How to Make Edible Cookie Dough

Name: How to Make Edible Cookie Dough
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 125 Grams (1 Cup) All-Purpose Flour/ Plain Flour; 4oz (1/2 Cup) Salted Butter, at room temperature; 66 Grams (1/3 Cup) Granulated Sugar; 66 Grams (1/3 Cup) Light Brown Sugar; 1 1/2 Teaspoons Pure Vanilla Extract; 2 Teaspoons of Milk, plus more if needed; 1/4 Teaspoon Salt; 80 Grams (1/2 Cup) Chocolate Chips; Optional add-ins: try roasted nuts and chopped nuts, M&M's, raisins, cranberries!

By Elizabeth Waterson // Apr 16, 2020 (Updated Jun 25, 2022) // 3 Comments

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This easy recipe teaches you how to make edible cookie dough, because let's be honest raw dough is the best!! Step-by-step photos show you how to make the most delicious edible chocolate chip cookie dough!

close up of edible chocolate chip cookie dough in a glass jar on a light pink surface with a spoon and extra chocolate chips

I don't know about you but I have NEVER made a batch of cookies and not "sampled" the dough, sometimes the dough is even better than the baked cookies. Luckily all you have to do to make edible cookie dough is remove the egg from the ingredient list and you should also bake the flour for a few minutes to eliminate any potential bacteria that could be there.

This edible cookie dough would be great to put into ice cream or a no-bake treat!

Let's get to the recipe

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Ingredients
Instructions
How to freeze
Can you double
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Ingredients

An easy, classic line-up for a baker!

All-Purpose Flour. It is suggested to heat-treat the flour. Baking the flour for five minutes helps kill off any potential bacteria.
Salted Butter. I like to use salted butter since we are making a very sweet treat here, I find the salt helps balance out all of the sugar and chocolate. You can use unsalted butter too, I would just slightly increase the amount of salt you add into the cookie dough later in the recipe.
Granulated Sugar. Just plain white sugar!
Light Brown Sugar. Make sure your brown sugar is soft, this ingredient helps give the iconic chocolate chip cookie flavor.
Pure Vanilla Extract. I like to use real vanilla extract instead of imitation. This ingredient also adds to the classic CCC flavor profile.
Salt. The recipe below only calls for a small amount, this helps balance out all of the sweetness. If you use unsalted butter then I would double the amount of salt.
Milk. I start off with a small amount of milk but if you want a looser or creamier cookie dough you can add more.
Chocolate Chips. My favorite part! I like to use milk chocolate chips, but dark chocolate work beautifully as well!
Other ingredients. Why stop at just chocolate? Some other delicious add-ins you could try are roasted and chopped nuts, M&M's, raisins, cranberries, the options are endless!

Instructions

Preheat the oven to 350F/180C and sprinkle the flour into an even layer on a sheet pan. When the oven is preheated bake the flour for 5 minutes to heat treat it, this prevents any potential bacteria from forming in the cookie dough. Let the flour cool completely before proceeding with the rest of the recipe.

flour spread out on a metal sheet pan on a light pink surface

In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric whisk beat the butter and sugars for 2-3 minutes, until light and fluffy.

butter and sugars in a large glass bowl on a light pink surface

Scrape down the sides of the bowl to ensure everything is evenly combined. Next, add the pure vanilla extract and milk then mix to combine.

vanilla extract added to creamed butter and sugars in a glass bowl on a light pink surface

wet ingredients all mixed together in a large bowl on a light pink surface

Gently mix in the flour and salt, don't over mix the batter!

dry ingredients added to wet ingredients in a glass bowl with a white stripped linen on a light pink surface

If your batter is too thick add a splash more of milk.

edible cookie dough in a large bowl on a light pink surface

Finally, the best part, mix in chocolate chips.

chocolate chips added to cookie dough in a glass bowl on a light pink surface

Serve immediately or store leftovers in an air-tight container in the fridge, keep in mind it will harden a lot in the fridge, as the butter resolidifies, so let it thaw on the counter for a while before indulging!

edible chocolate chip cookie dough in a large glass bowl with a white stripped linen on a light pink surface

The cookie dough will keep in the refrigerator for up to 5 days, or you can freeze it in a freeze-safe container for up to a month.

How to freeze

You can freeze the whole batch or portion into smaller portions so you can enjoy a little bit at a time. You could freeze balls on a tray until frozen then transfer to a freezer safe container, this way the balls won't freeze stuck together.