonder an eggless cookie dough recipe should make an appearance here!
Why You’ll Love this Edible Cookie Dough Recipe
My edible cookie dough is JUST like the real thing, without the harmful bacteria that comes with the real stuff. We’ll be heat treating the flour and leaving out the eggs for a safe treat that is just like your favorite cookie recipe. Here’s why you’ll love it:
- Taste: perfectly sweet and rich, just like the real thing (without eggs)
- Texture: light and fluffy, perfect to scoop, roll, or eat with a spoon.
- 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.
- Would I make this again? I’ve made this many, many times:)
There’s endless ways to eat this edible cookie dough! Put it in cupcakes, in brownies, as a frosting, as a crust layer to ice cream bars or cheesecake, in ice cream, or just plain by itself.
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.
This 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
Ingredients You Need
Grab all the ingredients you need for a regular chocolate chip cookies, except the eggs. Jump to the recipe card for exact measurements.
- Butter: unsalted butter lets you control the amount of salt in the recipe. Leave it out at room temp for 1-2 hours to soften. If it’s too soft, the cookie dough will be soft too.
- Sugar: I prefer light brown sugar, but dark works too. You’ll also need a bit of white sugar.
- Heat treated four: heat treating takes a few minutes and removes any concerns of getting foodborne illness from the cookie dough. Keep reading for the simple steps!
- Milk: this is an optional ingredient you may need, depending on the texture of your finished dough. I’ve made this recipe dozens of times and usually need a tablespoon or two of milk. If your dough is dry or crumbly, add a Tablespoon of milk at a time. It acts as the binding agent in place of the eggs.
- Chocolate chips: My regular cookie dough uses regular chocolate chips, but I prefer mini chips for this recipe. You can use semi-sweet, milk chocolate, or dark chocolate.
More sweet treats: Try edible sugar cookie dough, edible brownie batter, and healthy edible cookie dough next!
How to Heat Treat Flour
Toasting flour at 350 for a few minutes kills off any harmful bacteria (like E. coli, which is the main concern here).
- Preheat the oven to 350 degrees f and line a large baking sheet with parchment paper.
- Measure out your flour and spread it evenly on the prepared cookie sheet.
- Bake the flour for 6-8 minutes.
- Use an instant read thermometer to check the flour is safe to eat. It should be 160°F.
Success tip: let the flour cool so it doesn’t melt the butter in the dough.
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.
Cream Butter and Sugar
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.
Success tip: I found that the flour clumps together during the heating process. Run the flour through a sifter before stirring it into edible cookie dough to avoid any clumps.
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.
Recipe Variations
Here are a few spins on this dough! I’ve tried all of these (brown butter is my favorite!) Get creative with your favorite cookie dough flavors!
- Cookies and cream: add crushed Oreos to the dough.
- Brown butter cookie dough: brown the butter then place it in the fridge to firm back up. Mix it in and add dark chocolate chunks and sea salt.
- Funfetti: mix in some almond extract and rainbow sprinkles.
- Peanut butter: Mix in 1/4 cup creamy peanut butter. You will need to add a bit more milk for this option.
- White chocolate macadamia nut: crushed nuts and white chocolate chips.
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.
Tips and FAQs
After going through over 400 comments on this recipe, I’ve summed up the most common questions. 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 have added a touch too much flour, or you may just need a bit of extra milk. Next, the dough will be dry and crumbly at first, but start to come together slowly, so use an electric mixer until it does. Add milk until it reaches a cookie dough consistency.
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.
Storing Leftovers
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 the flour: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Measure the flour and sprinkle it evenly on the pan. Bake it for 6-8 minutes, or until the flour temperature reaches 160°F. Allow the flour to cool before mixing it into the cookie dough. It may tends to clump up, so sift it into the dough for a smooth texture.
- Cream the butter and sugar: 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.
- Dry ingredients: 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.
- Serve and store: Enjoy right away or store in an airtight container in the fridge for up to 1 week. It 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
Equipment
- Hand mixer or stand mixer
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing recipe, it came out perfect! I love making this in a small badge during lazy nights and I mix it with a fork. Just amazing, thank you!
Very tasty. When I made this I couldn’t find my hand mixer or a whisk so I had to do it the old fashion way, with a fork. It came out a little grainy but still soo good. Would definitely recommend!
Thank goodness for the old fashioned way!
amazing! so yummy 🙂
Thanks so much!
Amazing ✌️🥰 recipe love it so much I just added another pack of chocolate chips because I like mine extra chocolatey. I’m only 12 thank you so much. I love baking in this one has been so nice and fast for me and just Amazing ✌️🥰 thank you perfect.
Thanks!
Pretty good! Easy to make, loved the peanut butter and funfetti versions but the original is just okay.
Thanks!
So tasty and chocolate is melting in mouth
Thanks, Callum!
The cookie dough is very good I thought at the end it tasted like it had a little to much flour
Thanks, Kaytlyn!
I haven’t tried this recipe yet (I’m just about to make it) but you absolutely cooked Berta in the comments that was incredible. 5 Stars.
Hope you love it!
Good taste but had a bad texture, it was really goopy and sticky
Hey Riley! It definitely shouldn’t be goopy or sticky. Did you let the flour cool before adding it to the dough?
It is really good my 9 year old make it
Thanks!
How long can this sit out of the fridge? Interested in making some doughnuts with this and putting a scoop on top. But wondering if it could sit out for about 12 hours?
I’d say 12 hours is probably the max!
Also how long does this edible cookie dough last in fridge?
Hello!! You can cover it and refrigerate it for up to 5 days. Let it sit a room temp a bit before serving to soften.
Pretty tasty.
Thanks!!
Wow, this edible cookie dough recipe is amazing! I love how you’ve made it so easy to enjoy cookie dough safely by leaving out the eggs and heat treating the flour. Your step-by-step instructions and tips, like using mini chocolate chips and adding milk if needed, are really helpful. I also appreciate the creative variations you’ve included—cookies and cream and brown butter sound delicious! Reading your article made me realize how simple it can be to make a fun and safe treat at home. You did a fantastic job breaking it all down, and I can’t wait to try making this myself. Thanks for sharing such a tasty and safe recipe!
Thank you so much!
OMG ITS GOOD😊! Me and my mom were trying to find some cookie dough recipes and this is the one!
Thanks Aubrey!!
Delicious! Will be making again.
Thank you so much!!!
It‘s actually so bad, brown sugar doesn‘t melt without heat, a whole glass of sugar AND a glass of choc chips is a diabetes recipe and the proportions are all wrong. Ate a couple tablespoons, it was way too greasy and sweet, the sugar crunched as if I was eating sand and now my stomach feels heavy. Would not try it again, but will try adding eggs and powder to bake it and not throw it away which I wanted to.
Hey Berta! Sounds like this recipe must just not be for you, and that’s okay. You have to beat the sugar to help the texture and it’s edible cookie dough, so it’s definitely supposed to be sweet and enjoyed at your discretion. You’ll usually feel heavy after dessert!
It is amazing 🤩 love it best cookie dough ever great recipe and glad I could make it
Thank you!!
