My edible cookie dough recipe is so easy to make. It can be eaten by the spoonful or rolled into cookie dough bites and added as a topping to ice cream, banana pudding, etc.! It’s safe to eat because it has no raw egg and uses heat-treated flour, which gets rid of any harmful bacteria.
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❤️ Why You’ll Love This Recipe
- It’s easy to make! This recipe uses melted butter, so there’s minimal mixing involved. No need to soften butter or whip it until fluffy.
- It’s highly customizable. Feel free to add toasted nuts, shredded coconut, sprinkles, etc.!
- You can add it to so many different things. It’s a great topping for oatmeal, banana pudding, chia seed pudding, and more.
Looking for more no-bake recipes? Try my strawberry cake.
Ingredients
To make edible cookie dough from scratch, you’ll need the following ingredients:
- The all-purpose flour will be heat-treated, so it kills off any harmful bacteria like E. coli.
- Melted unsalted butter makes the dough really easy to mix by hand.
- Feel free to use light or dark brown sugar. Dark brown sugar just has more molasses flavor.
- You can use any chocolate chips you like: milk, dark, or white. If rolling into cookie dough bites, make sure to use mini chocolate chips.
- Not pictured: If your cookie dough comes out dry, feel free to add a splash of milk!
For the full list of ingredients and measurements, see the recipe card below.
💡 Flavor Variations
- Swap or add in other mix-ins, like sprinkles, toasted nuts, shredded coconut, dark chocolate, etc.
- Use brown butter for extra toasty flavor! Since there will be less liquid from cooking the butter, remove 2 tablespoons of flour, and add extra milk as needed.
How to Make Edible Cookie Dough
Step 1: To kill off harmful bacteria from the flour, make sure to heat treat it by baking or microwaving the flour until it reaches 160°F/71°C. Set aside and let fully cool.
Step 2: Mix together melted butter, sugar, salt, and vanilla until combined.
Step 3: Add in chocolate chips, sifted heat-treated flour, and salt. Mix until there are no dry spots left. If it’s too dry, add in a splash of milk. Now you can scoop and enjoy!
Step 4: If making cookie dough bites and want to make them as even as possible, I recommend forming the dough into a slab and cutting it into sections. Roll each cut out section and enjoy!
For full instructions, see the recipe card below.
😋 More No-Bake Desserts You’ll Love
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Thank you so much! -Bianca ❤️
📖 Recipe & Video
Edible Cookie Dough
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Equipment
- microwave-safe plate or bowl for microwave method
- baking sheet for oven method
- Parchment Paper for oven method
Ingredients
- 1 cup (125 g) all-purpose flour
- ½ cup (113.5 g) unsalted butter melted and cooled
- ¾ cup (165 g) brown sugar light or dark
- 1 tablespoon (13 g) vanilla paste or extract
- ½ teaspoon (3 g) fine sea salt
- ⅓-½ cup (60 g) mini chocolate chips
- 1-2 tablespoons (15 g) milk as needed
Instructions
Heat treat the flour:
- Microwave method: In a microwave-safe bowl or plate, add 1 cup / 125 g all-purpose flour. Microwave at 15-second intervals, stirring in between, until the flour reaches 160°F/71°C. Let fully cool.
- Oven method: Preheat oven to 350°F/177°C. Line baking sheet with parchment paper. Evenly spread 1 cup / 125 g all-purpose flour on top of lined baking sheet. Bake for 7-10 minutes, stirring halfway, until the flour reaches 160°F/71°C. Let fully cool.
Make cookie dough:
- In a large mixing bowl, mix melted and cooled ½ cup / 113.5 g unsalted butter, ¾ cup / 165 g brown sugar, ½ teaspoon / 3 g fine sea salt, and 1 tablespoon / 13 g vanilla until smooth.
- Sift in heat-treated flour and ⅓-½ cup / 60 g mini chocolate chips. Mix until there are no dry spots. If the dough is too dry, stir in 1-2 tablespoons / 15 g milk.
- Scoop and enjoy!
Notes
- Swap or add in other mix-ins, like sprinkles, toasted nuts, shredded coconut, dark chocolate, etc.
- Use brown butter for extra toasty flavor! Since there will be less liquid from cooking the butter, remove 2 tablespoons of flour, and add extra milk as needed.
