Raise your hand if you’ve ever snuck a spoonful of cookie dough straight from the mixing bowl. I know I have — more times than I can count! There’s just something magical about that sweet, buttery bite with little bits of chocolate that makes edible cookie dough one of life’s simplest pleasures. The good news? You can safely enjoy this edible cookie dough recipe without worrying about raw eggs or untreated flour. I’ll show you exactly how!
I first started making edible cookie dough during college. Back then, it was my ultimate late-night study snack — a spoon, a mixing bowl, and all the sweet, nostalgic cookie dough flavor I could want. Now, I still whip this up whenever the cookie dough craving hits. Whether you’re sharing with friends, topping your ice cream, or keeping it all for yourself (no judgment here!), this foolproof recipe always hits the spot.
In this guide, I’ll show you how to heat treat flour, what ingredients you need, smart swaps, flavor add-ins, plus the best ways to store your dough. So grab a big mixing bowl — let’s make edible cookie dough the right way!
Why You’ll Love This Recipe
- Safe to Eat Raw: No raw eggs, and we’ll heat treat the flour so you can eat spoonfuls worry-free.
- Quick & Easy: Comes together in under 15 minutes in just one large mixing bowl.
- Customizable: Add white chocolate chips, sprinkles, or swirl it into ice cream.
- Kid-Friendly: A sweet treat that’s fun to make with little ones!
- Uses Pantry Staples: You probably already have everything in your kitchen.
Ingredients You’ll Need
You won’t need anything fancy — just classic cookie dough staples, plus a quick step to make sure the flour is safe!
Base Ingredients:
- 1 cup all-purpose flour (heat treated)
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons milk (any kind)
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips (or regular)
📌 Mini tip: Make sure your butter is at room temperature for the fluffiest, creamiest dough!
How to Heat Treat Flour
Raw flour can harbor bacteria, so always heat treat it before adding it to your edible cookie dough.
- Preheat the oven to 350°F (175°C).
- Spread the flour evenly on a baking sheet.
- Bake for 5–7 minutes, stirring once, until it reaches at least 165°F throughout.
- Let it cool completely before adding it to the dough.
Ingredient Substitutions
Flour: Use a 1:1 gluten-free all-purpose blend to make this gluten-free edible cookie dough.
Butter: Swap for vegan butter or coconut oil if you want a dairy-free version.
Sugar: Use all brown sugar for extra caramel flavor or coconut sugar for a natural alternative.
Milk: Any milk works — regular, almond, oat — use what you have!
Mix-ins: Try white chocolate chips, rainbow sprinkles, chopped nuts, or a swirl of peanut butter.
How to Make Edible Cookie Dough Recipe
1. Heat treat the flour (5–7 min)
As mentioned above, spread your all-purpose flour on a baking sheet and bake it to kill any bacteria. Let it cool completely.
2. Cream butter & sugars (2–3 min)
In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar together with an electric mixer until light and fluffy.
3. Add milk & vanilla (1 min)
Pour in the milk and vanilla extract. Mix until smooth and well combined.
4. Add flour & salt (1–2 min)
Gradually add your cooled, heat-treated flour and salt. Mix on low until just combined — don’t overmix!
5. Fold in chocolate chips (1 min)
Add mini chocolate chips and gently fold them in using a spatula.
6. Serve or store
Dig in immediately with a spoon, roll into bite-sized balls, or chill in an airtight container in the refrigerator for up to 5 days.
Expert Tips for Success
Use room temperature butter: It makes the dough easier to whip into a light, fluffy texture.
Always heat treat flour: Raw flour can contain bacteria — it’s a quick, simple step for peace of mind.
Don’t overmix: Once the flour goes in, mix just until combined to keep the dough soft.
Use mini chocolate chips: They distribute better than full-size chips for that classic cookie dough bite.
Freeze for later: Freeze portions in an airtight container and enjoy a spoonful whenever the craving hits!
Variations & Add-Ons
- Peanut Butter Swirl: Stir in a couple tablespoons of creamy peanut butter for a sweet-salty twist.
