Edible Cookie Dough Recipe {BEST EVER} - Chelsea's Messy Apron (2024)

June 5, 2024 | 341 Comments

Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

Edible Cookie Dough Recipe: Get your cookie dough fix the safe way with this delicious, classic chocolate chip cookie dough you can eat without baking!

Edible Cookie Dough Recipe

Growing up, my mom had one hard-and-fast rule: no eating raw cookie dough. She had gotten sick once from eating raw dough and still to this day maintains it’s one of the sickest she’s ever been. So, we rarely got to eat cookie dough unless we could sneak a scoop while she wasn’t looking.

This recipe has been in the works for ages, along with all these other edible cookie dough variations like this Edible Cake Batter, Peanut Butter Cookie Dough, and Edible Brownie Batter.

I can honestly say, as an edible cookie dough expert, this is the best you’ll ever try!

Why Can You Not Eat Raw Cookie Dough?

I know it seems unfortunate that you shouldn’t eat raw cookie dough, but hey, I don’t make the rules. So here’s why it’s not recommended to eat raw cookie dough:

Raw eggs: eating raw eggs can be risky because they might carry Salmonella, a common reason for food poisoning cases as noted by the FDA.
Raw flour: similar to eggs the flour poses a health threat as it can be contaminated with E. coli bacteria, which can cause serious illness.

Ingredients In Edible Cookie Dough Recipe

Flour: For safe edible cookie dough, you need to heat-treat the flour first. This kills any bacteria. Toasting the flour also gives it a nutty flavor.
Salted butter: Melt the butter mostly but not completely to maintain texture, and cool it before mixing to prevent the sugars from dissolving and creating a grainy texture. If you use unsalted butter make sure to taste it and add salt as needed.
Brown & White Sugar: Make sure to pack the brown sugar when measuring for consistency in sweetness and texture.
Pure vanilla extract: Enhances the flavor, and helps give it that traditional cookie dough taste.
Milk: Typically, 1 tablespoon is enough for this recipe. If the dough is crumbly from too much flour, add more milk. It acts as the binder, replacing raw eggs. I usually use whole milk but any type works.
Mini chocolate chips: Using mini chocolate chips helps disperse the chocolate more evenly and since we chill the dough biting into a mini chocolate chip won’t bother you as opposed to regular-sized ones, which can feel too hard.

Edible Cookie Dough Recipe {BEST EVER} - Chelsea's Messy Apron (4)

QUICK TIP

Heat treating flour: Preheat the oven to 350°F, spread the flour on a baking sheet, and bake for 5-7 minutes. Let it cool before using. This process kills bacteria, making the flour safe for raw consumption.

How To Make Edible Cookie Dough

Preheat your oven to 350 degrees F and spread the flour on a baking sheet. Toast in the oven for 5 to 7 minutes, then let it cool. This makes sure all the bacteria is killed and your dough is safe to eat.
Melt the butter most of the way and let it cool to room temperature, then mix with both brown and white sugar until smooth. Cooling the butter prevents it from melting the sugars, which keeps the texture consistent.
Add vanilla and milk to the sugar mixture, then mix in the cooled, toasted flour and stir in the mini chocolate chips until well combined. Adjust milk as needed to achieve your desired dough consistency.
If the dough is too soft, refrigerate it for about 10 minutes to firm up.
Enjoy your safe-to-eat cookie dough!

Edible Cookie Dough FAQs

Can I Bake This Edible Cookie Dough?

Don’t bake this edible cookie dough. It doesn’t have ingredients to make it rise, uses different amounts of butter and sugar for raw eating, has no eggs for safety, and is made to enjoy raw, not baked.

How Do I Make A Smaller Batch?

For a smaller batch of Edible Cookie Dough, halve the recipe for 2 servings or prepare the full batch and freeze extra portions. The first method offers an immediate smaller amount, while the second provides ready-to-eat portions stored in the fridge for up to 5 days or in the freezer for 3 months.

Why do you have to heat treat the flour?

Heat treating flour kills harmful bacteria, making it safe to eat raw.

STORAGE

Storage Tips

Store edible cookie dough in an airtight container in the fridge for up to 5 days.
Freeze it for up to 3 months. Thaw frozen dough in the fridge before eating.

Other Delicious No Bake Treats

No Bake Cookies No chilling or baking needed
Salty and sweet Pretzel Peanut Butter Bars
Banana Pudding Recipe adapted from the famous Magnolia Bakery recipe
Cannoli Dip the inside of a cannoli, but in dippable form
Super popular No Bake Brownie Bites

FOLLOW ALONG! Subscribe to my newsletter and follow along onFacebook,Pinterest andInstagram for the latest updates, recipes and content.

Edible Cookie Dough Recipe

5 from 85 votes

- Review this recipe

Edible Cookie Dough Recipe: Get your cookie dough fix the safe way with this delicious, classic chocolate chip cookie dough you can eat without baking!

Print Recipe

Edible Cookie Dough Recipe

Ingredients

▢ 3/4 cup white all-purpose flour (measured correctly -- Note 1)
▢ 1/3 cup unsalted butter, melted & slightly cooled
▢ 1/3 cup brown sugar, packed (dark or light; I love dark)
▢ 3 tablespoons white granulated sugar
▢ 1/8 teaspoon salt
▢ 1 teaspoon pure vanilla extract
▢ 1 tablespoon whole milk (1% or 2% also work)
▢ 1/3 cup mini chocolate chips

US - Metric

Instructions

BUTTER: Melt butter and then set it aside to cool back to room temperature. If the butter is too hot, it will melt the sugars and cause greasy cookie dough.
HEAT TREAT FLOUR: Heat treat the flour in the microwave or oven (see Note 1), and let it cool completely to room temperature before use. Do not use any burnt or clumpy flour. The flour should be light, white, and fluffy. Spoon the cooled flour into a measuring cup and level it with a knife.
COMBINE: In a medium-sized bowl, add the melted and cooled-to-room-temp butter, brown sugar, and white sugar. Use a whisk to briskly mix until smooth and emulsified (~1 minute). Add vanilla, salt, and milk, and stir until combined. Stir in the cooled flour and chocolate chips until combined.
ENJOY: If needed, chill the dough in the fridge for 10 minutes before enjoying it. Chilling helps firm up the dough from melted butter. Enjoy!
STORAGE: When wrapped and stored well, this cookie dough will stay fresh in the fridge for up to five days or in the freezer for up to 3 months.

Video

Recipe Notes

Note 1: Measuring Flour: Spoon flour into a measuring cup and level it with a butter knife to avoid excess flour, which can make the dough dry. If the cookie dough is too dry, too much flour was packed into the measuring cup; if too wet, there's not enough flour.

Here's how to heat treat flour:

Heat treat 1/2 cup MORE flour than you'll need (in case edges burn in oven).
Microwave: Add flour to a microwave-safe bowl and microwave in 30-second bursts, stirring between each, to avoid burning or clumping. After each burst, check the temperature. It's done when it has reached 165°F.
Oven: Preheat the oven to 300°F and line a large sheet pan with a nonstick liner or parchment paper. Spread the flour on the pan. Bake, stirring and checking the temperature every 2 minutes until it reaches 165°F, about 3-6 minutes.

Nutrition Facts

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.