Why You’ll Love This Recipe
This recipe lets you enjoy the nostalgia and comfort of cookie dough without worrying about raw eggs or uncooked flour. The combination of dark brown sugar and butter creates a rich, chewy texture, while two types of chocolate chips add melty, indulgent pockets of chocolate in every bite. With just a few pantry staples, you can whip up a batch in minutes for an instant treat.
Ingredients
(Tip: Adjust chocolate chips or milk to your preference.)
- 2 ¼ cups all-purpose flour
- 1 cup unsalted butter (or coconut oil), softened
- 1 ½ cups dark brown sugar
- 1 teaspoon kosher salt
- 1–2 teaspoons pure vanilla extract
- 2–4 tablespoons whole milk
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
Note: To make this dough safe to eat raw, the flour should be heat-treated (baked at 350°F/175°C for 5–7 minutes) before mixing.
Directions
- Preheat the oven to 350°F (175°C). Spread flour on a baking sheet and bake for 5–7 minutes to heat-treat. Let cool completely.
- In a large mixing bowl, beat the butter and brown sugar until light and fluffy.
- Stir in salt and vanilla extract until fully combined.
- Gradually add the cooled, treated flour, mixing until a soft dough forms.
- Add milk 1 tablespoon at a time until you reach your desired consistency. The dough should be soft but not too sticky.
- Fold in both semisweet and milk chocolate chips.
- Serve immediately or refrigerate for 30 minutes to firm up slightly.
Servings and Timing
- Servings: 6–8 (or more for snacking)
- Prep time: 10 minutes
- Total time: 10–15 minutes
Variations
- Nutty Cookie Dough: Add ½ cup chopped nuts (walnuts, pecans, or almonds).
- Peanut Butter Swirl: Fold in ¼ cup peanut butter for a rich, nutty flavor.
- Mini Chips: Use mini chocolate chips or white chocolate for variation.
- Cinnamon Twist: Add 1 teaspoon cinnamon for a warm, spiced note.
- Dipped Treats: Roll spoonfuls into balls and dip in melted chocolate.
Storage/Reheating
Store edible cookie dough in an airtight container in the refrigerator for up to 5 days. You can also freeze dough in portions for up to 2 months. No reheating required serve straight from the fridge or at room temperature.
FAQs
Is it safe to eat raw?
Yes, as long as the flour is heat-treated and no raw eggs are used.
Can I make it vegan?
Yes, substitute butter with coconut oil and milk with plant-based milk.
Can I bake cookies from this dough?
Absolutely! Bake at 350°F (175°C) for 10–12 minutes for soft, chewy cookies.
How do I keep it soft?
Store in the fridge in an airtight container. For a softer texture, let sit at room temperature for a few minutes before eating.
Can I add other mix-ins?
Yes! Dried fruits, candy pieces, or nuts all work well.
Conclusion
Edible cookie dough is a fun, indulgent, and versatile treat that satisfies any sweet tooth. Rich, chocolatey, and perfectly chewy, it’s a snack, dessert, or party treat you can enjoy anytime. With simple ingredients and minimal prep, this recipe makes enjoying cookie dough safe, easy, and endlessly delicious.
PrintEdible Cookie Dough
Edible cookie dough is a rich, chocolatey treat perfect for snacking, mixing into ice cream, or sharing at parties. Safe to eat raw thanks to heat-treated flour and no eggs, it delivers all the classic cookie flavor with a soft, chewy texture and melty pockets of chocolate.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (flour heat-treat only)
- Total Time: 10–15 minutes
- Yield: 6–8 servings
- Category: Dessert, Snack
- Method: Mixing, No-Bake
- Cuisine: American
Ingredients
2 ¼ cups all-purpose flour (heat-treated)
1 cup unsalted butter or coconut oil, softened
1 ½ cups dark brown sugar
1 teaspoon kosher salt
1–2 teaspoons pure vanilla extract
2–4 tablespoons whole milk (adjust for desired consistency)
1 cup semisweet chocolate chips
1 cup milk chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Spread flour on a baking sheet and bake 5–7 minutes to heat-treat. Cool completely.
- In a large bowl, beat butter and brown sugar until light and fluffy.
- Stir in salt and vanilla extract until combined.
- Gradually add cooled, treated flour, mixing until a soft dough forms.
- Add milk 1 tablespoon at a time until dough reaches desired consistency.
- Fold in semisweet and milk chocolate chips.
- Serve immediately or refrigerate for 30 minutes to firm up slightly.
Notes
Heat-treating the flour makes the dough safe to eat raw.
Use plant-based substitutes for a vegan version.
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
Optional mix-ins: nuts, dried fruits, candy pieces, cinnamon, or peanut butter.
Nutrition
- Serving Size: ¼ cup
- Calories: 220
- Sugar: 20g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
