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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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.
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
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. 🙂
Rebecca Hubbell says
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.
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.
Lesley D. says
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!
Cralph says
My chocolate chips melted.
Rebecca Hubbell says
Did you heat treat your flour and not allow it to cool before mixing?
Nikaela says
It was tasty but had a weird texture that kind of ruined it for me
Angelia says
I had to add extra whipping cream.
Brooke says
How much is a serving for this recipe
Tina says
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…
Rebecca Hubbell says
Hi Tina, I have just added it to the post, hopefully, you will find this helpful!
Angelia says
It says it before it gets into the recipe.
Jillian says
This recipe is dangerous to know about! It looks so delicious!
Rebecca Hubbell says
Try having a huge batch in the fridge all week – definitely dangerous!
Dana DeVolk says
You (and your cookie dough) are my spirit animal. <3
Rebecca Hubbell says
Yassss!