\nThis easy edible cookie dough recipe is the perfect sweet treat! Eggless cookie dough with heat-treated flour makes it safe for everyone to eat.<\/p>\n
It\u2019s pretty much been all cakes around here lately, because they are truly my fave to make and share, but I would be remiss not to share with you my very favorite (and easy to make) indulgence \u2014 Edible Cookie Dough!\u00a0
\nI used to buy the Pilsbury logs of cookie dough in an effort to get my fix, but there is really nothing better than a homemade version. Plus my version is completely safe to eat, so you don\u2019t have to worry about any potential risks in eating the dough.
\nThis Edible Cookie Dough post is your one stop shop for everything you need to know about:<\/p>\n
How to make cookie dough safe to eat
\nHow to convert any cookie dough recipe into an edible cookie dough
\nHow to store and serve edible cookie dough for best results<\/p>\n
Plus, I\u2019ll share my favorite flavor pairings for various types of cookie dough. Read on!<\/p>\n
The Ultimate Cake Collection<\/p>\n
Over 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites and everything in between.
\nGet your copy today!<\/p>\n
Is Raw Flour Safe to Eat? Let\u2019s be honest here, who hasn\u2019t indulged in a bite of raw cookie dough or a lick of raw cake batter? Heck, I still do it with every single cake and cookie I make. I bet most of you do the same, and haven\u2019t had any ill effects (that you\u2019ve noticed, anyhow). Are the chances high that you\u2019ll get sick from eating raw dough or batter? Probably not, but why take the chance??Do as I say, not as I do, people.The reality is that eating raw flour is just as risky as eating raw eggs. Raw flour can carry E. coli, and that\u2019s just not something you want to risk having in your system. <\/p>\n
So, how do we make raw cookie dough safe to eat??<\/p>\n
Don\u2019t use eggs
\nHeat-treat the flour<\/p>\n
Raw eggs can carry salmonella, and raw flour can carry E. coli. You can read more about the dangers here.\u00a0
\nBoth salmonella and E.coli can be deadly, and at the very least could make you very sick. Why risk it when it\u2019s so easy to make a safe, edible version?
\nNow, you could use pasteurized eggs that have been treated to kill bacteria, but unless you\u2019re ingesting eggs for some kind of health benefit, I don\u2019t see why you\u2019d bother. Seeing as how this is a recipe for raw cookie dough, I\u2019m gonna guess health is not super high on your radar.
\nIn place of the eggs, because the cookie dough may need some moisture in there, we add a bit of milk. That is pretty self-explanatory, so let\u2019s talk about heat-treating the flour.<\/p>\n
How to Heat Treat Flour
\nHeat-treating the flour helps to kill any residual bacteria that may be present. It\u2019s fairly easy to do, albeit a tad messy. I suggest lining a baking sheet with parchment paper that overhangs slightly to help with the process.\u00a0<\/p>\n
Preheat your oven to 350\u00b0F.
\nLine a baking sheet with parchment paper.
\nSpread flour evenly on baking sheet.
\nBake for 5-10mins.
\nRemove from oven and cool before use.*<\/p>\n
* I say 5-10 mins because ovens vary. You don\u2019t want the flour to start turning brown, but you want to cook it long enough to kill the bacteria. You\u2019re looking to get the flour to 160F. I use my favorite Thermapen instant-read thermometer to check this, but there are plenty of other good options.<\/p>\n
Baking Tip! <\/p>\n
If the flour clumps a bit, be sure to sift it before use in the recipe.<\/p>\n
How to Make Edible Cookie Dough
\nNow that your flour is safe to eat, it\u2019s time to make Edible Cookie Dough!
\nHere are the ingredients you\u2019ll need:<\/p>\n
flour (heat-treated)
\nbutter (room temperature, very soft)
\nlight brown sugar
\ngranulated sugar
\nsea salt
\nmilk (room temperature)
\nvanilla
\nmini chocolate chips (or other additions)<\/p>\n
Fairly standard ingredients for a chocolate chip cookie recipe, except for one key element that I think makes all the difference: flakey sea salt.