We discovered this recipe a few years ago and have made it many, many times since then (almost once a month). It’s so quick & easy to make, my teenage boys make it themselves at this point. Super yummy, soooo delicious, we all really love it! No modifications necessary, it’s perfect.
That’s amazing, Amy! I love that your sons make it on their own. Thanks!!
This is a delicious recipe that tastes just like regular cookie dough minus the eggs! I’ve made this several times the last few months as my house snack. Pre-portioning the dough into balls makes it a quick and easy snack grab. You can eat the dough from the refrigerator (it’ll be firm) or let it soften to room temperature, it is delicious both ways. This recipe is a perfect balance of ingredients!
Thanks, Krista!!
I love edible cookie dough and have used this recipe each time I’ve made it (which has been quite a bit) and it never fails to be great!
Thank you!!
Taste so amazing i couldn’t tell it wasn’t regular cookie dough. I made little balls with them and refrigerated them so they were like cookie bites.😁
Sounds amazing!! Thanks!
How long is it good for
It will stay good in the fridge in an airtight container for up to a week or in the freezer for up to 3 months. Thanks!
I like your cook book it is so awesome!
Thank you!
So so good and easy to make! This has fulfilled all of pregnancy cravings and more!
Thanks, Caitlin!!
Soooo good! This is my go-to recipe!!
Thank you!!
I highly recommend making the 1x recipe. It tastes great and you can just turn what you don’t eat into cookie dough bites and freeze them for later. I tried making 0.5x recipe. Maybe I’m just too dumb to understand the cup measurements used in it.. but it didn’t turn out anywhere near as good. It doesn’t really taste as much like cookie dough but is still decent at least.
5 stars for the 1x recipe though!
Thanks, Yee!! That’s good to know! I’m going to take a look at the .5 measurements and make sure they’re still the same.
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 💛
Thanks, Anne! I’m working through all of my recipes to add an option for metric units. Thanks for sticking with me!
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 !!!
It was delicious ❤️
Just wondering if I can freeze it????????
Thanks, Mikayla! Yes you can freeze this for up to 3 months. Thaw overnight in the fridge. Thanks!
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?
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!
My mom was craving some cookie dough, and this hit the spot
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.
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!!
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!
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 😉
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!
I made this and it was delicious. The one thing I added though was baking soda. I was mixing that baking soda flavor and after I added some it was perfect. I’m not sure how much I added. It was 3-4 punches. I just kept adding a little at a time and trying it until it tasted right.
I have yet to make the full recipe. I stop right after adding only 1.5 cups of flour and then added in 1tbsp of milk, but I wish I would have left the milk out. I’m not sure of its purpose? The dough was perfect and I should have added the choc chips right there before the milk and just ate it ha! After I added the milk I had to add another quarter cup of flour because it moistened the dough too much and I’m sad that I lost that good flavor. Taste as you go!
Hey Aubree! I’ve tested this countless times as directed and I always need the milk to bring it all together. The temperature of your ingredients is likely what’s causing the texture differences. Double check your butter isn’t too warm next time! Room temp butter is actually 65-67 degrees, so it should feel cool to the touch. Adding warm, heat-treated flour to the dough could do this too. If this happens, throw it in the fridge for a few minutes and it should help!
Is there an alternative to cows milk? My family is lactose intolerant. Would soy or almond affect the taste?
Hey there! Yes, I’ve tested this with all different kinds of milk and all work well. I’ve made it with plant-based butter (I like Myokos) and it works. Thanks!
I changed a few things in your recipe and my whole family loved it so much.
Thank you Molly
You’re welcome! Thanks for taking the time to share.
this recipe was awesome I tried to made it for my friends birthday and then I brought it to college. AWESOME!!!
Really loved this stuff, been looking for a good edible cookie dough recipe for ages but none I could find
really spoke to me until this one.
I’ve made it three times already, the family loved it, although I think I miscalculated the ingredients in the last attempt as it got too greasy and liquid.
But well, disadvantages of only using the metric system here.
And had to improvise with the chocolate chips, all the local stuff was pretty expensive so I cut pieces from dark cooking chocolate, and the bitter flavour really added to it.
So, just one question as I prefer to use margarine instead of butter in cooking, and from my research it appears the conversion between butter and margarine is 1:1, but wanted to check if you had any other insight on this.
Sending my appreciations from the other side of the Atlantic!
Hey Alexandre! Thanks for sharing. I don’t recommend swapping margarine for butter in this recipe. That may be part of the texture problem! The other thing to check is the temperature of your ingredients. Let the flour cool before adding it to the dough. And make sure the butter is room temp (65-67 degrees f). I also added metric units for ya! Thanks for sharing.
Way too salty
It’s reeeeally good but incredibly rich if you’re only making this for a few people I recommend cutting it in half (if it’s only for 2 people that’s a whole stick of butter each so it’s really rich). Otherwise it’s delicious and I recommend it!!
Thanks, Lucy! I updated the serving size to the amount of servings rather than the amount of cups. This does make quite a bit of cookie dough! I also added an option to halve the recipe, so it will make it even easier to halve it for you next time you make it. Thanks!
Looks good and tastes good
It’s really interesting to read so much confusion. I thought the recipe was so clear and easy to follow and the results were delicious! I love cookie dough ice cream but don’t prefer chocolate bits in addition to the chocolate chips in the cookie dough. I made this today with the perfect amount of chocolate chips and added it to my vanilla ice cream and I never have to buy chocolate chip cookie dough ice cream again! I can’t wait to incorporate this cookie dough into other recipes! Thanks for sharing.
Thanks, Tania!!
Love this it’s soooooo yummy!
So nice I couldn’t help but try a bit even before it was finished! 😂 The only thing is that I did the right measurements but mine was very flowery but still delicious! Tip for other people: if it gets a bit too floury, just add extra milk! x But overall this is a very simple not complicated recipe with delicious results!
The cookie dough was great! Thanks for sharing the recipe. Will use this again.
You’re welcome! Thanks for taking the time to share.
waaaay too much vanilla extract, salt and butter! after mixing, it’s all I could taste 🙁
Way to much butter in this recipe. Twice that of other recipes. I didn’t notice and now it tastes like butter.
Hi Kevin! You need more butter in this to bring it all together because there aren’t eggs to do that. I recommend using quality butter here. This is the amount of butter I use in all my baked cookies. The only thing missing here is the eggs. It shouldn’t have a strong butter flavor. Thanks!
I love to try this. Thanks for sharing this recipe on how to make an EDIBLE COOKIE DOUGH!
Loved it sooo much, yummmmy.
Love
Where I live, pasteurized eggs are available in most supermarkets. How much egg is needed to replace the milk?
Hey Finn! That’s great. I haven’t tested this recipe with eggs, but I’d probably try adding 1 egg. You may need to add a couple more Tablespoons of flour to reach your desired consistency. Let me know if you try it!
It was okay but it was way to floury.
Hey Audrey! Did you heat treat your flour? Heating the flour ensures any harmful bacteria is killed, but it also reduces the floury taste. This is similar to making a roux to thicken sauces! Cooking the flour helps for sure. Thanks!
This was the most extraordinary recipe I have seen in a while. Thank you so much, you made my day.
