Edible Cookie Dough Recipe
If you have a sweet tooth and love the nostalgia of sneaking spoonfuls of cookie dough before baking, you are going to fall head over heels for this Edible Cookie Dough recipe. This dreamy treat captures the perfect balance of creamy, buttery goodness with just the right amount of sweet chocolate morsels to satisfy every craving without worrying about raw eggs or unheated flour. Whether you want a quick indulgence or a fun dessert activity, this edible version is safe, utterly delicious, and incredibly easy to whip up at home. Get ready to dive into pure comfort in every bite!
Ingredients You’ll Need
These simple but essential ingredients come together to create the perfect texture and flavor in your Edible Cookie Dough, making it irresistibly smooth, sweet, and chocolate-studded.
- Unsalted butter (1/2 cup, softened): Brings richness and a creamy base to the dough, essential for that melt-in-your-mouth texture.
- Brown sugar (1/2 cup, packed): Adds moisture and a deep caramel sweetness that elevates the flavor profile.
- White sugar (1/4 cup, granulated): Provides crisp sweetness and helps balance the richness of the butter.
- Milk (3 tablespoons, whole preferred): Keeps the dough moist and soft, making it easier to scoop and enjoy.
- Vanilla extract (1/2 teaspoon): Pure vanilla enhances all the flavors, adding a warm, aromatic touch.
- All-purpose flour (1 1/3 cups, heat-treated): The foundation of the dough, carefully heat-treated to ensure safety without losing that classic cookie taste.
- Salt (1/4 teaspoon): Balances the sweetness and helps all the flavors shine together.
- Chocolate chips (3/4 cup, mix of mini and regular): The star ingredient that adds texture and bursts of melty chocolate goodness.
How to Make Edible Cookie Dough
Step 1: Heat-Treat the Flour
This is the all-important safety step. Spread the flour on a baking sheet and bake it at 350°F for 10 minutes, stirring halfway through. Alternatively, microwave for 60 seconds, stirring every 20 seconds. The flour needs to reach 165°F to be safe to eat. Then, let it cool completely before mixing it into your dough so it doesn’t melt the butter or scramble the texture.
Step 2: Cream Butter and Sugars
Using softened butter is key here. Combine the butter with both brown and white sugars in a large bowl and beat them on medium speed until light and fluffy — this usually takes 2 to 3 minutes. This step is magic because it incorporates air, giving your cookie dough a light, soft texture that’s irresistible.
Step 3: Add Wet Ingredients
Next, pour in the milk and vanilla extract and mix just on low speed until everything is perfectly blended. The milk softens the dough, and the vanilla adds a lovely depth of flavor you’ll notice with every bite.
Step 4: Incorporate Dry Ingredients
Gradually add the cooled, heat-treated flour and salt into the wet mixture, mixing gently on low until just combined. Be careful not to overmix because you want your Edible Cookie Dough to be tender and soft rather than tough or overly dense.
Step 5: Fold in Chocolate Chips
Finally, stir in those delightful chocolate chips using a wooden spoon or spatula. Mixing a variety of mini and regular chips gives it an exciting texture where some bites are studded with heaps of chocolate and others more subtle. This step is what makes your edible dough simply irresistible.
Step 6: Serve and Enjoy
You can dig into this cookie dough straight away for that fresh, creamy taste, or refrigerate it in an airtight container for up to a week. If chilled, bring it to room temperature for easier scooping. Trust me, either way, it’s pure joy by the spoonful!
How to Serve Edible Cookie Dough
Garnishes
Want to elevate your Edible Cookie Dough experience? Try topping it with a sprinkle of flaky sea salt to balance the sweetness or a drizzle of warm caramel sauce for an indulgent twist. Toasted nuts or mini marshmallows can add an extra layer of texture and flavor, taking your creation from simple comfort to gourmet treat.
Side Dishes
Serve your Edible Cookie Dough alongside a scoop of vanilla or coffee ice cream for a dreamy combination that feels like a party in your mouth. Fresh berries can add a refreshing contrast, or even pair it with a hot cup of coffee or milk for a classic pairing that makes all the difference.
Creative Ways to Present
Looking to impress guests? Shape the dough into bite-sized balls, roll them in mini chocolate chips or crushed nuts, and serve on a pretty platter with toothpicks. Another fun idea is to layer spoonfuls into dessert jars with whipped cream and cookie crumbs for an easy, no-bake treat that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Edible Cookie Dough in an airtight container in the refrigerator for up to one week. This preserves the freshness and textures beautifully, allowing you to enjoy it over several days without losing that homemade feel.
