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Edible Cookie Dough Recipe

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4.4 from 297 reviews

This Edible Cookie Dough recipe offers a safe and delicious treat that you can enjoy without baking. Made with heat-treated flour and classic cookie dough ingredients, it's perfect for snacking, mixing into desserts, or sharing with friends. Ready in just 15 minutes, this no-bake dessert combines soft butter, brown and granulated sugars, vanilla, and miniature chocolate chips for a rich, sweet, and satisfying experience.

Ingredients

Dry Ingredients

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) brown sugar (packed)
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 1 cup (180g) miniature chocolate chips

Wet Ingredients

  • 1 cup (227g) unsalted butter (softened to room temperature)
  • 2 1/2 teaspoons vanilla extract
  • 2 Tablespoons (29ml) milk (plus more if needed)

Instructions

  1. Heat treat the flour: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Evenly sprinkle the measured flour on the sheet and bake for 6-8 minutes, or until the internal temperature of the flour reaches 160°F (71°C) to ensure it's safe to eat raw. Let the flour cool completely, then sift it into the dough as it tends to clump, creating a smooth texture.
  2. Cream the butter and sugar: In a large mixing bowl, use an electric or stand mixer to cream together the softened butter, brown sugar, and granulated sugar. Beat for about 1 minute until the mixture is light and fluffy. Then add the vanilla extract and salt, mixing until fully combined.
  3. Combine dry ingredients and milk: Gradually beat in the heat-treated flour until just combined. Add the milk one tablespoon at a time, beating the mixture until the dough begins to come together but remains soft and pliable.
  4. Fold in chocolate chips: Using a rubber spatula, gently stir in the miniature chocolate chips evenly throughout the dough.
  5. Serve and store: Enjoy the cookie dough immediately or transfer it to an airtight container. Store in the refrigerator for up to 1 week, or freeze for up to 3 months. When ready to eat after freezing, thaw overnight in the fridge and let it sit at room temperature for a few minutes to soften before serving.

Notes

  • Heating the flour is essential to kill any potential bacteria, making this dough safe to eat raw.
  • You can microwave the flour instead of baking: spread flour evenly in a microwave-safe bowl and heat in 30-second increments, stirring in between, until it reaches 160°F.
  • If the dough is too dry, add milk a teaspoon at a time until desired consistency is achieved.
  • This dough freezes well; wrap tightly and thaw in the refrigerator to maintain texture.

Find it online: https://recipethrive.com/edible-cookie-dough-recipe/