This easy Edible Cookie Dough recipe is safe to eat and can be used to make several variations of flavors. Bring on the chocolate chip, double chocolate, funfetti, M&M and peanut butter cookie dough!
Want more no-bake desserts? Try Oreo Balls, Lemon Mousse, Banana Pudding, or Peanut Butter Balls.
Why I love this edible cookie dough:
- Quick – you can whip up this edible cookie dough in 10 minutes with ingredients you already have in your pantry.
- Freezer Friendly – It’s safe to eat and can be stored in the freezer to enjoy any time.
- Safe to eat: Raw eggs and raw flour may contain bacteria that lead to food poisoning, E. Coli or salmonella, so this recipe has no eggs, and we heat-treat the flour, making it safe to eat this cookie dough.
How to Make Edible Cookie Dough:
Heat Flour: Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using.
Cream Butter and Sugar: Add butter, sugar, and brown sugar to a mixing bowl and beat well until creamed together, 2-3 minutes. Add vanilla and mix.
Add Dry Ingredients: Stir in flour, salt, and chocolate chips.
Enjoy: Store these easy cookie dough bites in the refrigerator for up to one week or freeze for up to 3 months.
Flavor Variations:
- M&M Cookie Dough: Replace chocolate chips with M&M’s (or use ½ cup of each).
- Double Chocolate Cookie Dough: Reduce flour to 1 ½ cups, and add ½ cup cocoa powder to the recipe.
- Peanut Butter Cookie Dough: Reduce butter to ½ cup and add ¾ cup creamy peanut butter to the recipe. I also like to substitute ½ cup of the chocolate chips with Reese’s pieces.
- Funfetti Cookie Dough: leave out the chocolate chips and add sprinkles instead.
Cookie Dough for Ice Cream:
To make cookie dough chunks for stirring in your homemade ice cream, roll cookie dough into a few thin “snakes” and place on a baking tray. Freeze until firm, then cut into small pieces and then mix into ice cream.
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Edible Cookie Dough
Equipment
Ingredients
- 3/4 cup butter , softened
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar , firmly packed
- 2-3 Tablespoons milk , or dairy-free milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour , heat treated* (or sub gluten-free flour)
- 1/2 teaspoon salt
- 1 cup semi-sweet or milk chocolate chips
Instructions
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Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using.
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Add butter, sugar, and brown sugar to a mixing bowl and beat well until creamed together, 2-3 minutes. Add vanilla and 2 Tablespoons of milk and mix.
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Stir in flour and salt and mix well until smooth. Add another splash of milk, if the cookie dough is too dry. Stir in chocolate chips. Refrigerate until ready to eat.
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Leftover cookie dough will keep in the refrigerator for up to one week or can be frozen for up to 3 months.
Video
Notes
- M&M Cookie Dough: Replace chocolate chips with M&M’s (or use ½ cup each).
- Double Chocolate Cookie Dough: Reduce flour to 1 ½ cups, and add ½ cup cocoa powder to the recipe. Add an extra splash of milk, if needed, to get the right cookie dough consistency.
- Peanut Butter Cookie Dough: Reduce butter to ½ cup and add ¾ cup creamy peanut butter to the recipe. Add an extra splash of milk, if needed, to get the right cookie dough consistency. I also like to substitute ½ cup of the chocolate chips with Reese’s pieces.
- Funfetti Cookie Dough: leave out the chocolate chips and add sprinkles instead.
Cookie Dough Chunks for Ice Cream: Roll cookie dough into a few long, very thin logs, and place on a baking tray. Freeze for several hours, until firm. Cut the logs into small pieces and then mix into ice cream.
*Heat Treating Flour: If microwave is not available, heat treat the flour in the oven. Preheat oven to 300 degrees F. Spread flour onto a baking sheet lined with parchment paper and cook for 8-10 minutes, until it reaches 160 degrees F (push it into a pile in the center of the pan to test it). Cook longer, if needed. Store leftover heat-treated flour in an airtight container at room temperature, or in the freezer, for later use.
Baking Edible Cookie Dough: I don’t recommend baking this edible cookie dough because it’s missing leavening ingredients like eggs, baking power and baking soda. Here are all of my favorite cookie recipes.
Gluten Free Edible Cookie Dough: Use your favorite gluten free baking flour.
Nutrition
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I originally shared this recipe August 2020. Updated December 2023.
