Satisfy your cravings with a spoonful of this easy edible cookie dough! Safely made with no eggs and instructions for heat treated flour. Add your favorite mix-in’s and dig in!
One of my favorite desserts in the world is homemade chocolate chip cookies. However, sometimes I love the dough even more. And sometimes I just want a bowl full of edible chocolate chip cookie dough. Seriously the dessert of my dreams! Today I’m going to show you how to make it, in case the craving strikes.
To make this edible cookie dough, I took out the egg and baking soda from my favorite chocolate chip cookie recipe. I also cut the recipe down, because I didn’t want to have a ginormous bowl of cookie dough…just enough for everyone to have a big spoonful. If you have any leftovers, you can freeze in little bites for snacking or add onto homemade ice cream later on. YUM!
There are also plenty of variations you can make with different mix-in’s. Chocolate chips are my favorite, but my kids love to add M&M’s or sprinkles to theirs. You really can’t go wrong with any kind. So good!
Why it’s edible:
- No eggs: Raw eggs can be harmful to eat, so this recipe is made completely egg-free.
- No baking soda: Because we’re not baking the dough, no need to add in any baking agents.
- Heat treated flour (optional): Baking the flour first will help kill any bacteria in the raw flour.
Heat treated flour
If you are worried about using raw flour, you can heat treat the flour to kill any bacteria before using. Simply preheat the oven 300°F. Then spread about 3/4 cup flour onto a jelly roll pan (I like to add more since some will stick to the pan). Then bake for 2 minutes, stir and bake another 2 minutes. Just be careful to not let it burn. You could also do this in a microwave safe bowl. Just microwave in 30 second increments and stir in between until the flour reaches 165°F. Then let it cool 30 minutes before using.
How to make edible cookie dough
- Wet ingredients: Cream together the butter and sugars using an electric mixer. Then stir in milk and vanilla.
- Dry ingredients: Add in the flour and salt and pulse on low, making sure not to over mix. Then fold in 1/3 to 1/2 cup of your desired mix-in’s.
- Serve or roll. You can enjoy the dough by the spoonful, or roll into balls. Refrigerate the dough for 30 minutes before rolling, then use a small cookie scoop and roll into 12 balls.
Cookie dough variations
- Chocolate chips: This is my favorite mix-in. I love using semi-sweet chocolate chips, but you could also add in milk or white chips.
- M&M’s: These are my kids favorite mix-in. You could even do a combination of chocolate chips and M&M’s.
- Nuts: You could add in chopped walnuts or pecans along with chocolate chips.
- Raisins: If you’re more of a raisin fan, feel free to mix those in.
- Sprinkles: My kids love adding in sprinkles for color.
Cookie dough bites
You can freeze any leftovers into cookie dough bites for a quick treat. Simply chill the dough in the fridge for about 30 minutes first, then use a small cookie scoop to roll into balls. Place the balls onto a baking sheet and flash freeze for 15-20 minutes. This helps them harden, so they don’t stick together when storing. Then add to a freezer bag or container and freeze for up to 3 months.
More chocolate chip cookie recipes:
- Chocolate chip pudding cookies
- Chocolate chip cookie dough truffles
- Pizookie (cookie pizza)
- Chocolate chip cookie pie
- Congo bars (chocolate chip cookie bars)
Easy Edible Cookie Dough Recipe
Optional mix in's: chocolate chips, m&m's, nuts, raisins, spinkles, toffee bits, oreos
- In a medium size bowl, using a mixer, cream together the butter and sugars. Then add the milk and vanilla.
- Add the flour and salt and pulse on low. Do not over mix. If the dough is too sticky, add an extra 1/2 Tablespoon flour. If it's too dry, add an extra 1/2 Tablespoon of milk. Once the dough is your desired consistency, stir in about 1/3-1/2 cup of desired mix-in's.
- If you'd like to roll the cookie dough into balls, refrigerate the dough for 30 minutes first. Then use a small cookie scoop and roll into 12 balls.
- Store in an airtight container for up to 3 days.