Edible Chocolate Chip Cookie Dough that is completely safe to eat by the spoonful! A fast and sweet treat made with heat treated flour and no eggs so you can just scoop away and enjoy.
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Why We Love This Edible Cookie Dough
- So easy and so fast to make!
- No mixer needed, but can be used to make it even quicker.
- A few simple ingredients from your pantry is all you need.
- Can be made ahead of time and will last in the fridge or freezer.
- Tastes just like the real cookie dough but completely safe to eat.
Edible Chocolate Chip Cookie Dough Recipe Ingredients
- Salted Butter
- White Sugar
- Brown Sugar
- Milk
- Pure Vanilla Extract
- Heat Treated All Purpose Flour
- Salt
- Mini Chocolate Chips
Substitution Suggestions
- Salted Butter: You can use unsalted butter, but I suggest adding another ¼ teaspoon of salt to the cookie dough.
- Milk: Any type of milk can be used. I typically use 2% cows milk because that's what is in my fridge and what my family drinks. However, you can use skim or whole. You can also use almond milk or soy milk.
- Pure Vanilla Extract: You'll want to use the pure extract, especially in this recipe and other no bake recipes. The imitation extracts are chemically made and can leave an unpleasant after taste.
- All Purpose Flour: White whole wheat flour or whole wheat flour will work with this recipe. You can also use a blend of half all purpose flour and half whole wheat flour. The dough will be a little darker in color. It will all heat treat safely and taste delicious.
- Mini Chocolate Chips: I like to use semi-sweet mini chocolate chips for the authenticity of a chocolate chip cookie dough. However, this cookie dough is really good with dark chocolate chips too! Use your favorite! You can also chop up a chocolate bar and use that too.
How to Heat Treat Flour
Heat treating flour needs to be done to kill any harmful bacteria. It can be done one of two ways. Either in the oven or in the microwave. Both ways work well as long as the flour is heated to at least 160°F. I personally prefer the microwave because it is a lot faster.
Microwave Method: In a large microwave safe bowl add the amount of flour you need heat treated. Place in microwave for 30 seconds. Whisk flour and place back in microwave for 15-30 seconds, depending on amount of flour. If the amount of flour I have is over 2 cups I'll do 30 seconds. If it is just a small amount, I'll do 15 seconds. Whisk flour again and set aside to cool.
Oven Method: Preheat oven to 350°F and line a baking sheet with parchment paper. The parchment paper will help remove the flour from the pan nice and easy. Spread the desired amount of flour on prepared sheet pan and bake for 5 minutes. Set pan aside to cool.
For all the cookie dough lovers this simple recipe is going to be your new go to. When that cookie dough craving hits this recipe will be your favorite way to cure it!
How to Make Quick Edible Cookie Dough
- In a mixing bowl or stand mixer fitted with paddle attachment combine the softened butter, granulated sugar and brown sugar until completely combined and somewhat fluffy.
- Then, mix in the milk and vanilla extract until thoroughly mixed.
- Now, stir in the heat-treated flour and salt or mix in on low speed until evenly combined.
- Lastly, fold in the mini chocolate chips until evenly incorporated throughout the dough.
- Scoop and enjoy!
Looking for some more sweet no bake edible treats? Try this rich and decadent Edible Brownie Batter!
Storing Edible Cookie Dough
You can store the cookie dough in a bowl and spoon out a bite when you want to enjoy some. Or you can use a small cookie scoop and portion it out into cookie dough bites. Place cookie dough bites onto a parchment lined baking sheet and chill in the fridge.
Store the cookie dough in an airtight container in the fridge for up to 7 days. You can also store the portioned chilled cookie dough bites in a zip top bag in the fridge.
The edible cookie dough can also be frozen which is great for a quick sweet treat. Place the batter into a freezer safe airtight container or wrap it in plastic and place in a zip top bag. Or freeze the cookie dough balls for an hour or so and then place in freezer safe zip top bag or airtight container. Label, date and freeze for up to 4 months.
