Craving cookie dough? This Edible Cookie Dough Recipe has flour, butter, brown sugar, vanilla, and chocolate chips—safe to eat and ready in 15 minutes.
I still remember the first time I got caught red-handed licking cookie dough off the mixer blades. My grandma walked into the kitchen, hands on her hips, with that classic I’m not mad, just disappointed look. But then, she laughed and swiped a spoonful for herself. From that day on, it was our little tradition. We’d bake cookies together, but somehow, the dough was always more exciting than the final product.
Fast forward to a few years ago—my friends and I had one of those spontaneous sleepover nights, where everything from rom-com marathons to raiding the fridge was on the agenda. I whipped up this Edible Cookie Dough Recipe on a whim, just to satisfy everyone’s sweet tooth without the hassle of actual baking. We polished off the entire bowl before the popcorn even hit the microwave.
There’s something almost nostalgic about it. Like you’re reclaiming all those “Don’t eat the dough!” warnings from your childhood and turning them into a victory snack. And honestly, I’m here for it.
Why You’ll Love This Edible Cookie Dough Recipe?
Alright, I know I’m biased. But this Edible Cookie Dough Recipe is a total game-changer. Here’s why:
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Safe to Eat: No eggs, no worries. And the flour? Yep, it’s heat-treated for safety. It’s like breaking all the cookie dough rules without the consequences.
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Quick and Easy: You’ll be shoveling spoonfuls of dough into your mouth in 15 minutes flat. It’s practically instant gratification.
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Totally Customizable: Want to throw in peanut butter chips, crushed pretzels, or even sprinkles? Do it. Make it yours.
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Perfect for Sharing… or Not: Sure, it’s a crowd-pleaser. But it’s also perfect for eating straight from the bowl in your pajamas. No judgment.
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Freezer-Friendly: Not that you’ll have any leftovers, but if you do, they’ll keep in the freezer for up to three months.
Ingredient Notes:
Let’s break down what makes this Edible Cookie Dough Recipe so amazing.
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All-Purpose Flour: Heat-treating this makes it safe to eat. And you can’t skip this step—unless you like gambling with food safety.
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Brown Sugar: Adds that classic, rich flavor you’d expect from cookie dough. None of that boring white sugar business here.
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Butter: Because what’s cookie dough without butter? It’s the key to that creamy, melt-in-your-mouth texture.
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Vanilla Extract: The ultimate flavor booster. Seriously, it’s like adding pure magic to your dough.
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Salt: A pinch of salt balances out all that sweetness and makes the flavors pop.
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Milk: Keeps the dough from crumbling apart. And if you’re feeling fancy, try almond milk or oat milk.
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Chocolate Chips: Go for a mix of regular and mini chips if you want the ultimate texture experience.
How To Make Edible Cookie Dough?
This recipe is stupidly easy. Like, you’ll be wondering why you haven’t made it every Friday night for the last year.
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Heat-Treat Your Flour
Here’s the deal: raw flour can have bacteria. So, spread it out on a microwave-safe dish and zap it for about 1 minute and 15 seconds, stirring every 15 seconds. It sounds fussy, but it’s worth it. Let it cool before using. -
Cream the Butter and Sugar
Toss your brown sugar and butter into a big ol’ bowl. Beat it until creamy and smooth. Electric mixer? Sure. Spoon and determination? Also valid.Want To Save This Recipe?
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Add Flavorings and Flour
Mix in the vanilla extract and salt. Then, gradually add your heat-treated flour. It’s gonna look crumbly at first, but don’t panic. That’s normal. -
Pour in the Milk
Add the milk and keep mixing until you’ve got a smooth, doughy consistency. Seriously, you’re almost there. -
Fold in the Chocolate Chips
The best part. Stir in those chocolate chips and don’t pretend you’re not sneaking a few into your mouth. -
Serve and Devour
And just like that, you’ve got yourself a batch of irresistible Edible Cookie Dough. Eat it straight from the bowl or roll it into little truffle-sized balls. Whatever makes you happy.
Storage Options:
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Refrigerator: Store in an airtight container for up to a week. But let’s be real—it’ll be gone way before that.
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Freezer: This stuff freezes like a dream. Just let it sit at room temp for a few minutes before diving in. Keeps for up to 3 months.
Variations and Substitutions:
Want to switch things up? Here are a few ideas:
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Gluten-Free: Swap the all-purpose flour for a gluten-free blend. Just make sure you heat-treat it!
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Dairy-Free: Use vegan butter and almond milk. Same indulgence, less guilt.
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Mix-Ins: Crushed pretzels, chopped candy bars, M&Ms—whatever makes your taste buds happy.
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Healthier Twist: Sub in coconut sugar or almond flour if you’re feeling virtuous.
What to Serve with Edible Cookie Dough?
This dough’s great on its own, but why not take things up a notch?
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Spread it between two graham crackers for a cookie dough sandwich.
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Plop some on top of ice cream for a next-level sundae.
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Roll it into truffle-sized balls and dip them in chocolate.
Frequently Asked Questions:
Can I bake this cookie dough?
Nope, it’s strictly for eating raw. But honestly, that’s the point.
Is heat-treating the flour really necessary?
Yes, unless you’re into playing Russian roulette with your stomach.
How long does it last?
If you’ve got superhuman self-control, it’ll keep in the fridge for a week or the freezer for three months.
This Edible Cookie Dough Recipe is pretty much my go-to whenever I need a treat ASAP. It’s like comfort food and nostalgia wrapped into one. Try it out, and let me know what crazy add-ins you come up with!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Edible Cookie Dough Recipe
Ingredients
- 1 cup all-purpose flour heat-treated
- ¾ cup packed brown sugar
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons milk or preferred alternative
- ½ cup milk chocolate chips
- ½ cup mini chocolate chips
Instructions
Prepare the Flour:
- Place the all-purpose flour in a microwave-safe dish. Heat it in the microwave for approximately 1 minute and 15 seconds, stirring every 15 seconds to ensure even heating. Allow the flour to cool completely before use. This step ensures it is safe to consume.
Cream Butter and Sugar:
- In a large mixing bowl, beat the brown sugar and softened butter using an electric mixer until the mixture becomes smooth and creamy. This process should take approximately 2-3 minutes.
Incorporate Flavorings and Flour:
- Add the vanilla extract and salt to the butter-sugar mixture, blending well. Gradually add the heat-treated flour and continue to mix until a crumbly dough forms. The texture may appear dry initially, which is normal.
Add Milk for Smoothness:
- Pour in the milk and mix until the dough achieves a smooth and consistent texture. The milk acts as a binding agent, bringing the dough together perfectly.
Add Chocolate Chips:
- Gently fold in both the milk chocolate chips and mini chocolate chips. Ensure they are evenly distributed throughout the dough.
Serve:
- The edible cookie dough is now ready to enjoy. It can be served immediately or refrigerated to enhance its texture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
