Edible Cookie Dough

4.71 from 41 votes

If you love cookie dough then you need to try this edible cookie dough. It's made without eggs and no raw flour, so it's completely safe to eat.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Keyword: Chocolate Chip Cookies, Cookie Dough, Edible Cookie Dough

Servings: people

1/2 cup unsalted butter (112 grams) softened, almost starting to melt
1/2 cup brown sugar (105 grams) light or dark, I used light
1/4 cup white sugar (50 grams)
3 tablespoons milk (45 ml) any variety - 1%, 2%, oat or almond
1/2 teaspoon vanilla extract
1 1/3 cups all-purpose flour (156 grams) if you prefer the dough a little thinner and sweeter, only use 1 1/4 cup flour
1/4 teaspoon salt
3/4 cup chocolate chips (about 120 grams) I used mini chocolate chips

Preheat the oven to 350F (180C). Sprinkle the flour onto a clean cookie sheet. Bake in the preheated oven for 10 minutes. Remove from the oven and turn off. This is to heat treat the flour so that it's safe to eat.
In a medium bowl, beat together the butter and sugars until creamed - about 2 minutes. You could do this with a fork if your butter is very, very soft.
Mix in the milk and vanilla extract.
Stir in the flour and salt. Note, that if you prefer your cookie dough a little sweeter and thinner, only use 1 1/4 cup flour.
Stir in the chocolate chips.

Butter: To get the butter very soft, I cut it into cubes and microwave for 15 seconds. I then repeat the process until it's almost starting to melt.
Flour: Be sure to measure the flour properly. Whisk first, then spoon into dry measuring cups. Alternatively, weigh using a scale. Gluten free flour works perfectly for this recipe.
Storage: Store in an airtight container in the fridge for up to 5 days. Let it sit on the counter for about 15-30 minutes to warm up slightly and soften before enjoying. Cookie dough can also be frozen for up to 3 months. Thaw in the fridge.
Nutrition: Details are an estimate only and based on the recipe being equally divided into 6 portions.