Edible Cookie Dough Recipe
Who needs cookies when you can eat the dough guilt-free? This edible cookie dough recipe skips the eggs and heat-treats the flour, so you can dig in without worry. Perfect for snacking, freezing, or even air frying, because why should baked cookies have all the fun?
Prep Time
10 minutes
Servings
Makes about 2 cups (enough for 4 people… or 1 very determined cookie dough lover).
Nutrition Info (per serving)
Calories: 220 | Fat: 12g | Carbs: 26g | Sugar: 16g | Protein: 2g
Ingredients
- 1 cup all-purpose flour (heat-treated to kill bacteria, details below!)
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 tablespoons milk (or any milk substitute)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup chocolate chips (plus extra for emergency snacking)
Kitchen Tools Needed:
- Mixing Bowls: You need one medium or large bowl for combining all ingredients.
- Measuring Cups and Spoons: For accurately measuring your dry and wet ingredients.
- Whisk: To thoroughly combine the flour and salt.
- Spatula: A flexible spatula is perfect for scraping the bowl and ensuring everything is mixed evenly.
- Microwave-Safe Bowl or Saucepan: You will need to heat-treat the flour for safety.
- Baking Sheet (Optional): Used for spreading the flour to heat-treat it in the oven.
Helpful Extras
- Electric Mixer: A hand mixer or stand mixer can make creaming the butter and sugar easier, but is not essential.
- Scoop: A small cookie or ice cream scoop helps form perfectly portioned dough balls.
How to Make Cookie Dough (Safe & Edible)
1. Heat-Treat the Flour
Raw flour can contain bacteria, so we bake it first. Spread flour on a baking sheet and bake at 350°F for 5 minutes, then cool. (Or microwave in 30-second bursts, stirring in between.)
2. Cream Butter & Sugars
Mix softened butter, brown sugar, and granulated sugar until fluffy. If your arm gets tired, take a break, cookie dough should be joyful, not a workout.
3. Add Wet Ingredients
Stir in milk and vanilla extract. The mixture should be smooth, not lumpy (unless you enjoy a “rustic” texture).
4. Mix in Dry Ingredients
Add the heat-treated flour and salt. If the dough feels too thick, add another splash of milk.
5. Fold in Chocolate Chips
Gently stir them in. Try not to eat half the bag before they make it into the dough, we’ve all been there.
6. Eat Immediately (Or Save for Later!)
No baking required! Grab a spoon and enjoy.
Storing & Using Cookie Dough
How Long Does Cookie Dough Last in the Fridge?
Up to 5 days in an airtight container, if you can resist eating it all first.
Can You Freeze Cookie Dough?
Yes! Scoop into balls, freeze on a tray, then transfer to a bag. Keeps for 3 months. Thaw before eating or bake straight from frozen.
Can You Air Fry Cookie Dough?
Absolutely! Place small dough balls in the air fryer at 350°F for 5-6 minutes for quick “cookies.”
How to Bake Frozen Cookie Dough
No thawing needed! Bake at 350°F for 10-12 minutes for soft, gooey cookies.
Tips & Variations
- No eggs = safe to eat raw!
- Add-ins: Sprinkles, peanut butter, or crushed Oreos.
- Vegan? Use plant-based butter and dairy-free chocolate chips.
Warning: This dough is dangerously addictive. Proceed with caution (and maybe hide some for yourself). 😉
Pin this recipe for later! 📌 Because cookie dough emergencies happen.
Edible Cookie Dough
"Spoonable happiness!" This edible cookie dough is buttery, sweet, and packed with melty chocolate chips—safe to eat raw and dangerously addictive. No baking, no waiting, just pure cookie dough bliss straight from the bowl. (Watch out, it disappears fast!) 🍪✨
Ingredients
- 1 cup all-purpose flour (heat-treated to kill bacteria!!!)
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 tablespoons milk (or any milk substitute)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup chocolate chips (plus extra for emergency snacking)
Instructions
1. Heat-Treat the Flour
Kill bacteria by baking flour at 350°F for 5 minutes. Cool before using. (Or microwave in 30-second bursts, stirring between.)
2. Cream Butter & Sugars
Beat softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add Wet Ingredients
Mix in milk and vanilla until smooth.
4. Mix in Dry Ingredients
Stir in heat-treated flour and salt. Add extra milk if too thick.
5. Fold in Chocolate Chips
Gently mix in chips (try to save some for the dough!).
6. Enjoy!
Eat straight away or store for later—no baking needed.
Notes
- No eggs = safe to eat raw!
- Add-ins: Sprinkles, peanut butter, or crushed Oreos.
- Vegan? Use plant-based butter and dairy-free chocolate chips.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving:Calories: 220Total Fat: 12gCarbohydrates: 26gSugar: 16gProtein: 2g
