Why You’ll Love Edible Cookie Dough Recipe

I love this recipe because it’s simple, nostalgic, and incredibly satisfying. I like that it comes together in minutes with basic pantry ingredients and doesn’t require baking cookies at all. It’s perfect when I’m craving dessert but don’t want to turn it into a big project.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1½ cups all-purpose flour, at room temperature
¾ cup unsalted butter, softened at room temperature
½ cup light brown sugar
3 tablespoons granulated sugar
1 teaspoon pure vanilla extract
4 tablespoons milk
½ teaspoon sea salt
¾ cup mini chocolate chips

Directions

I start by preheating my oven to 350˚F. I spread the flour evenly on a parchment-lined baking pan and bake it for 5 to 7 minutes, until it reaches 160˚F. I remove it from the oven and let it cool completely before using.

In a large bowl, I use an electric mixer to cream together the butter, brown sugar, granulated sugar, and vanilla extract until light and fluffy, about 3 minutes. I add the milk and mix until combined.

I gradually mix in the cooled, heat-treated flour and sea salt, stirring until everything is fully incorporated. Using a rubber spatula, I fold in the mini chocolate chips. I enjoy the cookie dough right away or store it for later.

Servings and Timing

I make this recipe to serve 8 people. Prep time takes about 10 minutes, cook time for the flour is around 6 minutes, and total time comes to roughly 16 minutes.

Variations

I sometimes swap mini chocolate chips for chopped chocolate or add sprinkles for a fun twist. When I want a different flavor, I mix in peanut butter or use white chocolate chips. I also like adding a pinch of cinnamon for warmth.

Storage/Reheating

I store the edible cookie dough in an airtight container in the refrigerator for up to one week. When I freeze it, I keep it in a freezer-safe container for up to two months and thaw it in the fridge before eating. I don’t reheat it, since it’s meant to be enjoyed cold or at room temperature.

FAQs

Why do I need to heat-treat the flour?

I heat-treat the flour to make it safe to eat by eliminating potential bacteria.

Can I microwave the flour instead of baking it?

I can microwave it, making sure to stir often and heat it evenly.

Does this cookie dough taste like real cookie dough?

I find it tastes just like the real thing, minus the eggs.

Can I mix this by hand?

I can mix it by hand using very soft butter, though it won’t be quite as fluffy.

Can I use salted butter?

I prefer unsalted butter so I can control the salt, but salted butter works if I reduce added salt.

What kind of milk works best?

I use regular milk, but any milk works as long as it’s not too thick.

Can I make this dairy-free?

I substitute plant-based butter and milk when needed.

How long does it last in the fridge?

I keep it fresh for up to one week when properly stored.

Can kids eat this safely?

I feel comfortable serving it since there are no raw eggs and the flour is treated.

Can I bake this dough into cookies?

I don’t recommend baking it, as it’s designed for eating raw.

Conclusion

This edible cookie dough is one of my go-to treats when I want something sweet, quick, and comforting. I love how it captures all the joy of sneaking cookie dough from the bowl, making it a fun and irresistible dessert any time.