Everyone loves Edible Cookie Dough and this recipe is the BEST, safe to eat, and can be used to make all your favorite cookie dough flavors. Bring on the chocolate chip, double chocolate, funfetti, M&M and peanut butter cookie dough!
There’s a reason that edible cookie has become so popular over the last few years:
- It takes 10 minutes to make, with simple ingredients you already have.
- It’s FUN for parties and everyone loves it!
- It’s safe to eat and can be stored in the freezer to enjoy any time.
How to make Edible Cookie Dough:
- Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using.
- Add butter, sugar, and brown sugar to a mixing bowl and beat well until creamed together, 2-3 minutes. Add vanilla and mix.
- Stir in flour, salt, and chocolate chips.
- Store cookie dough in the refrigerator for up to one week or freeze for up to 3 months.
Cookie Dough Flavor Variations:
- M&M Cookie Dough: Replace chocolate chips with M&M’s (or use ½ cup each).
- Double Chocolate Cookie Dough: Reduce flour to 1 ½ cups, and add ½ cup cocoa powder to the recipe.
- Peanut Butter Cookie Dough: Reduce butter to ½ cup and add ¾ cup creamy peanut butter to the recipe. I also like to substitute ½ cup of the chocolate chips with Reese’s pieces.
- Funfetti Cookie Dough: leave out the chocolate chips and add sprinkles instead.
Can you eat raw cookie dough?
Regular raw cookie dough is not considered safe to eat because it contains raw flour and eggs which can both have bacteria that could lead to food poisoning or worse (E. Coli and salmonella). But, let’s be honest, we’re probably all guilty of eating some cookie dough before a batch is put in the oven, (especially if you’re like me and like to eat more than a tiny bite!). To make this cookie dough safe to eat, it’s made without eggs and the flour is heat treated first, to kill bacteria.
Cookie Dough for Ice Cream:
Nothing pairs better with homemade ice cream than cookie dough! To make cookie dough chunks for ice cream, roll cookie dough into a few long, very thin logs, and place on a baking tray. Freeze for several hours, until firm. Cut the logs into small pieces and then mix into ice cream.
Is raw flour safe to eat?
Recent studies have found that raw flour may not be safe to eat, so I recommend heat-treating the flour, to kill bacteria, before making edible cookie dough.
- To heat treat flour: Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using. Store leftover heat-treated flour in an airtight container at room temperature, or in the freezer, for later use.
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Recipe
Edible Cookie Dough
Ingredients
- 3/4 cup butter , softened
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar , firmly packed
- 2-3 Tablespoons milk , or dairy-free milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour , heat treated* (or sub gluten-free flour)
- 1/2 teaspoon salt
- 1 cup semi-sweet or milk chocolate chips
Instructions
- Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using.
- Add butter, sugar, and brown sugar to a mixing bowl and beat well until creamed together, 2-3 minutes. Add vanilla and 2 Tablespoons of milk and mix.
- Stir in flour and salt and mix well until smooth. Add another splash of milk, if the cookie dough is too dry. Stir in chocolate chips. Refrigerate until ready to eat.
- Leftover cookie dough will keep in the refrigerator for up to one week or can be frozen for up to 3 months.
Notes
- M&M Cookie Dough: Replace chocolate chips with M&M’s (or use ½ cup each).
- Double Chocolate Cookie Dough: Reduce flour to 1 ½ cups, and add ½ cup cocoa powder to the recipe. Add an extra splash of milk, if needed, to get the right cookie dough consistency.
- Peanut Butter Cookie Dough: Reduce butter to ½ cup and add ¾ cup creamy peanut butter to the recipe. Add an extra splash of milk, if needed, to get the right cookie dough consistency. I also like to substitute ½ cup of the chocolate chips with Reese’s pieces.
- Funfetti Cookie Dough: leave out the chocolate chips and add sprinkles instead.
Nutrition
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Lovely recipe! I was just wondering what your tips would be to make this more of a “cookie dough” consistency? Great recipe otherwise!
Omg I just made this and it was amazing. If I ever want to make edible cookie dough again I will use this recipe. I doubled it cause it was for a few family members. All I suggest is adding milk to help it not be so powdery.
I didn’t know you had to heat treat the flour. Thanks for all of the tips! Made this for my kids as a back to school treat and loved how you could make so many varieties. Needless to say, it was a huge hit with the kiddos!
Yummm. I know this is a long shot, but can i substitute flour for almond flour or anything else? . Just found out last week that i have an allergy to wheat! Thank you!
I’d recommend coconut flour –you wont need as much flour as this recipe calls for. This recipe is really forgiving (since we’re not baking it), so just add the flour until you get the right consistency of “cookie” dough.