Easy Edible Cookie Dough Recipe
This Edible Cookie Dough recipe is an eggless and delicious treat you can make in just 10 minutes! Made with butter, sugar, flour, salt, and chocolate chips!
While cookie dough has likely been enjoyed since the first batch of cookies was made, it’s been reimagined into a trendy dessert that’s currently all the rage!
The Best Edible Cookie Dough Recipe
The idea of eating a bowl of Edible Cookie Dough (as you would a bowl of ice cream) is relatively new, yet the taste of ooey, gooey, chocolate-studded batter is nostalgic for those of us with a sweet tooth.
This recipe for eggless Edible Cookie Dough is the best of both worlds: a classic flavor that’s been reimagined into a dessert on its own!
I don’t think anyone will argue when I say that it’s always a good time to savor a few spoonfuls of cookie dough. Summer or winter, day or night, you’ll find yourself making this easy and crave-worthy Edible Cookie Dough over and over again!
How Do You Make Cookie Dough That Is Safe To Eat Raw?
This raw cookie dough recipe is completely safe to eat, as it omits eggs and requires heat-treating the flour in the oven first. This means the flour needs to be baked to a temperature of 160°F, before it is safe to consume.
Both children and grown-ups alike can enjoy this safe-to-eat, eggless cookie dough. It’d be a blast to make with your kids, especially if boredom strikes.
Eggless Cookie Dough Ingredients
Dense and chewy, Edible Cookie Dough is made extra rich with brown and white sugar, melted butter, vanilla, and a splash of heavy cream. Plus, it’s loaded with decadent chocolate chips, and I like to use the miniature ones so that they fill every single bite.
There’s only one reason to turn the oven on for Edible Cookie Dough, and that’s to briefly heat the flour to 160 degrees F.
But impatient foodies will love that there’s no bake time to wait for, and you’ll be indulging in this delicious dessert in 5 minutes flat. (This is especially convenient if your cravings hit you late at night!)
How To Make Edible Chocolate Chip Cookie Dough Recipe
- Spread the all-purpose flour out onto a cookie sheet. Then, bake it in the oven to kill off any potential bacteria that may be lurking in it.
- Cream the unsalted butter, light brown sugar, and granulated sugar in a large bowl using a hand or stand mixer. Cream until the mixture is light and fluffy.
- Scrape the sides of the mixing bowl down and then pour in the heavy cream and vanilla extract. Mix to combine.
- Scrape the sides of the bowl down again and then add in the cooled flour and salt. Mix until combined.
- Fold in the mini chocolate chips.
- Serve and enjoy immediately!
Edible Cookie Dough Recipe Easy Variations
- Use Browned Butter for a rich and nutty flavor.
- Add crushed Oreos for a fun cookies and cream combo!
- Make Edible Sugar Cookie Dough instead.
- Add toffee bits, butterscotch chips, or a few tablespoons of peanut butter for a salty twist.
How To Store This Easy Edible Cookie Dough Recipe
When covered and stored in the fridge this recipe is good for 3 to 5 days after making.
Once prepared, you can also freeze it by storing it in an air-tight container in the freezer for up to 3 months! Remove from the freezer a few hours before serving for optimal texture.
Eggless Cookie Dough FAQs
I mean you can, there’s nothing stopping you, but it won’t be quite right because your missing eggs which are a very important element in a traditional baked cookie. I would recommend making my Chocolate Chip Cookies or Cookie Bars recipe instead! You won’t regret it!
Microwave the flour at 30-second intervals, stopping after each to stir and check the temperature of the flour using a kitchen thermometer. Once the flour reaches a temperature of 160 degrees F, it has been microwaved long enough to kill any bacteria that may be in the flour.
Learning How To Heat Treat Flour allows us to indulge in yummy edible doughs and batters safely!
Some of us have fond childhood memories of baking cookies with our parents or grandparents, scraping the mixing bowl to sneak a taste of that pre-baked goodness.
I remember mixing up chocolate chip cookie dough in my grandmother’s kitchen and stealing a bite, followed by her warnings not to eat raw cookie dough.
But that never stopped me from digging into the bowl for more!
As adults, we know why we shouldn’t eat raw dough, that’s why everyone should have an easy, eggless recipe on hand to (safely) conquer all those cookie dough cravings!
