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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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/edible-cookie-dough-recipe/