This edible chocolate chip cookie dough is my weakness. It’s soft, sweet, and packed with chocolate chips… and yes, it’s totally safe to eat raw. I heat-treat the flour and skip the eggs, so you can dig in without worry. Whether you’re making it as a treat for the kids or sneaking spoonfuls for yourself (guilty), this no bake edible cookie dough is an easy, comforting dessert that never gets old.
Edible Cookie Dough with Chocolate Chips
I’ve always been a raw cookie dough snacker, but traditional dough isn’t meant to be eaten uncooked (raw ingredients like eggs and flour can cause stomach upset or even serious illness). So I created this easy edible chocolate chip cookie dough recipe as a safe, satisfying alternative with heat-treated flour and no eggs. It has that same nostalgic flavor, but no risk. This raw cookie dough comes together in just 5 minutes with only 7 ingredients, no oven, and no fancy tools.
This dough is thick, scoopable, and absolutely packed with chocolate chips. While my cookie dough dip is lighter and fluffier for scooping with graham crackers or pretzels, this raw edible cookie dough is the real-deal dough, meant to be eaten straight from the spoon.
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Use Nearly-Melted Butter for a Smooth Texture
For the smoothest texture and best flavor, start with nearly melted salted butter, not softened. Most edible cookie dough recipes call for softened butter, but using almost-melted butter (just shy of fully liquid) gives this dough a smoother, scoopable texture without the grittiness that often happens when sugar doesn’t fully dissolve. The extra warmth helps whip the sugars into the butter, mimicking the mouthfeel of baked cookies. It’s a small detail that makes a big difference in taste and texture, especially since you’re not baking it.
Edible Chocolate Chip Cookie Dough
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- Instant Read Thermometer (optional, but recommended!)
- Fine-Mesh Sieve (optional)
Ingredients
- 1 cup salted butter nearly melted (2 sticks)
- 1¼ cups brown sugar
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups heat-treated all-purpose flour (see below)*
- ¼ cup milk
- 1 cup semisweet chocolate chips
Instructions
To Heat-Treat the Flour
- Place 2 cups of all-purpose flour in a large microwave-safe bowl and cook on high in the microwave for 2 minutes. Remove from the microwave, stir, and check the temperature. The temperature of the flour should be higher than 175°F. If not, place it back in the microwave for another minute on high heat, then check again. The heat-treated flour will be a bit chunky and stuck together. Start by stirring it well, then pour all flour into a strainer and sift into a new bowl. Use a spoon to push any chunks of flour through the strainer. There will be a few hardened pieces (looks like rice) left in the strainer when done. Just throw those little pieces out.2 cups heat-treated all-purpose flour
To Make the Dough
- In a large bowl, using a hand mixer, beat the butter, brown sugar, granulated sugar and vanilla extract together until whipped, about 3 to 4 minutes.1 cup salted butter, 1¼ cups brown sugar, ¼ cup granulated sugar, 1 teaspoon pure vanilla extract
- Add the flour, and milk to the butter mixture and beat just until mixed.¼ cup milk
- Fold in the chocolate chips, mixing well.1 cup semisweet chocolate chips
- (Optional) Roll cookie dough into equally-sized balls for a grab-and-go snack.
Notes
- Use nearly melted butter. It’s easy to incorporate and gives the cookie dough a soft texture.
- Use pure vanilla extract. Because this is a no-bake treat, you will absolutely notice the difference!
- If you plan to make edible cookie dough regularly, make a big batch of heat-treated flour and store it in an airtight container until you’re ready to use it.
- After sifting the heat-treated flour, let it cool completely before adding it to the butter and sugar. If the flour is still hot, it will melt the butter further and dissolve the sugar crystals, which can turn the dough oily or grainy rather than fluffy.
- Add some flaky sea salt to this cookie dough just before serving. It really makes the flavors pop!
- I don’t recommend baking this dough. It is missing key ingredients, such as eggs and baking soda, that would cause the dough to bake correctly. If you do try to bake it, you will likely end up with flat, dense, floury cookies.
- If you make your own ice cream, you can roll pea-sized balls of cookie dough and add them in during the last 5 minutes of churning (or fold them into no-churn ice cream!). If you want to add it to store-bought ice cream, just crumble some on top!
- If you find the dough gets too firm in the fridge, let it sit on the counter for 10-15 minutes before eating.
Variations to Try
This edible chocolate chip cookie dough is a great base recipe to keep in your arsenal. You can use the dough recipe and update it to create your own fun and unique flavors. Here are some of my favorite combinations:
- Double-Chocolate Chunk: Add 2 tablespoons of unsweetened cocoa powder to the dough and swap the chocolate chips for chopped dark chocolate.
- Funfetti: Skip the brown sugar and use all granulated sugar. Stir in some white chocolate chips and sprinkles in place of chocolate chips.
- Sugar Cookie: Skip the brown sugar and use all granulated sugar. Add equal parts vanilla and almond extracts and omit the chocolate chips.
- Monster Cookie Dough: Click for my recipe, which includes creamy peanut butter, chewy oats, and mini M&M’s!
Alternatively, keep the cookie base the same and swap the chocolate chips for dark chocolate, white chocolate, or any other flavored baking chips you like. Or feel free to add in crushed nuts, chopped candy bars, or even mini marshmallows!
How to Make Edible Chocolate Chip Cookie Dough Step-by-Step
Prep: Gather up everything you need to begin. Nearly melt the butter by microwaving it for 30-60 seconds, until soft with some melted butter around the sides. Heat-treat the flour by microwaving it on high for 2 minutes, or until it reaches 175°F. Sift the flour to remove any chunks and let cool to room temperature before using it. Flour is a raw ingredient. Heat-treating it kills any bacteria that could make you sick.
Mix the Dough: In a large bowl, using a hand mixer, beat 1 cup of nearly-melted salted butter, 1¼ cups of brown sugar, ¼ cup of granulated sugar, and 1 teaspoon of vanilla extract together until whipped, about 3-4 minutes. Add 2 cups of heat-treated all-purpose flour and ¼ cup of milk to the butter mixture and beat just until mixed. The dough should be soft and spoonable, like real cookie dough!
Add the Chips: Gently fold in 1 cup of semisweet chocolate chips. Don’t mix too roughly, or the dough will get crumbly.
Roll the Dough: Roll cookie dough into equally-sized balls for a grab-and-go snack (optional).
How to Store and Freeze
Store leftover edible chocolate chip cookie dough in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. I recommend rolling the dough into bite-sized balls before freezing so you can just enjoy one straight from the freezer!
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