This recipe makes a large batch, which makes it great for Stuffed Cupcakes, Layering Cakes, and making Cookie Dough Truffles on top of eating it straight from the bowl!
It also makes a fun gift when packaged up in these containers with stickers and ribbons for neighbor and teacher gifts!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Chocolate Chip Cookie Dough (Edible)
Ingredients
- 3 cups all-purpose flour 390g
- 1 cup unsalted butter 227g, softened
- 1 cup light brown sugar 200g, packed
- ½ cup granulated sugar 100g
- ¾ teaspoon salt
- ½ cup heavy cream 120mL
- 2 teaspoons vanilla extract
- 1½ cups mini chocolate chips 270g
Instructions
- Spread the 3 cups all-purpose flour out on a cookie sheet and bake at 350℉ for 5 to 6 minutes. This should get the flour to a temperature of 160℉ and kill any bacteria. You can also Heat Treat In The Microwave.
- In a large bowl with a hand mixer or stand mixer, cream together the 1 cup unsalted butter, 1 cup light brown sugar, ½ cup granulated sugar, and ¾ teaspoon salt until light and fluffy.
- Scrape down the sides and add ½ cup heavy cream and 2 teaspoons vanilla extract.
- Scrape down the sides again and add the heat-treated flour, and mix until combined, then fold in the 1½ cups mini chocolate chips.
- Eat immediately or store in the fridge in an air-tight container up to three days.
Video
Notes
Nutrition
Did You Make This Recipe?
Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!
I’ve tried many edible cookie dough recipes and this is a fav! Perfect texture and taste! Thank you!
So easy, quick and so much like eating raw cookie dough but better! P
So glad you enjoyed it!
Why does the dough not want to stick together? This wasn’t a hard recipe but the texture is really weird. Kids won’t eat it.
The texture should be soft and slightly sticky like cookie dough. You can add additional cream or softened butter if it’s crumbly.
Just came across this recipe and I am in LOVE! It could be because I’m 30 weeks pregnant but, nonetheless, it is delicious! I have tried many recipes that are too “gritty” from the sugars and this one is still creamy and so good! Also my chocolate chips started to melt a little, thankfully not too much, however that was my own impatience to not wait the 5 minutes for it to cool haha. Thank you for giving me a great bedtime snack! 😁
The extra salt isn’t really necessary when you are using salted butter. This same rule applies to all of my baked goods. If I used SALTED butter, I skip extra salt. If I use UNSALTED butter, I add it. Many people find that salted butter PLUS the extra salt overtakes the sweetness. It’s a rule I learned from my aunt who was a professional cake/cupcake artist. It’s especially poignant for folks who are watching their salt intake. 🙂
Hi Lori, that’s why this recipe calls for unsalted butter and salt, not both, so I’m not sure what your comment is referring to.
Sorry, Just because so many people don’t realize the difference between salted and unsalted butter. At a cooking class we took, there were NUMEROUS people who didn’t even realize there WAS such a thing as unsalted butter. People whiz through recipes and just see “butter” and go with what they have. Then later they say, “It was too salty.” 🙂 Hence the “unsalted butter” ingredient.
Our family helper always bakes fun recipes with us – she shared this with us and we never looked back! This recipe is quick and easy – make sure you have all ingredients on hand in bulk you will make this many times and in different varieties. We made small single servings in square plastic sauce containers about 1inx1in to ensure we did not eat all of the batter in one sitting. Enjoy today – bake together and share the recipe with someone. It’s worth it! Thanks sugar and soul!
My chocolate chips melted.
Did you heat treat your flour and not allow it to cool before mixing?
It was tasty but had a weird texture that kind of ruined it for me
I had to add extra whipping cream.
How much is a serving for this recipe
I want to try this recipe, but you left one thing out. How does one go about baking the flour? Spread it out on a cookie pan? Or can you pile it up in a bread tin? For how long? All you said in the article was to do it ‘briefly at 160F’, but the recipe doesn’t say anywhere on how to actually DO it…
Hi Tina, I have just added it to the post, hopefully, you will find this helpful!
It says it before it gets into the recipe.
This recipe is dangerous to know about! It looks so delicious!
Try having a huge batch in the fridge all week – definitely dangerous!
You (and your cookie dough) are my spirit animal. <3
Yassss!