If you love a creamy, vanilla-scented snack you can eat with a spoon, this edible cookie dough recipe delivers comfort without eggs or raw flour. Rich, buttery, and studded with chocolate chips, it’s a no-bake treat you can whip up in minutes for movie nights, kid-friendly desserts, or a quick, shareable indulgence.
Why You’ll Love This edible cookie dough recipe
- Quick and easy to prepare with common pantry ingredients.
- Egg-free and uses heat-treated flour for a safe, scoopable dough.
- Versatile: tailor with mix-ins or switch up chips for a new flavor.
A Little Background
Edible cookie dough has evolved from a playful dessert idea into a trusted, safe-to-eat treat. By heat-treating the flour and omitting raw eggs, this version keeps the beloved cookie dough experience intact while prioritizing food safety. It’s perfect for when you want cookie-dough goodness without the need to bake cookies.
Key Ingredients for perfect edible cookie dough recipe
- Unsalted butter: softened until creamy to form a rich, smooth base.
- Light brown sugar & granulated sugar: balance moisture and sweetness for a scoopable texture.
- Heat-treated all-purpose flour: cooled and safe to eat, providing that classic dough feel.
- Vanilla extract: contributes a warm, bakery-fresh aroma and depth.
- Mini chocolate chips: folded in for chocolatey bites throughout the dough.
Step-by-Step Instructions to make edible cookie dough recipe
- Heat-treat the flour: spread 1 cup all-purpose flour on a parchment-lined baking sheet and bake at 350°F (175°C) for 5–7 minutes, then cool completely to prevent clumping.
- Cream the butter with the brown sugar and granulated sugar until light and fluffy.
- Beat in vanilla extract and enough milk (about 1–2 tablespoons) to reach a scoopable, dough-like consistency.
- Stir in the cooled, heat-treated flour with a pinch of salt until a thick dough forms, then fold in the mini chocolate chips.
- Chill briefly if you prefer firmer scoops, or serve immediately for a softer dough.
Pro Tips & Variations
- For a smoother texture, sift the heat-treated flour before adding it to the mixture.
- Swap in different chips or add-ins like peanut butter chips, white chocolate, or crushed pretzels for varied textures.
- Store finished dough in an airtight container in the refrigerator for up to 5 days, or freeze for longer keeping up to 3 months; thaw before serving for best results.
Serving Suggestions
Enjoy the dough by the spoonful, scoop it into small dessert cups for a party, or use it as a playful topping for ice cream. It also makes a fun dip plate with fruit slices, pretzels, or graham crackers for a crowd-pleasing treat.
Edible Cookie Dough Recipe
Equipment
- Mixing Bowls
- Spatula
- Measuring cups and spoons
- Baking sheet (for heat-treating flour)
Ingredients
- 1/2 cups Unsalted butter
- 1/2 cups Light brown sugar
- 1/4 cups Granulated sugar
- 1 tsp Vanilla extract
- 1 cup Heat-treated all-purpose flour
- 1/4 tsp Salt
- 2 tbsp Milk
- 1/2 cups Mini chocolate chips
Instructions
- Heat-treat the flour: spread the flour on a parchment-lined baking sheet and bake at 350°F (175°C) for 5–7 minutes, then cool completely.
- Cream the butter with the brown sugar and granulated sugar until light and fluffy.
- Beat in vanilla and enough milk (about 1–2 tablespoons) to reach a scoopable dough consistency.
- Stir in the cooled, heat-treated flour and salt until a thick dough forms, then fold in the chocolate chips.
- Chill briefly for firmer scoops, or serve immediately for a softer texture.