Mom says “YES you can lick the batter” once you know How to Make Edible Cookie Dough. Here is how to make indulgent cookie dough that is safe to eat, made with our favorite cookie ingredients like butter, brown sugar, vanilla, and chocolate chips, plus you’ll find five cookie dough flavor variations.
Cookie dough lovers, this recipe is for you!
My sister and I each taking one of the kitchen mixer beaters after whipping up cookie dough was a childhood ritual.
This edible cookie dough recipe is the best straight-up cookie dough recipe that is safe to eat.
Plus, it can be adapted for numerous flavors like double chocolate and funfetti.
I am no stranger to edible cookie doughs.
- Healthy Cookie Dough recipe is a bit lightened up, made with peanut butter and naturally sweetened.
- Chickpea Cookie Dough is a healthy treat, made with chickpeas, peanut butter, and oat flour, and you really cannot taste the chickpeas, I promise.
Why Can You Not Eat Raw Cookie Dough?
As you’ve likely heard, you should not eat traditional raw cookie dough. I know, how unfun is that.
- Raw Eggs. Salmonella bacteria is one of the most common causes of food poisoning according to the FDA, and raw eggs can contain Salmonella..
- Raw Flour. Did you know it’s not just the eggs that can make you sick, but also the flour? That is because the flour can be contaminated with E. coli bacteria (eww).
I tend to live on the edge and sneak a bite of dough now and then, but that doesn’t lessen the risk, since even a tiny bit of bacteria can be enough to make you sick.
How to Make Edible Cookie Dough
If you are one those people who bakes cookies more for the dough than for the cookie itself, or if you are having a cookie dough craving and want a way to enjoy it safely, you can make safe edible cookie dough!
Since we want the cookie dough to be safe to eat, we need to address the two factors that make it unsafe: the raw eggs and the raw flour.
- Raw Eggs. this one is easy; we just omit them! Since the cookies don’t need to bake, the lack of eggs will not negatively impact the recipe.
- Raw Flour. All we need to do is cook it first. The microwave makes it easy.
Cookie dough lovers, this recipe is for you!
- Flour. Good ol’ all-purpose flour is the base for our edible cookie dough. You must use heat-treated flour to make this edible chocolate chip cookie dough.
- Butter. Indulgence is necessary when it comes to cookie dough. The butter is at the heart of their flavor.
- Brown Sugar. Light brown sugar adds a little more warmth to the sweetness than white granulated sugar.
- Milk. Or cream to thin the dough to a consistency just right for scooping.
- Vanilla. Pure vanilla extract is an essential ingredient to truly homemade-tasting baked (or in this case, no bake!) goods.
- Baking Soda. Even though the cookies are not baked, the baking soda gives the dough a familiar cookie flavor.
- Chocolate Chips. I liked minis for this edible cookie dough because you can grab little bites of dough, but feel free to use chopped chocolate or regular chips. Dark chocolate is my favorite.
- Cook the flour in the microwave.
- Beat together the butter and sugar in a large bowl.
- Stir in the milk, vanilla, salt, and baking soda.
- Add in the flour slowly while mixing.
- Fold in the chocolate chips. ENJOY!
How To Make Different Flavors of Edible Cookie Dough
- Funfetti. Swap the brown sugar for white sugar, and add sprinkles instead of chocolate chips.
- Double Chocolate. Replace half of the flour with unsweetened cocoa powder and add one more tablespoon of milk.
- Peanut Butter. Add 1/4 cup of creamy peanut butter. For double peanut butter power, use peanut butter chips instead of chocolate chips.
- Oatmeal Raisin. Replace half of the flour with quick oats and use raisins instead of chocolate chips.
- To Store. Store leftover edible cookie dough in an airtight container in the refrigerator for up to 1 week (as if it will last that long).
- To Freeze. Edible cookie dough can be frozen for up to 3 months in an airtight, freezer-safe container. Let thaw overnight before enjoying.
What to Serve with Edible Cookie Dough
- Golden Milk. A cookie calls for a glass of milk. This plus edible cookie dough would be the ultimate night cap.
- Oat Milk Ice Cream. Top your ice cream with your delectable edible cookie dough.
- Brownies. What goes better with dessert than more dessert? These One Bowl Brownies get me into any party.
- Mixing Bowls. There is a bowl for any mixing job with this collection of nesting glass mixing bowls.
- Electric Mixer. If you can’t spring for the famous stand mixer, a hand mixer also does the job!
- Rubber Spatulas. Cookie dough and kitchen essential. This set has every size.
Now that you know how to make edible cookie dough, what are you waiting for?
Helllllllo batter-licking goodness!
Frequently Asked Questions
You can bake edible cookie dough, but note that the cookies will remain very soft and be flat. I would try omitting the milk if you would like to bake this recipe.
It is not just the eggs that can be unsafe to eat in the cookie dough, so if you make eggless or vegan cookies, you’re not in the clear because raw flour is also unsafe to eat.
You can make flour safe to eat by either microwaving it or cooking it in the oven. Microwaving on high for 1 minute will kill any possible bacteria, or baking at 350°F for 10 minutes. The flour should reach 160°F.
To make the all-American cookie dough ice cream, use this edible cookie dough recipe, chill for 10 minutes, then roll the dough into small balls. Freeze before mixing into your ice cream.
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter softened and cut into 4 pieces
- 1/4 cup light brown sugar
- 1 1/2 tablespoons milk or cream
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- 1/8 teaspoon baking soda
- 1/4 cup mini chocolate chips
Place the flour in a microwave-safe bowl and microwave on high for 1 minute to heat treat it and kill any bacteria. Let cool completely to room temperature. For an oven option to heat-treat the flour, see recipe notes.
In a mixing bowl, beat together the butter and sugar until light and fluffy. Stir in the milk, vanilla, salt, and baking soda.
Gradually add the flour as you mix on low speed until just combined.
Fold in the chocolate chips.
For Edible Cookie Dough Variations:
Funfetti: Substitute brown sugar for white sugar, omit the chocolate chips and fold in 1/4 cup rainbow sprinkles. Avoid over-mixing, as the sprinkles color will run.
Double Chocolate: Replace half of the all-purpose flour with unsweetened cocoa powder; add 1 tablespoon milk.
Peanut Butter: Use 1/4 cup butter and 1/4 cup creamy peanut butter. You can also replace the chocolate chips with peanut butter chips for even more peanut butter.
Oatmeal Raisin: Replace half of the all-purpose flour with quick oats and replace the chocolate chips with raisins. Or keep the chips for oatmeal chocolate chip cookie dough.
- To bake the flour instead of microwaving it, place a rack in the center of your oven and preheat to 350°F. Spread the flour onto a parchment-lined baking sheet. Bake for 10 minutes. To check for doneness, gather the flour into a mound and insert an instant read thermometer into the center; it should register at least 160°F. If it doesn’t, spread out the flour back out and continue baking, rechecking the temperature every 3 to 5 minutes. Let the flour cool completely to room temperature, about 30 minutes.
- If adding the edible cookie dough to ice cream, chill the dough for at least 10 minutes, then roll into small balls and freeze before mixing it into your ice cream.
Serving: 1 (of 4 – chocolate chip)Calories: 272kcalCarbohydrates: 33gProtein: 2gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 33mgPotassium: 48mgFiber: 1gSugar: 21gVitamin A: 389IUVitamin C: 0.1mgCalcium: 37mgIron: 1mg
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