How to Make Edible Cookie Dough You’ll Eat by the Scoopful

Updated: Jun. 23, 2023

Sneak a bite (or two or three) of this edible cookie dough recipe without enduring the bake time or risking foodborne illness!

Nothing beats a batch of freshly baked chocolate chip cookies. But sometimes, the temptation to sneak a bite of raw cookie dough before you pop it in the oven can be difficult to ignore. Luckily, we have the solution.

This edible cookie dough recipe allows you to have the best of both worlds! With all of the flavor of raw cookie dough, while being safe to eat, this just might become your new favorite treat.

Why Shouldn’t You Eat Regular Cookie Dough?

When you’re baking a batch of cookies, the recipe often calls for eggs. Raw eggs have the potential to contain the bacteria Salmonella, which can cause food poisoning. Cookie dough also contains flour, which is added to the mixture raw before the dough is baked. Raw flour can potentially contain E. coli, another bacteria that causes food poisoning.

Like the best edible cookie dough brands, this recipe doesn’t use eggs, and the flour is heat-treated before it’s mixed in, making it perfectly safe to enjoy.

Key Ingredients in Edible Cookie Dough

  • Butter: Butter serves as the base for this recipe, offering good structure and flavor. Be sure to start with room-temperature butter for best results.
  • Heat-treated flour: Flour brings all of the ingredients together in this cookie dough. Heat-treating the flour ahead of time will ensure bacteria is no longer present, making it safe to eat.
  • Milk: Just a splash of milk makes a difference in this recipe. It adds moisture to help bring the dough together for the ideal consistency.

Edible Cookie Dough Recipe

Ingredients

Edible Cookie DoughMolly Allen for Taste of Home

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2-1/2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/3 cups heat-treated flour
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips

Directions

Step 1: Heat-treat the flour

 Edible Cookie DoughMolly Allen for Taste of Home

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Spread the flour into an even layer on the baking sheet. Bake for 5 minutes and let cool.

Editor’s Tip: You can also heat-treat flour in the microwave. Microwave the flour in 30-second intervals, stirring in between, for 5 minutes. The goal is to allow the flour to reach a safe temperature of 160°.

Step 2: Cream the butter and sugars

Edible Cookie DoughMolly Allen for Taste of Home

In the bowl of a stand mixer, or in a mixing bowl with a hand mixer, cream the butter and sugars until light and fluffy. Mix in the milk and vanilla extract.

Step 3: Mix in the dry ingredients

Edible Cookie DoughMolly Allen for Taste of Home

Mix in the heat-treated flour and salt until a soft dough forms, then stir in the chocolate chips. That’s it!

How to Store Edible Cookie Dough

Not polishing off your cookie dough right away? Store it in an airtight container, or wrap it with plastic wrap and store it in a resealable plastic bag. Because edible cookie dough is made with butter, it’s best stored in the fridge and will last for 5 days.

Can you freeze edible cookie dough?

Yes! Edible cookie dough can be frozen for 1 to 2 months. Store it in an airtight container and remove it from the freezer to thaw before digging in.

Tips for Making Edible Cookie Dough

 Edible Cookie DoughMolly Allen for Taste of Home

What other mix-ins can you put in edible cookie dough?

You can add any mix-ins to edible cookie dough. Try butterscotch or peanut butter chips, shredded coconut, nuts or sprinkles.

Can you bake edible cookie dough?

No, edible cookie dough cannot be baked. Because it doesn’t have leavening agents in the dough such as eggs, baking powder or baking soda, it would result in a flat, gooey mess.

If eating raw cookie dough makes you crave some fresh-baked cookies, though, there are plenty of chocolate chip recipes and cookie baking tips.