This cookie dough was GREAT! I liked it so much I used it as the inclusion for my new goat milk gelato flavor, Chocolate Chip Cookie Doe (see what I did there? 😉 )
For those who say they followed the instructions and it turned out like bread crumbs, or the wrong consistency? Be patient. I used my Kitchen Aid mixer and it did take a bit for the cookie dough to come together and take shape. I was very conservative adding the milk until it actually started to LOOK like cookie dough. Then add the milk for the desired constency. My experience, anyway.
Thanks for sharing! Love this!
Delicious! I didn’t follow the recipe to a T but it exceeded my expectations. I thought I’d get regular cookie dough but this was heavenly! I put Nestle milk chocolate chips. Will use again, thank you!
Best editable dough recipe I’ve tried. Turned out perfectly, may cut the sugar down next time though
Thank you!!
good stuff!
Hi Molly I have made this so many times it is amazing also to those who don’t like chocolate my sister also enjoys it without chocolate chips also whenever I make it everyone Loves
This is my go to edible cookie dough recipe..my family and friends love it!
Thanks, Rachel!!
love! it truly is an amazing recipe and tells you everything. Thank you, next.
how many calories does this have
I used this and it worked great!
Horrible! Tastes like some weird mixture of flour and butter! Waste of ingredients!
I do not recommend trying it.
Hey Ash! If you like regular baked cookies, you should like this recipe! It’s exactly the same ratios as baked cookies, minus the eggs. Make sure you heat treat your flour because it removes a strong raw flour taste. You’ll also want to use quality butter. Hope this helps!
really yum.
have recommended.
Recipe turned out pretty good! Honestly reminds me of store-bought Nestle cookie dough, which I love flavor-wise, but didn’t want to buy due to the company being super unethical. The recipe was super easy to follow and didn’t disappoint. My one takeaway from the recipe would be to use slightly less flour or more milk. I added a little more brown sugar and vanilla extract for a sweeter taste, I also didn’t add any salt separately and used already salted butter instead. Make sure you let your butter soften completely (maybe leave it out overnight as I did) and to fully blend it with the sugars before adding anything else, or your dough will end up being a total flop. Every time I mess up cookie dough, it’s either because of the butter (too soft/warm/hard/cold…) and or the order of process/combining. Hope this helps! 🙂
Thanks for the feedback, Serena! And for sharing your recipe changes and results. The temperature of your ingredients is super important for the right texture here. Room temp butter is actually 65-67 degrees, so it should be cool to the touch. It only needs to be set out for an hour or two! Making sure you wait to add the heat-treated flour is important or it can melt the butter and cause a greasy dough. Definitely recommend adding milk slowly!
it is great if you freeze it
It’s really good!!!!!!!!!!
It just tasted bad and the more I ate the worse it tasted it was salty and just tasted gross
Too much sugar
I made this a 2 am very good will make agian
Meh, it’s okay. From my research on edible cookie dough, nothing is going to taste quite as good as the real thing. But it’s okay. A little too sweet.
I LOVE IT SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO MICH IT IS THE BEST COOKIE DOUGH I HAVE EVER HAD!!!! And I am being completely serious!
I meant to out five stars, still love it!
I made this and my family said it was the best cookie dough they have ever had! And I agreed! I know that this comment is pretty short but that’s just how I feel about it!
Procrastinating on school work and looking for something to munch on I made this. Never in my life have I made something so delicious, so delectable. This is truely the best cookie dough ever. I really don’t know if it was just me but it was so airy and fluffy and I’m shoving it down my throat as I type this. I’ll never enjoy something more than this cookie dough.
Omg !! Fast, easy, and tastes amazing 🤩
Theis was wery giod
Alright but can feel the sugar and butter. Cant do without chocolate!
Then you probably didn’t mix it well enough.
Yes, definitely recommend mixing the butter and sugar until it’s light and fluffy!
Just made it here on Father’s Day and my wife caught me twice eating it before dinner Love it, it turned out awesome!
Great dough! I’m putting it in ice cream. I didn’t add milk. My go-to (baked) choco chip cookie recipe does not have eggs or milk, so if the dough comes together without it, nix it.
I think the people saying it came out like a liquid may have either melted their butter(it should be solid, but soft/spreadable), didn’t let the flour cool off, or both!
Maybe you should add that as a note — let the flour cool off. Otherwise it may melt everything including the chocolate chips. Common sense here, people…
Thanks, Sadie! You are EXACTLY right. I added a note about this. Thanks!
Made this as a movie snack yesterday and it was delicious! I made half the recipe and needed a tiny splash more milk but that is probably my preference for super soft cookie dough or me halving the recipe. If you love stealing some cookie dough out of the bowl then you will love this recipe. It is sweet as cookie dough but the salt helps cutting trough that sweetness so you can keep on snacking without it being to sweet
Mine turned out spot on!
I used exactly 2 tablespoons of milk.
I make this cookie dough all the time!! It’s great for eating at home or for bringing to a gathering as a crowd-pleaser!! It’s also super easy to make different flavors by mixing in different things. After years of use, I figured it’s time to rate this recipe with the credit it deserves!!
It is sweet and savory a total time use up but in a good way.
My teenager begs me to whip up a batch often! I start slow on the milk and only add as I want the consistency to change. Great recipe and grateful for the soul nourishing yumminess!
Welcome!!
so good! i recommend popping it into the freezer for a little beforehand so it gets cold
AWFUL IT ENDED UP CRUMBLY AND GROSS
Hey Claire! Appreciate the feedback. Did you measure everything correctly or miss any ingredients? The end of the recipe notes to add more or less milk to reach the right consistency. This is helpful because people’s measurements can vary so much. Thanks!
my third batch-the chocolate chips melted in the boiling butter! It turned deep brown. :0
Why was the butter so hot?? It should be solid, but soft. Do NOT microwave or melt it…
Hey Myles! Your cookie dough shouldn’t be warm at all, especially not warm enough to melt chocolate. Make sure you’re using room temp butter (65-67 degrees f) and that you let the flour cool before adding it to the dough. Thanks!
tastes so good– when you get the measurements right. on my first try i put triple the amount of salt needed, measuring in tablespoons not teaspoons. but it tastes great on my second batch.
So so good! Though the flour got kind of hard when put in the microwave to heat treat it. Do you think less time will make it less hard?
Boyfriend and I can’t stop ourselves from eating it, might become a problem! xD
Thank you so much for this recipe.
So good!!!
I will be making this again
Thanks, Courtney!!
Excellent! I have made this several times and it is delicious! My kids love it!!
Thank you, Valerie!
Love it!!! I made it and it tastes perfect!! Keep at it!!!
Thanks Liam!
This recipe was so good! I heated my flour for 30 more seconds in the microwave. Next time, I would let the mixture cool in the fridge or feeezer before adding chocolate chips—they melted when I mixed them in.
Thanks, Jasmine!!!
Very good taste and you can add it to ice cream 10/10 absolutely delicious
Thank you!!!
Very good taste and you can add it to ice cream 10/10
I think I just did it wrong, but it was not a light brown, and it tasted not great, but not terrible. Again I think I did something wrong though.
Sorry to hear that, Sarah! Did you use light brown sugar or dark brown? I’d give it another try!
