This quick and easy Edible Cookie Dough is made with no egg and heat-treated flour so it is completely safe to eat raw (no risk of food-born illnesses here), but just as delicious as your homemade cookie dough batter. Made with simple pantry ingredients, this recipe will cure your chocolate chip cookie craving in under 15 minutes.
Table of Contents
- Edible Chocolate Chip Cookie Dough
- Why We Love This Edible Chocolate Chip Cookie Dough
- No Baked Cookie Dough Ingredients
- Easy Edible Cookie Dough Recipe Substitutions and Additions
- No Bake Cookie Dough Recipe Recommended Tools
- How to make Edible Cookie Dough
- Edible Chocolate Chip Cookie Dough Recipe Tips
- How To Store This Easy Edible Cookie Dough Recipe
- FAQs For No Baked Cookie Dough
- Where can I buy edible cookie dough?
- More Great No-Bake Recipes
- Edible Chocolate Chip Cookie Dough Recipe Recipe
Edible Chocolate Chip Cookie Dough
This Edible Cookie Dough recipe is the simple solution when you are craving cookie dough! It lets you safely sneak a spoonful of every batch, even without baking!
How can this be? Because we make our cookie dough edible by eliminating the raw eggs (we use milk in its place to give our dough the added moisture it needs) AND the raw flour – by heat-treating the flour (Eggs and untreated flour have a high likelihood of containing contaminants like Salmonella and E. coli.).
If you love cookie dough but worry about the risk of food-borne illness, you can eat this recipe straight from the bowl without worry.
It’s the best raw dough that’s eggless and made with heat treated flour, with a rich buttery flavor that I like even better than the original cookie dough batter.
Why We Love This Edible Chocolate Chip Cookie Dough
- Quick and easy – ready in under 15 minutes.
- Safe to eat – Delicious raw dough that you can safely eat without worrying about any bad bacteria. This is a no-egg recipe and we pre treat the flour and it is heat treated.
- Satisfies that cookie dough craving – Eat it by the spoonful or use it as a dip for your favorite snacks. You sweet tooth will thank you.
No Baked Cookie Dough Ingredients
- Unsalted butter (room temperature, softened)
- Sugar
- Brown sugar
- Vanilla
- Milk
- Baking soda
- Salt
- Flour
- Chocolate chips – regular size or mini chocolate chips
Easy Edible Cookie Dough Recipe Substitutions and Additions
- Unlimited Uses: There are endless ways you can add this edible cookie dough into your favorite foods! Use it as a filling for cupcakes, bake it in brownies, use it as a frosting for cakes and cupcakes, add it as a layer for ice cream bars or cheesecake, mix it into ice cream, or enjoy it just plain by itself. You can also cover them in chocolate for cookie dough truffles, or even use it as a dip with your favorite snack foods.
- Mix Up The Mix-Ins: Replace the chocolate chips with sprinkles, Oreo crumbs, M&M, Reese’s Pieces, chopped Reese’s peanut butter cups, white chocolate chips, or crushed candy.
- Use different extracts: Instead of vanilla extract, feel free to try some of our other favorite flavors like lemon, cake batter, or almond extract to completely shake up the flavors in this edible cookie dough.
No Bake Cookie Dough Recipe Recommended Tools
- Baking pan
- Silicon baking mat or parchment paper
- Mixing bowl and measuring tools
How to make Edible Cookie Dough
This quick and easy Edible Cookie Dough is a sweet and tasty treat that skips the egg and baking step but is completely safe to eat! Made with simple pantry ingredients, this recipe will cure your cookie craving in under 15 minutes!
- Bake your flour by spreading it on a parchment lined baking pan and baking it at 350 degrees fahrenheit for 8-10 minutes. Cool.
PRO-TIP: In order to safely consume flour, it must be heat-treated to properly kill any chance of bacteria. Please do not skip this step.
- Using an electric mixer (hand mixer or stand mixer), mix butter, sugars, vanilla, and milk together in a large bowl.
Pro Tip: You may need to mash the butter with a fork or a spoon so it will blend.
- Add dry ingredients to the bowl and mix well.
- Stir in chocolate chips.
- Serve and enjoy your edible cookie dough!
Pro Tip: If the batter is sticky, place in the refrigerator for a few minutes before eating.
Edible Chocolate Chip Cookie Dough Recipe Tips
- Since this cookie dough does not contain any leavening ingredients, it is not recommended to bake into cookies.
- You can add a bit more flour if the dough is too soft or sticky, or add more milk if the dough is too stiff.
- To make this even faster, you can bake the flour ahead of time. Then when you are ready to enjoy your edible cookie dough, just combine the ingredients.
How To Store This Easy Edible Cookie Dough Recipe
- 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.
How long does edible cookie dough last?
Up to 5 days in the fridge and 1 month in the freezer.
Where can I buy edible cookie dough?
Don’t feel like making your own edible cookie dough? Now there is so many places you can buy it already made! Here are some of our favorite ready-made cookie doughs.
- Ben and Jerry’s Edible Cookie Dough Bites
- Smart Cookie Dough (it’s vegan!)
- Otis Spunkmeyer Value Zone Chocolate Chip Cookies Dough
More Great No-Bake Recipes
- Ice Cream Sandwich Cake
- No Bake Oreo Dessert
- Funfetti Dip
- Eclair Cake
- No-Bake Cheesecake Bites
- Chocolate Lasagna Recipe
- No-Bake Cookie Dough Bars
- S’mores Fluff
- Butterfinger Pie
Edible Chocolate Chip Cookie Dough Recipe
Ingredients
- 1 cup 2 sticks unsalted butter (softened)
- ¾ cup sugar
- ¾ cup brown sugar
- 1 tsp vanilla
- ⅓ cup milk
- ¼ tsp baking soda
- 1 tsp salt
- 2 ½ 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")
- Mix together the butter, sugars, vanilla and milk in a large bowl.
- You may need to mash the butter down with a fork or a spoon.
- Add in the dry ingredients and mix well.
- Stir in the chocolate chips (or any other toppings i.e. sprinkles, marshmallows, Oreo Cookies)
- 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.
Video
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!!