This post may contain affiliate links. Read our disclosure policy.
This edible cookie dough is just like eating real cookie dough! An eggless cookie dough base and one quick step makes this cookie dough safe to eat! I’ll walk you through how to heat treat flour and tips for a single serve and freezing. You only need a few simple ingredients and it comes together in 15 minutes or less—there’s a reason this is the most popular edible cookie dough recipe on the internet!
It’s always cookie recipes around here. I’m obsessed chocolate chip cookies. Of all the ice cream flavors in the world my very first pick would be chocolate chip cookie dough. It’s no wonder an eggless cookie dough recipe should make an appearance here!
Why You’ll Love this Edible Cookie Dough Recipe
My edible cookie dough is JUST like the real thing, without the harmful bacteria that comes with the real stuff. We’ll be heat treating the flour and leaving out the eggs for a safe treat that is just like your favorite cookie recipe. Here’s why you’ll love it:
- Taste: perfectly sweet and rich, just like the real thing (without eggs)
- Texture: light and fluffy, perfect to scoop, roll, or eat with a spoon.
- Ease: All you have to do is to remember to set out your butter ahead of time. After that, it’s minutes from start to finish.
- Pros: easy to add to other desserts or right from a spoon.
- Would I make this again? I’ve made this many, many times:)
There’s endless ways to eat this edible cookie dough! Put it in cupcakes, in brownies, as a frosting, as a crust layer to ice cream bars or cheesecake, in ice cream, or just plain by itself.
Once it’s mixed you’ll add mini chocolate chips (or sprinkles!) to it and serve with graham crackers, teddy grahams or any of your favorite dipping snacks.
This is your ultimate guide and includes:
- How to make cookie dough safe to eat
- Step-by-step photos of the process (or a youtube video walkthrough)
- How to turn any cookie recipe into edible dough
- Troubleshooting and reader tips (based on 400 comments)
- Small batch recipe (for two)
- How to store and serve
Ingredients You Need
Grab all the ingredients you need for a regular chocolate chip cookies, except the eggs. Jump to the recipe card for exact measurements.
- Butter: unsalted butter lets you control the amount of salt in the recipe. Leave it out at room temp for 1-2 hours to soften. If it’s too soft, the cookie dough will be soft too.
- Sugar: I prefer light brown sugar, but dark works too. You’ll also need a bit of white sugar.
- Heat treated four: heat treating takes a few minutes and removes any concerns of getting foodborne illness from the cookie dough. Keep reading for the simple steps!
- Milk: this is an optional ingredient you may need, depending on the texture of your finished dough. I’ve made this recipe dozens of times and usually need a tablespoon or two of milk. If your dough is dry or crumbly, add a Tablespoon of milk at a time. It acts as the binding agent in place of the eggs.
- Chocolate chips: My regular cookie dough uses regular chocolate chips, but I prefer mini chips for this recipe. You can use semi-sweet, milk chocolate, or dark chocolate.
More sweet treats: Try edible sugar cookie dough, edible brownie batter, and healthy edible cookie dough next!
How to Heat Treat Flour
Toasting flour at 350 for a few minutes kills off any harmful bacteria (like E. coli, which is the main concern here).
- Preheat the oven to 350 degrees f and line a large baking sheet with parchment paper.
- Measure out your flour and spread it evenly on the prepared cookie sheet.
- Bake the flour for 6-8 minutes.
- Use an instant read thermometer to check the flour is safe to eat. It should be 160°F.
Success tip: let the flour cool so it doesn’t melt the butter in the dough.
How to Make Edible Cookie Dough
Here are the simple steps to make this easy edible cookie dough recipe. Skip down to the recipe card for the full recipe.
Cream Butter and Sugar
Beat the white sugar, brown sugar, and softened butter on medium-high speed for 2-3 minutes, until light and fluffy.
Add the Dry Ingredients
Add the cooled flour to the raw dough and then add the salt. Beat with the mixer on low until combined. It will be slightly crumbly.
Success tip: I found that the flour clumps together during the heating process. Run the flour through a sifter before stirring it into edible cookie dough to avoid any clumps.
Add Chocolate Chips and Enjoy!
