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Edible Cookie Dough Recipe

Edible Cookie Dough

This edible cookie dough recipe is completely safe to eat with no raw eggs or untreated flour. Perfect for satisfying cookie dough cravings, this sweet treat takes just 15 minutes to make and delivers authentic cookie dough flavor and texture. Great for snacking, dipping, or adding to desserts.
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Prep Time 8 minutes
Cook Time 7 minutes
Cooling Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour must be heat-treated for safety
  • 1 cup unsalted butter softened to room temperature
  • 1 cup packed brown sugar light or dark brown sugar
  • 1/4 cup granulated sugar
  • 2 1/2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 2 tablespoons milk plus more if needed
  • 1 cup mini chocolate chips

Equipment

  • Electric mixer or stand mixer
  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Instant-Read Thermometer
  • Rubber spatula
  • Fine mesh sifter

Method
 

  1. Heat-treat the flour: Preheat oven to 350°F. Line a baking sheet with parchment paper. Spread flour evenly on the prepared sheet. Bake for 6-8 minutes until flour reaches 160°F on an instant-read thermometer. Let cool completely before using.
  2. Cream butter and sugars: In a large bowl, use an electric mixer to beat softened butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy. Beat in vanilla extract and salt until combined.
  3. Add dry ingredients: Sift the cooled heat-treated flour into the butter mixture. Beat on low speed until just combined. The mixture will look slightly crumbly at first.
  4. Adjust consistency: Add milk one tablespoon at a time, beating until the dough comes together and reaches a scoopable consistency. Add more milk if needed to achieve the right texture.
  5. Add chocolate chips: Use a rubber spatula to fold in mini chocolate chips until evenly distributed throughout the dough.
  6. Serve or store: Enjoy immediately or store in an airtight container in the refrigerator for up to 1 week. Let chilled dough sit at room temperature for 10-15 minutes before serving to soften slightly.

Notes

Safety First: Always heat-treat flour to 160°F to eliminate harmful bacteria. Use an instant-read thermometer to verify temperature.
Butter Temperature: Room temperature butter should feel cool but give slightly when pressed. If too warm, the dough will be greasy.
Texture Tips: If dough is too dry, add milk 1 tablespoon at a time. If too wet, chill for 30 minutes to firm up.
Storage: Refrigerate up to 1 week or freeze up to 3 months. Thaw frozen dough overnight in refrigerator.
Variations: Try cookies and cream (add crushed Oreos), funfetti (add sprinkles and almond extract), or peanut butter (add 1/4 cup creamy peanut butter).