Why You’ll Love This Recipe
This edible cookie dough recipe is perfect for when you’re craving something sweet but don’t want to turn on the oven. It’s creamy, rich, and packed with mini chocolate chips in every bite. The dough is completely safe to eat raw, thanks to the heat-treated flour and absence of eggs. It’s also incredibly versatile—you can customize it with different mix-ins or use it as a base for other desserts like cookie dough ice cream or truffles.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1¾ cups all-purpose flour
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1 cup salted sweet cream butter, softened
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¾ cup light brown sugar, packed
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½ cup granulated sugar
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1½ teaspoons vanilla extract
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2 tablespoons heavy cream
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¼ teaspoon salt
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1½ cups mini semi-sweet chocolate chips
Directions
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Heat-treat the flour: Preheat your oven to 300°F (150°C). Spread the flour evenly on a parchment-lined baking sheet and bake for 5 to 7 minutes to kill any bacteria. Let it cool completely before using.
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Cream the butter and sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, granulated sugar, and vanilla extract on medium-high speed until light and fluffy.
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Add the cream: Lower the mixer speed and add the heavy cream. Mix until fully incorporated.
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Incorporate the dry ingredients: Gradually add the cooled flour and salt, mixing until no white streaks remain.
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Fold in the chocolate chips: Use a wooden spoon to stir in the mini chocolate chips until evenly distributed.
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Chill: Cover the dough and refrigerate for 30 minutes before serving for the best texture.
Servings and timing
This recipe yields approximately 16 servings.
Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Variations
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Different chocolate chips: Swap mini semi-sweet chips for white chocolate, dark chocolate, or milk chocolate chips.
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Add-ins: Mix in sprinkles, chopped nuts, or candy pieces for extra flavor and texture.
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Flour alternatives: Use almond flour or oat flour for a gluten-free version.
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Flavor twist: Add a pinch of cinnamon or a splash of almond extract for a unique flavor profile.
Storage/Reheating
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Refrigerator: Store in an airtight container for up to 3 days.
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Freezer: Freeze for up to 3 months. Thaw in the fridge before eating.
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Reheating: Not applicable, as this dough is meant to be eaten cold or at room temperature.
FAQs
What is heat treating flour?
Heat treating flour involves baking it at a high temperature to kill any harmful bacteria, making it safe to eat raw in recipes like edible cookie dough.
Can I bake this cookie dough?
No, this dough is not designed for baking. It lacks eggs and leavening agents, so it won’t produce proper cookies.
Can I freeze edible cookie dough?
Yes, you can freeze it for up to 3 months in an airtight container. Thaw in the refrigerator before enjoying.
What makes this dough safe to eat raw?
The absence of eggs and the use of heat-treated flour make this dough safe for raw consumption.
Can I use unsalted butter?
Yes, but you may want to add a pinch more salt to balance the flavor.
How do I know if the flour is heat-treated properly?
Use a food thermometer to ensure the flour reaches 160°F (71°C) during baking.
Can I make this dairy-free?
Yes, substitute the butter and cream with plant-based alternatives. Make sure your chocolate chips are dairy-free as well.
Can I add peanut butter?
Absolutely! Swirl in a few tablespoons of peanut butter for a nutty twist.
Is this recipe gluten-free?
Not by default, but you can use a gluten-free flour blend or almond flour to make it gluten-free.
Can I use this dough in other desserts?
Yes, it’s great in ice cream, as a filling for truffles, or as a topping for brownies and cakes.
Conclusion
This edible chocolate chip cookie dough is the ultimate no-bake treat for anyone who loves sneaking bites of cookie dough. It’s quick, customizable, and completely safe to eat. Whether you’re making it for a party, a movie night, or just to satisfy a sweet craving, this recipe is sure to become a favorite in your dessert rotation.
Easy Edible Chocolate Chip Cookie Dough
Indulge in this easy, safe-to-eat edible chocolate chip cookie dough recipe made without eggs and with heat-treated flour. Perfect for satisfying your sweet cravings without turning on the oven, this no-bake treat is creamy, rich, and packed with mini chocolate chips. Ideal for snacking or as a topping for your favorite desserts, it’s quick to prepare and customizable with your favorite add-ins.
- Prep Time: 10 minutes
- Total Time: 40 minutes
- Yield: 16 servings
- Category: Dessert, No-bake Treats
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
1¾ cups all-purpose flour (heat-treated)
1 cup salted sweet cream butter, softened
¾ cup light brown sugar, packed
½ cup granulated sugar
1½ teaspoons vanilla extract
2 tablespoons heavy cream
¼ teaspoon salt
1½ cups mini semi-sweet chocolate chips
Instructions
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Heat-treat the flour: Preheat the oven to 300°F (150°C). Spread the flour evenly on a parchment-lined baking sheet and bake for 5 to 7 minutes. Allow it to cool completely.
-
Cream the butter and sugars: Beat the softened butter, brown sugar, granulated sugar, and vanilla extract on medium-high speed in a mixing bowl until light and fluffy.
-
Add the cream: Lower the mixer speed and add the heavy cream. Mix until fully incorporated.
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Incorporate dry ingredients: Gradually add the cooled flour and salt, mixing until no white streaks remain.
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Fold in chocolate chips: Stir in mini chocolate chips using a wooden spoon until evenly distributed.
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Chill: Cover the dough and refrigerate for 30 minutes for optimal texture.
Notes
You can customize this dough with different types of chocolate chips or add-ins like sprinkles or chopped nuts.
For a gluten-free version, substitute with almond flour or a gluten-free flour blend.
If you want a dairy-free version, use plant-based butter and heavy cream alternatives.
