Homemade Edible Cookie Dough
Craving chocolate chip cookie dough without the pressure of baking actual cookies? This edible cookie dough will fool you into thinking it’s real.
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Chocolate Chip Cookie Dough
Growing up I was not allowed to eat raw dough AT ALL. Not even in small doses occasionally. So if I wanted to eat cookie dough, I had to get creative. And since I LOVE it (no one is surprised), I became a pro at making edible cookie dough at a young age.
This edible recipe for chocolate chip cookie dough tastes exactly like the real deal! I’m an adult now so rest assured that I have done taste-test comparisons. The texture of the cookie dough is spot on and the flavor is just as dreamy as any risky cookie dough. This recipe will omit the egg and ask you to quickly heat-treat the flour in the microwave. These swaps are super easy to make and then you can eat as much chocolate chip cookie dough as you want completely guilt-free (well, at least on the food-borne illness guilt scale).
Edible Chocolate Chip Cookie Dough Ingredients
- All-purpose flour – You’ll do a basic heat-treat to this flour in the microwave to make it safe to consume without baking.
- Salted butter, room temperature – I always use salted butter, but you could use unsalted if you’d like.
- Granulated sugar
- Brown sugar
- Milk
- Vanilla
- Salt
- Mini chocolate chips – I don’t know why, I just love the mini chips here! You can of course use bigger chocolate chips if you’d prefer.
How to make Cookie Dough Edible
- In a microwave safe bowl, measure out the flour. Microwave the flour for 30 seconds and then stir. Repeat heating for 30 more seconds and then stir.
- Spread the heated flour onto a cookie sheet to help it cool down faster.
- In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.
- Mix in the milk and vanilla until evenly distributed.
- Add the flour and salt to the bowl and mix until a cookie dough forms.
- Fold in the mini chocolate chips and enjoy!
- Store in the fridge for up to 1 week.
Chocolate Chip Cookie Dough Recipe Substitutions
You can sub a gluten-free 1:1 flour in this recipe to easily make it GF! This recipe does not contain eggs, so just swap the butter for dairy free and use almond milk instead and this recipe is easily made vegan.
Edible Cookie Dough Tips
You’ll want to cream the butter and sugars like you would normal cookie dough. This will make sure your eggless / heat-treated cookie dough has the same delicious, craveable texture and taste as the hard stuff.
How to store Homemade Edible Cookie Dough
I store this in an airtight container in the fridge for up to 1 week!
How long can you keep chocolate chip cookie dough in the fridge?
Your eggless chocolate chip cookie dough will keep in the fridge for up to 1 week.
How to freeze Chocolate Chip Cookie Dough
Simply place your prepared dough in a labeled freezer bag and store for up to 3 months in your freezer.
How long can you freeze chocolate chip cookie dough?
You can freeze this cookie dough for up to 3 months!
Edible Cookie Dough FAQs
This recipe tastes every bit as good as regular cookie dough, but there are a few differences! This is an eggless, heat-treated flour recipe which means it doesn’t have the same risk for e. Coli and salmonella.
Technically, I know a lot of people do. But you run the risk of contracting a food-borne illness like e.coli or salmonella so the CDC recommends that you don’t. This edible cookie dough is equally as delicious and risk-free so you can eat it without worry!
This recipe is not grainy. It will taste exactly like your normal cookie dough would!
This edible chocolate chip cookie dough recipe omits the egg and heat-treats the flour to ensure it is safe to eat.
The CDC recommends that you don’t, which is why this recipe asks you to heat-treat your flour in seconds before mixing it in so it is no longer raw & is completely safe to eat.
Other Edible Cookie Doughs to Try
Edible Chocolate Chip Cookie Dough
Ingredients
- 1 1/4 cup all-purpose flour (you'll heat-treat this in your microwave!)
- 1/2 cup salted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 tbsp milk
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
Instructions
- In a microwave safe bowl, measure out the flour. Microwave the flour for 30 seconds and then stir. Repeat heating for 30 more seconds and then stir.
- Spread the heated flour onto a cookie sheet to help it cool down faster.
- In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.
- Mix in the milk and vanilla until evenly distributed.
- Add the flour and salt to the bowl and mix until a cookie dough forms.
- Fold in the mini chocolate chips and enjoy!
- Store in the fridge for up to 1 week.
