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This edible cookie dough recipe is easy, quick, and completely safe to eat. With no eggs and heat-treated flour, there’s zero worry, just that classic raw cookie dough taste you crave. One simple no bake base, endless flavor possibilities!
Why You’ll Love This Recipe
- Ready in under 30 minutes – Perfect for last-minute cravings or quick desserts.
- Totally customizable – Add mini chocolate chips, sprinkles, crushed cookies, or whatever you’re craving.
- Scoop it, dip it, love it – Eat it by the spoonful or use it as a dip for pretzels, fruit, or graham crackers.
- Perfect for any occasion – Serve it at birthday parties, game nights, or as a sweet after-dinner surprise.
- Satisfies that raw dough craving – Because let’s be honest… sneaking a scoop is the best part.
Ingredients You’ll Need
- Unsalted butter – Softened to room temperature for easy mixing.
- Granulated sugar – Adds sweetness and texture (can use all brown sugar if preferred).
- Brown sugar – For that rich, caramel-like flavor.
- Vanilla extract – Classic flavor base; try almond or cake batter extract for a fun twist.
- Milk – Use regular or non-dairy milk to adjust consistency.
- Baking soda (optional) – Adds a hint of that classic cookie dough flavor without affecting texture.
- Salt – Balances sweetness and brings out flavor.
- Heat-treated all-purpose flour – Makes it safe to eat raw; substitute a small portion with almond or gluten-free flour if needed.
- Chocolate chips – Or mix-ins like rainbow sprinkles, chopped Oreos, white chocolate, mini marshmallows, or peanut butter cups.
See the recipe card for full information on ingredients and quantities.
How to Make Edible Cookie Dough
- Heat treat the flour: Preheat the oven to 350°F. Spread the flour on a parchment paper-lined baking sheet and bake for 10 minutes to kill any bacteria. Cool completely before using.
- Mix the wet ingredients: In a large bowl, beat together the butter, granulated sugar, brown sugar, vanilla extract, and milk with a hand mixer until smooth and creamy.
- Add the dry ingredients: Stir in the cooled flour, salt, and (optional) baking soda. Mix until fully combined and dough forms.
- Fold in your mix-ins: Fold in chocolate chips, sprinkles, crushed cookies, or whatever you’re in the mood for.
- Chill if needed: If the dough feels too sticky, pop it in the fridge for 10–15 minutes to firm up.
- Serve and enjoy: Scoop it into bowls, eat it straight from the spoon, or serve as a dip. Enjoy!
Tips and Variations
- Always heat-treat the flour – Even though the flour is raw, baking it at 350°F for 10 minutes kills off harmful bacteria and makes it safe to eat.
- Adjust the texture – Too dry? Add a splash of milk. Too soft? Mix in a little more flour.
- Add a mocha twist – A pinch of espresso powder gives it a cozy, coffeehouse vibe.
- Mix up the mix-ins – Swap chocolate chips for sprinkles, crushed Oreos, M&M, Reese’s Pieces, peanut butter cups, or your favorite candy.
- Try new extracts – Almond, lemon, or cake batter extract can totally transform the flavor.
- Use it creatively – Roll into truffles, layer in brownies, swirl into ice cream, or use it as a filling or frosting for baked treats.
How to Store Edible Cookie Dough
- Store in the fridge: Keep your cookie dough in an airtight container in the refrigerator for up to 1 week.
- No reheating needed: Enjoy it straight from the fridge or let it sit at room temperature for a few minutes to soften.
- Freeze for later: Store in an airtight, freezer-safe container for up to 6 months. Thaw in the fridge before serving.
More Cookie Dough Inspired Treats
- Cookie Dough Bites
- Cookie Dough Brownies
- Birthday Cake Cookie Dough
- No Bake Oreo Dessert Cups
- Cookie Dough Ice Cream Cake
- Funfetti Dip
If you’ve tried this Edible Cookie Dough Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

Edible Chocolate Chip Cookie Dough Recipe
Video
Ingredients
- 1 cup (2 sticks) unsalted butter (softened)
- ¾ cup sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla
- ⅓ cup milk
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 2½ cups flour
- chocolate chips
Instructions
- Preheat oven to 350 degrees. Place a silicon baking mat or parchment paper on a baking sheet.
- Spread your flour on the baking sheet and bake for 10 minutes (this will kill any bacteria and make the flour safe for consuming "raw")2½ cups flour
- Mix together the butter, sugars, vanilla and milk in a large bowl.1 cup (2 sticks) unsalted butter, ¾ cup sugar, 1 teaspoon vanilla, ⅓ cup milk, ¾ cup brown sugar
- You may need to mash the butter down with a fork or a spoon.
- Add in the dry ingredients, baking soda, salt and flour, and mix well.¼ teaspoon baking soda, 1 teaspoon salt
- Stir in the chocolate chips (or any other toppings i.e. sprinkles, marshmallows, Oreo Cookies)chocolate chips
- If the batter is sticky, place in the refrigerator for a few minutes
- Serve and enjoy!
Jenn’s Notes
- To Store: Serve your cookie dough right away or store it in the refrigerator in an airtight container for up to one week.
- To Freeze: You can freeze your cookie dough in an airtight container for up to 6 months.
Nutrition Info
POST UPDATED – Originally Posted August 4, 2018
I was wondering why you posted your grandma’s banana split cake & said it was ok to use raw eggs as long as they are pasteurized, that they would be safe, then with the raw cookie dough don’t use raw eggs? I never heard of baking flour to be safe for cookie dough, could you explain about this?
The FLOUR is not safe to eat raw! It is not safe to eat raw flour. Food Poisoning Bulletin warns that raw flour can contain pathogenic bacteria, and eating it can cause illness.
What’s wrong with eating uncooked flour? Raw flour can be dangerous to consume due to its high levels of bacteria. Flour does not generally go through a heat treated process to kill off pathogens. These pathogens, when eaten raw in products such as raw cookie dough, can make consumers sick. In 2009 an E. coli outbreak occurred due to Nestle Toll House cookie dough, as noted by the WebMD news archive.
My cookie dough always seems to get hard and dried out when I put it in the fridge
So basically, your edible cookie dough recipe is a knock-off of the Original Toll House recipe and in place of the standard 2 eggs, you use 1/3 cup of milk. I also see you decreased the baking soda to 1/4 tsp. Quick question, since this is edible dough and if you don’t plan on baking any cookies, couldn’t you eliminate the baking soda altogether? I honestly never thought of using the Toll House recipe and making milk the substitution for eggs. Great idea!
MAY I ask why the baking soda. I have made a similar recipe but it uses no egg and no baking soda. Great tasting.
love these recipes will make these for spring break
thanks
My cookie dough always seems to get hard and dried out when I put it in the fridge. Any idea why?
Try a little splash of milk!!