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 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!
What Is It and Is It Safe To Eat?
Yes, this raw cookie dough recipe is completely safe to eat since it omits the eggs and calls for heat-treating the flour in the oven first.
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.
How to Bake Flour:
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 so it’s safe to consume.
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!
What Is It Made Of?
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!)
Frequently Asked Questions
When covered and stored in the fridge this recipe is good for 3 to 5 days after making.
Yes, you can! Once prepared, store it in an air-tight container in the freezer for up to 3 months! Remove from the freezer a few hours before consuming for best texture.
I mean you can, there’s nothing stopping you, but it won’t be quite right because you’re 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!
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!
Edible Cookie Dough 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.
Edible Cookie Dough
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If you’ve tried this recipe please let me know how you liked it in the comments below and leave a review, I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos!
Edible Cookie Dough
Ingredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup heavy cream
- ¾ teaspoon salt
- 3 cups all-purpose flour
- 2 cups mini chocolate chips
Instructions
- 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.
Rebecca Hubbell says
The texture should be soft and slightly sticky like cookie dough. You can add additional cream or softened butter if it’s crumbly.
MCly says
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.
Kirsten D. says
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! 😁
Lori says
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.