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How to Make Edible Cookie Dough (Best Recipe)

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5 from 32 votes

This safe, easy, speedy, and crazy delicious edible cookie dough recipe takes less than 15 minutes to make!

Sure, we all love the baked off version like this Brown Butter Chocolate Chips Cookies or M&M Cookies but how about what we all love maybe even more? Sneaking some of that cookie dough before it hits the oven. But who wants to worry about getting sick off it? Well the answer is…edible cookie dough. Yes, please! You’ll love this edible cookie dough recipe for SO many reasons. But my top five are:

  • Quick and easy: make it in 15 minutes.
  • Safe: we’re using no eggs and we’re heating the flour to kill bacteria.
  • Customizable: whatever mix-ins you want, you get!
  • Make ahead: make it up to 5 days in advance.
  • THE BEST: it’s the best cookie dough you’ll ever taste.

Edible Cookie Dough Ingredients

  • All-purpose flour – you’ll just need plain, old all-purpose flour. We’ll be heat treating it to kill any bacteria.
  • Unsalted butter – butter adds flavor, soft and fluffy texture, and moisture, also helping to bind all ingredients together.
  • Light brown sugar – light brown sugar adds sweetness, color, moisture and flavor.
  • Granulated sugar – regular white sugar adds the signature cookie dough slight “crunch” that we know and love!
  • Nonfat milk – nonfat milk loosens the cookie dough, creating the perfect consistency. Using a higher fat dairy milk is okay but the texture will be richer and more decadent. You can also use non-dairy milk but it may result in a slightly different texture and flavor.
  • Vanilla extract – vanilla adds flavor.
  • Salt – salt adds flavor, too!
Edible cookie dough recipe ingredients

How to Heat Treat Flour

The easiest way to heat treat flour for edible cookie dough is to place flour in a microwave-safe bowl. Microwave, in increments of 30 seconds, until flour reaches at least 165℉. Stir every increment. That’s it!

How to Make Edible Cookie Dough

Learn how to make this easy, customizable edible cookie dough in a few steps. Full instructions in the recipe card; this is just an outline!

  1. Heat.

    Microwave flour in 30-second intervals until it reaches at least 165 degrees, stirring each increment.

  2. Cool.

    Let cool for 10 minutes or transfer to a separate bowl.

  3. Mix.

    Add butter, both sugars, vanilla, milk, and salt. Use a hand or stand mixer to combine the ingredients until fluffy and well-incorporated.

  4. Mix-ins.

    Incorporate any mix-ins using a spoon.
    Add in whatever mix-ins you'd like to the cookie dough.

      Frequently Asked Questions (FAQs)

      Is raw flour safe to eat?

      No, you should heat flour to 165 degrees to kill any bacteria before consuming.

      Why is edible cookie dough safe to eat?

      This cookie dough recipe is safe to eat because it does not use eggs and the flour is heated to 165 degrees to kill any bacteria.

      Can you bake edible cookie dough?

      I do not recommend baking this cookie dough since it does not have eggs or a leavening agent.

      Do you serve edible cookie dough cold, room temperature, or warm?

      Before serving, it’s recommended to let sit at room temperature for 30 minutes to soften a bit, or pop in the microwave for 10-20 seconds. You can serve chilled but the texture will be more dense. You can also serve warm (microwaved a bit longer); it will be gooey and delicious!

      Can I add it to ice cream?

      Yes, you can! Make sure to refrigerate the edible cookie dough so it is more dense before adding to ice cream.

      Storage

      Store edible cookie dough in the fridge for up to 5 days. Make sure to cover it tightly! You can also freeze edible cookie dough for 4-5 months. Thaw in the fridge overnight before enjoying.

      Edible Cookie Dough Flavors

      Here are some of my favorite mix-ins to add to your cookie dough:

      • Classic: mini or regular chocolate chips
      • Peanut butter: crushed or mini peanut butter cups, plus a spoonful of PB
      • M&M: M&Ms or peanut butter M&Ms
      • Cookies and cream: crushed Oreos
      • Funfetti: sprinkles
      • Brownie batter: cocoa powder and chocolate chips or brownie pieces
      • S’mores: crushed graham crackers, mini marshmallows, and chocolate chips
      • Mint chocolate chip: mint extract instead of vanilla extract, plus chocolate chips
      • Snickerdoodle: dash of cinnamon
      • Lemon poppyseed: lemon zest and poppy seeds
      • Red velvet: splash of red food coloring and cocoa powder, or add in Red Velvet Cookies
      • White chocolate macadamia: white chocolate chips and chopped macadamia nuts
      • Mocha: instant coffee or espresso powder and chocolate chips
      • Pumpkin spice: pumpkin spice blend
      • Almond joy: shredded coconut, sliced almonds and chocolate chips
      • Oatmeal raisin: old-fashioned oats and raisins
      Edible cookie dough mixed with crushed Oreo cookies

      More Cookie Recipes You’ll Love!

      How to Make Edible Cookie Dough (Best Recipe)

      This safe, easy, speedy, and crazy delicious edible cookie dough recipe takes less than 15 minutes to make!
      5 from 32 votes
      Prep Time: 15 minutes
      Total Time: 15 minutes
      Course: Dessert
      Cuisine: American
      Keyword: any season
      Servings: 6 servings
      Calories: 456kcal
      Author: Tastefully Grace

      Equipment

      • Hand or stand mixer (highly recommended but not required)

      Ingredients

      • 1 ½ cups all-purpose flour
      • 1 stick (½ cup) unsalted butter softened
      • cup light brown sugar packed
      • ¼ cup granulated sugar
      • ¼ cup nonfat milk
      • ½ tablespoon vanilla extract
      • ¼ teaspoon salt
      • ⅓-½ cup mix-in of choice (roughly) depending on how much you like

      Instructions

      • Place flour in a microwave-safe bowl. Microwave, in increments of 30 seconds, until flour reaches at least 165℉. Stir every increment.
      • Let bowl cool for 10 minutes or transfer flour to a separate bowl.
      • Add butter, both sugars, vanilla, milk, and salt to the flour. Use a hand or stand mixer to combine ingredients until fluffy and well-incorporated.
      • Use a spoon to incorporate any mix-ins like mini chocolate chips, crushed Oreos or PB cups, etc. Enjoy!

      Video

      Notes

      • Store cookie dough in the fridge. However it’s best enjoyed at room temp, so I recommend removing cookie dough from fridge 30 minutes before enjoying or microwaving for 10-20 seconds if you can’t wait to dig in! You can serve chilled but the texture will be more dense. You can also serve warm (microwaved a bit longer); it will be gooey and delicious!
      • More mix-in ideas in my post above! Mix-in amounts depend on what you’re mixing in. Something simple like chocolate chips? Add 1/4 – 1/3 cup.
      • Flour may appear moist and stick to the bowl after microwaving. That is totally normal! Just stir well to fluff before adding other ingredients.
      • You can use a spoon to mix ingredients, but a hand or stand mixer is best for a fluffy and well-incorporated result!
      • Although I haven’t tried it myself, you can use non-dairy milk if preferred but the texture and flavor might vary a bit.
      • Feel free to roll cookie dough into mini balls for mixing into ice cream or as a pop-able treat.
      • The nutrition facts are for the cookie dough recipe plus 1/3 cup semisweet chocolate chips.

      Nutrition

      Serving: 1serving | Calories: 456kcal | Carbohydrates: 64g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 112mg | Potassium: 164mg | Fiber: 2g | Sugar: 38g | Vitamin A: 498IU | Calcium: 51mg | Iron: 2mg
      Tried this recipe?Let us know how it was!
      picture of grace eating

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