Edible cookie dough

Edible Cookie Dough

How to make a completely edible cookie dough! 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 at the bottom of the post!
Course Cookies, Dessert
Cuisine American
Keyword cookie dough, edible cookie dough, egg free cookie dough, heat treated flour
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 servings
Calories 375kcal
Author Sam Merritt


  • 1 3/4 cup all-purpose flour (215g)
  • 1 cup unsalted butter softened to room temperature! (226g)
  • 1 1/4 cups brown sugar, tightly packed (250g)
  • 1/4 cup sugar (50g)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1-2 Tablespoons milk optional*
  • 1/2 cup semisweet chocolate chips I recommend using a mix of mini and regular sized (85g)

Optional Mix-Ins

  • creamy peanut butter
  • colored sprinkles
  • broken Oreo pieces


  • 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 (72C) oven for 5-7 minutes**
  • Allow flour to cool, then run it through a sifter to break up any clumps that may have formed while baking.  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.
  • 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.
  • Stir in chocolate chips (and any additional add-ins you might like!)
  • Store cookie dough 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 10-15 minutes before enjoying leftovers. 



*I've never needed to use milk, but if your cookie dough is too stiff/crumbly add milk as needed to reach desired consistency.
**To ensure your flour is safe, I highly recommend using an instant read thermometer to check that temperature has reached 160F (72C) immediately after removing from oven. Make sure your thermometer is inserted in the flour and isn't touching/reading the temperature of the pan


Serving: 1serving | Calories: 375kcal