My Edible Cookie Dough recipe uses a quick & simple extra step so you can get your cookie dough fix without the harmful bacteria! I’ll be walking you through how to heat-treat flour (it’s easy) and will also include suggestions for some of my favorite add-ins. Recipe includes a how-to video!
A Sweet Treat That’s Safe to Eat
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.
What many people don’t know, however, is that raw eggs are not the only threat in raw cookie dough. Raw flour can contain bacteria like E.coli, which is not something to mess around with! Heat treating the flour beforehand kills off any bacteria without hurting any of the flavor, and it only takes a few minutes to do.
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 Cooking Light, toasting flour in a 350F oven for just 5 minutes kills off any harmful bacteria (such as E. coli, which is our main concern here).
- Preheat your oven to 350F and line a cookie sheet with parchment paper (this will make transferring the flour so easy).
- Measure out your flour and evenly spread it over the parchment paper.
- Bake in your preheated oven for 5-7 minutes.
- To ensure that the flour is really safe, I recommend checking it with an instant read thermometer to verify that the temperature is at least 160F. Allow flour to cool before proceeding with recipe.
How to Make Edible Cookie Dough
- Heat treat your flour, let it cool, then sift it.
- Beat together the butter, sugars, vanilla extract, and salt in a separate bowl until creamy and very well-combined.
- Gradually add in the flour until it’s well incorporated.
- Stir in your chocolate chips or 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. To fix this, simply add milk (any kind will work) until your dough begins to come together again, and check out my post on how to measure your flour properly, it contains a few helpful hints .
Edible cookie doughย 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.
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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! Once you’ve made your cookie dough, you can dress it up with all kinds of add-ins. I’ve tried peanut butter chocolate chip , funfetti, and cookies & cream variations. A white chocolate chip, cranberry, and macadamia nut version would be delicious. Get creative with it!
I’d love to hear about the flavor combinations you come up with, so drop me a note in the comments below ๐
Enjoy!
Letโs bake together! Iโll 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
Ingredients
- 1 ยพ cup (215 g) all-purpose flour
- 1 cup (226 g) unsalted butter softened to room temperature!
- 1 ยผ cups (250 g) brown sugar, tightly packed
- ยผ cup (50 g) sugar
- 1 teaspoon vanilla extract
- ยฝ teaspoon salt
- 1-2 Tablespoons milk optionalยน
- ยฝ 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
- Preheat your oven to 350F. Line a cookie sheet with parchment paper and spread flour in an even layer over the parchment paper.
- Bake on 350F (175C) oven for 5-7 minutesยฒ
- Allow flour to cool, then run it through a sifter to break up any clumps that may have formed while baking. Set aside.1 ยพ cup (215 g) all-purpose flour
- 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 ยผ cups (250 g) brown sugar, tightly packed, ยผ cup (50 g) sugar, 1 teaspoon vanilla extract, ยฝ teaspoon 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!)ยฝ cup (85 g) semisweet chocolate chips, creamy peanut butter, colored sprinkles, broken Oreo pieces
- 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 some in the refrigerator, so for best enjoyment let it sit at room temperature for 15-20 minutes before enjoying leftovers.ย
Notes
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. ๐
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. ๐
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! ๐
Tara Russell
It turned out perfect! I didnโt 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. ๐
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. ๐
Kelly
I see how many servings, but how much is considered one serving?
Sam
Hi Kelly! It would be approximately 1/4 cup. ๐
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. ๐
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. ๐
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! ๐
Ann
Looking forward to trying this recipe. Never heard of baked flour. ๐ฎ๐ช๐ฎ๐ช
Sugar Spun Run
This recipe is so tasty! Let me know how your Cookie Dough turns out, Ann! ๐
Ann
Cookie dough is gorgeous. Thanks again for the recipe.๐ฐ๐ฐ
Sugar Spun Run
You’re welcome, Ann! I am so glad you like it! ๐
josie
Accidentally read 1 teaspoon of salt ๐
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! ๐
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. ๐
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 ๐
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 canโt go any more accurate) , do I then put the 1.75 cups of flour on a tray? Also I donโt 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 youโve 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. ๐
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! ๐