Taste good but mine was super greasy
Great cookie dough can be used for school fundraising moms and dads in the PTA. Very informative. Thanks.
this is so easy so good and fast
I did everything the recipe said but it didn’t work out, it’s really sticky and doesn’t look anything like cookie dough, no matter how many times I’ve added more flower the consistency doesn’t change. What do I do?
Hey Niki! You’ll want to double check your measurements and the temperature of your ingredients. Use room temp butter (65-67°F) and let the flour cool prior to adding it to the dough. Thanks!
I made it for my dog it was so good he started flopping on the ground
Thank you so much molly
I don’t think you should give cookie dough to dogs…
It is really quite nice and fat and sloppy times 3 makes a big batch. Worth it, TASTES AMAZIN!! MMMMM
It is really quite nice and fat and sloppy times 3 makes a big batch. Worth it, TASTES AMAZIN!!
Very yummy, I didn’t heat treat the flour but obviously proceed at your own risk if you aren’t going to. I did think it was way too much butter, so I’m going to try to find a different recipe next time.
Hey there! Do you feel this way because of the butter taste or texture? Hoping I can help!
It’s really good and juice wrld came in and said he would take a few minutes
So delicious and easy to make! My whole family kept asking if we had more when it was all gone! 10/10 will be making this again
Thanks, Heidi!!
There’s nothing in it to cause diarrhea, did you put eggs?? I’ve eaten plenty of it with no issues, maybe some weight gain 🤣🤣
Or you didn’t heat the flower or you just ate a bunch idk how that happened
Thanks for the recipe, it was great!!!! The only changes I made were , flour in the oven 350f for 5 minutes, no salt and I used regular chocolate chips. Was simple to make, just wish it lasted longer 🤣😂🤣😂
it looked and tasted very greasy!
Hey Ava! You may have added the heat treated flour to the dough before it was cool enough. This can melt the butter and make it greasy. You always want to make sure the butter isn’t melted and just barely soft. Softened butter should feel cool to the touch still. Hope this helps!
This turned out amazing!!!!
Definitely far too much flour — you can really taste it over the general “cookie flavor” even after I’d let the dough sit in the fridge a while to let the flavors meld and get all nice the way I would normal cookie dough before baking. Next time I do this I may use a different recipe or increase the amount of creamed butter and sugar, as well as increase the amount brown sugar to hopefully balance out just how much flour there is
Hey Chloe! Did you heat treat your flour? This can happen with raw flour when it isn’t heated. Thanks!
Just made this for myself as a treat and it’s so good. Especially refrigerated for a little. Thanks for posting this recipe!!! 1000/10 do recommend.
I found it didn’t come to a dough but still perfect.
easy and delicioius! My 13 year old did it on his own!
It was delicious, but it didn’t really come together into a dough. (Was not a big deal) I feel like I don’t have a say in this because I am 12 and my friend that helped is 11 and we had no adult help so yeah. But I would any day make this again and I suggest you make it! Have a nice day.
Me and a friend made this we did everything right but it turned out horrible it was nothing like cookie dough DO NOT TRY THIS RECIPE
You probably didn’t put enough milk no I am 99.9999 percent sure you didn’t put enough milk, even though it say 2 tablespoons of milk it ALSO says more if needed and before I put in more milk mine was weird and crumbly and wasn’t really cookie dough
Don’t leave the flour to cool for too long as it goes rock solid
Absolutely delicious! But definitely had to add more milk. why bother making cookies when you can make this!
Very noice
HI I looked at the reviews and noticed that some people were having problems with heat treating the flour. I recommend using oat or almond flour as it does not have to be heat treated and can be eaten raw. It shouldn’t change the texture or consistency of the dough at all.
It’s was so good u should make it sometime
Honestly due to how much this recipe both makes and tastes like flour… I will probably just stick to making traditional cookie dough, eating a portion of it and cooking the rest like I have been for years….
I enjoyed this recipe! Very tasty. I do think it tastes a bit floury. Overall very good. Thanks 🙂
very good recipe… love it !! can’t stop make it !!!
Thank you!!
This stuff was great 10/10 would recommend
Thanks Penelope!
Loved it!
made this dough last night after craving cookie dough all day. It was perfect! I’ll definitely be keeping this recipe. Thanks so much☺️
How many calories is this cookie dough?
I was wondering the same thing.
I added the nutrition information in the recipe!
why is it so greasy? i had a taste and now my stomach kills. I heat treated the flour too.
Lydia, I haven’t made this, but I do bake a lot. My guess that yours was greasy was because the flour hadn’t cooled to room temperature before adding it to the butter-sugar mixture, making the butter melt.
I LOVED it. It was a little salty though and my mom didn’t really like it but for me it was a thumbs up\
Thanks, Julian! Love that!
I kinda liked it maybe not maybe yes I don’t really know it was kinda greasy and had an flourish taste to it which I didn’t liked much but it was kinda good I guess.
it tasted like paste with no flavour, and had a flour aftertaste. I followed the instructions perfectly though. 🙁
Hey Madeleine! This recipe uses the exact same amount of ingredients as any cookie dough, just with milk instead of the eggs. It’s important to use quality butter for the dough! It may just be the recipe isn’t for you, and that’s okay!
I bake this every single Thursday with my brother because I babysit him and we both love it so much
Thanks, Tess! So glad you love it!
Hey Molly! Do you cream the butter with both the brown sugar and sugar? Thanks!
Yes you do! Thanks!
This was supposed to be in the first email, but my phone wasn’t cooperative…
You mentioned the recipe was good for up to three days in the fridge, i am making an ice cream cake and using the cookie dough for the cookie dough ice cream components,how long should it be in the refrigerator before shaping it into little bits for cookie dough ice cream?
Hi Annette! You can leave it in the fridge for a few days or if it’s going to be longer, you can throw it in the freezer to last longer then let it thaw overnight in the fridge so you can shape it. You could also make the edible cookie dough and shape it into balls right away then place it in the fridge or freezer until you’re ready to make the cake. I actually have a homemade cookie dough ice cream recipe on my website using this edible cookie dough. Great minds think alike:) Hope that helps! Let me know if you have any other questions.
This was supposed to be in the first email, but my phone wasn’t cooperative…
You mentioned the recipe was good for up to three days in the fridge, i am making an ice cream cake and using the cookie dough for the cookie dough ice cream components, will it still be ok to eat as long as the cake is stored in the freezer until it is finished?
I make my icecream from scratch, will this work to use for chocolate chip cookie dough ice cream?
i loved it! so creamy! 10/10, i TOTALLY advise you to make!!!! Thank you so much for this delicious cookie dough!
YAY thank you!!!!
Why use the wee sizes of chocolate. Why not the dark, rich, smooth large chunks of brown delight and bliss. Why must I minimize the aural bliss of a small piece of delight when you could easily exchange it for something much more. Something unexplainable. Something, spectacular.
Idk I think it’s kinda wack to use small pieces of chocolate? is there a real reason for that?
This turned out awesome! I sieved my flour after microwaving and switched out the vanilla for Amaretto. Delicious 🙂
Five stars!
Thank you!!
Love amaretto!! Thank you Isabel!
ingdkn.z
Taste and looks just like cookie dough. Followed instructions exactly turned out perfect.
