Edible Cookie Dough
It’s such a treat to nibble on raw cookie dough! This version is 100% safe to eat. It’s made with no eggs and no raw flour, so go ahead and indulge!
We’ve all done it. No shame!
Eating cookie dough is one of life’s greatest pleasures. It’s so indulgent! I know a lot of people that like eating cookie dough even better than eating cookies!
It’s especially great at this time of year, when the weather is way too hot to even think about turning the oven on to bake dessert.
With this recipe, you can indulge that craving all you want. It’s perfectly safe to eat and so delicious!
IS COOKIE DOUGH SAFE TO EAT?
I’ll be honest, I taste raw cookie dough all the time. I’m not too squeamish about it and so far I’ve been lucky and have never gotten sick.
But the truth is, it’s risky. There are two things you need to watch out for: raw eggs and raw flour.
There is a small chance (about 0.012%) that raw eggs could be contaminated with Salmonella bacteria, so if you are very young, very old, pregnant, or if your immune system is just not at its best, you should probably avoid eating raw eggs, just to be safe.
And raw flour could also be contaminated with bacteria such as E coli.
So, if you want to enjoy eating cookie dough without any fear, this is the recipe for you! It’s made with no eggs and no raw flour. You can indulge all you want, because it’s perfectly safe to eat.
HOW TO MAKE EDIBLE COOKIE DOUGH
This edible cookie dough recipe is really easy to make, and it only takes about 10 minutes!
Start by spreading the flour onto a baking sheet. Bake it in the oven for 5 to 10 minutes, to kill any harmful bacteria.
While that’s going, cream the butter, sugars, and salt together until fluffy. This takes about 5 minutes with the mixer on medium-high speed.
Add in the milk and vanilla, stirring until smooth.
Once the flour has cooled a bit, stir that in.
Finally, fold in the chocolate chips. And you are good to go! Start snacking!
SHOULD EDIBLE COOKIE DOUGH BE REFRIGERATED?
If you don’t finish eating the whole batch of edible cookie dough in one sitting, it’s probably a good idea to keep it refrigerated, just because of all the dairy it contains.
As it chills, it becomes quite stiff. You can gently rewarm it (about 10 seconds in the microwave), just let it sit at room temperature for 15 minutes or so, or scoop it out of the container as is and enjoy. It will pretty much melt in your mouth anyway!
CAN EDIBLE COOKIE DOUGH BE BAKED?
Because this recipe contains no eggs or leavening, it won’t bake up like a regular cookie would.
If you want to bake cookies, check out some of these favorite recipes:
- Soft Chocolate Chip Cookies
- Thin & Crispy Chocolate Chip Cookies
- Peanut Butter Cookies
- Soft & Chewy Sugar Cookies
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Edible Cookie Dough
Ingredients
- 2 1/2 cups (312.5 g) all-purpose flour
- 3/4 cup (170.25 g) unsalted butter, (11/2 sticks)
- 3/4 cup (165 g) light brown sugar, loosely packed
- 1/4 cup (50 g) granulated sugar
- 3/4 teaspoon (0.75 teaspoon) kosher salt
- 1/4 cup (61 g) milk
- 1 1/2 teaspoons (1.5 teaspoons) vanilla extract
- 12 ounces (340.2 g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F, and spread the flour onto a baking sheet in an even layer.
- Toast the flour in the oven for 5 to 10 minutes.
- Cream the butter, brown sugar, sugar, and salt together in a large bowl on medium-high speed until pale and fluffy (3 to 5 minutes).
- Stir in the milk and vanilla.
- Mix in the flour until blended.
- Fold in the chocolate chips.
This is pretty good. Although, yes ingredients do matter.Â
I’m using stick butter next time, as it calls for in recipe. I didn’t have any on hand. I used regular butter.Â
It still has same flavor just a little different consistency. Still tastes same lol. I might skip out the vanilla next time I make this. I think it gave it too much an off putting side note flavor or maybe use lesser amount. I can’t explain it lol. But I’m still eating it anyway it hits that sweet tooth craving!Â
This has nothing to do with the recipe. What is the color of your stand mixer? I wanted a sea glass one but it’s getting harder to find one in that color . Yours would tie in with the colors of my kitchen and I just want to know what KitchenAid calls that color.
I believe it is “aqua?” Not 100% sure, I’ve had it for a number of years.
Can you make this without the milk?Â
Did you have something else in mind to sub in for the milk?
it is AWESOME! the only difference from a regular cookie is that this one isn’t solid. it tastes exactly like a normal cookie. The sugar was a bit much for me but it’s still quite good!
thanks for sharing this recipe!
My pleasure Iac! My son and I just made this again the other day. We love it too! Very rich and sweet though- I kept cautioning him not to eat too much or he’d get a tummy ache!
So delicious! Decided to make this midst the quarantine since I’ve always wanted to make it. I’d suggest putting less salt than recommended since mine came out a little saltier but it was still good!!
Very yummy! Made a large quantity…wondering if it can be frozen?
Can you cook the cookie dough and make it into cookies it is it only for cookie doughÂ
There are tons of cookie recipes on this site! I would just refer to one of those if you’re in a baking mood. The soft chocolate chip cookies are a favorite, you can find them by typing “Soft Chocolate Chip Cookies” into the search window at the top. Or you can just click the “Cookies” category on my “Bake” page, and browse all the different options.
Don’t bake this edible cookie dough. Baking this kind of edible cookie dough will cause it to burn and liquify since it does not have any baking leavenings like typical baking cookies have that requires that.Â
This is just so you can enjoy the flavor of cookie dough in a safe way, without the risks of traditional cookie dough containing raw eggs or raw flour. You know like when you typically make cookies we all have snuck in a nibble or two from the dough before baking lol.Â
This is so you don’t have to worry about the other risks. And still enjoy a treat.Â
So sorry, i just realised there is! X
Why were there no measurements?
The measurements are in the recipe card at the bottom of the post. Wondering if maybe your browser is out of date? I’m seeing it all there on Chrome and on Safari…?
What is the serving size?
About 3 to 4 tablespoons.
Can I use almond milk?
Hi Deanna! That should work just fine. Have fun and enjoy!
What temperature would you add the flour in? (Right out of the oven, while it is warm, when it is room temperature, or totally cool?)
Hey there! I would be hesitant to add it while it’s warm because it could melt the butter. Room temperature/cool would be best!
This looks like the perfect addition to mix in some homemade ice cream!
Haha yes! That will definitely be happening here sometime soon!
If I make this I was thinking of using it as a middle layer of a cake. I would spread it in between the layers instead of frosting. Would I have to refrigerate the cake? I’m not a fan of cold cakes so i was wondering if it was necessary. Sounds delicious!
Hi Christine! How long were you thinking you’d want to leave it out at room temperature? I would not leave it out any longer than you would leave out a glass of milk. This recipe is unbaked and it contains dairy, so it could spoil rather quickly.
Oh ok, thank you. I usually leave a cake on the countertop unless it has cream of some kind in it. I will keep it in the fridge and cut my piece to leave out for a bit to get the chill out of it. Looking forward to trying it!
Yes this has some form of cream for sure- there is quite a bit of dairy but that sounds like the perfect solution! Hope you enjoy 🙂
Well if anyone is going to have delicious cookie dough, you are going to be that person!
Such a delicious treat! I love eating cookie dough!
Can i use coconut flour in this recipe?
Hey Julia! I haven’t tried that, but I’d imagine it should work. If you give it a try, would you loop back and let me know you liked it? Thanks!