Edible Cookie Dough
This safe-to-snack cookie dough is made without eggs and uses heat-treated flour, so you can enjoy it by the spoonful. It has the brown sugar, vanilla, and chocolate chip flavor of classic cookie dough, with no baking 9x
Total
20 min
Servings
About 2 cups, or 8 small servings
Level
Easy
Cookie dough is often the part of baking cookies that everyone wants to taste first. This version is made for eating as-is, not baking, with a soft, scoopable texture and plenty of mini chocolate chips.
The key safety step is heat-treating the flour. Raw flour can carry germs, so warming it to 165°F makes it safer to eat. This recipe also skips eggs, which are not needed for flavor or texture here.
Serve small scoops in bowls, roll it into bites, or tuck a spoonful into ice cream. It is rich, so a little goes a long way.
01What you'll need
Ingredients
8 items · About 2 cups, or 8 small servings
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons milk, plus more if needed
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine salt
- 1/2 cup mini chocolate chips
02How to make it
Step-by-step
1. Heat-treat the flour
Spread the flour on a microwave-safe plate. Microwave in 30-second bursts, stirring between each burst, until the flour reaches 165°F on an instant-read thermometer. This usually takes 1 to 2 minutes. Let it cool completely before using.
2. Check the flour texture
Once cool, stir the flour and break up any small clumps with a fork. If it looks very lumpy, sift it through a fine-mesh strainer. This keeps the cookie dough smooth, not gritty.
3. Cream the butter and sugars
Put the softened butter, brown sugar, and granulated sugar in a medium bowl. Beat with a hand mixer, sturdy spoon, or spatula until the mixture looks creamy and slightly lighter, about 1 to 2 minutes.
4. Add the flavorings
Mix in the milk, vanilla extract, and salt until smooth. Scrape the sides of the bowl so everything is evenly combined.
5. Mix in the flour
Add the cooled heat-treated flour. Stir slowly at first so the flour does not puff out of the bowl. Mix until no dry streaks remain.
6. Adjust the texture
If the dough feels dry or crumbly, add milk 1 teaspoon at a time until it becomes soft and scoopable. If it is too sticky, chill it for 10 minutes before adding more flour.
7. Fold in the chocolate chips
Add the mini chocolate chips and stir until evenly mixed. Mini chips give you chocolate in every bite, but regular chocolate chips also work.
8. Serve or chill
Serve right away in small bowls, or cover and chill for a firmer texture. If chilled for more than an hour, let it sit at room temperature for 5 to 10 minutes before scooping.
03From our kitchen
Cook's tips
- Make ahead: Heat-treat the flour up to 1 week ahead. Let it cool, then store it in an airtight container at room temperature.
- Storage: Keep edible cookie dough in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it for up to 2 months.
- Freezing: Roll the dough into small balls and freeze on a tray until firm. Transfer to a freezer bag. Thaw in the fridge or eat slightly frozen for a firmer treat.
- Butter swap: Salted butter can be used. Reduce the added salt to 1/4 teaspoon.
- Dairy-free option: Use plant-based butter sticks and your favorite unsweetened non-dairy milk. Avoid soft tub spreads, which can make the dough greasy.
- Mix-ins: Try chopped chocolate, sprinkles, crushed pretzels, or toasted nuts. Keep the total mix-ins close to 1/2 cup so the dough holds together well लागु रहन्छ сақ.
Cook's note
This dough is designed to be eaten raw. It will not bake into good cookies because it contains no eggs or leavening, such as baking soda or baking powder.
04Frequently asked
Questions & answers
Do I really need to heat-treat the flour?
Yes. Raw flour is not ready-to-eat and can contain harmful bacteria. Heat-treating it to 165°F makes this no-bake cookie dough safer.
Can I bake this cookie dough?
No, this recipe is meant for eating raw. It does not contain eggs, baking soda, or baking powder, so it will not bake like regular cookie dough.
What if I do not have a thermometer?
A thermometer is the most reliable way to check the flour. If you do not have one, microwave the flour in several 30-second bursts, stirring well each time, until it is very hot throughout. Let it cool fully before mixing.
Why is my cookie dough grainy?
Cookie dough can taste grainy if the sugar has not mixed well with the butter. Beat the butter and sugars until creamy, and let the finished dough rest for 10 minutes so the sugar can soften a little.
Can I make this without chocolate chips?
Yes. Leave them out for a plain vanilla cookie dough, or replace them with sprinkles, chopped sandwich cookies, toffee bits, or finely chopped nuts.
05Keep cooking
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