Ben & Jerry’s JUST Revealed the Recipe for Its Edible Cookie Dough Chunks

This is for anyone who loves Half Baked ice cream!

I remember being in the kitchen with my mom as she read the recipe out of her Betty Crocker cookbook. We’d make dozens and dozens of chocolate chip cookies for our family any chance we got. But can you guess what 5-year-old me always got in trouble for doing? Yes, it was eating the cookie dough straight out of the bowl.

Now I can make Ben & Jerry’s cookie dough and never get in trouble again!

How Is This Dough Safe to Eat?

The two ingredients that may cause food poisoning in raw cookie dough are eggs and flour. To start, the recipe itself is totally eggless. Yup—put that carton away! Then, the flour needs to be heat-treated. This means your flour needs to be heated to 165° either in the microwave or the oven. Your untreated flour is a breeding ground for Salmonella and E. coli (aka the reason we can’t eat raw cookie dough).

How to Make Ben & Jerry’s Cookie Dough

It’s the most wonderful invention of all time—cookie dough that’s safe to eat! The ice cream duo Ben & Jerry’s understands our needs and has graced us with their legendary cookie dough recipe. My Half-Baked loving heart is crying right now.

Here are the ingredients you’ll need:

  • 8 tablespoons unsalted butter, room temperature
  • 1 cup brown sugar, packed
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 1 cup flour
  • ½ cup chocolate chips

The recipe sounds pretty close to what you’re used to, right? It should only take you about 15 minutes to make. You can find the steps on Ben & Jerry’s website, or check out the video below.

Find more ways to make edible cookie dough at home.

Grab a Bowl and Chow Down

The recipe makes about two cups worth, so if you’re anything like me, you’ll be tripling that amount. If you’re a sucker for the ready-to-eat style of cookie dough, there are a few different kinds available in stores. I’m such a Ben & Jerry’s fan that I’ll stick to making my own, though.

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Melany Love
Melany has been writing food news for Taste of Home for four years. Her knowledge of current culinary trends comes from her extensive time spent on FoodTok and scouring Instagram for any unusual food, charcuterie design or coffee shop creation. Apart from freelancing, she has worked at bookstores like Barnes & Noble and Half Price Books and as a barista. She has always wanted a career in writing, and got her start at Taste of Home. When she’s not working, Melany is playing the latest video game, curled up with a book or spending time with her cats.