This Edible Cookie Dough is easy to make! It's delicous on its own or mixed with ice cream and milkshakes! Made with 8 simple ingredients, it's ready in only 15 minutes.
If you like this recipe, you'll like my no bake peanut butter cookies as well!
About This Recipe
If you asked 7-year-old me what his favorite food was, he would probably say raw cookie dough. I made chocolate chip cookies almost weekly at that age, and I almost always snuck a few spoonfuls of leftover dough. Somehow, I never got sick (probably by sheer luck).
Nowadays, I no longer feel the need to sneak bites of leftover cookie dough because well...I know a little bit more about food safety. And I no longer have the taste buds of a child, lol. Plus, I know how to make edible cookie dough now. It's actually really simple.
Start by heat-treating your flour- this involves spreading the flour on a baking sheet and heating it until it reaches 165°F. Flour can actually harbor some bad bacteria, like Salmonella or E. coli, so heating it is meant to reduce that risk.
However, the FDA has recently stated that home heat-treating flour is not considered reliable, and they no longer recommend doing it yourself. Personally, I've never had issues, but it's important to understand the risk. Use this method and recipe at your own discretion.
Key Ingredients
Flour: The flour must be heat-treated to kill off bacteria. You can do this in the oven.
Butter: Make sure the butter is softened so that it's easier to cream.
Sugars: I use a combination of brown sugar and white sugar for the best-tasting dough.
Salt: A little bit of salt to elevate the flavors.
Vanilla extract: For warm vanilla flavor
Milk: For bringing the dough together. You'll need anywhere from 1-2 tablespoons of milk, depending on how accurately you measured the flour.
Chocolate chips: You can use any chocolate chips you like. I love dark chocolate chips with my cookie dough.
Instructions
STEP 1: Preheat your oven to 350°F. Line a baking sheet with parchment paper. Spread the flour evenly onto the pan. Bake for 6-7 minutes until the flour reaches a temperature of at least 165°F.
STEP 2: In a large bowl, cream the butter, sugars, and salt for 3-4 minutes until light and fluffy. Stir in the vanilla extract.
STEP 3: Mix in the flour until just combined. If the dough is too stiff, add 1 tablespoon of milk at a time until it reaches your desired consistency.
STEP 4: Fold in the chocolate chips.
Edible Cookie Dough
Ingredients
- 1 cup all-purpose flour (spooned and levelled)
- ½ cup unsalted butter (softened)
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
- ½ cup chocolate chips
Instructions
- Read the disclaimer in the recipe notes below.
- Preheat your oven to 350°F. Line a baking sheet with parchment paper. Spread the flour evenly onto the pan. Bake for 6-7 minutes until the flour reaches a temperature of at least 165°F.
- In a large bowl, cream the butter, sugars, and salt for 3-4 minutes until light and fluffy. Stir in the vanilla extract.
- Mix in the flour until just combined. If the dough is too stiff, add 1 tablespoon of milk at a time until it reaches your desired consistency.
- Fold in the chocolate chips.
- Cookie dough can be stored in the fridge for a week or frozen for one month.
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