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!
Table of Contents
Why You’ll Love This Edible Cookie Dough Recipe
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!
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!
- Heat.
Microwave flour in 30-second intervals until it reaches at least 165 degrees, stirring each increment.
- Cool.
Let cool for 10 minutes or transfer to a separate bowl.
- Mix.
Add butter, both sugars, vanilla, milk, and salt. Use a hand or stand mixer to combine the ingredients until fluffy and well-incorporated.
- Mix-ins.
Incorporate any mix-ins using a spoon.
Edible Cookie Dough Recipe Variations and 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
Tips and Frequently Asked Questions
No, you should heat flour to 165 degrees to kill any bacteria before consuming.
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.
I do not recommend baking this cookie dough since it does not have eggs or a leavening agent.
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!
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.
More Cookie Recipes You’ll Love!
Best Edible Cookie Dough Recipe
Equipment
- Hand or stand mixer (highly recommended but not required)
Ingredients
- 1 ½ cups all-purpose flour
- 1 stick (½ cup) unsalted butter, softened
- ⅔ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
