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:
- 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.
How to Make Edible Cookie Dough
- 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.
Frequently Asked Questions
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 .
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!
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!
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
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
- Baking pan
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
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.
Briana Isaacs
This was the best cookie dough I have ever had!
Sugar Spun Run
I am so glad that you enjoyed it, Briana! Thank you so much for the feedback. 🙂
Rachel
First time making edible cookie dough and this recipe tastes exactly how I hoped it would! I didn’t need to use any milk – the consistency of the batter was perfect. Great recipe!
Sugar Spun Run
I am so glad that you enjoyed it, Rachel! Thank you for trying my recipe and for commenting. 🙂
Carter
Do you have to refrigerate it for one week?
Sugar Spun Run
No, Carter! It will last up to one week when refrigerated. Enjoy! 🙂
Tara Russell
It turned out perfect! I didn’t need to add milk, and I weighed the flour as suggested and it definitely worked!! It was a hit!
Sugar Spun Run
I am so glad that you enjoyed the edible cookie dough, Tara! Thank you for commenting. 🙂
Sasha
Hey can I do it in the microwave?
Sugar Spun Run
Hello, Sasha! If you are referring to baking the flour using a microwave, I have not tried it so I can not advise. You will need to have it reach a certain temperature to kill off bacteria and the specifics on that I am not certain. I am sorry that I can not be more helpful. I hope you enjoy the recipe. 🙂
Kelly
I see how many servings, but how much is considered one serving?
Sam
Hi Kelly! It would be approximately 1/4 cup. 🙂
Tina
Do you have to add or remove anything when you do your add ins?
Sugar Spun Run
Hello, Tina! Nothing needs to be removed. I would add the add-ins little by little. I hope that you enjoy the edible cookie dough. 🙂
sophie
does it matter if you use iodised or table salt?
Sugar Spun Run
Hello, Sophie! No, it does not matter. I hope that you enjoy your edible cookie dough. 🙂
Anne
Can you bake the cookie dough? I want to make cookies for my friends son who has an egg allergy
Sugar Spun Run
Hello, Anne! You can bake the cookie dough, however, they will come out crispy vs. soft and chewy. I do have a Chocolate Chip Snowball Cookie that is egg-free you may want to try instead. Let me know which you decide to do and how they turn out! 🙂
Ann
Looking forward to trying this recipe. Never heard of baked flour. 🇮🇪🇮🇪
Sugar Spun Run
This recipe is so tasty! Let me know how your Cookie Dough turns out, Ann! 🙂
Ann
Cookie dough is gorgeous. Thanks again for the recipe.🍰🍰
Sugar Spun Run
You’re welcome, Ann! I am so glad you like it! 🙂
josie
Accidentally read 1 teaspoon of salt 😖
Sam
Oh no!
Carole
I have baked my flour for many years now, but I bake it at 170 degrees for 20 minutes. Never thought to use the thermometer on it. I bake it and store it in gallon bags as I do a lot of baking. Love the cookie pops!
Sam
Thank you so much, Carole! 🙂
Liz
Best recipe I’ve found! (and I’ve tried a bunch!) sticky and shape forming like a dough and still has that gritty sugar texture that I love.
Thank you!
Sam
Thank you so much, Liz! I am so glad you enjoyed the cookie dough. 🙂
Jennifer Potter
Love it thank you I made this for my cousions son who is allergic to eggs and peanuts and every get together poor lil guy has nothing so i wanted to make sure he had a tasty treat 😁
Sam
Those are tough allergies to have, I am so glad to hear he was able to enjoy the edible cookie dough, Jennifer! Thank you so much for commenting!
Holly
I have preheated my oven to 80c (because you can’t go any more accurate) , do I then put the 1.75 cups of flour on a tray? Also I don’t have a thermometer will it be ok?
Holly
I just realised that you said 1 3/4 cups of flour and put 215g is that right? Because you’ve put one cup of butter is 226g?? Sorry if this sounds rude x
Sam
Yes the weight measurements are accurate. Flour is a lot less dense so doesn’t weigh as much as butter does. 🙂
Sam
Hi Holly! After your oven is preheated, you put the flour on the baking sheet and bake it. You are really just heating it to reduce any possibility of contracting E. Coli from the raw flour, if the flour doesn’t reach the 160 degree temperature, the efforts of baking it will be for nothing, because the bacteria can still survive.
Aly
Loved this & so did the family! I will make this again and try different flavors!
Sam
I am so glad everyone enjoyed the cookie dough, Aly! 🙂