Edible Cookie Dough Recipe

Introduction

This edible cookie dough recipe is a safe and delicious treat you can enjoy by the spoonful without baking. It’s rich, creamy, and packed with chocolate chips, perfect for satisfying your sweet tooth anytime.

Ingredients

• 1½ cups (180g) all-purpose flour (measured correctly, see notes)
• 1/2 cup unsalted butter, cubed
• 2/3 cup light or dark packed brown sugar
• 1/4 cup granulated sugar
• 3 tablespoons peanut butter (chunky or smooth)
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 2/3 cup mini chocolate chips

Instructions

1. Step 1: Treat the flour to kill any bacteria by microwaving it in a large microwave-safe bowl on high in 30-second intervals, stirring each time, until it reaches 165°F (about 1 to 1½ minutes). Let the flour cool completely.
2. Step 2: Microwave the cubed butter in a small microwave-safe bowl for 30 seconds so it is partially melted.
3. Step 3: In a large mixing bowl or stand mixer, beat the butter and both sugars on medium speed until light and fluffy, about 2-3 minutes.
4. Step 4: Add peanut butter, milk, vanilla, and salt to the creamed mixture and beat until well combined.
5. Step 5: Gradually add the cooled, treated flour while mixing on low speed just until combined. If the dough feels too stiff, add milk one tablespoon at a time until it reaches a scoopable consistency.
6. Step 6: Stir in the mini chocolate chips by hand.
7. Step 7: Enjoy immediately or chill the dough in the refrigerator for 10 minutes to firm up. If refrigerated for longer, let it soften at room temperature for a few minutes or microwave individual scoops for about 10 seconds to regain that freshly mixed texture.

Tips & Variations

• Always treat the flour by heating it to 165°F to ensure it’s safe to eat raw.
• Use either chunky or smooth peanut butter depending on your texture preference.
• If you prefer a nut-free version, substitute the peanut butter with sunflower seed butter or skip it entirely.
• Try mixing in different add-ins like white chocolate chips, crushed pretzels, or sprinkles for variety.
• For a richer flavor, use browned butter instead of regular melted butter.

Storage

Store your edible cookie dough in an airtight container in the refrigerator for up to one week. Before enjoying after long refrigeration, let it sit at room temperature briefly or microwave individual portions for about 10 seconds to soften. It is not recommended to freeze the dough as the texture can change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is it safe to eat raw cookie dough?

Yes, this recipe is safe because the flour is heated to 165°F to kill bacteria, and no raw eggs are used, reducing the risk associated with traditional raw cookie dough.

Can I make this dough vegan?

To make a vegan version, substitute the butter with a dairy-free alternative and use a plant-based milk. Also, check that your peanut butter and chocolate chips do not contain animal products.

Edible Cookie Dough Recipe

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★★★★★

4.8 from 95 reviews

This Edible Cookie Dough recipe is a safe and delicious treat that can be enjoyed raw without the worry of consuming raw flour or eggs. Made with heat-treated flour, butter, peanut butter, sugars, milk, and mini chocolate chips, it offers a creamy, sweet, and satisfying dessert that tastes just like classic cookie dough. Perfect for snacking straight from the bowl or chilling for a firmer texture.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 2 minutes
• Total Time: 12 minutes
• Yield: About 12 servings (2 tablespoons each) 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

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Dry Ingredients

• 1½ cups (180g) all-purpose flour (heat-treated)
• 2/3 cup light or dark packed brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, cubed
• 3 tablespoons peanut butter (chunky or smooth)
• 2 tablespoons milk (plus more if needed)
• 1 tablespoon vanilla extract

Add-ins

• 2/3 cup mini chocolate chips

Instructions

1. Treat Flour: Place the flour in a large microwave-safe bowl and microwave on high in 30-second intervals, stirring after each, until it reaches 165°F on an instant-read thermometer, about 1 to 1 ½ minutes. This step eliminates any bacteria in raw flour. Allow the flour to cool completely.
2. Microwave Butter: Put the cubed butter in a small microwave-safe bowl and microwave for 30 seconds until partially melted. This ensures easier incorporation with the sugars.
3. Cream Butter and Sugars: In a large mixing bowl or a stand mixer fitted with the paddle attachment, beat the butter and both sugars together on medium speed for 2-3 minutes until the mixture is light, fluffy, and creamy. This step prevents graininess in the dough.
4. Add Wet Ingredients: Add the peanut butter, milk, vanilla extract, and salt to the creamed butter and sugars. Beat until everything is fully combined and smooth.
5. Add Flour: Gradually add the cooled, heat-treated flour to the mixture while mixing on low speed. Mix just until combined. If the dough feels too stiff, add milk one tablespoon at a time until the dough is perfectly scoopable.
6. Add Chocolate Chips: Gently stir the mini chocolate chips into the dough by hand to evenly distribute them.
7. To Enjoy: Eat the cookie dough right away or chill it in the refrigerator for about 10 minutes to allow the butter to firm up slightly. After storing in the fridge for a long time, let the dough soften at room temperature for a few minutes or microwave individual scoops for about 10 seconds to regain a fresh-from-the-bowl texture.

Notes

• It’s essential to heat-treat the flour to eliminate harmful bacteria since this recipe uses raw flour.
• Use an instant-read thermometer to ensure the flour reaches 165°F for safety.
• If the dough is too stiff, gradually add more milk to achieve a scoopable consistency.
• Butter should be partially melted to blend well with sugars but not fully liquid.
• For variation, creamy or chunky peanut butter can be used depending on preference.
• The chocolate chips can be swapped with other mix-ins like nuts or candies if desired.

Keywords: Edible cookie dough, safe cookie dough, no egg cookie dough, raw cookie dough recipe, chocolate chip cookie dough