This edible cookie dough recipe is pure magic in a bowl. I’ve made it countless times when that cookie dough craving hits hard, and trust me, it satisfies every single time without any of the worry about raw eggs.
Table of contents
Easy Edible Cookie Dough Recipe (5 Minutes!)
Quick and safe edible cookie dough made with heat-treated flour and no eggs - perfect for satisfying those cookie dough cravings instantly.
Ingredients
- 1 cup all-purpose flour
- ¾ cup packed brown sugar
- ½ cup butter (softened)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons milk
- ½ cup milk chocolate chips
- ½ cup mini chocolate chips
Instructions
- Heat-treat flour in microwave for 1 minute 15 seconds, stirring every 15 seconds.
- Beat brown sugar and butter until creamy and smooth.
- Mix in vanilla extract and salt, then add cooled flour.
- Add milk and stir until dough comes together.
- Fold in both types of chocolate chips.
- Serve immediately or freeze in small balls.
Notes
- Heat-treating flour makes it safe to eat raw
- Form into balls and freeze for ice cream mix-ins
- Store covered in fridge up to 5 days
- Use room temperature butter for easier mixing
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 285Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 240mgCarbohydrates: 42gFiber: 1gSugar: 28gProtein: 3g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
Here’s everything you need to make this incredible edible cookie dough:
- 1 cup all-purpose flour
- ¾ cup packed brown sugar
- ½ cup butter (softened)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons milk
- ½ cup milk chocolate chips
- ½ cup mini chocolate chips
- Electric mixer or large spoon
- Microwave-safe dish
- Large mixing bowl
Detailed Cooking Instructions
Time needed: 7 minutes
Quick and safe edible cookie dough made with heat-treated flour and no eggs.
- Heat-treat the flour
Place flour in microwave-safe dish and heat for 1 minute 15 seconds, stirring every 15 seconds. Let cool completely.
- Cream butter and sugar
Beat brown sugar and softened butter with electric mixer until creamy and smooth, about 2 minutes.
- Add flavoring
Mix in vanilla extract and salt until well combined.
- Combine dry ingredients
Add the cooled flour and mix until you get a crumbly dough texture.
- Add milk and chips
Pour in milk and mix until dough comes together, then fold in both types of chocolate chips.
- Serve or store
Enjoy immediately with spoons or form into balls and freeze for later.
Tips & Tricks
- Make sure your butter is really soft before mixing – it makes all the difference in getting that smooth, creamy texture.
- Don’t skip the flour heat-treating step – it’s what makes this cookie dough safe to eat and gives it the right texture.
- Form leftover dough into small balls and freeze them on a baking sheet, then transfer to a freezer bag for easy ice cream mix-ins.
- If the dough seems too dry, add milk one teaspoon at a time until it comes together perfectly.
- Try mixing in crushed cookies or different chocolate chips for your own twist on this recipe.
- Want to make it extra special? I love turning this into cookie dough ice cream by mixing it into vanilla ice cream, or you can layer it in my no-bake summer berry icebox cake for an amazing dessert.
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Frequently Asked Questions
Heat-treat the flour by microwaving it for 1 minute 15 seconds, stirring every 15 seconds. This kills any harmful bacteria and makes the flour safe to eat raw.
Edible cookie dough is made from heat-treated flour, butter, brown sugar, vanilla, salt, milk, and chocolate chips – basically regular cookie dough ingredients without the raw eggs.
Yes, you can substitute the flour with alternatives like almond flour, oat flour, or even crushed graham crackers for different flavors and textures.
Store edible cookie dough covered in the refrigerator for up to 5 days, or freeze it for up to 3 months for best quality.
Variations & Add-Ins
- Sugar Cookie Version: Replace brown sugar with granulated sugar and add colorful sprinkles instead of chocolate chips.
- Peanut Butter Twist: Mix in 2 tablespoons of peanut butter and swap chocolate chips for peanut butter chips.
- Low-Carb Option: Use almond flour instead of all-purpose flour and sugar-free chocolate chips for a keto-friendly version.
- Birthday Cake Flavor: Add 1 tablespoon of vanilla cake mix and rainbow sprinkles for a festive treat.
- Vegan Swap: Use vegan butter and plant-based milk to make this recipe completely dairy-free.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | No | Swap all-purpose flour for gluten-free flour blend |
| Dairy-Free | No | Use vegan butter and plant-based milk |
| Vegan | No | Replace butter with vegan butter and use plant milk |
| Keto | No | Use almond flour and sugar-free sweetener |
| Nut-Free | Yes | No adjustments needed with this recipe |
Storage, Freezing & Reheating
- Fridge: Store covered in an airtight container for up to 5 days in the refrigerator.
- Freezer: Form into balls and freeze on a baking sheet, then transfer to freezer bags for up to 3 months.
- Thawing: Let frozen dough balls sit at room temperature for 10-15 minutes to soften slightly.
- Serve: No reheating needed – enjoy cold or at room temperature for the best texture.
- Make-Ahead Tip: This recipe is perfect for making ahead since it actually tastes better after the flavors meld overnight in the fridge.
Save This Recipe for Later
Trust me, you’ll want to make this edible cookie dough again and again. Save it to your Pinterest board so you can find it whenever that cookie dough craving hits!
Pin it here