Idk what I did wrong , looks like bread crumbs
Try adding more milk a tablespoon at a time. You might just need some more moisture!
Best cookie dough I’ve ever made/had. Most cookie doughs get really crumbly but this one is great! If you want to make a great cookie dough here it is!
Thank you!! Glad you love it.
can I not heat treat the flour? i dont have any oven or microwave with me and i would like to ask what would happen if you eat flour as it is and also if you heat treat the flour will it taste the same as the one not heat treated? thanks a lot for the recipe will try it out soon
Hey Eric! Heat treating the flour is a precaution to avoid salmonella. Sometimes flour that isn’t heat treated is a risk for that. I’ve made this without heat treating it (doesn’t change the taste). I would leave that up to your discretion if you feel comfortable doing it. Thanks!
Thank you Molly so much! I am only a pre teen and making this was amazing! Now me and my friends can eat it and have a great time! Thank you Molly!
You’re welcome!!
carhartt beanie for kids
Hello! So I was wondering if you needed to heat up the flour. I’m going to made a video while making this, so lemme know!
“Heat treat your flour by placing it in a microwave safe bowl and heating on high for 50-60 seconds until the internal temperature reaches 166°F.”
After reading the comments above, I think this is where people are having issues with the recipe. Depending on how touchy their microwave is, they might need to put it in for 20-30 seconds, stir the flour thoroughly, and repeat until 165/166 is hit.
It was confirmed in one of the posts that if you burn the flour, the flavor will not be what you are expecting.
It was also confirmed that if you do not microwave the flour, you also risk food poisoning.
This was delicious! I am quite young and could make it easily! This recipe is 5 stars and does not call for much!
Love that, Jane!
Hi, do you know how many calories has this?
Thats it, I just want to know that.
Hey! There are 299 calories in 1/4 cup. Thanks!
how tp take cbd oil
My boyfriend and I tried making this on two separate occasions, we followed the instructions to the T and both times it came out disgusting. Essentially it just tasted like very sweet flour, and the consistency was all wrong. From the other comments I’ve seen a lot of people are having the same issues, even though everyone is following the recipe correctly. We won’t be trying this again, an we wish we hadn’t wasted our baking materials on this
I tried this and it didn’t work to well the only problem for me was the milk amount, instead of what the recipe called for I used about 1/3 cup of milk or 1/2 a cup, hopefully that works!
Awesome Recipe! I needed a fast treat dor a party snack and this was perfect! The dough took a little bit to form..but the result was great! Super Tasty, Thanks Molly! 🙂
Ive made this about a dozen times now with no issues. I don’t heat treat the flour, because I like to live dangerously! Have also used almod flour in place of tegular flour (1:1) to make gluten free treats for a family member.
Anyone who says this makes too much….who ever heard of too much cookie!! We pre-scoop and hide them in the freezer!
Mine seemed to work out well!!
its ok, the brown sugar is a little strong but thats ok! i suggest doing a bit less of it but its super good made this around 10 minutes ago. thank you!!!
Awesome!.
Really not sure what happened as I followed all the instructions. The mixture turned out okay however I spent the whole night throwing up and I am now extremely ill. Not sure if I ate too much of it or what Would definitely recommend cooking the mixture after and only eating a very small amount as it did taste good.
I tried this and it didn’t work to well the only problem for me was the milk amount, instead of what the recipe called for I used about 1/3 cup of milk or 1/2 a cup, hopefully that works!
Awesome recipe! I think the only thing I messed up was adding the milk after the flour, maybe I should’ve waited ‘till the flour cooled, as the dough became very wet, but hey it tasted just like actual cookie dough! Also for those reading I had cooked my flour above the listed temp (which was fine) but I probably should’ve waited to add my chocolate chips too, until the flour cooled, as the chocolate melted a little. My mistakes, but 10/10 this tasted so good!
I don’t usually leave reviews, but I LOVE this recipe. I’ve used it for months. Since the start of the pandemic and being at home, I have tried many different cookie dough recipes. But most of them just don’t taste right. This one is PERFECT. Now without doubt I always use this recipe. Probably too often, because I am addicted to this stuff. I even had a friend convince me to try her cookie dough recipe which she loves, but it was nothing compared to this. Next time she comes over we’re making this recipe!!
If you’re looking for an edible cookie dough recipe, look no further! This recipe definitely delivers. The only problem I have with it, is that now I need to figure out how to portion control it ??? SO yummy. Thank you!
So good!!! I even tried putting some dough in a ramekin at 350 for 8 minutes and it was soft, had a slight crunch in the outside, and it was very yummy. I DEFINITELY RECOMMEND!
That sounds amazing!!
Hello! How much does every serving make? I’m making it for my class I need to feed 12. Which one would I choose? x1, x2, x3? Thank you!
Hey Catherine! I would double the recipe and that should be plenty for 12!
Hello!
This looks absolutely delicious! Could I replace the butter with yogurt or unsweetened applesauce?
Thank you!
Hi Sophia! I wouldn’t sub it with applesauce or yogurt or you’ll have a weird texture. Those sub only really work when you’re baking the dough in things. I would sub vegan butter!
Hi, this was soooo good, but I’m just wondering how many calories there are in this cookie dough?
Hey there! Glad to hear that:) There’s about 225 calories in 1/4 cup.
I loved this recipe and I recommend it to everyone who wants to learn it too.
Hi I’m 11 i made this for my sister and me without a problem it tastes amazing and doesn’t take that long. Thanks
I made this with vegan butter (im allergic to dairy and eggs) and the texture came out a little weird, so fellow vegan/allergy sensative people i would recommend not adding the milk. Lol our weird fake butter will add enough moisture to replace it.
10/10 delicious and easy! Tragically i ate the whole thing in one sitting so i feel terrible but i will be making more tomorrow!
Ps does anyone have tips on microwaving the flour? I tried to stir it a few times throughout to make sure it didnt clump but it still gets really stuck to the sides of the bowl
Hi, Molly!
2 years ago, I was in US and love cookie dough ice cream so much! But, after I went back to Japan, I can’t find it, so I searched and tried many recipes. (And many of them were not good unfortunately.) I finally found good recipe from your site. I just finished making and am enjoying my loving taste. Thank you so much from Japan!
You’re welcome! So glad you like it!!
cool recipe
I have made this recipe about 3 times and I am running to the store for more chocolate chips!
It has turned out perfect every time!
Thank you very much for sharing this recipe
It is always my go to for cookie dough cravings x
Love to hear that, Alexa! Thanks!!
Can someone recommend Theme Party Costumes? Cheers xxx
Very good!! Ate the entire thing and can’t wait to feel sick later lmao
Glad you liked it!!
My family loves this and we bake them at 350 for 25-27 and they taste chewy and crispy so good. How long can it last though?
I made this and it was delicious!
Is there anything I can add after the fact to bake them like cookies? I know that’s not the original purpose of the recipe. Just curious. 🙂
People have baked the dough as is and they’ve turned out! I would try that!
This tasted great! It’s also so easy to veganize it, just use dairy-free chocolate and any plant based milk!
Great idea!!
I love this edible cookie dough! I prefer it after it’s been in the freezer for at least 30 minutes. I had to modify the recipe a bit to my taste. I decreased the flour to 1 cup because I could really taste it otherwise. I burnt it once so now I’m careful. And I use unsalted butter and no salt added to the recipe. This is my go to when I want a little sweet snack! Thanks for sharing.
