Do you find yourself sneaking raw cookie dough every time you bake? This edible cookie dough fixes that — it’s safe, irresistibly tasty, and ready in under 10 minutes. The classic chocolate chip version is fantastic, but the base is easy to customize with your favorite mix-ins. No baking required.
This recipe is safe to eat raw because it contains no eggs and the flour is heat-treated to eliminate bacteria. The measurements below make a chocolate chip version, but you can swap the chips for candies, chopped chocolate, or anything you like. It’s perfect for a quick snack to enjoy solo or to share.
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Ingredients
- All-purpose flour (heat-treated)
- Milk
- Unsalted butter (softened)
- Vanilla extract
- Salt
- Granulated sugar
- Light or dark brown sugar (packed)
- Chocolate chips (or favorite mix-ins)
See recipe card below for exact quantities.
Substitutions & Variations
This is a forgiving no-bake recipe, so feel free to experiment. You can replace chocolate chips with chopped candy bars, M&Ms, peanut butter cups, or chopped Kit Kats. For a s’mores-style dough, add crushed graham crackers and mini marshmallows or swirl in marshmallow fluff.
Serving ideas:
- Eat by the spoonful
- Mix cookie dough balls into ice cream
- Layer it into a cake
- Scoop onto a brownie and top with ice cream
- Sandwich between two cookies
Have a variation you love? Share it in the comments!
Festive Holiday Cookie Dough
Make a holiday version by replacing the chocolate chips with any combination that totals 1 cup, for example:
- ¼ cup holiday sprinkles
- ¼ cup holiday M&Ms
- ¼ cup mini white chocolate chips
- ¼ cup mini semi-sweet chocolate chips
Equipment
- Hand mixer or stand mixer with paddle attachment for easy creaming (mixing by hand works too)
- Sheet pan or baking dish if you choose to heat-treat the flour in the oven
- Thermometer to confirm flour reaches 160°F
- Sifter to break up clumps after heat-treating
Step by Step Instructions
Heat Treat the Flour
Raw flour can contain bacteria, so heat it to 160°F before using. Two methods:
- Spread the flour on a pan and bake at 350°F for about 6 minutes, stirring once or twice.
- Heat the flour in a microwave-safe bowl for 1–2 minutes, stirring every 30 seconds.
Use a thermometer to confirm the temperature, then let the flour cool and break up any clumps with a spoon or sifter.
Make the Edible Cookie Dough
Step One: Cream together the softened butter, brown sugar, granulated sugar, milk, and vanilla for 2–3 minutes until well combined and slightly smoother.
Step Two: Sift the cooled, heat-treated flour into the wet ingredients, discarding any very large clumps.
Step Three: Add the salt and mix until the dough comes together.
Step Four: Fold in the chocolate chips (or chosen mix-ins) and enjoy immediately or chill for a firmer texture.
Recipe FAQs
Use any you prefer: milk, dark, semi-sweet, or mini chips all work. You can also mix types for variety.
No — heat treating the flour is important to reduce the risk of harmful bacteria. Make sure it reaches 160°F.
The sugars may need more time creaming with the butter, milk, and vanilla so they dissolve slightly. Mix a bit longer to reduce graininess.
The recipe yields about 2 cups of dough — roughly seven large scoops.
Edible cookie dough contains no eggs and no leavening, so it isn’t meant for baking. If you want to bake cookies, use a standard chocolate chip cookie recipe.
Storage
Store the dough in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month. If refrigerated, let it sit at room temperature about 10 minutes before serving for a softer texture.
More Recipes You’ll Love
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Edible Funfetti Cookie Dough
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S’mores Edible Cookie Dough
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Edible Snickerdoodle Cookie Dough
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Edible Chocolate Cookie Dough
Did you try this recipe? Tag @brokenovenbaking on social media and leave a rating and review below — I’d love to see your creations!
📖 Recipe
Edible Chocolate Chip Cookie Dough
Kayla Burton
Equipment
- Hand mixer or stand mixer with paddle attachment
- Measuring spoons
- Scale or measuring cups
- Mixing bowls
- Sifter
Weigh dry ingredients in grams for best accuracy.
Ingredients
- 1½ cups (188 g) all-purpose flour, heat-treated
- ⅓ cup (66.67 g) granulated sugar
- ⅓ cup (66.67 g) light or dark brown sugar, packed
- ½ cup (113.5 g) unsalted butter, softened
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2–2½ tablespoons milk
- 1 cup (170 g) chocolate chips
Instructions
- Heat treat the flour by spreading it on a baking sheet and baking at 350°F for about 6 minutes, or microwaving in a bowl for 1–2 minutes, stirring and checking that it reaches 160°F. Let it cool.
- Cream together the sugars, butter, vanilla, and milk for 2–3 minutes until smooth.
- Break up any flour clumps and sift the cooled, heat-treated flour into the wet ingredients. Mix in the salt until combined.
- Fold in chocolate chips and serve immediately or chill for a firmer texture.
Notes
This recipe was updated with adjusted sugar measurements; if you prefer the original, use ½ cup of both brown sugar and granulated sugar.
Heat treating the flour is essential — do not skip it. Flour must reach 160°F to reduce any potential bacterial risk.
Store in the refrigerator up to 1 week or freeze up to 1 month. Let refrigerated dough sit 10 minutes at room temperature before serving.
Use any type of chocolate chips or swap with favorite candies for a custom flavor.
The nutrition information is an estimate and may vary.
Video
Carbohydrates: 51 g
Protein: 3 g
Fat: 19 g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Leave a comment below and tag @brokenovenbaking on social!
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