Edible Cookie Dough Recipe
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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.
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
Equipment
- Baking pan
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Looks like a lovely recipe! I just have one question 🙂
if I wanted to make the dough chocolatey by adding cocoa powder, do I need to reduce the amount of flour? or what adjustments would I need to make if any?
Hi Selene! You would want to substitute some of the flour for cocoa powder. Just keep in mind that cocoa powder is a little bit “thirstier” than flour so you would need less cocoa powder than flour. 🙂
I’m making your cake pops! I did a trial run for a party I’m making them for, but didn’t want to make the whole batch. The party is 6 days from now, can I freeze the rest of the dough and then use it when ready?
Hi Angela! I would form it into balls before freezing but that should work just fine. 🙂
i love your recipes 🙂
Thank you so much, Savannah! That means so much to me. 🙂
Excellent flavor!! This is deadly to have in the fridge!
I am so glad you enjoyed it so much, Carrie! 🙂
Hi Sam! I made this earlier today with dried cranberries and toasted walnuts. Thank you for such wonderful recipes!
Ooo that sounds delicious! I’m glad you enjoyed it, Renee! 🙂
My daughters and I made this last night…delish! The crunch makes it taste like real cookie dough! Thanks for another winner!
I am so glad you enjoyed them so much, Carrie! 🙂
I am definitely going to try this out! I was just wondering if you are able to bake this cookie dough as well as eat it raw? Thanks for this recipe!
Hi Grace! It does work but it doesn’t make the best cookies. Here is what I would recommend if you are looking for a good chocolate chip cookie recipe. 🙂
Is it normal for it to be grainy? I feel the sugar in every bite 🙁
Hi Aly! Yes it is normal. Cookie dough is inherently grainy because the sugar isn’t baked. If you want a smoother consistency you can try my cookie dough bites, they have a smoother consistency. 🙂
This is so good and easy to make! Family loved it!
I am so glad everyone enjoyed it, Lily! 🙂
Are the calories, 526, per serving or for all 8 servings? Thanks!
Per serving
Loved this recipe! Not sure if I measured my flour correctly, but either way, even after I added milk, it went off without a hitch! When I don’t add the choco chips, my pupper loves having this as a very rare, but very sweet treat! He is so well-behaved just for this recipe! Got any more I might try for my pup?
I am so glad everyone enjoyed it, especially the pup! 🙂 I don’t typically recommend giving sweets to pups because all of the sugar isn’t good for them, but I do have a dog biscuit recipe. My pups LOVEEEE it! 🙂
I’m from Puerto Rico and we loved this recipe of edible cookie dough then only thing is the grainy texture but totally loved the flavor. We had made another recipe of this and it was a total failure. This time I made sure of measuring the flour very carefully like you said by reading your post on how to measure correctly the flour and I don’t have a scale. Gracias 😊
I’m so glad you enjoyed the cookie dough, Liz! The grittiness is due to the sugars not being melted. It’s authentic, like real raw cookie dough, but without the risk of illness. 😊
Hi ! Your recipe sounds awesome. I want to make it for my daughter, but she can´t eat gluten, eggs or dairy. I have an egg replacer, could I use it ? Could I use soy butter maybe ? And unsweetened chocolate, milk. free ? And also quinoa flour ? Pleease, help me ! I feel so bad for my daughter who can´t enjoy an ice cream, or a cake. If not, could you please maybe do a gluten free, dairy free and egg free recipe ? Please ! Thank you Sam !
Hi, Arianna! Unfortunately, I do not have experience baking gluten-free, dairy-free, so I can not provide you with any personal recommendations.
I know others have had success with the gluten-free flour 1:1 and you could try using an egg replacer. I am sorry that I can’t be of more help to you. Fingers crossed with the substitutions it turns out wonderfully. Keep me posted. 🙂
Could I use almond flour instead of regular flour
Hi, Teagan! I have not tried it, but typically I don’t recommend almond flour as it alters the taste and texture. If you try it, I’d love to know how it turns out. 🙂
Can u bake this cookie dough
Hi, Camile! You, can. 🙂
Will it stay cookie dough ish or turn into a cooked cookie? I’m wanting to do a gender reveal cookie dough stuffed cookie.
Hi Ali! I might recommend using my cookie dough bites, or cookie dough frosting instead. They have less flour in them. You would need to freeze the frosting. Having not tried it though I am not quite sure how it would turn out. Let me know how it goes. 🙂
Hi
Why does my sugar won’t dissolve and the dough become grainy. I beat the butter and sugars for around 3 min but still won’t dissolve and i use granulated sugar btw
Thanks
Hi Lala! Cookie dough is supposed to be grainy, you can check out my cookie dough bites if you don’t like a lot of grain to them.
Hi,
Thank you so much for this recipe – can’t wait to try it!
When you were talking about never needing to add milk, you mentioned something about getting the flour measuring right. I think that might be my problem when making cookies.
What are your tips for measuring flour correctly. I have always just scooped and leveled 😉
Thank you!
I can’t wait for you to try this recipe, Jenny! I hope that you love it! I have a guide on how to measure flour properly that you should check out. There is also a video included that others have found helpful. 🙂