My daughter and I had a blast making this. She says it is “the best cookie dough in the world.” (The drama)
Quick question. If we use a portion for baking the cookies, should we add an egg and baking soda?
Taste amazing! Our flour turned clumpy though
It has to be sieved
How long will this last? Do I store it in the fridge ?
Store it covered in the fridge! It will last up to 5 days!
Amazing thank you one more question if thats ok, can it be frozen?
I haven’t tried it but I think it would work! Just thaw it overnight in the fridge before eating!
Yes it can be for 2 months frozen
Will last a few days in the fridge but you can freeze some parts for 2 months
What kind of salt is needed? Since there are multiple kinds?
Turned out AMAZING! I didn’t use unsalted butter, I used salted but still came out very well! Baking it right now!
Baked out fine, trying to get that soft-gooey type and still had the cookie dough in the middle but I kinda liked it hahah
really good. took like 10 minutes to make. family loved it.
Thanks, Maya!
My son and I made this and it was excellent! Very sweet and rich so you don’t want to eat too much at once lol. Will definitely make again. Just wondering how long it is good for when stored in the refrigerator…
Um you definitely shouldn’t eat flour raw. You might not always get sick, but grains are stored for a long time and mice and rats and bugs hang out in it and poop in it and everything gets ground up into flour, it’s not cooked until you cook it. Definitely heat treat your flour!!
Tasted awesome, thank you!
You’re welcome!
This recipe is AWESOME! My sister and I used it today for the very first time and it is amazing! We both agree that it tastes just like cookie dough (without all of the salmonella, lol)! So awesome being able to make this at home. Thank you so much for this recipe, we love it!!!
You’re so welcome, Miranda!!
Very delicious! Love the soft consistency! Thanks for sharing!! 🙂
You’re welcome!
So good!! It tastes amazing, couldn’t be happier!
Thank you, Caroline!
Tasted amazing!!! Best recipe I’ve ever used! Thank you!!
Love to hear that!
I made it tonight with my niece and it is so good!!! I put heavy cream instead of milk and a little bit of water and it taste exactly like cookie dough!! Love it!!!
Love that!
Unsure what I did wrong. It tastes really good and my family liked it but we were trying for a dough we could shape. I followed directions mostly. I only added 1 tbsp of milk as my dough seemed loose. I hoped it would form up in the fridge but it never did get much firmer. Perhaps using margarine is the difference?
Hi Patty! Did you use margarine rather than butter? That’s probably the difference!
I have not had an opportunity to make this again but I did use room temperature margarine to make this recipe and I highly suspect that was the reason for my issue. It was good though and I will make this again.
This is absolutely awful. Maybe it’s because I used water and oil instead of milk and butter, but it was still shit. I don’t recommend this recipe to anyone.
You’ve got to be kidding.
I had a bad day and decided it was a cookie dough and hallmark movie night…. this recipe was amazing, fast, and definately cheered me up! Thank you so much for sharing!!!
That makes me sooo happy!! Hope you’re having a better day today!
Mine turned out great too! I did use a hand mixer, so needed to mix longer than the one minute time in step 2, to get the light and fluffy color. Yummy!
Thanks, Kayla!
ankara şömine
I did everything I could, followed directions exactly, added more sugar, but it still tasted too much like flour.
Amazing, all the reviews say it tasted nothing like cookie dough so I was worried, but it came out perfect! definitely going to recommend to friends and family!
Thanks, Maddi! Appreciate you giving it a try and leaving a review:)
Delicious! 10/10 would make again…and again…and again! So easy and delicious!
Thanks Luke!!
Ahhh! Just made this and it definitely tastes like cookie dough! Maybe I should have put the dough in the fridge for longer because it was quite soft and didn’t really have the consistency of dough (I even added more flour) but I didn’t mind that too much, because it tasted good! Thanks for this recipe xx
Thanks for sharing!! So glad to hear you liked it!
I followed the instructions and it turned out literally perfect, I plan to make this again soon 😀
Love to hear that! Thanks!
Very tasty, but it was extremely oily
My cookie dough came out so good and its perfect for beginners
Every one at school loved it
Thank you!!
It’s more like whipped cookie flavoring? Not what I was looking for – but didn’t taste bad?
I made this and it tasted like actually cookie dough I didn’t use any salt or was perfect.
Thanks, Kilee!! Glad you liked it!
Hey Molly, I can not wait to try this! It looks absolutely amazing!?
I can’t wait either, Amy! Let me know how it turns out.
I LOVE this recipe it’s great it turned out exactly how I wanted to. LOVE IT
YESS love to hear that!
Hi Molly!
We actually went to college together so when I found your blog I had to try a few things out! This cookie dough is AMAZING! Keep doing what you are doing!
Hey Morgan!
No way! What’s your last name!? Sorry it’s hard to tell through these comment:) So glad you liked it! Did you make anything else?
❤️Molly
This was the BEST edible cookie dough ever
Hi from Denmark!
I just made this, with my 13 year old daughter and it turned out perfect, soft creamy and perfect in texture. Did use salted butter and added salt, and it tastes too good 😛
Thank you for a very nice and easy recipe to follow <3
Hey Mia!
Hello from Columbus, OH:) So glad it turned out great. Thanks for taking the time to let me know:)
❤️
Molly
OMG!!!
This is amazing! My daughter and I had a craving for some chocolate chip cookie dough. I’d never made it before and searched Ponterest. I came upon your recipe and it seemed easy enough. I wasn’t turning out to buy ingredients, so I had to alter the recipe a bit. We only had Lactaid milk in the house ( only needed 2 Tbs anyway) and I had no butter in the house…only margarine. Yes…don’t make fun of me, but we were desperate to cure our craving! I left the salt out because margarine has salt in it.
It came out great! When I tasted it right after it was all mixed, I decided it still needed a couple of pinches of salt.
So…margarine instead of butter, and Lactaid instead of milk. SEE??? It’s totally HEALTHY!!! LOL!
I did stick it in the freezer for about 30 minutes and then the fridge for storage. It’s SO delicious! We divided it into 2 separate containers so we each have our own! It really makes a LOT!
Hey Mindy!!
Best news ever! So glad my recipe could satisfy your craving, it’s one of my faves. And thank you so much for sharing your subs/swaps I’ll definitely keep those in mind.
❤️Molly
Hi
I modified the recipe slightly by adding a little less salt and also a tbsp more milk to make it softer. I’ve kept it in the fridge and it looses its softness, now it’s so hard a crumbles. Do you have any ideas on keeping it soft? The flavor is delicious! Great recipe
Hey Sam!
Have you tried leaving it out a while to soften? It’s likely because the cream cheese and butter have hardened from the fridge. If you let it sit out for around 30-40 minutes it should soften again.
Thanks!
The cream cheese? Thanks for the reply
Oops! My brain was in Buckeye Dip mode! Which is also another delicious recipe:)
It should be noted that eating raw flour is a risk as well because the flour could contain harmful bacteria. Since there is no actually baking of the cookie dough and no heat to kill the bacteria that could possibly be lurking, it isn’t really safe to it. Commercially made products that contain cookie dough use heat treated flour in their products but unfortunately that isn’t sold in stores.
