This Edible Cookie Dough recipe has deep caramel-like brown sugar, butter, and vanilla flavor notes and is completely safe to eat raw! It contains no eggs and uses a quick method for cooking flour.
For those of you like me who are batter-eaters from waaaaaay back, this one is for you.
I remember being a little girl with a chair pushed up against the counter so I could reach, and “helping” my mom make chocolate chip cookies. It was really more like alternating between a little bit of stirring and swiping a fingerful of dough every so often.
Now we know the potential risks of eating raw cookie dough. I wanted to come up with something that you can safely eat raw, and this is it.
Rich, velvety, and luscious Edible Chocolate Chip Cookie Dough. It’s buttery with complex brown sugar flavor and subtly scented with vanilla.
Grab a spoon.
In This Article
The Best Edible Cookie Dough Recipe
Ingredients for Edible Cookie Dough
- All-purpose flour
- Unsalted butter
- Light brown sugar
- Whole milk
- Vanilla extract
- Semisweet chocolate chips
How to Make Edible Cookie Dough
- Add the slightly melted butter, brown sugar, milk, vanilla, and salt to a bowl.
- Beat with a handheld electric mixer to combine.
- Add the pre-cooked and cooled flour.
- Beat again to combine.
- Now add the chocolate chippers.
- Stir to combine and enjoy!
How to Store Edible Cookie Dough
Store Edible Cookie Dough in an airtight food container in the fridge for up to 1 week. It will stiffen in the fridge, so let it sit at room temperature for 10 to 15 minutes before serving to soften.
Variations on This Recipe
- Go nuts. Add up to 1/2 cup of your favorite nuts. Pecans or walnuts are both delicious!
- Double chocolate. Decrease the amount of all-purpose flour by 2 tablespoons and add 2 tablespoons unsweetened cocoa powder.
- Make these into truffles. Scoop the dough into 1-tablespoon balls, freeze them for 10 minutes, dip them in melted chocolate, and let the chocolate set before eating.
Tips for Making Edible Chocolate Chip Cookie Dough
- Don’t be tempted to skip baking the flour. It only takes a few minutes and it kills potential bacteria that could make you sick from eating raw flour.
- The butter should be slightly softened for this recipe so that it mixes up properly. If you’re microwaving it, just watch it closely and don’t let it fully melt!
- If you don’t have brown sugar on hand you can use 1/2 cup + 1 tablespoon granulated sugar + 1/2 teaspoon molasses.
Edible Cookie Dough FAQs
Is Raw Cookie Dough Safe to Eat?
That depends on what’s in the cookie dough.
Traditionally, cookie dough is meant to be cooked (rather, baked into cookies) and so it contains raw egg and raw flour.
Raw egg can be contaminated with Salmonella bacteria. And even if eggs are heat-sterilized, sometimes there might be bacteria on the outer shell, which can get transferred to the egg once it’s cracked.
Raw flour is another potential issue because it can be contaminated with Escherichia coli bacteria.
You can read more about the risks of eating raw cookie dough on Healthline and Forbes. And here’s what the Centers for Disease Control and Prevention say about eating raw cookie dough.
But now Pillsbury™ makes “safe to eat raw” refrigerated cookie dough and brownie dough products. You can read more about their “safe to eat raw” products on the Pillsbury website.
Of course this Edible Cookie Dough Recipe is safe to eat raw. It contains no eggs and the flour is cooked to kill any potential bacteria.
Is it Ok to Eat Raw Flour?
The process of making flour (i.e., grinding the grain into flour) doesn’t kill any germs that might be present and can cause food poisoning.
According to the Centers for Disease Control and Prevention, the only way to kill bacteria is to cook the flour.
The U.S. Food & Drug Administration talks more about why it isn’t safe to eat raw flour, as well as the best practices for handling flour safely.
How Do I Make Raw Flour Safe to Eat?
The only way to make raw flour safe to eat is to cook it! The flour needs to be heated to a temperature of 160F to kill any potential bacteria.
This is a quick and easy process that you can do right in your own kitchen.
How to Make Raw Flour Safe to Eat:
- Preheat the oven to 350F.
- Spread out the flour on a baking tray in an even layer.
- Bake for 5 minutes.
- Cool the flour to room temperature and then use it.
Does Edible Cookie Dough Need to be Refrigerated?
Because of the milk in this Edible Cookie Dough Recipe, I like to store it in the fridge.
Can You Bake Edible Cookie Dough?
Yes, technically you can bake Edible Cookie Dough.
However, this recipe was developed to be eaten raw and it doesn’t contain a leavening agent. Cookies made from baking Edible Cookie Dough will be different both in flavor and texture than regular chocolate chip cookies.
But if you still want to bake this dough into cookies, scoop them into 1 1/2-tablespoon balls and bake them in a 350F oven for 8 to 12 minutes.
More No Bake Dessert Recipes to Try
Did You Make This?
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Edible Cookie Dough
- 3/4 cup all-purpose flour
- 4 tablespoons unsalted butter slightly softened
- 1/2 cup light brown sugar lightly packed
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- Preheat the oven to 350F. Line a baking tray with parchment paper. Spread the flour out onto the parchment paper. Bake for 5 minutes. Cool.
- Use a handheld electric beater to cream together the butter, brown sugar, milk, vanilla, and salt. Beat in the flour, and then stir in the chocolate chips.
- Recipe Yield and Serving Size: This recipe makes about 1 1/4 cups of cookie dough, for about 5 (1/4-cup) servings.
- Storage: Store Edible Cookie Dough in an airtight container in the fridge for up to 1 week. It will stiffen in the fridge, so let it sit at room temperature for 10 to 15 minutes before serving to soften.
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