These three versions of Edible Cookie Dough are deliciously worry-free and couldn’t be more simple. Each recipe is egg-free and uses heat-treated flour so you can safely indulge in this favorite treat whether you put it in your ice cream or eat it by the spoonful.
Jump to:
- Easy Edible Cookie Dough Recipe
- Is Cookie Dough Safe To Eat?
- How to Heat Treat Raw Flour
- Ingredients in Homemade Edible Cookie Dough
- How to Make Edible Chocolate Chip Cookie Dough
- Edible Peanut Butter Cookie Dough
- Edible Double Chocolate Chip Cookie Dough
- Other Mix-ins To Try
- Can I Bake This Cookie Dough?
- Can I Freeze Edible Cookie Dough?
- Recipe: Edible Cookie Dough (3 Flavors)
Easy Edible Cookie Dough Recipe
Let’s be honest - sometimes cookie dough is what you crave. Baked cookies are great and all, but cookie dough is just so dang good. We’ve given you three flavors to get you started that are all easily customizable, and completely safe to eat.
Besides eating by the spoonful, some of our favorite ways to enjoy Edible Cookie Dough are mixed into ice cream or sprinkled over cakes or cupcakes. If you want to serve this as part of a dessert buffet, you could also roll small, bite-size balls of the dough so they are easier to pick up and eat. Or else press the dough into a parchment-lined sheet pan, refrigerate, then remove and cut into small squares.
However you eat it, it’s not bound to last very long! We’ve given you some ideas, below, as to different mix-ins and variations so let us know what you try!
Is Cookie Dough Safe To Eat?
While most of us have indulged in some raw cookie dough from time to time, it’s really best to avoid too much of it. Aside from raw eggs, which can contain Salmonella, you should also heat-treat any flour in order to kill bacteria that can grow on it. It will need to come up to 160 degrees to ensure that any bacteria is killed.
How to Heat Treat Raw Flour
It doesn’t take much effort, although it can be a little messy. One trick is to line your baking sheet with parchment paper so that afterwards, you can just lift the parchment and sift that way.
- Preheat your oven to 350 degrees.
- Spread flour evenly on a parchment-lined baking sheet and bake the flour in a preheated oven for about 10 minutes. Watch carefully and stir if necessary so it doesn't burn. Use an instant read thermometer to make sure that the internal temperature of the flour has reached 160 degrees.
- Once “baked,” remove flour from the oven and let cool to room temperature. After the flour has cooled, sift through a clean sifter to break up any large clumps.
Ingredients in Homemade Edible Cookie Dough
There are a few ingredients that you won’t find in edible cookie dough:
- Raw Eggs - there is a danger of Salmonella
- Baking Powder or Baking Soda - since you aren’t baking them, you don’t need these!
- Raw Flour - raw flour can actually contain certain bacterias and isn’t entirely safe to eat.
Instead, we use these ingredients to make three different flavors of our Edible Cookie Dough:
- Butter - you want this to be room temperature so it will mix well with the sugars and other ingredients. We also prefer unsalted butter over salted butter.
- Light Brown Sugar and White Sugar - we use both types of sugar for each flavor.
- Milk - any kind of milk will work, but you do need some sort of liquid to keep the dough from being dry.
- Vanilla Extract - pure vanilla extract is best.
- Salt - this enhances the flavor of any kind of cookie, although we do skip it for the peanut butter since it is already a bit salty.
- Baked Flour - we use all-purpose flour, and then heat-treat it, as described in the recipe.
- Chocolate Chips - you can use mini chocolate chips or regular.
- Peanut Butter - we prefer chunky.
- Cocoa Powder - any brand will work.
How to Make Edible Chocolate Chip Cookie Dough
- In the bowl of a stand or electric mixer, or a medium mixing bowl, combine the room temperature butter, sugar and brown sugar. Using the paddle attachment, or a spatula, cream together until light and fluffy, or about 3 minutes.
- Add the milk, vanilla extract and salt and mix until well-combined, then add in the prepared, heat-treated flour. Mix until almost completely combined, then stir in the chocolate chips by hand.
- Store in a covered container in the refrigerator until ready to eat.
Edible Peanut Butter Cookie Dough
The main difference here is that you will add the peanut butter in with your butter and sugars and cream them all together until fluffy. We also skip the salt, since there is some saltiness from the peanut butter, but if you like things a little saltier you can feel free to add.
Chocolate chips are optional - you can take them or leave them for this flavor, or perhaps even add in peanut butter chips.