Hi Katie! Thanks so much for your feedback. And really appreciate your concern. When it comes to raw flour you definitely want to be careful. However, you have the same, or larger, chance of eating the same bacteria on fruits and veggies, like a spinach salad for example. I’ve made this recipe multiple times and haven’t had any issues. Hope this helps!
You can cook all purpose flour spread on a cookie sheet in a 350 degree oven for 10 minutes to kill any bacteria in the flour, that’s what I always do when I make edible cookie dough 🙂 just make sure the flour is cool before you add it to the mix.
Yep you can definitely heat treat the flour! Love it!
Yum!! Despite others who this didn’t work out for, I thought this was delicious. A little smoother/softer texture than store bought, but the taste is there! Refrigerating before I began scarfing it down may have helped it harden a bit more…haha. I Will keep this recipe!
Thanks for sharing! So glad you like it❤️
This always turns out awesome!!! Try making it with Heath bits and pecans!!!
Hi Hannah:) Yummm, heath and pecans sounds perfect, especially for the holidays! I’ll have to give that a try! Thanks for sharing❤️
I made this with my 8 year old daughter today and it turned out great. I followed the instructions exactly and it wasn’t too salty or sweet. Will use graham crackers to scoop and eat it. Just the recipe we were looking for! Thanks.
Hi Kristie!! So so glad you like it! I’ve used graham crackers to scoop as well. And apples! Thank you so much for taking the time to share. Have a great holiday!
One of my favorite snacks is cookie dough. Being that I am pregnant, that has been off limits. I made this today for the first time and it is great! I still get my fix! It is really yummy!
Hi Sararose! So glad you’re still able to eat one of your favorites!
I used salted butter and didn’t add any additional salt. It was amazing!!
Hi Kat! So glad you thought so! Happy national cookie day?
I did the same, and it was amazing, it didn’t have the same texture as cookie dough,(I might have not put enough flour), but it still tasted really good. Is this cookie dough supposed to be refrigerated?
Thanks for sharing! Yes, keep this in covered in the fridge!
How long can this last in the fridge?
Up to 5 days!
I just made this cookie dough yesterday and it turned out VERY salty! I put in 1 tsp, but I think it was just to much. It ruined the taste of the dough, but I wasn’t going to waist the ingredients and make it again, so I added it to the ice cream mixture and after it froze and I tasted it this morning, the dough wasn’t bad. I think one of my problems was I used salted butter, it was just to much. The next time I make it, if I use salted butter, I won’t use any salt, and if it’s unsalted butter, I would only use 1/2 tsp. Just a suggestion. Overall the ice cream was real yummy and like I said the dough wasn’t bad.
Hey Beth! Thanks so much for your feedback. Yes, definitely recommend using unsalted butter here it really makes a difference! I’m so glad you found a solution and thank you for taking the time to let me know:)
xo
Molly
Yea, this turned out weird for me too. It didn’t taste BAD, but just not like cookie dough.
This is so good! We made it on a hot summer day where we didn’t want to turn the oven on. Ten out of ten will make again everyone loved it.
LOVE to hear that, Coreena!! Thank you so much for sharing, I really appreciate it:)
I’m not sure what I did wrong. I followed the instructions and this tasted NOTHING like cookie dough. Very disappointed.
Me too!!
Hey Ally! So so sorry to hear it didn’t turn out.
I really wish I could answer this question for you. Truthfully, any number of factors could have contributed to the recipe not turning out as intended: the temperature of the ingredients; if any ingredients had expired; measuring technique etc. I test my recipes multiple times and have used this as a tried and true component to many other desserts.
Curious as to what it tasted like? Maybe that will help me pinpoint any revisions or recommendations!
Molly
I put my butter and brown sugar and sugar and everything In my moms thermomix and it tasted awsome
Thank you molly
You’re welcome!
Yes I just made mine while my family was watching a movies my sister stuck her fingers in mine to eat it too. Thanks molly!
trying it with my sister, really fun i chose not to put any salt in as this was not sweet last time, if you add a little more brown sugar is really nice 😊
Your welcome son
Hi Molly
I just FaceTimed with my granddaughter and she made this recipe… I found it and read it to her… we usually bake together each week since COVID! Sometimes I bake too but tonight just her and the entire family tried it and it was a thumbs up???????????? For all of the family! Thanks! I’m thinking if people are having a problem it might be the baking of the flour! We baked it in the microwave a cup at a time!!! If the flour burns then a completely different taste which I know you know! Anyway excellent!
I don’t know what I did wrong but it looks greasy I put it in balls and it looks so gross like I need to cook it do you know how I can fix it
I don’t know much about cooking but my flower clomped up so I would sift it.
But also I found they tasted better once I put them in the fridge and cooled them
You don’t put it in the oven Thea are edible cookie dough not cookies
It should be a little greasy because of the butter but if it’s really bad try refrigeration. Refrigeration will firm the cookie dough and reduce greasiness.
I made this recipe and it’s excellent!! Just need to know how to store it? In the fridge?
Yes, store in the fridge for up to 3 days! Thanks!
I am very happy about how it turned out although the after taste was different but after I put it in the fridge for a while the after taste was a lot better. I really enjoyed this recipe.
Thank you love to hear that!
tasted awesome!
about how much people does it serve?
i made it today and i got food poisoning. it also tasted like flower
The flour must’ve made you sick because you didn’t heat it properly.
then you obviously didn’t follow the simple instructions correctly
hi molly i’m almost finished baking it but i don’t know what temo to put the oven on or how long to leave it in there for?
You don’t put it in the oven it’s edible cookie dough, not cookies.
hey put it on maybe say 250 or 220
Hey Molly Can You Bake The Flour N The Oven Instead of Putting it N The Microwave Thank You
Definitely! You can find some simple tutorials on google for how to do it in the oven. Thanks!
Salty and too much butter
I loved this recipe!! Edible cookie dough is my favorite sweet treat and I really liked this recipe for my craving! I followed all the instructions, and the key I found out to get it just right is patience. When it looked like it was a flop I just kept mixing and reading on, it turned out great after that. Also, my personal favorite way to eat it is to put it in Tupperware and freeze it. So yummy!!
Thank you! So glad you loved it.
Do we have to use mini chocolate chips for this recipe or can we just use Regular?😊 I didn’t rate this recipe because I haven’t tried it yet, I just have a Question
You can use regular!
It needs to be refrigerated
Hey Morgan! Very bummed to hear that. This recipe uses the base of my favorite cookie dough just minus the baking soda and milk instead of eggs (so you can eat it raw!). Because it doesn’t have eggs you may notice a slight difference in taste, but the texture should be the same and should still taste like cookie dough.
Same here
Mine was great !!
Mine turned out great, but I had to cut the measurements in half because I’m the only one in the house that likes o eat NY baking lmao
Glad you liked it!!
Haven’t tried it yet but I’d like to point out that there is 2 Ats in #3 sentence 2.
The cookie dough sounds great. ?
You SERIOUSLY had to point out a minor error in spelling?! I’m sure it was a typo, but while we’re at it, YOUR post should say “there ARE”, NOT “there is”! I hope you like to be called out on an error too. But at least hers was just a typo!! ?
