If I had to pick one dessert that instantly takes me back to childhood, it’s sneaking bites of cookie dough straight from the bowl. But now that I’m older (and slightly wiser), I’ve found a way to safely indulge that craving whenever it hits—with this Edible Cookie Dough recipe. It’s sweet, soft, loaded with chocolate chips, and totally safe to eat raw because there are no eggs and the flour is heat-treated. So yes, you can eat the whole bowl if you want to—no judgment here.
The first time I made this, I was home alone, craving something sweet but didn’t feel like baking. A few pantry staples and 10 minutes later, I had a bowl of rich, buttery dough that hit all the right nostalgic notes. Now it’s my go-to treat when I want something easy and satisfying. It also makes a great movie-night snack, edible gift, or dessert topping for ice cream sundaes.
Let me show you how I make it and why it’s a total game-changer.
Why This Edible Cookie Dough Works
There’s something comforting about eating cookie dough straight from the bowl—but this one’s safe, simple, and seriously delicious. Here’s why it always hits the spot:
- No eggs = no risk: Totally raw and safe to eat
- Heat-treated flour: Say goodbye to any concerns about eating raw flour
- Mixes up in minutes: No oven, no chilling, no waiting
- Perfect texture: Buttery, soft, and packed with mini chocolate chips
- Totally customizable: Swap in sprinkles, peanut butter chips, or whatever you’re craving
Ingredients You’ll Need
(Makes about 2 cups | Prep Time: 10 minutes)
- 1 cup all-purpose flour (heat-treated)
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 tablespoons milk (more if needed for texture)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup mini chocolate chips
Optional mix-ins: sprinkles, white chocolate chips, peanut butter chips, chopped nuts, or crushed pretzels
How I Make Edible Cookie Dough
1. Heat-Treat the Flour
Raw flour can carry bacteria, so I always start by heat-treating it. I spread the flour out on a baking sheet and bake at 350°F for about 5 minutes. Once it’s cooled, I sift it to remove any lumps. It’s a small step, but it makes a big difference.
2. Cream the Butter and Sugars
In a medium mixing bowl, I cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. I usually use a hand mixer, but a whisk works too if the butter is soft enough.
3. Add the Vanilla and Milk
I mix in the vanilla extract and milk until everything is smooth and creamy. This also helps the dough come together without making it too wet.
4. Mix in the Flour and Salt
Next, I add the heat-treated flour and salt. I stir it in until just combined. If the dough is too thick, I add a little more milk—1 teaspoon at a time—until I get that perfect soft, scoopable consistency.
5. Fold in the Chocolate Chips
Finally, I stir in the mini chocolate chips. I like to use minis so you get chocolate in every single bite, but regular chips work too.
My Tips for the Best Edible Cookie Dough
- Don’t skip heat-treating: It only takes a few minutes and ensures the dough is safe to eat.
- Use room temperature butter: This helps everything blend smoothly.
- Adjust the milk as needed: Add it slowly until the dough reaches your preferred texture.
- Make it your own: Add sprinkles for a birthday cake vibe or peanut butter chips for a salty-sweet twist.
- Chill if you want firmer dough: Pop it in the fridge for 20 minutes for a firmer texture.
How I Serve and Store It
This cookie dough is best served straight from the bowl—spoon optional. I also love rolling it into mini dough balls for snacking or topping a scoop of vanilla ice cream with a few spoonfuls.
To store, I keep it in an airtight container in the fridge for up to 5 days. You can also freeze it in portions and thaw it whenever the craving hits. Just let it sit at room temperature for a few minutes before eating.
FAQs From My Mixing Bowl
Q: Can I bake this dough into cookies?
A: Nope—this dough doesn’t include leavening agents like baking soda or eggs, so it won’t bake properly. It’s made for eating raw only.
Q: Can I make it dairy-free?
A: Yes! Use a dairy-free butter substitute and plant-based milk. Most chocolate chips are dairy-free too, but always check the label.
Q: Is it gluten-free?
A: Not as written, but you can substitute a 1:1 gluten-free flour blend. Just make sure to heat-treat it the same way.
Q: Can I make this into truffles?
A: Absolutely. Roll the dough into small balls and dip in melted chocolate for a fun treat.
Why This Edible Cookie Dough Is a Craving-Saver
This Edible Cookie Dough is one of those recipes that’s always good to have in your back pocket. It’s quick, customizable, and so satisfying. Whether you’re making it for yourself, sharing with friends, or adding it to another dessert, it’s a no-bake win every single time.
So the next time you’re craving something sweet and comforting but don’t want to turn on the oven, give this recipe a try. Trust me—it’s dangerously good.
This Edible Cookie Dough Is My Favorite No-Bake Treat for Late Night Cravings
Ingredients
- 1 cup all-purpose flour (heat-treated)
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1-2 tablespoons milk (or as needed)
Instructions
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the vanilla extract and mix until well combined.
- Gradually add the heat-treated flour and salt, mixing until fully incorporated.
- Stir in the chocolate chips.
- If the dough is too crumbly, add milk one tablespoon at a time until you reach the desired consistency.
- Enjoy the cookie dough straight from the bowl or chill it for a firmer texture.
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