This Edible Cookie Dough is super easy to make and delicious. It’s made with heat treated flour and completely egg free so it’s safe to eat too!
Do you have memories of making cookies with your mother or grandmother and eating some of the leftover cookie dough? Those are some of my favorite memories when it comes to baking with my mom. However, since it’s not exactly safe to eat raw cookie dough, I wanted to create a recipe that was 100% safe to eat.
This cookie dough is made with heat-treated flour and completely egg-free. And if you’re wondering what in the world it means to heat treat flour, it simply means to bake it in the oven for a few minutes. I’ve included instructions for how to do this step, and I promise, it’s easy!
The full recipe will make close to two cups of edible cookie dough, but you can easily cut the recipe in half to make less or double it to make more. You can even swap out the chocolate chips for your favorite cookie mix-ins to really make this recipe your own, so I’ve included some different ideas!
How To Make This Edible Cookie Dough
To make this edible cookie dough, you’ll start by baking your flour in the oven to heat treat it. Why use heat-treated flour? By baking the flour in the oven, you’ll kill any harmful bacteria that could be in raw flour. I suggest starting with this step, then as the flour is cooling you can mix up the cookie dough.
How To Heat Treat Flour
Preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper. Spread one cup of flour in a single layer on the baking sheet and bake at 350°F for 5-8 minutes or until the flour reaches 160°F (71°C).
You can use an instant-read thermometer to double check the temperature as well. I find that about 6-7 minutes is enough time for the flour to reach 160°F.
Then, you’ll mix up the cookie dough while the flour is cooling. You’ll be starting with some unsalted butter, brown sugar, and granulated sugar. I suggest mixing the butter and sugars together for 1-2 minutes or until they’re thoroughly combined.
Next, mix in some pure vanilla extract and salt. I prefer to use unsalted butter since the amount of salt in salted butter can vary quite a bit between brands. When it comes to the salt, it’s best to start with 1/4 teaspoon and then add up to another 1/4 teaspoon if needed. I find 1/4 + 1/8 teaspoon to be the perfect amount of salt, but feel free to adjust it to your personal preference.
After the vanilla and salt are mixed in you can add the flour. The dough will be a little crumbly at first, so you’ll also be using a little milk to help it come together. The final step is to stir in some semi-sweet chocolate chips or your favorite mix-ins.
Once the cookie dough is mixed up, you can serve and enjoy or store it in the refrigerator for up to 3 days. I love to scoop the edible cookie dough with a cookie scoop, roll it into balls, and refrigerate or freeze it to enjoy later.
How To Freeze This Cookie Dough
Place the cookie dough in a freezer bag or container. You can also scoop the cookie dough into balls, freeze them on a baking sheet lined with parchment paper, then store the frozen cookie dough balls in a freezer bag or container. This will freeze well for up to 3 months, when you’re ready to enjoy, just thaw it overnight in the refrigerator and bring to room temperature before serving.
Different Mix-In Options
This recipe uses 2/3 cup of semi-sweet chocolate chips, but you can easily swap it out for your favorite cookie mix-ins. Here are a few ideas:
- White Chocolate Macadamia Nut: Use 1/3 cup each white chocolate baking chips and chopped macadamia nuts
- M&M Chocolate Chip: Use 1/3 cup each semi-sweet chocolate chips and M&Ms
- Funfetti: Use 1/2 cup white chocolate baking chips and 1-2 tablespoons sprinkles
- Make sure to heat treat your flour by baking it in the oven first, then set it aside to cool while you mix together the cookie dough.
- I suggest using unsalted butter in this recipe since the amount of salt in salted butter can vary quite a bit between brands. If using salted butter, start with a tiny pinch of salt then taste and adjust.
- Start with 1/4 teaspoon of salt, then add more as needed. I find 1/4 + 1/8 teaspoon to be the perfect amount.
- This recipe will make about 2 cups of edible cookie dough, but you can easily cut the recipe in half to make less or double it to make more.
- If you’re looking for a baked chocolate chip cookie recipe, you find my favorite one here.
Edible Cookie Dough
- 1 cup (125 grams) all-purpose flour spooned & leveled
- 1/2 cup (115 grams) unsalted butter softened
- 1/2 cup (100 grams) packed brown sugar
- 3 tablespoons (40 grams) granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 -1/2 teaspoon salt adjust to taste
- 1 and 1/2 tablespoons (23 ml) milk
- 2/3 cup (120 grams) semi-sweet chocolate chips
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper. Spread the flour in a single layer on the baking sheet. Bake at 350°F (177°C) for 5-8 minutes or until the flour reaches a temperature of 160°F (71°C). Remove from the oven and set aside to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter, brown sugar, and granulated sugar together until well combined. Mix in the vanilla extract and 1/4 teaspoon of salt.
- Add the flour and continue mixing, the mixture will be a little crumbly at this point. Mix in the milk until fully combined, then taste and add more salt if desired.
- Fold in the chocolate chips until well combined, then serve and enjoy or cover tightly and refrigerate.
*Consuming raw flour is not recommended as it can contain bacteria. Always make sure to heat treat your flour before using it in this recipe.*