Edible Double Chocolate Chip Cookie Dough
To make this cookie dough double chocolate, we add cocoa powder in with the butter and sugars and cream them together until fluffy. We’ve also removed just a touch of flour because of the additional cocoa powder.
Other Mix-ins To Try
These recipes are really just blank slates to which you can add all sorts of mix-ins. Here are a few of our favorites:
- Try different chocolate chips such as white chocolate chips, peanut butter chips, butterscotch chips or mint chocolate chips.
- Sprinkles
- Chopped and toasted peanuts, walnuts or pecans.
- M&Ms
- Crushed Oreos
- Chopped Reese’s Cups, or Reese’s Pieces
Can I Bake This Cookie Dough?
Technically you could, but you wouldn’t want to. Since there are no eggs or leaveners, they would be very flat and generally… not so good.
Can I Freeze Edible Cookie Dough?
Yes! This will last for up to 2 months stored frozen in an airtight container.
Recipe: Edible Cookie Dough (3 Flavors)
Ingredients
Edible Chocolate Chip Cooke Dough
- ⅔ cup Butter room temperature
- ⅔ cup Light Brown Sugar
- ¼ cup White Sugar
- 2 Tablespoons Milk
- 1 tsp Vanilla Extract
- 1 tsp Salt
- 1 ½ cups Flour heat-treated and cooled (see below)
- 1 cup Chocolate Chips
Edible Peanut Butter Cookie Dough
- ½ cup Butter room temperature
- ½ cup Peanut Butter chunky
- ⅔ cup Light Brown Sugar
- ¼ cup Sugar
- 4 tablespoons Milk
- 1 tsp Vanilla Extract
- 1 ½ cups Flour heat-treated and cooled (see below)
Edible Double Chocolate Cookie Dough
- ⅔ cup Butter room temperature
- ¼ cup Cocoa Powder
- ⅔ cup Light Brown Sugar
- ¼ cup Sugar
- 4 tablespoons Milk
- 1 tsp Vanilla Extract
- ½ tsp Salt
- 1 ¼ cups Flour heat-treated and cooled (see below)
- 1 cup Chocolate Chips mini or regular
Instructions
How to Make Edible Chocolate Chip Cookie Dough
- In the bowl of a stand mixer, or a medium mixing bowl, combine the room temperature butter, sugar and brown sugar. Using the paddle attachment, or a spatula, cream together until light and fluffy, or about 3 minutes.
- Add the milk, vanilla extract and salt and mix until well-combined, then add in the prepared flour. Mix until almost completely combined, then stir in the chocolate chips by hand.
- Store in a covered container in the refrigerator for up to 1 week.
How to Make Edible Peanut Butter Cookie Dough
- In the bowl of a stand mixer, or a medium mixing bowl, combine the room temperature butter, peanut butter, sugar and brown sugar. Using the paddle attachment, or a spatula, cream together until light and fluffy, or about 3 minutes.
- Add the milk and vanilla extract and mix until well-combined, then add in the prepared flour. Mix until combined completely, then store in a covered container in the refrigerator for up to 1 week.
How to Make Edible Double Chocolate Cookie Dough
- In the bowl of a stand mixer, or a medium mixing bowl, combine the room temperature butter, cocoa powder, sugar and brown sugar. Using the paddle attachment, or a spatula, cream together until light and fluffy, or about 3 minutes.
- Add the milk, vanilla extract and salt and mix until well-combined, then add in the prepared flour. Mix until almost completely combined, then stir in the chocolate chips by hand.
- Store in a covered container in the refrigerator for up to 1 week.
Video
Notes
How to Heat Treat Flour
- Preheat oven to 350 degrees.
- Spread flour evenly on a parchment-lined baking sheet and bake in a preheated oven for about 10 minutes. Watch carefully and stir if necessary so it doesn't burn.
- Remove flour from the oven and let cool to room temperature. After the flour has cooled, sift through a clean sifter to break up any large clumps.
Here are some other delicious no-bake recipes that we love!
- Chia Oatmeal Energy Balls
- Nutella No-Bake Cookies
- Chocolate Chip Cheesecake Dip
- Coconut Peanut Butter No-Bake Cookies
- No-Bake Reese's Peanut Butter Cereal Bars
If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you helps me and other readers too! If you love Pinterest, feel free to leave a comment and photo there too. Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!!
When Edible Cookie Dough is what you crave, try these three variations that are all deliciously worry-free and couldn’t be more simple. Each recipe is egg-free and uses heat-treated flour so you can safely indulge in this favorite treat whether you put it in your ice cream or eat it by the spoonful.
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