You won’t be able to stop yourself from digging into this Edible Chocolate Chip Cookie Dough! It’s safe to eat with no eggs and heat-treated flour. Grab a spoon, because this stuff tastes just like the real deal!
Edible Cookie Dough
We’re all guilty of sneaking a bite of raw cookie dough here and there. However, it’s really unsafe to do, as you should never consume raw eggs or flour. We all know this, but sometimes, that cookie dough is just too tasty to resist…
Which is why you should instead make Edible Chocolate Chip Cookie Dough! It’s completely safe to eat and tastes just like any other cookie dough. The best part is that you can fully indulge with a spoon and not have to worry about a salmonella scare. I even heat-treat the flour to be as safe as possible!
Why You’ll Love this Recipe for Edible Cookie Dough:
- Quick: This easy recipe takes just about 5 minutes to whip up from start to finish.
- Satisfying: Cookie dough is such a satisfying sweet treat, and this safe to eat version always hits the spot when you have a craving!
- Fun: You can serve this Edible Cookie Dough at parties or potlucks, or any time you’re craving it. It’s a fun attention grabber!
If you’re a sucker for anything with chocolate chips, you’ll also love these classic recipes for Brown Butter Chocolate Chip Cookies and Copycat Mrs. Field’s Chocolate Chip Cookies.
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How to Make Edible Chocolate Chip Cookie Dough
Be sure to see the recipe card below for full ingredients & instructions!
- Beat together the butter, brown and white sugars, and vanilla.
- Heat treat the flour in the microwave.
- Combine the flour, salt, milk, and butter mixture.
- Fold in the chocolate chips.
Generally speaking, raw cookie dough is not safe to eat due to the fact that it contains both eggs and flour, raw ingredients that can make you sick if they are not properly cooked. This recipe, however, is designed to be eaten raw and is safe to eat.
No, this recipe is not designed to be baked. 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.
Flour is a raw ingredient and can carry dangerous bacteria that can give you food poisoning. By cooking the flour for just a few minutes, we eliminate the risk of food poisoning, making this dough safe for everyone to eat!
Yes! 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!
This recipe is pretty easy to make without a mixer, although it does take a little elbow grease. Be sure to use melted butter if whisking by hand to make it easier on yourself.
Roll this Edible Chocolate Chip Cookie Dough into balls for an on the go snack or just dig in with a spoon! Either way, you’re going to love this little no bake indulgence.
It’s always fun to serve this Edible Cookie Dough at parties. I also like to keep a few bites of it in the fridge, just in case that after dinner craving hits and I need a little something sweet!
Storage Instructions
Store leftover edible chocolate chip cookie dough in an airtight container in the refrigerator for up to 1 week.
Freezing Instructions
Freeze edible chocolate chip cookie dough in an airtight container or Ziplock bag 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!
Edible Cookie Dough Variations
- 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: Skip the brown sugar and use all granulated sugar. Add equal parts vanilla and almond extracts and omit the chocolate chips.
- 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.
- Feel free to add in crushed nuts, chopped candy bars, or even mini marshmallows!
Tips for the Best Edible Chocolate Chip Cookie Dough
- 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!
- Heat treat flour in bulk. 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.
- Salt. Add some flaky sea salt to this cookie dough just before serving. It really makes the flavors pop!
Edible Chocolate Chip Cookie Dough is a treat that everyone should try making at least once. It tastes just like real cookie dough, it only takes 5 minutes to whip up, and it’s totally safe to eat! After making this easy recipe, you’ll never sneak a bite of real cookie dough again.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Edible Chocolate Chip Cookie Dough
Ingredients
- 1 cup unsalted 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 step 2)
- ¼ teaspoon kosher salt
- ¼ cup milk
- 1 cup semisweet chocolate chips
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- Instant Read Thermometer (optional, but recommended!)
- Fine-Mesh Sieve (optional)
Instructions
- 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 unsalted butter, 1¼ cups brown sugar, ¼ cup granulated sugar, 1 teaspoon pure vanilla extract
- How To Heat Treat 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
- Add the flour, salt, and milk to the butter mixture and beat just until mixed.¼ teaspoon kosher salt, 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.
- Add some flaky sea salt to this cookie dough just before serving. It really makes the flavors pop!
- Feel free to swap out the mix-ins to customize this cookie dough!
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