This edible cookie dough tastes just like the real thing! With an eggless base and one simple step, it’s safe to eat straight from the bowl. I’ll show you how to heat-treat the flour, plus tips for making a single serve or freezing it for later. With just a few basic ingredients, you can whip this up in 15 minutes or less—it’s no wonder this is one of the most popular edible cookie dough recipes online!
WHY YOU’LL LOVE THIS EDIBLE COOKIE DOUGH RECIPE
This edible cookie dough tastes just like the classic version, but without the worry of harmful bacteria. By heat-treating the flour and skipping the eggs, you get a safe treat that mimics your favorite cookie dough recipe perfectly. Here’s why it’s a must-try:
- Taste: Sweet, rich, and indulgent—just like the real thing, minus the eggs.
- Texture: Light, fluffy, and easy to scoop, roll, or simply enjoy with a spoon.
- Ease: All you need to do is let your butter soften, and the rest comes together in just minutes.
- Versatility: Great on its own or as an addition to other desserts.
- Would I make this again? Absolutely! I’ve made it countless times. 😊
INGREDIENTS
- 2 cups (250g) all-purpose flour (gluten-free if needed)
- 1 cup (200g) packed brown sugar
- 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 your oven to 350°F (175°C). Line a baking sheet with parchment paper. Spread the flour evenly on the sheet and bake for 6-8 minutes, until the flour reaches a temperature of 160°F (71°C). Allow it to cool before adding it to the dough. If the flour clumps, sift it to ensure a smooth texture.
- Cream the butter and sugars: In a large bowl, beat together the brown sugar, granulated sugar, and softened butter using an electric or stand mixer. Mix for about 1 minute until the mixture is fluffy and light in color. Add the vanilla and salt, and mix until fully incorporated.
- Combine dry ingredients: Gradually beat in the heat-treated flour until just combined. Add milk one tablespoon at a time, mixing until the dough comes together. If it’s too crumbly, continue adding milk until the texture is smooth. Stir in the miniature chocolate chips with a rubber spatula.
- Serve and store: Enjoy immediately or store in an airtight container in the fridge for up to 1 week. You can also freeze the dough for up to 3 months. To thaw, place it in the fridge overnight and let it sit at room temperature before serving to soften.
Notes & Tips:
- Ensure the flour is fully cooled before adding it to the dough.
- Avoid melting or over-softening the butter, as it can make the dough greasy. If this happens, chill the dough before serving.
- If the dough is too dry, keep mixing or add milk a tablespoon at a time until it comes together.
Small Batch (2-3 servings):
- 1/2 cup flour
- 1/4 cup (50g) brown sugar
- 2 tablespoons (25g) granulated sugar
- 1/4 cup unsalted butter
- 3/4 teaspoon vanilla
- 1/4 teaspoon salt
- 1 1/2 teaspoons milk
- 1/4 cup mini chocolate chips
