Edible Cookie Dough Recipe

My edible cookie dough recipe is quick, easy, and completely safe to eat (no risk from raw eggs or raw flour here!). The safest, tastiest way to eat cookie dough with tons of flavor possibilities from one base dough! Recipe includes a video tutorial.

The Safest & Easiest Way to Enjoy Raw Cookie Dough

My edible cookie dough recipe will curb all of your cookie dough cravings and spare you from the bacteria that’s in the raw stuff. We’ll be using heat treated flour and leaving out the eggs for a safe snack that tastes and feels JUST like the real thing!

I know, you’ve probably had your fair share of “unsafe” cookie dough and may be wondering, “Why the separate recipe?”. I’ve been there too–I’m pretty sure I’ve eaten more chocolate chip cookies raw than baked in my lifetime–but we all know we’re not supposed to do it.

Today I’m sharing a more responsible recipe, one that’s made to be enjoyed uncooked. Let’s get to it!

What You Need

Today’s cast of characters should be pretty similar to your favorite chocolate chip cookie recipe, with the obvious exception of eggs. Here are a few of them:

• Butter. Using unsalted butter allows us to control the salt level in our edible cookie dough. If all you have on hand is salted, check out my post on salted vs. unsalted butter for substitution instructions.
• Sugar. Most of the sugar in this recipe is brown sugar. You can use light, dark, or a combination of the two (or make your own brown sugar!)!
• Heat treated flour. Heat treating takes just a few minutes and saves you any concerns about contracting foodborne illness from your cookie dough! I’ll show you how to do it below.
• Milk. You may or may not need to add milk. I’ve made this recipe dozens of times and have never needed to add milk, and if you measure your flour properly, you likely won’t need it either. If your cookie dough turns out dry or crumbly though, you will just need to add milk to bring it back together.

SAM’S TIP: During the heat treating process, I found that some of the flour has the tendency to clump or bake together. To keep these clumps out of your cookie dough, run the flour through a sifter before stirring it into your edible cookie dough.

Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

How to Heat Treat Flour

According to the CDC, flour that is raw, or hasn’t been processed with heat may contain Salmonella or e. coli, neither of which we want in our food! However, according to MSU flour that is heated to 165F will eradicate these concerns. Now, MSU (and the FDA, without much elaboration) also cautions that flour that is not properly and thoroughly heated to this temperature could still be risky, so it’s important that you understand this risk, and also that you check the temperature properly. Let’s talk about how to do this:

1. Preheat your oven to 350F and line a cookie sheet with parchment paper (this will make transferring the flour later easy).
2. Measure out your flour and evenly spread it over the parchment paper.
3. Bake in your preheated oven for 5-7 minutes (may need longer).
4. To ensure that the flour is safe, form it into a mound and check with an instant read thermometer to verify that the temperature is at least 165F. Give it a quick stir and check the temperature again, then do this again. Multiple checks of different sections of the flour will let you know if you’ve been successful.

How to Make Edible Cookie Dough

1. Heat treat your flour, let it cool, then sift it (sometimes lumps form as the flour cools, sifting it will break up any clumps!).
2. Beat together the butter, sugars, vanilla extract, and salt in a separate bowl until creamy and very well-combined. I do this for several minutes on high speed (it helps the sugar dissolve a bit and makes the cookie dough creamier, too).
3. Gradually add in the flour until it’s well incorporated.
4. Stir in your chocolate chips or other favorite add-ins.

SAM’S TIP: Very important! Make sure you let your flour cool (it doesn’t take long!) before adding it to your other ingredients. Flour that is too hot can leave you with a melted mess.

Frequently Asked Questions

I’d love to hear about the flavor combinations you come up with, so drop me a note in the comments below 😊

Enjoy!

Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

Edible Cookie Dough Recipe

A fun and completely edible cookie dough recipe! This recipe uses no eggs and includes instructions for heat-treating flour to make it safe to eat!

Be sure to check out the quick & simple how-to video!

4.94 from 60 votes

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Course: Cookies, Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 8 servings

Calories: 526kcal

Author: Sam Merritt

Ingredients

• ▢ 1 ¾ cup (215 g) all-purpose flour
• ▢ 1 cup (226 g) unsalted butter softened to room temperature
• ▢ 1 ¼ cups (250 g) brown sugar, tightly packed see note
• ▢ ¼ cup (50 g) granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon table salt
• ▢ 1-2 Tablespoons milk as needed (see note¹)
• ▢ ½ cup (85 g) semisweet chocolate chips I recommend using a mix of mini and regular sized

Optional Mix-Ins

• ▢ creamy peanut butter
• ▢ colored sprinkles
• ▢ broken Oreo pieces

Recommended Equipment

• ▢
  Mixing bowls
• ▢
  Baking pan
• ▢
  Instant read thermometer
• ▢
  Electric mixer

Instructions

• Heat treat your flour (please see note): Preheat your oven to 350F (175C). Line a baking sheet with parchment paper and spread flour in an even layer over the parchment paper. Bake in center of 350F (175C) oven for 5-7 minutes. Form the flour into a mound and insert a thermometer into the center to check the temperature (it must exceed 165F/74C). Give it a quick stir, form a new mound, and check the temperature again. Do this at least once more to confirm that the flour truly exceeds 165F (74C).
  1 ¾ cup (215 g) all-purpose flour
• Allow flour to cool completely, then run it through a sifter to break up any clumps that may have formed while heating.  Set aside.
• In a large bowl (preferably a stand mixer), combine softened butter, sugar, vanilla extract, and salt. Use an electric mixer to cream together until very creamy and very well-combined, 1-3 minutes.
  1 cup (226 g) unsalted butter, 1 ¼ cups (250 g) brown sugar, tightly packed, ¼ cup (50 g) granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon table salt
• Gradually add cooled, sifted flour, stirring until completely combined. If dough is too stiff after thoroughly stirring, add milk, one tablespoon at a time, until desired consistency is reached.
  1-2 Tablespoons milk
• Stir in chocolate chips (and any additional add-ins you might like!)
  ½ cup (85 g) semisweet chocolate chips, creamy peanut butter, colored sprinkles, broken Oreo pieces
• Enjoy!

Notes

Heat treating flour

It’s worth noting that the FDA recently said, without much elaboration, that heat treating your flour at home could still be risky (no one tell them about my gooey cinnamon rolls and hovering-on-underbaked cookies, please!). I’m comfortable with this personally since I feel confident that my flour has reached safe temperature, but I wanted to share so you can be fully informed and please only do what you are comfortable with and consume at your own risk. 

Brown sugar

I like to use a blend of light and dark brown sugar (sometimes a bit heavier on the dark sugar), but if you only have one or the other on hand it’s completely fine to use whatever you have.

¹Milk

I’ve never needed to use milk, but if your cookie dough is too stiff/crumbly add milk as needed, one Tablespoon at a time, to reach desired consistency.

Storing

This cookie dough is best enjoyed immediately after preparing, but you may store in an airtight container in the refrigerator for up to one week. Cookie dough will firm up quite a bit in the refrigerator, so for best enjoyment let it sit at room temperature for 15-20 minutes before enjoying leftovers. 

Nutrition

Serving: 1serving (does not include optional add-ins) | Calories: 526kcal | Carbohydrates: 67g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 62mg | Sodium: 161mg | Potassium: 146mg | Fiber: 2g | Sugar: 44g | Vitamin A: 709IU | Calcium: 49mg | Iron: 2mg

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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