Edible Cookie Dough

This edible cookie dough contains no eggs and heat treats the flour so there’s no risk of food-borne illness. Today, you’re allowed to lick the bowl.

Why this recipe works

We have the answer to your late-night cookie dough cravings! If you haven’t seen or heard about it yet, edible cookie dough is safe to eat as-is without any baking thanks to heat treating the flour and omitting the raw eggs entirely. So you can lick both your fingers and the bowl, and scarf down as much sweet blissful cookie dough as your stomach can handle.

There are so many different ways to enjoy edible cookie dough. One of my favorite ways is to sprinkle it over no churn vanilla ice cream. You can also scoop it up with pretzels for a salty-sweet combination. Or simply shovel it in by the spoonful, we aren’t judging.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

FLOUR – The most important step of making edible cookie dough is to heat treat your flour. Raw flour can contain harmful bacteria that can make you sick if consumed. You have two options for heat-treating your flour for this recipe – bake it or microwave it. We’ve included instructions on how to do both in the recipe card below. Flour should register at 165F on an instant-read thermometer to be considered safe to eat.

MILK – We used whole milk, but any kind of milk will work.

How to Make Edible Cookie Dough

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Add the flour to a microwave-safe bowl. Microwave for 1 minute 15 seconds, stopping every 15-20 seconds to stir it. Let it cool to room temperature.
2. Use a handheld electric mixer to cream together the butter and brown sugar in a large bowl. Beat in the vanilla and salt.
3. Add the flour and beat to combine (the dough will look lumpy at this point).
4. Beat in the milk until well combined (the dough will smooth out). Use a wooden spoon to stir in the chocolate chips. Serve.

Frequently Asked Questions & Expert Tips

Store the cookie dough in an air-tight container kept in the refrigerator for up to 10 days. Edible cookie dough must be refrigerated because it contains milk. Let it sit at room temperature for 15 to 20 minutes to soften before serving.

Yes, you can freeze this dough. To do so I recommend rolling the dough into balls and then flash-freezing them on a baking sheet until solid. This will prevent the dough from sticking to each other when storing. Transfer the solid dough balls to a large ziptop bag or air-tight container and freeze for up to 2 months.

Edible cookie dough should not be baked as it doesn’t contain the necessary leavening agents (baking soda/baking powder) nor eggs which both help create a classic baked cookie. Baking edible cookie dough will result in flat, hard, cookies that have the tendency to turn to burn under the heat of the oven. Hop over to our chocolate chip cookie recipe if you’re looking to bake!

Nope. You can substitute the chocolate chips for sprinkles, crushed pretzels, nuts, or other flavored chocolate chips such as cinnamon, white chocolate, butterscotch, you name it. This dough is a solid foundation for whatever additions you want to incorporate.

Serving Suggestions

When you aren’t eating it, be sure to keep the edible cookie dough in the refrigerator as it contains milk. Make a batch for a movie night, party, or simply to satisfy the craving.

You can easily switch up the kind of dough you make by swapping the chocolate chips with sprinkles, nuts, or whatever you fancy. Crumble the dough and serve over ice cream, blitz into milkshakes, or mix into yogurt for a sweet breakfast or snack. It goes without saying that you can also enjoy this dough by the spoonful!

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