Beat in a couple of tablespoons of milk to bring it all together. I’ve made this with whole milk, almond milk, and other plant milks—all work well! Stir mini chocolate chips into the dough and enjoy! Try a spoonful of dough, roll them into balls, or put them in homemade ice cream.
Recipe Variations
Here are a few spins on this dough! I’ve tried all of these (brown butter is my favorite!) Get creative with your favorite cookie dough flavors!
- Cookies and cream: add crushed Oreos to the dough.
- Brown butter cookie dough: brown the butter then place it in the fridge to firm back up. Mix it in and add dark chocolate chunks and sea salt.
- Funfetti: mix in some almond extract and rainbow sprinkles.
- Peanut butter: Mix in 1/4 cup creamy peanut butter. You will need to add a bit more milk for this option.
- White chocolate macadamia nut: crushed nuts and white chocolate chips.
Can You Bake It?
I don’t recommend baking this edible cookie dough recipe because it lacks eggs as a binder. If you’re looking for baked cookie recipes, try these chocolate chip pudding cookies.
Tips and FAQs
After going through over 400 comments on this recipe, I’ve summed up the most common questions. I highly recommend reading through before making this recipe!
There are a few reasons for this! First, make sure you use real butter, not margarine. Next, room temperature butter should only be out for 1-2 hours and will still feel cool to the touch (60 degrees f). Last, don’t add the flour to the dough until it’s cool. Any three of these things can affect the final texture. Chill the dough for a bit to firm it back up if this happens!
If you’re dough is dry, you may have added a touch too much flour, or you may just need a bit of extra milk. Next, the dough will be dry and crumbly at first, but start to come together slowly, so use an electric mixer until it does. Add milk until it reaches a cookie dough consistency.
This recipe will firm up in the fridge. Let it sit out at room temperature for an hour or two to soften.
You can replace the eggs with milk or pasteurized eggs and it should be fine as long as you heat treat the flour too. Double check the other ingredients are safe to eat raw. Doughs with melted butter as a base (usually brown butter cookies) will need chilled to firm up first.
Storing Leftovers
Store in an airtight container in the fridge for up to 1 week. Edible chocolate chip cookie dough freezes well for up to 3 months.
Thaw in the fridge overnight. Allow it to sit out at room temperature before serving again to soften slightly.
Edible Cookie Dough
Save this Recipe!
Ingredients
- 2 cups (250g) all purpose flour gluten-free if needed
- 1 cup (200g) brown sugar packed
- 1/4 cup (50g) granulated sugar
- 1 cup (227g) unsalted butter softened to room temperature
- 2 1/2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 Tablespoons (29ml) milk plus more if needed
- 1 cup (180g) miniature chocolate chips
Instructions
- Heat treat the flour: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Measure the flour and sprinkle it evenly on the pan. Bake it for 6-8 minutes, or until the flour temperature reaches 160°F. Allow the flour to cool before mixing it into the cookie dough. It may tends to clump up, so sift it into the dough for a smooth texture.
- Cream the butter and sugar: In a large bowl using an electric mixer or stand mixer, cream together the brown sugar, granulated sugar, and butter. Beat until fluffy and light in color, about 1 minute. Beat in the vanilla and salt until combined.
- Dry ingredients: Beat in heat-treated flour until just combined. Add milk one tablespoon at at time and beat until dough starts to come together. Stir in the miniature chocolate chips with rubber spatula.
- Serve and store: Enjoy right away or store in an airtight container in the fridge for up to 1 week. It freezes well for up to 3 months. Thaw in the fridge overnight. Allow it to sit out at room temperature before serving again to soften slightly.
Notes
- Cool the flour before adding it to the dough.
- Don’t melt or soften the butter too much or it will be greasy. Chill the dough if this happens.
- Keep mixing if it’s dry and crumbly or add a Tablespoon of milk at a time until it comes together.
- 1/2 cup flour
- 1/4 cup (50g) brown sugar
- 2 Tbsp (25g) granulated sugar
- 1/4 cup unsalted butter
- 3/4 teaspoon vanilla
- 1/4 tsp salt
- 1 1/2 tsp milk
- 1/4 cup mini chocolate chips
Video
Equipment
- Hand mixer or stand mixer
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Soooo good! This is my go-to recipe!!
Thank you!!