Anytime I bake my favorite chocolate chip cookies, that siren song sings to me, “eat the dough.” Even though I know I shouldn’t, I must admit I certainly have before.
As you likely know, cookie dough made with raw (unbaked) flour and eggs is not safe to consume. But man, is it tempting!
This recipe is for edible cookie dough, meaning it’s safe to consume without baking. In fact, this edible cookie dough is MADE for snacking.
My partner and I love eating this as a late night snack after our son has gone to bed and we’re watching a movie. It’s too good!
Edible cookie dough is a fun (and safe) recipe to make with kids. It’s also a fun dessert to make for a party, and you can even add it to homemade ice cream.
Ingredients for Edible Cookie Dough:
- Heat treated all-purpose flour
- Butter, unsalted or salted
- Brown sugar
- Granulated white sugar
- Vanilla extract
- Mini chocolate chips, dark or semi-sweet
How to Heat Treat Flour:
Raw (unbaked) flour has the potential to cause food poisoning, just like other raw foods. Food poisoning is mostly caused by germs or bacteria, like E. coli.
When you bake cookies you are cooking the flour, killing these harmful bacteria. So, in order to make cookie dough safe to eat, you need to heat treat the flour before consuming.
You can do this two ways: in the oven or in the microwave. To bake the flour in the oven, spread it out in a thin, even layer on a baking sheet lined with parchment paper. Bake at 350°F for 8 minutes.
To heat treat the flour in the microwave, spread the flour in a thin, even layer on a microwave-safe plate with parchment paper. Microwave on high in 30-second increments, stirring in between to break up any hot spots for 2 minutes.
With either method, the goal is to get the flour to heat to 165°F or higher.
Tips for Making Edible Cookie Dough:
- The parchment paper makes it easier to remove the flour once heat treated to your mixing bowl.
- Homemade vanilla extract is made with vodka, but the baking process removes much of the alcohol. Since this does not get baked, if you use a homemade vanilla extract, you will have a small amount of vodka in your dough. If this concerns you, use an imitation or store-bought extract instead.
- You can swap out the mini chocolate chips for other chips, candies, or sprinkles to change the flavor of this edible cookie dough.
- Once you’ve made your dough, roll into small log shapes and cut into bite-sized pieces. After refrigerating, this dough will become more firm, so having the dough in small pieces makes snacking or using this in other recipes that much easier!
Frequently Asked Questions
Can you eat raw edible cookie dough?
Yes. As long as you follow this recipe to heat treat the flour and omit the use of eggs, your edible cookie dough will be safe to eat.
Can you bake edible cookie dough?
No. This recipe is not for baking— it’s for eating as dough. This recipe does not include any leavening agents like eggs or baking powder. So, if you were to bake this dough, it would likely spread thin during baking, and not be very appetizing.
Do you need to refrigerate edible cookie dough?
Not necessarily. The only ingredient that may require refrigeration is butter. If you plan to consume the edible cookie dough within a couple days, there isn’t any need to refrigerate it.
Does edible cookie dough taste the same as regular cookie dough?
Almost! The eggs that are usually found in cookie dough do add a richness that won’t be present in edible cookie dough, but this makes it safe to eat and it’s still very delicious.
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- 1 cup all-purpose flour
- ½ cup butter (softened)
- ½ cup brown sugar
- ¼ cup granulated white sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (mini)
- First, heat treat the flour. See notes.
- In a medium size mixing bowl, cream together the softened butter and sugars.
- Stir in the vanilla extract.
- Then, stir in the flour and salt.
- Last, stir in the mini chocolate chips.
- Roll the dough into small logs and cut into bite-sized pieces.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.