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edible cookie dough in a glass jar with a spoon

Edible Cookie Dough

4.52 from 2116 votes
Edible cookie dough is safe to eat, sweet, and delicious! It's like eating the real cookie dough, without raw eggs and raw flour, 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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Prep Time8 minutes
Cook Time7 minutes
Total Time15 minutes
Servings: 12 servings
Author: Molly

INGREDIENTS

  • 2 cups (250g) all purpose flour
  • 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 (see notes for microwaving). Allow the flour to cool completely before mixing it into the cookie dough. It may tends to clump up, so sift it into the dough for a smooth texture.
    2 cups (250g) all purpose flour
  • 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.

Recipe Equipment

Hand mixer or stand mixer

Notes

Gluten-Free. Use your favorite gluten-free all-purpose flour (I like Bob's Red Mill) if you're looking for a gluten-free alternative.
Measure Flour Correctly. Weigh the ingredients or spoon it into the measuring cup and level it out with a knife.
Heat-Treat in the Microwave. Place the flour in a bowl and microwave in 30-second bursts until it reaches 160-165°F.
Fridge: Store in an airtight container for up to 1 week. Let it sit out at room temperature to soften slightly before serving.
Freezer: Freeze for up to 3 months. Thaw overnight in the fridge.
Tips:
  • 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.
Small batch (2-3 servings): 
  • 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

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
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!