Edible Cookie Dough

We all love the guilty pleasure of eating raw cookie dough and with this edible cookie dough recipe, you can forget the guilt.

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Prep Time10

Total Time40

Servings

This fun and easy edible cookie dough recipe means you won’t feel guilty eating all the dough before the cookies can even go into the oven. It’s a quick treat and a great way to cure the craving for chocolate chip cookies that requires no baking at all.

close up overhead shot of edible cookie dough in a bowl

edible cookie dough raw ingredients that are labeled

Dive into a spoonful of cookie dough, where creamy butter and the right sugar mix create the perfect sweetness.

With a touch of vanilla and a hint of salt, each bite brings comfort. Mini semi-sweet chocolate chips add delightful bursts of chocolate flavor.

You’ll need:

1¾ cups of all-purpose flour
1 cup of salted sweet cream butter, softened
¾ cup of light brown sugar, packed
½ cup of granulated sugar
1½ teaspoons of vanilla extract
2 tablespoons of heavy cream
¼ teaspoon of salt
1½ cups of mini semi-sweet chocolate chips

BUTTER: You can opt for regular salted butter or unsalted butter if you prefer.

CHOCOLATE CHIPS: Any kind of chocolate chip will work for your dough. You can switch it up every time you make this recipe.

Some ideas are white chocolate chips, dark chocolate, butterscotch, peanut butter, or milk chocolate chips.

SPRINKLES: Everything is better with sprinkles, and this would be a fun recipe to add a few rainbow sprinkles to the mix.

FLOUR: You could opt for a different type of flour in this recipe. Try almond flour or whole wheat flour as a great alternative.

One important step before you do anything is to heat treat the flour. Once that is done, you can mix up this dough and dig in.

STEP ONE: In order to kill any possible bacteria that may be present in the uncooked flour, it is recommended that the flour be “heat-treated”.

To do this, line a baking sheet with parchment paper, evenly spread the flour over the parchment paper, and bake at 300°F for five to seven minutes.

OUR RECIPE DEVELOPER SAYS

If you wanted to heat treat additional flour for another recipe, you can do it all at once and store the extra in an airtight container until you are ready to use it.

STEP TWO: Keep a close eye on the flour, making sure it does not burn. Remove the flour from the oven and allow it to cool completely before using it in this recipe.

STEP THREE: Using a stand mixer or a large mixing bowl and a hand mixer on medium-high speed, cream together the butter, brown sugar, white sugar, and vanilla extract. Mix until it is fluffy.

PRO TIP:

Make sure your butter is at room temperature and not cold or melted to ensure it blends well and gives the dough the right consistency.

butter, sugar, and vanilla mixed together

STEP FOUR: Slow the mixer speed to low and add two tablespoons of heavy cream. Continue to mix on low until the cream is completely incorporated.

add cream and mixed then add flour and salt

STEP FIVE: Slowly add the flour ½ cup at a time and the ¼ teaspoon of salt. Mix until the flour is well incorporated and white streaks of flour are no longer visible.

STEP SIX: Using a large wooden spoon, mix in the chocolate chips until they are evenly distributed.

chocolate chips being folded into cookie dough

STEP SEVEN: Cover the cookie dough and chill in the refrigerator for 30 minutes.

The obvious way to eat this fun and tasty treat is right from the bowl, but you could use a little bit of cookie dough as a topping for other treats.

Add pieces of your own edible cookie dough to a bowl of ice cream, along with a drizzle of hot fudge.

We have a few more favorite recipes to share with all of you no-bake fans out there. Our energy bites and butterscotch delight are simple-to-make treats.

If you like this easy edible cookie dough recipe, you are sure to love these too.

MORE COOKIE DOUGH RECIPES

Dessert Dips

Cookie Dough Dip

Ice Cream Recipes

Cookie Dough Ice Cream

You can enjoy edible cookie dough on its own or add it to a bowl of ice cream.

IN THE FRIDGE: Keep the unused cookie dough covered in plastic wrap or in an airtight container and stored in the refrigerator. It will last for two to three days.

IN THE FREEZER: You can also place the edible chocolate chip cookie dough in the freezer, covered, for two to three months.

close up shot of edible cookie dough on a large wooden spoon

Edible cookie dough can be frozen for up to a month in an airtight container.

We all love the guilty pleasure of eating raw dough. My kids are always sneaking into the kitchen when I’m making my chocolate chip cookie recipe! With this edible cookie dough recipe, you can forget the guilt, because it’s completely safe to eat. Break this out the next time your kids have their friends over, and you’re sure to be their hero!

What is heat treating?

Since flour is considered a raw ingredient, the process of heat treating is done to the raw flour to ensure that there are not any bad bacteria in the flour if it is not being baked as part of the recipe.

Can you bake edible cookie dough?

This cookie dough is not meant for baking. Without the eggs and leavening agent (baking soda or powder), you would end up with very flat cookies.

Can I freeze cookie dough?

You can freeze this treat stored in an airtight container for up to three months.

What is the difference between cookie dough and edible cookie dough?

The difference between cookie dough and edible cookie dough is that edible cookie dough is made specifically so that it doesn’t need to be baked before being safe to eat. Regular cookie dough has unbaked flour, which has the risk of bacteria in it.

How do you make raw flour safe to eat?

To make raw flour safe to eat, you will want to heat treat it by heating it to a high temperature in order to kill any harmful bacteria. This can be done in either the microwave or oven.

5 from 2 votes

We all love the guilty pleasure of eating raw cookie dough and with this edible cookie dough recipe, you can forget the guilt.

Prep Time 10

Total Time 40

Servings

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Ingredients

1¾ cups all-purpose flour
1 cup salted sweet cream butter, softened
¾ cup light brown sugar, packed
½ cup granulated sugar
1½ teaspoons vanilla extract
2 tablespoons heavy cream
¼ teaspoon salt
1½ cups mini semi-sweet chocolate chips

Instructions

Preheat the oven to 300°F.
Line a baking sheet with parchment paper.
Evenly spread the all-purpose flour over the parchment paper.
Allow the flour to be treated in the oven for 5 to 7 minutes. Keep a close eye on the flour, making sure it does not burn.
Remove the flour from the oven and allow it to completely cool before using it in this recipe.
Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, cream together the butter, light brown sugar, granulated sugar, and vanilla extract. Mix the butter mixture until it is fluffy.
Slow the mixer speed to low and add 2 tablespoons of heavy cream. Continue to mix on low until the cream is completely incorporated.
Slowly add the flour ½ cup at a time and the ¼ teaspoon of salt. Mix until the flour is well incorporated and no white streaks of flour are visible.
Using a large wooden spoon, mix in the chocolate chips until they are evenly distributed.
Cover the cookie dough and chill in the refrigerator for 30 minutes.

Video

Notes

In order to kill any possible bacteria that may be present in the all-purpose flour, it is recommended that the flour be “heat-treated”.
If you wanted to heat treat additional flour for another recipe, you can do it all at once and store the extra in an airtight container until you are ready to use it.
Make sure your butter is at room temperature and not cold or melted to ensure it blends well and gives the dough the right consistency.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Sian Cox Photographer
Lexus Monroe Editorial Assistant
Teresia Shrum Recipe Developer
Angela Sessions Recipe Developer

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