- Funfetti: Fold in rainbow sprinkles for birthday cake vibes.
- White Chocolate & Macadamia: Swap mini chips for white chocolate chunks and add chopped macadamia nuts.
- Cookie Dough Ice Cream: Crumble chunks into your favorite vanilla ice cream.
- Vegan: Use plant-based butter, dairy-free chocolate chips, and your favorite plant milk.
Serving Suggestions
- Spoonfuls Straight Up: Because why not?!
- Rolled into Bites: Shape into little balls and pop them in the fridge for grab-and-go treats.
- Ice Cream Topping: Sprinkle bits over vanilla or chocolate ice cream.
- Dessert Dip: Serve in a bowl with pretzels or graham crackers for dipping.
- Sandwich: Spread between two cookies for the ultimate cookie dough sandwich!
Storage & Reheating
Refrigerator:
Store edible cookie dough in an airtight container in the refrigerator for up to 5 days.
Freezer:
Freeze individual portions or bites in a freezer-safe bag or container for up to 3 months. Let thaw for 10–15 minutes before eating.
Reheating:
No reheating needed — just grab a spoon and dig in!
Nutrition Information (Approximate per serving)
- Calories: 210 kcal
- Protein: 2 g
- Carbs: 28 g
- Fat: 10 g
- Sugar: 16 g
- Fiber: 1 g
- Sodium: 80 mg
Prep, Cook, and Total Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 mins | 5–7 mins (heat treat flour) | 15 mins |
Frequently Asked Questions
Is edible cookie dough safe to eat?
Yes! This edible cookie dough recipe has no raw eggs and uses heat-treated flour, so it’s safe to enjoy raw.
Do I have to heat treat the flour?
Yes — it’s the best way to kill any bacteria in raw flour. It only takes a few minutes!
Can I bake this cookie dough into cookies?
Nope — this edible cookie dough recipe is made to be eaten raw. For baking, use a regular chocolate chip cookie recipe instead.
How long does edible cookie dough last?
It keeps for up to 5 days in the refrigerator or up to 3 months in the freezer.
What mix-ins can I add?
Try white chocolate chips, peanut butter, chopped nuts, or even crushed pretzels for a salty-sweet twist!
Conclusion
Now you know how to make the best edible cookie dough recipe from scratch — safe, sweet, and ready whenever the craving strikes! It’s quick, easy, and totally customizable. So grab a spoon, swirl it into ice cream, or share it with friends (or don’t!). Just promise me one thing: you’ll enjoy every single bite!
If you try this recipe, I’d love to hear how it turned out — leave a comment, rate it, or share your favorite add-ins below. Happy snacking, cookie dough lover!
Edible Cookie Dough Recipe
Ingredients
- 1 cup all-purpose flour heat treated
- 1/2 cup unsalted butter room temperature
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons milk any kind
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips or regular
Instructions
- Heat treat the flour (5–7 min)
- As mentioned above, spread your all-purpose flour on a baking sheet and bake it to kill any bacteria. Let it cool completely.
- Cream butter & sugars (2–3 min)
- In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar together with an electric mixer until light and fluffy.
- Add milk & vanilla (1 min)
- Pour in the milk and vanilla extract. Mix until smooth and well combined.
- Add flour & salt (1–2 min)
- Gradually add your cooled, heat-treated flour and salt. Mix on low until just combined — don’t overmix!
- Fold in chocolate chips (1 min)
- Add mini chocolate chips and gently fold them in using a spatula.
- Serve or store
- Dig in immediately with a spoon, roll into bite-sized balls, or chill in an airtight container in the refrigerator for up to 5 days.
Notes
- Use room temperature butter: It makes the dough easier to whip into a light, fluffy texture.
- Always heat treat flour: Raw flour can contain bacteria — it’s a quick, simple step for peace of mind.
- Don’t overmix: Once the flour goes in, mix just until combined to keep the dough soft.
- Use mini chocolate chips: They distribute better than full-size chips for that classic cookie dough bite.
- Freeze for later: Freeze portions in an airtight container and enjoy a spoonful whenever the craving hits!
