Best Homemade Edible Cookie Dough Recipe
Introduction
This Best Homemade Edible Cookie Dough Recipe is the ultimate sweet treat for anyone who loves sneaking bites of cookie dough — without the worry of raw eggs or untreated flour. It’s rich, creamy, loaded with chocolate chips, and takes just a few minutes to prepare with simple pantry ingredients. Perfect for dessert, late-night cravings, parties, or as a fun topping for ice cream, this edible cookie dough is safe, indulgent, and completely irresistible. Once you try it, you’ll never go back to store-bought versions again.
Ingredients
- 1 cup all-purpose flour, heat-treated and cooled
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 tablespoons milk (or cream)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup chocolate chips or mini chocolate chips
Instructions
- Step 1: Cream the Butter & Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. You’ll notice the mixture becoming paler and more voluminous – that’s what you want!
- Step 2: Beat in the Egg & Vanilla: Beat in the egg and vanilla extract until well combined. Don’t overmix at this stage.
- Step 3: Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt.
- Step 4: Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookie dough. A few streaks of flour are okay.
- Step 5: Stir in Chocolate Chips: Gently fold in the chocolate chips (and any other add-ins) until evenly distributed.
- Step 6: Chill the Dough: This is crucial! Wrap the cookie dough tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. This allows the flavors to meld and the dough to firm up, making it easier to scoop.
- Step 7: Scoop and Enjoy! Scoop out small balls of dough (about 1-2 tablespoons each) and place them on a parchment-lined baking sheet. Don’t worry about perfectly shaped balls – the imperfections add to the charm! You can also use a cookie scoop for consistent portion sizes.
Pro Tips & Notes
- Pro Tip 1: The Chill is Key! Seriously, don't skip the chilling step. It's an essential part of the recipe and contributes to the best texture. The dough needs time to firm up, allowing the flavors to develop.
- Storage: Store leftover edible cookie dough in an airtight container in the refrigerator for up to 3-4 days. Keep in mind that the dough will become a little firmer after being refrigerated. For longer storage, freeze the dough in a freezer-safe bag for up to 2-3 months. Thaw in the refrigerator overnight before scooping.
Nutrition Facts (per serving)
- Calories: Approximately 250-350 per serving (depending on add-ins)
- Protein: Approximately 3-5 grams per serving
Frequently Asked Questions
- Is edible cookie dough really safe to eat?
Yes! This recipe contains no raw eggs and uses heat-treated flour, making it completely safe to eat. - How do I heat-treat the flour?
Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes, then let it cool completely before using. - Can I use almond or oat flour instead?
Yes, but the texture will be slightly different. Almond flour creates a softer dough, while oat flour adds a mild nutty flavor. - How long does edible cookie dough last?
Stored in an airtight container in the refrigerator, it will last up to 4 days. - Can I freeze edible cookie dough?
Yes! Freeze in portioned scoops for up to 2 months. Thaw in the fridge before eating. - Why is my cookie dough too dry or crumbly?
Add a teaspoon of milk at a time until you reach your desired creamy consistency. - Can I make this recipe vegan?
Yes — use plant-based butter, dairy-free milk, and vegan chocolate chips.