Freezing
You can also freeze the dough for longer storage. Scoop the dough into balls and place them on a parchment-lined tray in the freezer. Once frozen solid, transfer them to a freezer-safe container or bag. Thaw in the refrigerator before enjoying for a quick treat anytime.
Reheating
Since this is edible dough, reheating isn’t necessary. Simply bring chilled dough to room temperature for easier scooping and the best creamy texture. If you like it a bit softer, a few seconds in the microwave is fine, but be gentle to avoid melting the chocolate chips too much.
FAQs
Is edible cookie dough safe to eat?
Yes! This Edible Cookie Dough is made specifically to be eaten raw by heat-treating the flour and skipping raw eggs, eliminating any food safety concerns while keeping all the delicious cookie flavor.
Can I use a different type of flour?
All-purpose flour works best here because of its texture and flavor, but if you want to experiment, make sure to heat-treat any flour thoroughly before using it to ensure safety.
Can I substitute the butter with something else?
Butter is important for flavor and texture, but you can try margarine or coconut oil as substitutes. Keep in mind, the taste and consistency will be slightly different.
Can I add other mix-ins besides chocolate chips?
Absolutely! Feel free to mix in nuts, toffee bits, mini candies, or even sprinkles. Just fold them in gently after the dry ingredients are combined.
How long will homemade edible cookie dough last?
Stored properly in an airtight container in the refrigerator, your Edible Cookie Dough will stay fresh and tasty for about one week. Beyond that, freezing is your best bet for keeping it delicious.
Final Thoughts
This Edible Cookie Dough recipe is such a fun and comforting treat to make anytime you want a sweet indulgence without the fuss or worry. It’s perfect for sharing, snacking, or even gifting in a cute jar. I hope you give it a try and discover why so many of us keep coming back to this silky, chocolate-studded bliss that satisfies sweet cravings like no other!
Print
Edible Cookie Dough Recipe
- Total Time: 25 minutes
- Yield: Approximately 1 1/2 cups of edible cookie dough, serves 6 1x
- Diet: Vegetarian
Description
This Edible Cookie Dough recipe offers a safe and delicious treat that you can enjoy straight from the bowl without baking. Made with heat-treated flour and classic cookie ingredients, it’s rich, creamy, and perfectly sweetened with bursts of chocolate chips in every bite. Perfect for satisfying your cookie cravings anytime.
Ingredients
Dry Ingredients
- 1 1/3 cups all-purpose flour (heat-treated)
- 1/4 teaspoon salt
- 3/4 cup chocolate chips (mix of mini and regular chips)
Wet Ingredients
- 1/2 cup unsalted butter (softened to room temperature)
- 1/2 cup brown sugar (packed)
- 1/4 cup white sugar (granulated)
- 3 tablespoons milk (whole milk preferred)
- 1/2 teaspoon vanilla extract (pure vanilla for best flavor)
Instructions
- Heat-Treat the Flour: Spread the flour evenly on a baking sheet and bake at 350°F for 10 minutes, stirring halfway through. Alternatively, microwave the flour in a microwave-safe bowl for 60 seconds, stirring every 20 seconds. Ensure the flour reaches an internal temperature of 165°F to eliminate harmful bacteria. Let it cool completely before use.
- Cream Butter and Sugars: In a large mixing bowl, combine the softened butter, brown sugar, and white sugar. Using an electric mixer on medium speed, cream the mixture for 2 to 3 minutes until it becomes light and fluffy, which adds air and smoothness to the dough.
- Add Wet Ingredients: Add the milk and vanilla extract to the creamed butter and sugar mixture. Mix on low speed until fully combined to maintain a smooth, even texture.
- Incorporate Dry Ingredients: Gradually add the cooled, heat-treated flour and salt into the wet mixture. Mix on low speed until just combined to avoid overworking the dough. The resulting dough should look and feel like traditional cookie dough.
- Fold in Chocolate Chips: Using a wooden spoon or spatula, gently fold in the chocolate chips ensuring an even distribution without breaking them.
- Serve: Enjoy the cookie dough immediately straight from the bowl. Alternatively, store it in an airtight container in the refrigerator for up to one week. Before serving refrigerated dough, allow it to sit at room temperature to soften for easier scooping.
Notes
- Heat-treating the flour is essential to make the dough safe to eat raw.
- For a lactose-free option, substitute milk with almond or oat milk, and use dairy-free butter.
- Feel free to add nuts or different types of chips for variation.
- Store any leftovers refrigerated up to one week; do not freeze as texture may change.
- This dough is intended for eating raw and not suitable for baking as-is.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for heat-treating flour)
- Category: Dessert
- Method: No-Bake, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup (about 40g)
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: edible cookie dough, raw cookie dough, no bake dessert, chocolate chip cookie dough, safe raw cookie dough
