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A close-up picture of edible cookie dough inside of a white ramekin.
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5 from 3 votes

Edible Cookie Dough

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! 
Course Dessert
Cuisine American
Keyword edible cookie dough, eggless cookie dough recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 cups
Author Danielle


  • 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 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. 


Start with 1/4 teaspoon of salt, then add more if needed. I prefer to use 1/4 + 1/8 teaspoon of salt in this recipe. 
Store leftover cookie dough in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions: 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. Cookie dough will freeze well for up to 3 months, thaw overnight in the refrigerator and bring to room temperature before serving.