Edible Cookie Dough Recipe

This edible cookie dough recipe is a quick, easy, and safe to eat recipe made with no eggs and no raw flour. It tastes just like classic chocolate chip cookie dough, is ready in minutes, and includes plenty of flavor variations so you can make it your own. If you’ve ever been tempted to sneak a bite of cookie dough but thought better of it, this is the safer way to enjoy it. Includes a video tutorial.

The BEST Edible Cookie Dough Recipe (Safe to Eat Raw!)

My edible cookie dough recipe will curb all of your cookie dough cravings and spare you the risks that come with traditional raw cookie dough.

If you’re anything like me, you’ve probably had your fair share of “unsafe” cookie dough (most of the dough from my chocolate chip cookie recipe gets eaten before it even makes it on the baking sheet ), but most of us know we’re not supposed to indulge. Here’s an edible cookie dough recipe that you can enjoy without the worry.

Why This Recipe Works:

• Heat-treated flour and no eggs. So you can feel comfortable eating this raw.
• Tastes like real cookie dough. Because it is real cookie dough, made with the same base ingredients. Creamed butter with brown sugar, salt, vanilla, and flour deliver classic flavor while a splash of milk replaces the eggs without sacrificing texture.
• Authentic cookie dough texture. Real cookie dough has a subtle grain due to the unmelted sugar, and we maintain that here.
• Customizable for any edible cookie dough craving. Feel free to add peanut butter, Oreos, sprinkles or any of your favorite mix-ins to-taste to make it your own.

Ingredients

The ingredients for an edible cookie dough recipe are going to be pretty similar to your favorite chocolate chip cookie recipe, with the obvious exception of eggs. Let’s talk about them.

• Butter. Using unsalted butter allows us to control the salt level in our edible cookie dough. If all you have on hand is salted, just reduce the salt called for to 1/4 teaspoon.
• Sugar. Most of the sugar in this recipe is brown sugar. You can use light, dark, or a combination of the two, which is my preference. You can even make your own brown sugar.
• Heat treated flour. Heat treating takes just a few minutes and significantly reduces risk associated with eating raw flour. It’s key to making this edible cookie dough recipe. I’ll show you how to do it below.
• Vanilla extract. Don’t go overboard; a teaspoon is just the right amount to add depth without making the results cloying (just like with my cinnamon roll icing, I like to remind people it can actually ruin your recipe if you “measure with your heart” here).
• Milk. You may or may not need to add milk. I’ve made this recipe dozens of times and have never needed to add milk, and if you measure your flour properly, you likely won’t need it either. If your cookie dough seems dry, crumbly, or just not smooth enough, a few splashes of milk (or cream) will fix it right up.

What you won’t find: While I tried this edible cookie dough recipe with baking powder and baking soda, they made no difference in the flavor so we skip them there.

As always, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

How to Heat Treat Flour

According to the CDC, flour that is raw, or hasn’t been processed with heat may not be safe to eat. However, according to MSU flour that is heated to 165F will eradicate these concerns. Now, the FDA cautions that flour that is not properly and thoroughly heated to this temperature could still be risky, so it’s important that you understand this risk, and also that you check the temperature properly. Let’s talk about how to do this; there are two methods:

Method One: The Oven:

1. Preheat your oven to 350F and line a cookie sheet with parchment paper (this will make transferring the flour later easy) and spread the flour in an even layer.
2. Bake in your preheated oven for 5-7 minutes (may need longer).
3. To ensure that the flour is safe, form it into a mound and check with an instant read thermometer to verify that the temperature is at least 165F. Give it a quick stir and check the temperature again, then do this again. Multiple checks of different sections of the flour will let you know if you’ve been successful.

Method 2: The Microwave:

1. Place the flour in a small dish in an even layer.
2. Heat for 30 seconds, stir, and check the temperature with an instant-read thermometer.
3. Return to the microwave and heat in 15-second bursts until the temperature meets or exceeds 165F (always stir before testing).

Whichever method you choose, let the flour cool a bit before using.

Sam’s Tip

During the heat treating process, I found that some of the flour has the tendency to clump or bake together. To keep these clumps out of your cookie dough, run the flour through a sifter before stirring it into your edible cookie dough.

How to Make Edible Cookie Dough

1. Heat treat your flour, let it cool, then sift it (sometimes lumps form as the flour cools, sifting it will break up any clumps!).
2. Beat together the butter, sugars, vanilla extract, and salt in a separate bowl until creamy and very well-combined. I do this for several minutes on high speed (it helps the sugar dissolve a bit and makes the cookie dough creamier, too).
3. Gradually stir in the flour until it’s well incorporated.
4. Stir in your chocolate chips or other favorite add-ins.