Thaw edible chocolate chip cookie dough at room temperature for 30 minutes or so, depending on how soft you like it.
Heather's Favorite Tools for this Recipe
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making cookies, frostings and so many other things. It helps make this recipe super fast!
- This hand mixer is also a great way to mix this dough up quick.
- These nestled mixing bowls are my favorite!
- A small sized cookie scoop that holds about 1 tablespoon is great for this cookie dough. I use the pampered chef one because I was a consultant long ago and fell in love with their products. This small scoop from OXO on Amazon is a great one too.
- If you choose the oven method to heat treat your flour, you'll need a rimmed baking sheet.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
Tips for Edible Cookie Dough
- The flour MUST be heat treated to make this cookie dough safe to eat. Untreated flour may contain harmful bacteria. The flour needs to be treated to kill it. Do NOT skip this step.
- Let the heat treated flour cool a bit before adding it to the bowl.
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour being added and ultimately making the cookie dough crumbly. To fluff your flour, just scoop it and dump it a few times and then measure it out, or give it a fluff using a whisk.
- Use softened butter, but not melted. Take the butter out at least 30 minutes before you want to use it. If you need to soften it fast, cut the butter into pats or slabs and defrost in microwave for 20-25 seconds.
- If the cookie dough seems a little crumbly, you can add a teaspoon of milk at a time to get the consistency you like.
FAQs
Yes, once the flour has been heat treated to at least 160°F it is safe to consume. Heat treating is necessary to kill any harmful bacteria that may be living in your flour. Do NOT skip the heat treating.
I know most people have stolen some cookie dough from the bowl at least once in their life. However, you risk the chance of contracting a foodborne illness from the raw flour or raw eggs. It is safer to make and eat this edible cookie dough!
Although it is going to taste extremely similar, this edible cookie dough is not the same. It is eggless and made with heat treated flour so it is safe to consume without worry.
This easy edible cookie dough recipe uses heat treated flour and is eggless making it completely safe to eat.
I wouldn't recommend baking this cookie dough. There is no binder or leavening agents so the cookies would not turn out right.
More Chocolate Chip Cookie Recipes:
- Classic Chocolate Chip Cookies
- Gourmet Chocolate Chip Cookies
- Double Dark Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Cream Cheese Chocolate Chip Cookies
- Triple Chocolate Chip Cookies
- Double Chocolate Chip Cookies
- Chocolate Chunk Coconut Cookies
- Chocolate Chip Coffee Cookies
- Jumbo Chocolate Chip Walnut Cookies
- Chocolate Chip Butterscotch Peanut Butter Cookies
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Edible Chocolate Chip Cookie Dough
Ingredients
- ½ cup salted butter, softened
- ¼ cup granulated sugar
- ½ cup brown sugar, lightly packed
- 2 tablespoons milk
- 2 teaspoons pure vanilla extract
- 1¼ cups all purpose flour, heat-treated
- ¼ teaspoon salt
- ¾ cup semi-sweet mini chocolate chips
Instructions
- Heat treat the flour:Microwave Method: In a large microwave safe bowl add 1¼ cups flour. Place in microwave for 30 seconds. Whisk flour and place back in microwave for 15 seconds. Whisk flour again and set aside to cool.Oven Method: Preheat oven to 350°F and line a baking sheet with parchment paper. The parchment paper will help remove the flour from the pan nice and easy. Spread the desired amount of flour on prepared sheet pan and bake for 5 minutes. Set pan aside to cool.
- In a mixing bowl or stand mixer fitted with paddle attachment combine the softened butter, granulated sugar and brown sugar until completely combined and somewhat fluffy.
- Mix in the milk and vanilla extract until thoroughly mixed.
- Stir in the heat-treated flour and salt or mix in on low speed until evenly combined.
- Fold in the mini chocolate chips until evenly incorporated throughout the dough.
- Scoop and enjoy!
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