\nAll cookie recipes have some salt in them to help cut the sweetness. I prefer to use flakey sea salt vs regular table salt, as I LOVE the contrast of those sea salt flakes with the sweet chocolate chips. It\u2019s literally mouth-watering. Feel free to use regular salt if you don\u2019t have any sea salt on hand, but use less of it (see recipe for info).
\nI generally recommend spooning and leveling your flour rather than scooping it, as this can greatly affect the quantity of flour you get, which can adversely affect the end result (thick, dry cookies).
\nThe good news is that since we\u2019re not baking this cookie dough, you don\u2019t need to be as precise, but you still don\u2019t want the dough to be overly flour heavy (for flavor and texture). I recommend only adding milk as needed to get it to the consistency you like \u2014 you might not even need to add any.
\nDetails on the method are in the recipe below, but you pretty much follow a standard cookie recipe:<\/p>\n
Cream butter & sugars
\nAdd dry ingredients
\nAdd milk (if needed)
\nFold in chocolate chips or other additions<\/p>\n
I find it easiest to do this with a stand mixer (or hand mixer), but you could totally do this by hand. I recommend that the butter be very soft so it\u2019s easier to incorporate, regardless of whether you use a mixer or not.
\nIf mixing by hand, you won\u2019t be able to get the butter and sugars light and fluffy, but it doesn\u2019t really matter all that much.<\/p>\n
Frequently Asked Questions
\nHow do I make a smaller batch? I realize that not everyone wants\/needs 18 servings of cookie dough around, so you can easily adjust the Servings in the recipe below to get smaller proportions.However, if you get too small a portion, the numbers can be a bit funny and hard to figure out, so I thought I\u2019d include the amounts if you just wanted to make enough for two:
\nCookie Dough for Two:<\/p>\n
1\/4 cup\u00a0all-purpose flour (heat-treated)
\n2 Tbsp unsalted butter (room temperature, very soft)
\n2 Tbsp\u00a0light brown sugar (packed)
\n1 Tbsp\u00a0\u00a0granulated sugar
\n1\/4\u00a0tsp\u00a0vanilla
\n1\/8 tsp sea salt\u00a0
\n1\/4\u00a0cups\u00a0mini chocolate chips (or other additions)
\n1 tsp milk (as needed)<\/p>\n
Follow the instructions in the recipe at the bottom of the post.<\/p>\n
Can I make Edible Cookie Dough from any cookie recipe? As long as you replace the eggs with milk (or use pasteurized eggs) and heat-treat your flour, you should be able to make almost any cookie dough edible (unless there is some other questionable ingredient in there). Here are some great ones to try as edible cookie dough versions: <\/p>\n
Of course, there is nothing better than traditional chocolate chip cookie dough (or so I thought, but read on). If you like, you can easily replace (or add to) the mini chocolate chips. Here are some fun ideas!<\/p>\n
I could go on, but I\u2019ve clearly gone down rabbit hole of cookie dough additions, and have added more to my cart than I care to admit. All are likely to gather dust in my pantry until I stumble across them one day, just like the poor peanut butter chips.<\/p>\n
In this edible cookie dough recipe here today, I used:<\/p>\n
Surprisingly (to me), the ones with the Reese\u2019s Pieces were my favorite by far.\u00a0 Like, landslide. They well surpassed the regular old mini chocolate chips. SO good! In my next batch, I\u2019m using these only.<\/p>\n
Can you bake Edible Cookie Dough? Technically, you can (I tried it), but the cookies will not turn out right, since there is no leavening agent (baking soda) or eggs. I baked one cookie just to test it out and see \u2014 I baked it at 350 using a chilled ball of cookie dough.
\nThe cookie didn\u2019t spread as much as I expected but also didn\u2019t really puff up at all. It turned out a bit greasy, dense, and flat.
