Edible Cookie Dough
This egg-free edible cookie dough is the perfect way to satisfy your chocolate chip cookie cravings without waiting for a batch to bake. I've made it with friends several times, and everyone loved the rich, sweet flavor—it's always a hit. Any leftovers can be stored in the freezer for up to 3 months.
Ingredients
- 2¼ cups all-purpose flour heat-treated
- 1 cup unsalted butter softened to room temperature
- ¾ cup granulated white sugar
- ¾ cup packed brown sugar
- ¼ cup whole milk
- 2 tsp pure vanilla extract
- 1 tsp salt
- 2 cups chocolate chips
Instructions
- Step 1 — Heat-treat the flour: Spread the flour in an even layer on a baking sheet and bake at 350°F (175°C) for 5 minutes, or until it reaches an internal temperature of 165°F. This step makes the flour safe to eat raw. Let it cool completely before using.Step 2 — Beat the butter and sugars: In a large mixing bowl, beat the softened butter with both sugars until the mixture is light, fluffy, and pale — about 2 to 3 minutes with a hand mixer or stand mixer.Step 3 — Add the wet ingredients: Pour in the milk and vanilla extract and mix until fully combined and smooth.Step 4 — Add the flour and salt: Add the cooled heat-treated flour and salt to the bowl. Mix on low speed until a soft dough forms. Scrape down the sides of the bowl as needed.Step 5 — Fold in the chocolate chips: Switch to a spatula and gently fold in the chocolate chips until evenly distributed throughout the dough.Step 6 — Serve or store: Scoop and serve immediately, or transfer to an airtight container. Refrigerate for up to 1 week or freeze for up to 3 months.
Notes
Heat-treating flour is not optional. Raw flour can contain harmful bacteria, so don't skip this step — it only takes 5 minutes and makes the dough completely safe to eat.
Milk substitute: Any milk works here — whole milk gives the richest flavor, but oat milk, almond milk, or heavy cream all work well.
Chocolate chip options: Semi-sweet is the classic choice, but feel free to mix in white chocolate chips, mini chips, or even chopped peanut butter cups.
Make it into bites: Roll the dough into small balls, place on a parchment-lined baking sheet, and freeze for 30 minutes for easy grab-and-go cookie dough bites.
Storage: Keep in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 3 months. Let frozen dough sit at room temperature for 10–15 minutes before eating.
Nutrition Fact (per serving, estimated)
- Calories: 348
- Total Carbohydrate: 46g
- Dietary Fiber: 1g
- Total Sugars: 32g
- Protein: 3g
- Total Fat: 19g
- Saturated Fat: 11g
- Cholesterol: 34mg
- Sodium: 254mg
- Calcium: 45mg
- Iron: 1mg
- Potassium: 94mg