How to Make Edible Cookie Dough

Dessert

Edible Cookie Dough Recipe – Make “raw” chocolate chip cookie dough with just a handful of your favorite ingredients. Enjoy it by the spoonful as a fun sweet treat, or use it in other dessert recipes!

Glass cup of cookie dough, small scoop showing to camera.

Why We Love This Recipe

Who doesn’t love a big spoonful of chocolate chip cookie dough? Every time I make a batch of cookies I get the urge to take a bite before baking… However, it’s not the safest thing to eat raw dough, due to bacteria in uncooked flour and eggs. So time and again I tell myself, no. Put the spoon down, and slowly back away.

Today we’re showing you how to make soft squishy delicious Edible Cookie Dough that’s completely safe to enjoy! Start with this wonderfully simple recipe, then add any of your favorite mix-ins, from classic chocolate chips, to nuts or raisins, or even sprinkles.

Keep reading for the easy how-to steps, tips, and all kinds of ideas for goodies to add to the dough!

Glass container with chocolate chip cookie dough. In the background are small glass dishes with chocolate chips, sprinkles, and chopped nuts.

Most people realize that eating raw eggs isn’t a great idea due to salmonella and other harmful bacteria. You might think of just making an eggless dough to get around any safety concerns. However, there can also be bacteria in uncooked flour.

Just like produce, the grains can come in contact with any number of contaminants in the processing chain. It’s, therefore, best to “heat treat” the flour by briefly microwaving or baking it before using. This will kill off any potential ick and make it safe to eat without further cooking.

So, technically, edible cookie dough recipes are not actually raw. But they ARE safe, and that’s what really matters!

Top down four small glass containers with edible cookie dough topped with sprinkles. Also a glass bowl of sprinkles, and bowl of chopped nuts.

Equipment And Ingredients You Need

Equipment – microwave-safe bowl and standing mixer

All-purpose flour – gluten-free flour
Light brown sugar – or coconut sugar
Butter – unsalted, softened
Milk – whole fat, 2%, or your preferred non-dairy milk
Vanilla extract – for that authentic fresh baked cookie taste
Salt – a pinch to balance the sweetness

Metal spoon with raw cookie dough and sprinkles,

Set out a medium microwave-safe mixing bowl, and an electric stand mixer.

Firstly, the flour needs to be heat treated. Measure the flour by stirring it in the bag, then scooping it into the measuring cups, and leveling the top. Then place the measured flour into the microwave-safe bowl. Place the flour in the microwave for 2 minutes. Pull the flour out of the microwave, stir, and place a cooking thermometer into the center of the flour. It needs to read 160°F to be safe to consume. If the flour is not yet at 160°F continue microwaving and stirring, in 30-second increments, until it reaches the proper temperature. Then allow the flour to cool completely before moving on with the recipe.

Note: If you don’t have a microwave, preheat the oven to 350°F. Spread the flour out on a rimmed baking sheet and bake the flour for 5 to 6 minutes. Check the temperature of the flour with a cooking thermometer, making sure it reaches 160°F. If it does not, stir the flour and continue to bake for several more minutes until it reaches the desired temperature.

Glass bowl with flour and ingredients, with metal spoon.

Once the flour is heat-treated and cooled, place the brown sugar and butter in the bowl of the electric stand mixer. Beat on high for 3 to 5 minutes, until light and fluffy. Scrape the bowl, if needed, and continue to beat until the sugar crystals have broken down into the butter.

Metal mixing bowl with white spatula, stirring the dough.

Turn the mixer on low and mix in the milk, vanilla extract, and salt. Then scoop the flour, half a cup at a time, into the dough mixture until it is well combined.

Hand with metal measuring cup, adding flour to metal mixing bowl.

Scrape the bowl with a rubber spatula.

Get the Complete (Printable) Homemade Edible Cookie Dough Recipe Below. Enjoy!

Cookie dough in a metal mixing bowl, mixing paddle in the bowl.

Then turn the mixer on low once more, and add the mix-ins.

Hand with measuring scoop pouring chocolate chips into metal mixing bowl.

The moment they are well distributed, turn off the mixer.

Enjoy immediately, or transfer to an airtight container(s) and store in the fridge.

Four small glass containers with unbaked cookie dough.

Customize this basic edible cookie dough recipe by mixing in any extra goodies you like! Here are a few of our favorite ideas:

Chips or chunks – milk or semi-sweet chocolate chips, dark chocolate or white chocolate chips, butterscotch chips, toffee chips, cinnamon chips, or peanut butter chips
Sprinkles – rainbow, or choose festive seasonal colors
Chopped nuts – peanuts, pecans, walnuts, cashews, or almonds
Cookie pieces (YAY for cookies in cookies!) – crumbled Oreo cookies, vanilla wafers, oatmeal cookies, peanut butter cookies, or snickerdoodles
Other goodies – mix in your favorite cereal, mini marshmallows, M&Ms or other candies, crushed graham crackers, dried raisins of cranberries, or chopped pretzels

Four small glass containers with edible cookie dough topped with sprinkles.

Wondering what to do with homemade cookie dough? Well, #1 is to eat it with a spoon, of course!

Homemade raw dough is also delightful to use in other recipes. Add small chunks to homemade ice cream or layer in yogurt or pudding parfaits.

You can even press portions into small balls for grab-and-go quickie treats… Pack them up in a pretty box and give them as a wonderful edible gift!

Top down four small glass containers with unbaked cookie dough topped with sprinkles. Also a glass bowl of sprinkles, and bowl of chopped nuts.

Frequently Asked Questions

Can you bake homemade edible cookie dough?

Sure you can! But you would be better off using our standard cookie recipes. You will notice this recipe does not include eggs, baking powder, or baking soda. Meaning the cookies will be extremely flat and dense. It’s best to use this dough for eating raw, and other cookie dough recipes for baking.

Looking for a fantastic recipe for bakeable cookie dough? Try our recipe for the BEST (seriously) no-chill Chocolate Chip Cookies.

Can you make edible cookie dough without flour?

Sure! Swap all-purpose flour with gluten-free baking mix or almond flour to make this a gluten-free recipe.

How do you make vegan edible cookie dough?

The recipe is already eggless. Use your favorite nondairy butter and milk for a totally vegan treat.

How long does cookie dough last in the fridge?

Store the cookie dough in the refrigerator for up to 2 weeks. Can also freeze it for up to three months. When you’re ready to serve, remove it from the fridge and allow it to warm to room temperature so it’s nice and soft.

Metal spoon with cookie dough and sprinkles, held to camera.

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