I just made it and it is perfect…however I added 3tbs milk rather than 2
This recipe is amazing needs a little extra milk and half the amount of butter though.
Same here….
IT WAS SO BAD IM SO SORRY BUT I MADE THIS 10 TIMES AND IT ALL TURNED OUT THE SAME IT WAS JUST A PUFFY LOOKING NOTHING TASTING KIND OF COOKIE DOUGH but good job ? keep trying
If you actually do it right it tastes AMAZING! Too bad you didnt do right you are missing out. Just because you did it multiple times does NOT mean you are going to do it right one of those times. Try reading the instrustions and the amount of each ingredient VERY carefully. Trust me, when i made this it was amazing. You could also go and buy edible cookie dough from vat19 or amazon.
Thank you so much for sharing this! Agree!
Anyone who says it doesnt taste right is messing up the recipe because I just whipped it together and it’s delicious. Super easy to make too. Thank you!
same!!
yea this was disgusting. it barely tasted like anything, just kinda sweet? but not the good kind. wasn’t good and a total waste of time. it also made WAY too much dough. horrible. don’t do this.
Hey there! Did you follow the recipe ingredients and instructions as written? I’d love to help troubleshoot. This recipe is great to take to a party, so I recommend halving this if it’s just you or placing some in the freezer for later.
Hi it was so good!
Thanks, Tayla!
it was very sweet. very rich, but pretty good.
no, people should do this it tastes amazing, and if you really
think it makes too much, then order it from vat19 or amazon.
Thank you!!
Cause u did it wrong. If u do it right it amazing. Also do some math and cut the recipe in half. No one wants to hear u complain.
Made way to much ? Ever heard of cutting the recipe in half ? Guess not
I’m sorry but my dough came out gross.. Heat treating the flour made the flour smell foul. I still went along with the recipe with exact Measurements and temperatures thinking maybe it would change once I added and mixed everything. But, mine came out mushy and it does not taste or look like cookie dough whatsoever. I made it because my cravings are all over the place and I thought this would be a good place to start, and it just made me really sad and upset that it did not come out as planned. I probably won’t be using this recipe again nor sharing it with friends and family sorry.
Awesome!! 🙂 About to make for the second time because it’s already been too long without it!! I use this for baking cookies as well because my partner doesn’t eat eggs..it’s great. 🙂
Thanks, Emily! Love to hear that!
I just made it and it’s gone!
You can cook these??? Will they come out just like cookies because I made them and literally took a big mouthful and it’s just too sweet to eat raw plus it looks kinda greasy so maybe making it into cookies will help
Yup! I would cook them for like 10 min cuz that’s what I did. Also you have to let the. Cool other wise they still look like the raw version. Don’t be fooled!
I followed the recipe exactly, and my dough came out with a liquid consistency. It never received its dough shape. I have placed the dough in the freezer and will update you on the flavor. Hopefully, freezing the mixture will improve its shape.
Let me know how it turned out! I’ve tested this recipe over and over and have never had this issue. What was the consistency of your butter?
Maybe you did not add enough flour if you need to you can add more I am sorry it did not workout
If it is coming out like liquid, maybe your butter is melted instead of softened. You might have used too much milk as well.
One time I made edible cookie dough and we added too much salt. Is that your issue?
i need to try this on christmas
Hi I’m Noah and it really worked so well for me. One problem that might happen is too much milk or just too much flour which can really affect the taste. When you heat treated the flour you should mix it each 15 seconds for a better heat area and if you do it without mixing it’s possible the top starts hating up too much while the bottom remains same! I hope this helps
Its delicious I definitely recommend
It happened to me too
I agree it tastes nothing like cookie dough. I’m not sure if it is due to heating the flour or to much vanilla. It taste bad an the after taste in your mouth is bad. I followed the steps by step instructions an measured everything level
I’m sorry to hear that! It contains literally the exact same ingredients as cookies, minus the eggs. Heating the flour doesn’t change the taste of it!
Sooo I heat treated after I mixed the recipe? They taste delicious but I realized afterwards I read recipe wrong. Will my flour still be “treated”?
Well I made it and I saw that it was super liquidy. I am putting it in the freezer to harden it.
I have not made this yet, but I made homemade nutella chocolate chips. Is that OK to use instead of store bought chocolate chips?
Followed the recipe exactly. I sifted the flour after measuring it and stirred it several times while heating it. Tastes exactly like chocolate chip cookie dough! Next time I will halve the recipe. If anyone has an issue with it not coming together and being too liquid or mushy, the butter was probably more on the melted side.
You suck how dare you children are dying in Africa and your complaining about cookies you suck
Rhine turned out amazing tastes so good and delicious thanks.
Amazing!
Sameee ugh
I love it!! But is it possible to use normal sugar instead of brown sugar?
You could use normal sugar or coconut sugar!
i agree it looks like chunky poop
chunky monkey i guess HAHAHAHAH
The first time I did it my flower got stuck together this time I did it for 20 seconds and it was really good and tasted like cookie dough.
Thank you! Glad you liked it!
I had something similar it look different and didn’t really taste good was ok
Me too!
Me too. Also the recipe maybe has too much vanilla extract. Mine tastes so bitter now and I can’t mask it with sugar 🙁 I’m a bit disappointed i thought I followed this recipe before bc I already had all the ingredients. But it doesn’t taste the same, I only taste brown sugar and vanilla extract now. The last time it tasted like cookie dough it was delicious. I’m confused thnx for the recipe tho. It was nice trying 🙂
That is what is supposed to taste like
Ally thank you for this comment. I love you son. Ill do better next time. -John Bartholomew Steven Jr.
Same!
I think I just did it wrong, but it was not a light brown, and it tasted not great, but not terrible. Again I think I did something wrong though.
Not good
not true it was very good!
I know right!!
this recipe is awesome! im not very good at baking and i always seem to make it slightly wrong, yet it always tastes amazing! thank you molly 🙂
Thank yoou!!
Me to I did exactly but It came out like batter
i came here to find a recipe not your life story. just put the recipe first no one cares about all that other sh1t.
I know I’m late to the party but I just wanted to say that I had the same problem and I added an extra 1/4 c of granulated sugar, which made it taste much better. It is just too salty otherwise.
I wonder if you’re missing the baking soda flavor. Unlike dough you cook, this version doesn’t have any. I *think* you can safely consume baking soda without heating and baking soda does have a flavor and it’s present in regular cookie dough.
Was too salty in my opinion
Hey Heather! Did you use salted butter?
Mine was salty but if cream your butter and salt (I put a little less salt in mine) then add sugar and follow the recipe it will be much better and your family will eat all of it.
This was awesome! Me and my kids love cookie dough and have ate it raw eventhough they say not to. My kids are grown and still love it. This is a good alternative. I took the dough and pushed it into silicone molds and froze it. Then I dipped the shapes into chocolate. It was a hit. I’m a long time Baker and I don’t care what other people say,this is awesome! They may have messed up with the flour. Just my thought. ??
Thanks, Tammy! I LOVE the idea of freezing it and dipping them in chocolate. Genius!
Thank you Tammy!!!