\nSo, basically, I don\u2019t recommend it.
\nIf you\u2019re desperate for some freshly baked cookies instead of edible cookie dough, you\u2019d be much better off just making a proper batch of cookie dough and storing that in the freezer in case of cookie emergencies.<\/p>\n
How do you store leftovers? Edible cookie dough can be stored for up to 1 week in the fridge or up to 3 months in the freezer.
\nThe recipe below makes a large amount of cookie dough. I like it this way because I can portion it up and store it for later. I like to use a small cookie scoop (2 tsp) to portion the dough.
\nI then place all the little cookie dough balls on a sheet pan, and pop them into the fridge or freezer to firm up. Once firm, I transfer them all to a large Ziploc freezer bag and keep them in the freezer. That way, I limit the amount that I eat. Or so I thought.
\nTurns out my favorite way to eat these is actually straight out of the freezer! I find room temperature cookie dough to be a little bit too sweet, and chilling it helps cut that down a bit. They are such a perfect texture, too. Firm enough to bite into, but not something you\u2019ll break your teeth on.
\nIf you haven\u2019t tried frozen cookie dough, do not miss out!!<\/p>\n
I hope you found this post helpful and will experiment with delicious options of edible cookie dough!<\/p>\n
Tips for making Edible Cookie Dough<\/p>\n
You must heat-treat your flour before use. See recipe and blog post for details.
\nIf you want to use eggs, be sure they are pasteurized. Use two eggs per recipe below, and leave out the milk.
\nIf you don\u2019t want to use sea salt, use 1 tsp regular salt instead.
\nSee post above for details on how to make edible cookie dough for two.
\nThe cookie dough will last for up to 1 week in the fridge and 3 months in the freezer.
\nI recommend portioning the cookie dough before freezing for ease of snacking\/thawing. A cookie scoop will work well for this.
\nThe lack of eggs and baking soda will cause this dough to bake poorly. If you want baked cookies, I recommend using my favorite Chocolate Chip Cookie recipe instead.<\/p>\n
Edible Cookie Dough<\/p>\n
This easy edible cookie dough recipe is the perfect sweet treat! Eggless cookie dough with heat-treated flour makes it safe for everyone to eat!<\/p>\n
Course DessertCuisine American<\/p>\n
Prep Time 10 minutes minutesCook Time 5 minutes minutesTotal Time 15 minutes minutes<\/p>\n
Servings 18 servings (3 Tbsp each)
\nCalories 319kcal<\/p>\n
Ingredients\u00a0US CustomaryMetric\u00a01x2x3x
\nInstructions\u00a0Edible Cookie Dough:Beat butter until creamy, add sugars and beat on high until pale and fluffy (2-3mins). Add vanilla and mix until combined.Reduce speed to low and slowly add in flour and salt. Mix until well combined. Slowly add in milk, 1 Tbsp at a time if needed, until desired consistency is reached. Fold in chocolate chips or other additions.Portion with a cookie scoop if desired and chill or freeze. Serve room temperature or chilled.<\/p>\n
Calories: 319kcalCarbohydrates: 43gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 30mgSodium: 214mgPotassium: 39mgFiber: 1gSugar: 30gVitamin A: 364IUVitamin C: 1mgCalcium: 42mgIron: 1mg
\nThe nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and\/or metric conversion tool.<\/p>\n
Originally published September 2019. Updated with new content on January 21, 2023.<\/p>\n","protected":false},"excerpt":{"rendered":"
This easy edible cookie dough recipe is the perfect sweet treat! Eggless cookie dough with heat-treated flour makes it safe for everyone to eat. It\u2019s pretty much been all cakes around here lately, because they are truly my fave to make and share, but I would be remiss not to share with you my very […]<\/p>\n","protected":false},"author":1,"featured_media":194,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3],"tags":[],"class_list":{"0":"post-193","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cakes"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=193"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/193\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/194"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}