I don’t know about you, but I love nothing more than sinking my spoon into a fresh batch of cookie dough. Whether store-bought or homemade, it always satisfies my craving for that classic combination of sugar and buttery goodness. Since I can eat it raw without any baking required, edible cookie dough is the ultimate comfort food indulgence!
Today we’ll dive deep into how to make your own mouthwatering edible cookie dough from scratch. And believe me when I say this easy edible cookie dough recipe will have you coming back for seconds!
Why Do We Love Edible Cookie Dough?
Just think about the many ways you can enjoy edible cookie dough. You can stuff it in cupcakes, top your brownies with it, enjoy it as a cookie dough ice cream, make cookie dough bites, or simply eat it straight from the bowl! Honestly, there’s no reason you shouldn’t have a giant bowl of cookie dough in your fridge at all times!
Plus, it’s so so so easy to make! You only need butter, flour, sugar, cream, and vanilla. Oh, of course, mini chocolate chips too. All the ingredients that you probably already have in your pantry. For me, it’s a no-brainer to whip up a batch when I want to satisfy my sweet tooth. And if I’m getting a yummy eggless cookie dough in less than an hour, it’s a double win!
Ingredients for the Best Edible Chocolate Chip Cookie Dough
Please follow the instructions for heat treating the flour for the best results. Plus, heating is crucial for the safety of raw flour. You’ll need one cup of all-purpose flour. If you’re following a gluten-free diet, you can use almond flour too.
I’m a huge fan of adding brown sugar to my cookie dough recipes. The molasses in it adds a hint of caramel-like flavor and makes the dough even more delicious! You’ll need ½ cup of brown sugar. Dark or light brown, whichever you have.
Unsalted butter is what I always use for cookie dough recipes. Even if your kids beg you to use salted butter, please, don’t do it! Unsalted butter helps control the salt in the dough. Half a cup of melted butter should be enough for this recipe.
Mini chocolate chips are an absolute delight, especially when chilled. If you want your soft cookie dough to be extra chocolatey, use semi-sweet chips instead. You’ll need half a cup of mini or semi-sweet chips for this recipe. For dark chocolate lovers, you can use dark chocolate chips too.
Since we aren’t using any eggs or milk, we’ll need an alternative to bind the ingredients together. I usually use heavy cream, but you can also use coconut cream, half-and-half, or even almond milk. Just add two tablespoons of cream to this recipe.
Real vanilla extract is the secret weapon of any cookie dough recipe. It adds a fantastic aroma and flavor to the dough. One teaspoon should be enough for this recipe.
Frequently Asked Questions
Can I Bake this Cookie Dough?
Oh, no, please don’t. Because of its lack of eggs and leavening agents (baking powder, baking soda), this cookie dough is best enjoyed raw. If you try to bake it, your cookies will spread too much. They won’t be soft and chewy.
Can I Freeze Cookie Dough?
Yes, you can freeze the dough for up to two months. Just make sure to plastic wrap it tightly in an airtight container or use a freezer-safe bag.
Can I Make Ice Cream with this Cookie Dough?
Absolutely! You can use this cookie dough to make the most delicious and creamy ice cream. Just add the cookie dough pieces to the ice cream maker and wait for it to churn. The end result will be a dream come true! Just don’t add too much milk.
I hope you enjoy this delicious and safe edible cookie dough recipe. It’s always a hit with my family, and I’m sure it will be the same for you! Try experimenting with different mix-ins and flavor combinations to make your own unique creations. Do let me know your versions. I’d love to hear all about it. Now, go forth and make some amazing cookie dough! Happy baking! 🍪
How to Make Edible Cookie Dough at Home Safe to Consume?
Making edible cookie dough is as easy as 1-2-3! But since we are talking raw dough here, it’s important to follow all the safety tips. You don’t want the risk of food poisoning because of all the harmful bacteria like e.coli in uncooked flour. And, of course, it’s a good idea to leave the eggs out. Raw eggs are contaminated with Salmonella, which is not something you want to consume.
So, it has to be an eggless cookie dough recipe!
Heat Treat the Flour:
Take 1 cup of all-purpose flour and spread it onto a rimmed baking sheet. Heat the oven to 350 degrees F (175˚C) and bake the flour for 5-7 minutes. The flour temperature must read 160 degrees on the instant-read thermometer.
Take the sheet out of the oven and let the flour cool completely before you use it in the recipe.
This step can be annoying and really messy. At least, for me. I usually double the batch and keep it in an airtight container for later use.
Tip: You can also use a microwave to heat treat your flour. Just spread it out in an even layer on a plate and microwave at full power for 1 minute.
Making the Edible Cookie Dough:
Take a large mixing bowl and whisk heat-treated flour and brown sugar. I always sift the flour to make sure there are no lumps, but you don’t have to.
Next, cut a stick of butter into small cubes, put it in a small bowl and run it in the microwave until it’s completely melted.
Add the butter to the flour mixture and stir. Once combined, add the cream and vanilla extract. Mix until everything is blended together. You can use a hand mixer or electric mixer if you want.
Lastly, add in the mini chocolate chips. You can also use nuts or any other mix-ins like chopped-up candy bars, peanut butter chips, or raisins.
Refrigerate the dough for thirty minutes before you can scoop out small dough balls to store. Refrigerating will set the dough so it won’t be too sticky.
And voilà! You have your own homemade edible cookie dough that you can snack on anytime.
Edible cookie dough
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup butter
- 1/2 cup milk mini chocolate chips
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- I suggest heat treating the flour first *see steps above for this.
- In a large mixing bowl, whisk flour and brown sugar.
- In a small bowl melt butter in the microwave. Stir melted butter, heavy cream, and vanilla into the flour mixture.
- Fold in the chocolate chips.
- Let chill in the refrigerator for 30 min to set.
- Using a 1 TBS cookie scoop, scoop cookie dough into balls and store in an airtight container in the fridge.