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This fun and easy recipe means you won’t feel guilty eating all the edible cookie dough BEFORE the cookies can even go into the oven. The dough is eggless and the flour will be heat-treated. It’s a quick treat and a great way to cure the craving for chocolate chip cookies, that requires no baking at all.
We have a few more favorite recipes to share with all of you no-bake fans out there. Cookie Dough Dip, 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.
EDIBLE COOKIE DOUGH INGREDIENTS
You will need:
- 1¾ cups all-purpose flour
- ¼ teaspoon of salt
- 1 cup (16 tablespoons) salted sweet cream butter, softened
- ¾ cups light brown sugar, packed
- ½ cup granulated sugar
- 1½ teaspoons vanilla extract
- 2 tablespoon heavy cream
- 1½ cups mini semi-sweet chocolate chips
SUBSTITUTIONS AND ADDITIONS
Butter: You can opt for regular salted butter or unsalted butter if you prefer.
Chocolate Chips: Any kind of chocolate chips 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.
HOW TO MAKE THIS EDIBLE COOKIE DOUGH RECIPE
STEP ONE: In order to kill any possible strains of e. coli 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 2 cups of flour over the parchment paper, and bake at 300°F for 5 to 7 minutes.
PRO TIP: 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 completely cool 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 this mixture 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.
STEP FOUR: Slow the mixer speed to low and add 2 tablespoons of heavy cream. Continue to mix on low until the cream is completely incorporated.
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 regular and mini chocolate chips until they are evenly distributed.
STEP SEVEN: Cover the cookie dough and chill in the refrigerator for 30 minutes.
HOW TO SERVE
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 and whipped 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 2 to 3 days.
IN THE FREEZER: You can also place the edible chocolate chip cookie dough in the freezer, covered for 2 to 3 months.
We all love the guilty pleasure of eating raw dough. My kids are always sneaking in the kitchen when I’m making my chocolate chip cookie recipe! With this 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!
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.
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.
You can freeze this treat stored in an airtight container for up to 3 months.
MORE RECIPES YOU’LL LOVE
Edible Cookie Dough
- 1 ¾ cup all-purpose flour
- 1 cup salted sweet cream butter softened (2 sticks)
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 tablespoons heavy cream
- 1 ½ cup mini semi-sweet chocolate chips
- ¼ teaspoon salt
- 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 the 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 a 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.