This Edible Cookie Dough is an eggless and delicious treat you can make in just 5 minutes! Made with butter, sugar, flour, salt, and chocolate chips!
Edible Cookie Dough
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 idea of eating a bowl of the stuff (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!
JUST TAKE ME TO THE EDIBLE COOKIE DOUGH RECIPE ALREADY!
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy Best Ever EDIBLE COOKIE DOUGH Recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
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 too much or else I’d get a stomachache.
But that never stopped me from digging into the bowl for more!
As adults, we know why we shouldn’t eat raw dough, and most of us would rather not pay the price of getting sick. That’s why everyone should have an easy, eggless recipe on hand to (safely) conquer all those cookie dough cravings!
It also makes a fun gift when packaged up in these containers with stickers and ribbons for neighbor and teacher gifts!
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, which kills any bacteria.
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 Bake Flour for Edible Cookie Dough:
Spread the flour out on a cookie sheet and bake at 350 degrees F for 5 to 6 minutes, this should get the flour to a temperature of 160 degrees F and kill any bacteria.
Is Edible Cookie Dough Safe?
Yes, this recipe is since it’s eggless and we’ll bake the flour to kill any bacteria.
Can I Bake Edible Cookie Dough?
I mean you can, there’s nothing stopping you, but it won’t be quite right. I would recommend making my Chocolate Chip Cookies recipe instead! You won’t regret it!
How Do You Make Edible Cookie Dough?
- Cream butter and sugars together until light and fluffy.
- Mix in the flour, heavy cream, and vanilla.
- Fold in the chocolate chips.
- Eat immediately or store in the fridge for up to 3 days.
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 when they’re home from school on a snow day.
Plus, an eggless recipe means no worrying about broken shells or contamination concerns when little hands are involved.
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!
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Edible Cookie Dough
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Watch How to Make this Edible Cookie Dough in the Video Below!
Edible Cookie Dough
- Spread the flour out on a cookie sheet and bake at 350 degrees F for 5 to 6 minutes, this should get the flour to a temperature of 160 degrees F and kill any bacteria.
- In a large bowl with a hand mixer or stand mixer, cream together the butter and sugars until light and fluffy.
- Scrape down the sides and add vanilla and heavy cream.
- Scrape down the sides again and add flour and salt and mix until combined, fold in the mini chocolate chips.
- Eat immediately or store in the fridge in an air-tight container up to three days.