4.92 from 61 votes

Edible Cookie Dough Recipe

Name: Edible Cookie Dough Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 ¾ cup all-purpose flour; 1 cup unsalted butter (softened to room temperature); 1 ¼ cups brown sugar, tightly packed (see note); ¼ cup granulated sugar; 1 teaspoon vanilla extract; ½ teaspoon table salt; 1-2 Tablespoons milk (as needed (see note¹)); ½ cup semisweet chocolate chips (I recommend using a mix of mini and regular sized); creamy peanut butter; colored sprinkles; broken Oreo pieces

By Sam MerrittUpdated May 02, 2025

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174 Comments

Servings: 8 servings

15 mins

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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.

clear bowl full of scoops made from my edible cookie dough recipe

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

overhead view of ingredients for my edible cookie dough recipe including brown sugar, butter, vanilla, chocolate chips, and more

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:

Preheat your oven to 350F and line a cookie sheet with parchment paper (this will make transferring the flour later easy).
Measure out your flour and evenly spread it over the parchment paper.
Bake in your preheated oven for 5-7 minutes (may need longer).
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.

cookie sheet covered in heat-treated flour

Heat treat your flour, let it cool, then sift it (sometimes lumps form as the flour cools, sifting it will break up any clumps!).
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).
Gradually add in the flour until it’s well incorporated.
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.

scoops of chocolate chip cookie dough in a clear bowl

Frequently Asked Questions

Why is my cookie dough crumbly or dry?

Typically this is a result of accidentally over-measuring flour or not mixing your dough well enough. To fix this, simply add a splash of milk (any kind will work) until your dough begins to come together again and is as creamy as you’d like it to be. If you’re not using a kitchen scale, check out my post on how to measure your flour properly, it contains a few helpful hints .

Why is my cookie dough gritty?

An authentic edible cookie dough recipe should have a bit of grit-like texture to it, because the real thing does! When cookie dough is raw/un-baked, the sugars in the dough have not yet melted. Anyone who has ever swiped a fingerful of cookie dough from their mixing bowl knows there’s a texture to it that comes from the sugar. Once the dough is baked, the sugars melt, and that texture goes away.

If the grit bothers you, my cookie dough bites and my cookie dough frosting tend to be less gritty and more smooth (thanks to a secret ingredient!), so feel free to try those to get a smoother cookie dough fix!

Can I make this into different flavors (edible sugar cookie dough, Oreo cookie dough, etc.)?

Yes, that’s one of my favorite things with my recipe. After making the dough, feel free to experiment with your favorite mix-ins. Make peanut butter cookie dough by stirring in peanut butter (to taste). Swap out the brown sugar for granulated sugar and add sprinkles for a Funfetti cake or sugar cookie version (a sprinkling of sanding sugar on top adds a nice touch). Chopped white chocolate and salted macadamia nuts make a white chocolate macadamia nut cookie version. Get creative and have fun, it’s hard to mess up this one!

zoomed in view of cookie dough studded with chocolate chips

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