Edible Cookie Dough

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This edible cookie dough recipe is safe to eat because it has no raw egg and uses heat-treated flour, which gets rid of any harmful bacteria! It's so simple to make and can be scooped or rolled into cookie dough bites as a topping!

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 224kcal

Author: Bianca Fernandez

Equipment

Kitchen scale/measuring cups
Measuring spoons
food thermometer
sieve
microwave-safe plate or bowl for microwave method
baking sheet for oven method
Parchment Paper for oven method
large mixing bowl
silicone spatula

Ingredients

1 cup all-purpose flour
½ cup unsalted butter melted and cooled
¾ cup brown sugar light or dark
1 tablespoon vanilla paste or extract
½ teaspoon fine sea salt
⅓-½ cup mini chocolate chips
1-2 tablespoons milk as needed

US Customary - Metric

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Instructions

Heat treat the flour:

Microwave method: In a microwave-safe bowl or plate, add 1 cup 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 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 unsalted butter, ¾ cup brown sugar, ½ teaspoon fine sea salt, and 1 tablespoon vanilla until smooth.
Sift in heat-treated flour and ⅓-½ cup mini chocolate chips. Mix until there are no dry spots. If the dough is too dry, stir in 1-2 tablespoons milk.
Scoop and enjoy!

If shaping into cookie dough bites, you can use a mini scooper or shape the dough into a slab and cut out even pieces to roll out into balls.

Video

Notes

Variations and substitions:

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.

Storage instructions:

Store cookie dough in an airtight container in the fridge for up to 5 days, or freezer for up to 3 months. I like to store the cookie dough bites in my freezer and use it as a topping whenever I need!

Nutrition