This irresistible edible cookie dough recipe lets you safely indulge in everyone’s guilty pleasure – eating raw cookie dough! Ready in just 15 minutes, this egg-free treat delivers all the sweet, buttery comfort you love without any food safety concerns.
With the perfect balance of rich fats and sugars coming in at 407 calories per serving, it’s an ideal dessert for those moments when you need pure, nostalgic satisfaction.
Ingredients for Edible Cookie Dough
- Butter: ¾ cup, softened to room temperature for smooth mixing
- Sugars: ½ cup granulated + ¾ cup light brown sugar (packed) for perfect sweetness
- Milk: 2-3 tablespoons, regular or dairy-free works great
- Vanilla Extract: 2 teaspoons for aromatic flavor
- All-purpose Flour: 2 cups, heat-treated for food safety
- Salt: ½ teaspoon to enhance overall taste
- Chocolate Chips: 1 cup, semi-sweet or milk chocolate as preferred
Instructions for Perfect Cookie Dough
- Heat-Treat Flour: Microwave flour in 30-second burst initially, then 15-second intervals until reaching 160°F. Let it cool completely
- Cream Base: Beat butter and both sugars until light and fluffy, about 2-3 minutes
- Add Wet Ingredients: Mix in vanilla and 2 tablespoons milk until well combined
- Combine Dry Ingredients: Stir in cooled flour and salt until mixture is smooth
- Adjust Consistency: Add extra milk if dough seems too dry
- Finish & Store: Fold in chocolate chips and refrigerate until ready to enjoy
Safety Tips
Heat-treating the flour is super important for safe cookie dough eating! The quick microwave method makes this really simple – just keep stirring and checking until your thermometer hits 160°F.
Don’t skip this step, as raw flour isn’t safe to eat. If you don’t have a thermometer, make sure the flour feels hot to the touch and continues heating in 15-second bursts until it’s thoroughly warm.
Mix-In Ideas
While chocolate chips are classic, you can make this dough your own! Try white chocolate chips, crushed Oreos, sprinkles, or chopped nuts. M&Ms add fun color and crunch. For a sweet-salty combo, mix in some crushed pretzels. Start with 1 cup of any mix-ins you choose – you can always add more to taste!
Storage Tips
Your cookie dough will stay fresh in an airtight container in the fridge for up to a week – perfect for sweet cravings! If you want to save it longer, roll it into a log, wrap in plastic wrap, and pop it in the freezer for up to 3 months.
Let it thaw in the fridge when you’re ready to enjoy. The dough might firm up during storage, so let it sit at room temperature for 10-15 minutes to soften.
Serving Ideas
Scoop this cookie dough onto ice cream for an amazing sundae topping! Roll it into tiny balls for a fun addition to milkshakes, or press it between two graham crackers for a no-bake sandwich treat. You can even shape it into bite-sized balls and keep them in the fridge for an easy sweet snack.
Edible Cookie Dough
Equipment
- Mixing bowl
- microwave safe bowl
- Electric mixer
- Instant read thermometer
Ingredients
- 3/4 cup butter softened
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar firmly packed
- 2-3 Tablespoons milk or dairy-free milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour heat treated* (or sub gluten-free flour)
- 1/2 teaspoon salt
- 1 cup chocolate chips semi-sweet or milk chocolate
Instructions
- Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using.
- Add butter, sugar, and brown sugar to a mixing bowl and beat well until creamed together, 2-3 minutes. Add vanilla and 2 Tablespoons of milk and mix.
- Stir in flour and salt and mix well until smooth. Add another splash of milk, if the cookie dough is too dry. Stir in chocolate chips.
- Refrigerate until ready to eat.
