Edible Cookie Dough

Everyone loves Edible Cookie Dough and this recipe is the BEST, safe to eat, and can be used to make all your favorite cookie dough flavors. Bring on the chocolate chip, double chocolate, funfetti, M&M and peanut butter cookie dough!

There’s a reason that edible cookie has become so popular over the last few years:

• It takes 10 minutes to make, with simple ingredients you already have.
• It’s FUN for parties and everyone loves it!
• It’s safe to eat and can be stored in the freezer to enjoy any time.

How to make Edible Cookie Dough:

1. Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer.  Allow to cool before using.
2. Add butter, sugar, and brown sugar to a mixing bowl and beat well until creamed together, 2-3 minutes. Add vanilla and mix.
3. Stir in flour, salt, and chocolate chips.
4. Store cookie dough in the refrigerator for up to one week or freeze for up to 3 months.

Cookie Dough Flavor Variations:

• M&M Cookie Dough: Replace chocolate chips with M&M’s (or use ½ cup each).
• Double Chocolate Cookie Dough: Reduce flour to 1 ½ cups, and add ½ cup cocoa powder to the recipe.
• Peanut Butter Cookie Dough: Reduce butter to ½ cup and add 3/4 cup creamy peanut butter to the recipe. I also like to substitute ½ cup of the chocolate chips with Reese’s pieces.
• Funfetti Cookie Dough: leave out the chocolate chips and add sprinkles instead.

Can you eat raw cookie dough?

Regular raw cookie dough is not considered safe to eat because it contains raw flour and eggs which can both have bacteria that could lead to food poisoning or worse (E. Coli and salmonella). But, let’s be honest, we’re probably all guilty of eating some cookie dough before a batch is put in the oven, (especially if you’re like me and like to eat more than a tiny bite!). To make this cookie dough safe to eat, it’s made without eggs and the flour is heat treated first, to kill bacteria.

Cookie Dough for Ice Cream:

Nothing pairs better with homemade ice cream than cookie dough! To make cookie dough chunks for ice cream, roll cookie dough into a few long, very thin logs, and place on a baking tray. Freeze for several hours, until firm. Cut the logs into small pieces and then mix into ice cream.

Is raw flour safe to eat?

Recent studies have found that raw flour may not be safe to eat, so I recommend heat-treating the flour, to kill bacteria, before making edible cookie dough.

• To heat treat flour: Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer.  Allow to cool before using. Store leftover heat-treated flour in an airtight container at room temperature, or in the freezer, for later use.

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Edible Cookie Dough

Everyone loves Edible Cookie Dough and this recipe is the BEST, safe to eat, and can be used as a base to make your all your favorite cookie dough flavors!

Course Dessert

Cuisine American

Prep Time 15 minutes

Total Time 15 minutes

Author Lauren Allen

Ingredients

• 3/4 cup butter , softened
• 1/2 cup granulated sugar
• 3/4 cup light brown sugar , firmly packed
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour , heat treated*
• 1/2 teaspoon salt
• 1 cup chocolate chips

Instructions

• Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using.
• Add butter, sugar and brown sugar to a mixing bowl and beat well until creamed together, 2-3 minutes. Add vanilla and mix.
• Stir in flour, salt and chocolate chips.
• Leftover cookie dough will keep in the refrigerator for up to one week or can be frozen for up to 3 months.

Notes

Flavor variations:

• M&M Cookie Dough: Replace chocolate chips with M&M’s (or use ½ cup each).
• Double Chocolate Cookie Dough: Reduce flour to 1 ½ cups, and add ½ cup cocoa powder to the recipe.
• Peanut Butter Cookie Dough: Reduce butter to ½ cup and add 3/4 cup creamy peanut butter to the recipe. I also like to substitute ½ cup of the chocolate chips with Reese’s pieces.
• Funfetti Cookie Dough: leave out the chocolate chips and add sprinkles instead.

Cookie dough chunks for Ice Cream: Roll cookie dough into a few long, very thin logs, and place on a baking tray. Freeze for several hours, until firm. Cut the logs into small pieces and then mix into ice cream.

*Heat treating flour: If microwave is not available, heat treat the flour in the oven. Preheat oven to 300 degrees F. Spread flour onto a baking sheet lined with parchment paper and cook for 8-10 minutes, until it reaches 160 degrees F (push it into a pile in the center of the pan to test it). Cook longer, if needed.

Store leftover heat-treated flour in an airtight container at room temperature, or in the freezer, for later use. 

Baking edible cookie dough: I don’t recommend baking this edible cookie dough because it’s missing leavening ingredients like eggs, baking power and baking soda. Here are all of my favorite cookie recipes.

HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

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