Edible Cookie Dough Recipe

edible cookie dough in glass bowl with spoon

Edible Cookie Dough Recipe

A quick and easy edible cookie dough recipe! My version is made without eggs and we're heat-treating the flour so you can feel comfortable indulging. Recipe includes a how-to video tutorial.

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 (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
Enjoy!

Video

Notes

Heat treating flour -- alternative method

You can microwave your flour instead of baking it. Place it in a microwave-safe bowl in an even layer. Heat for 30 seconds, stir, then heat in 15-second bursts until temperature exceeds 165F (74C). Always stir before checking the tempreature.

Heat treating flour -- safety note

It's worth noting that the FDA recently said, without much elaboration, that heat treating your flour at home could still be risky. 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. It becomes quite firm and difficult to scoop in the fridge, so if you have leftovers, I recommend scooping them into 1 Tablespoon-sized scoops, rolling into balls, and storing in an airtight container in the fridge for up to a week. You'll have cookie dough bites at the ready!

Nutrition