Edible Cookie Dough Recipe

edible cookie dough in glass bowl with spoon

Edible Cookie Dough Recipe

A fun and completely edible cookie dough recipe! 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!

Course Cookies, Dessert

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 526kcal

Author Sam Merritt

Equipment

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 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 unsalted butter, 1 ¼ cups brown sugar, tightly packed, ¼ cup 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 semisweet chocolate chips, creamy peanut butter, colored sprinkles, broken Oreo pieces
Enjoy!

Video

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