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    Home » Dessert » Cookies

    How to Make Edible Cookie Dough

    Published: Apr 16, 2020 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

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

    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

    Jump to:
    • Ingredients
    • Instructions
    • How to freeze
    • Can you double
    • More chocolate recipes
    • Recipe Card
    • Recipe Ratings & Comments

    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.

    Can you double

    You can totally double or even triple the recipe by clicking on the 2X or 3X button on the recipe card below.

    More chocolate recipes

    These are my favorite chocolate chip cookies, so damn tasty!

    For an easy baked chocolate chip treat, try my chocolate chip cookie bars!

    This chocolate chip cheesecake is the star of the show, soooo good!

    edible chocolate chip cookie dough in a ceramic bowl with a gold spoon on a light pink surface with a white stripped linen and chocolate chips all over

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Print

    Recipe Card

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

    How to Make Edible Cookie Dough

    ★★★★★

    5 from 1 reviews

    Print Recipe
    Pin Recipe

    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!

    • Total Time: 15 minutes

    Ingredients

    Units Scale
    • 125 grams (1 Cup) All-Purpose Flour/ Plain Flour
    • 4oz (½ Cup) Salted Butter, at room temperature
    • 66 grams (⅓ Cup) Granulated Sugar
    • 66 grams (⅓ Cup) Light Brown Sugar
    • 1 ½ Teaspoons Pure Vanilla Extract
    • 2 Teaspoons of Milk, plus more if needed
    • ¼ Teaspoon Salt
    • 80 grams (½ Cup) Chocolate Chips
    • Optional add-ins: try roasted nuts and chopped nuts, M&M's, raisins, cranberries!

    Instructions

    1. 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. Let the flour cool completely before proceeding with the rest of the recipe. 
    2. 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. Scrape down the sides of the bowl to ensure everything is evenly combined. 
    3. Add the pure vanilla extract and milk then mix to combine. 
    4. Gently mix in the flour and salt. If your batter is too thick add a splash of milk. Then mix in chocolate chips. 
    5. 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! 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.

    Equipment

    kitchen aid cordless hand mixer

    Cordless Hand Mixer

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    oxo food scale

    OXO Kitchen Scale

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    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 10
    • Cook Time: 5
    • Category: Dessert
    • Method: Mix
    • Cuisine: American

    Keywords: edible cookie dough recipe, edible chocolate chip cookie dough,

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    1. Graham says

      January 15, 2022 at 12:36 pm

      Every time I make cookie dough my kids always demolish it before it actually bakes, so this recipe is such a winner for us, plus I don't have to worry about it hurting them

      ★★★★★

      Reply
      • Elizabeth Waterson says

        January 17, 2022 at 1:51 pm

        Thank you for the 5 stars and Graham, Mary! So nice to be able to eat cookie dough without worrying!! Take care. XX Liz

        Reply
      • Elizabeth Waterson says

        January 17, 2022 at 1:51 pm

        Thank you for the 5 stars rating and review, Graham! Take care. XX Liz

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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