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If you’ve ever craved the sweet, comforting taste of cookie dough without worrying about eggs or raw flour, then this Edible Cookie Dough Recipe is going to be your new obsession. It’s rich, buttery, perfectly sweet, and loaded with melty chocolate chips, offering all the joy of freshly made cookie dough in a safe-to-eat, no-bake treat. Whether eaten by the spoonful or shaped into little bite-sized balls, this recipe brings a nostalgic scoop of happiness that’s impossible to resist.
Ingredients You’ll Need
Don’t let the simplicity fool you—each ingredient in this Edible Cookie Dough Recipe plays a crucial role in crafting that ideal creamy, chewy, and sweet balance. From the soft butter to the blend of sugars, every component contributes color, texture, and flavor that makes this treat simply irresistible.
- 1½ cups all-purpose flour (180 grams): Heat-treated for safety, it gives cookie dough its classic chewy texture without the risk.
- ½ cup granulated sugar (100 grams): Adds a clean, sweet crunch that balances the richness.
- ½ cup dark brown sugar (107 grams): Packed with molasses flavor, it deepens the taste and adds moisture for that perfect chew.
- ¾ cup unsalted butter (170 grams, room temperature): The creamy base that makes dough silky and rich, room temperature to whip smoothly.
- 1 teaspoon kosher salt (3 grams): Enhances sweetness and rounds out all the flavors beautifully.
- 1 teaspoon pure vanilla extract (4 grams): Brings warmth and aromatic complexity that feels like home.
- 4 tablespoons whole milk (57 grams): Moistens the dough just enough for soft, tender bites.
- 1 cup chocolate chips (170 grams, Ghirardelli milk chocolate recommended): The sweet pockets of chocolate melt delightfully with each bite.
How to Make Edible Cookie Dough Recipe
Step 1: Heat-Treat the Flour
This step is important so your flour is safe to eat without baking. Microwave the flour in a small bowl in short bursts—30 seconds, then 15 seconds at a time—while stirring in between until it reaches 160°F. This gentle heat kills any bacteria, making it perfect for our edible dough. Let the flour cool completely before using it; this will prevent melting the butter later on.
Step 2: Cream the Butters and Sugars
Using a hand mixer or stand mixer, beat the room-temperature butter with both the granulated and dark brown sugars until the mixture is creamy and light, about 3 minutes. This process incorporates air, making your dough lighter and smoother while ensuring the sugars dissolve just enough to create that perfect texture.
Step 3: Add Flavor and Moisture
Pour in the kosher salt, pure vanilla extract, and whole milk, then mix until everything is just combined. These ingredients add a subtle depth of flavor and moisture that brings the dough together, preventing it from feeling dry or overly dense.
Step 4: Combine the Flour
Now, gently fold in the cooled, heat-treated flour into the butter mixture. Mix only until the flour disappears—over-mixing can make the dough tough. This step transforms the batter-like mixture into a silky, pliable cookie dough that’s just begging to be tasted.
Step 5: Stir in the Chocolate Chips
Last but not least, carefully fold in the chocolate chips. Whether you like mini chips or classic-sized ones, they add bursts of melting sweetness in every bite that make this Edible Cookie Dough Recipe a true delight for chocolate lovers.
Step 6: Optional Rolling into Balls
For a fun and convenient snack, roll the dough into 1-inch balls. These portable bites are perfect for sharing, gifting, or keeping all to yourself for an anytime indulgence that feels just a little bit decadent.
How to Serve Edible Cookie Dough Recipe
Garnishes
Sprinkle a pinch of sea salt flakes on top of your cookie dough servings to elevate the sweetness with a nice salty crunch. For a colorful touch, add mini rainbow sprinkles or chopped nuts that bring additional texture and eye appeal. A drizzle of melted chocolate over the scoops gives that gourmet look and flavor boost as well.
Side Dishes
This Edible Cookie Dough Recipe pairs wonderfully with scoops of vanilla or coffee ice cream, turning a simple treat into a luxe dessert experience. For a richer option, enjoy it alongside whipped cream or fresh fruit like strawberries and bananas, which add freshness to the indulgence. A cold glass of milk is always a classic side that complements the dough perfectly.
Creative Ways to Present
Try serving your edible cookie dough in small mason jars layered with whipped cream and chocolate sauce for a parfait twist. Or fill mini waffle cones with the dough for a handheld treat at parties. If you’re feeling whimsical, use edible glitter or dust cocoa powder around the serving dish—turning this humble recipe into a show-stopper!
Make Ahead and Storage
Storing Leftovers
Place any leftover cookie dough in an airtight container and keep it refrigerated. It will stay fresh and delicious for up to 5 days, allowing you to sneak bites anytime the craving hits without any fuss.
Freezing
You can freeze the dough either in bulk or portioned into 1-inch balls on a baking sheet. Once frozen solid, transfer to a freezer-safe container or bag. The dough keeps well for up to 3 months, making it a perfect ready-to-eat treat for unexpected sweet emergencies.
Reheating
No need to heat up this dough to enjoy it! If frozen, simply thaw in the refrigerator for a few hours or at room temperature for about 20 minutes before digging in. It tastes best cold or at room temperature, maintaining that fresh, soft, and creamy texture.
FAQs
Is this Edible Cookie Dough Recipe safe to eat raw?
Absolutely! By heat-treating the flour and skipping eggs, this recipe eliminates the usual safety concerns, making it perfectly safe and delicious to enjoy raw without any guilt.
Can I use different types of chocolate chips?
Yes! While the recipe recommends Ghirardelli milk chocolate for its creamy sweetness, feel free to swap in dark, white, or even peanut butter chips to suit your taste buds or dietary preferences.
What if I don’t have whole milk on hand?
You can substitute with 2% milk or even a plant-based milk like almond or oat milk. Just keep in mind that whole milk adds the richest creaminess, so thinner milks may slightly alter the texture.
How do I make this recipe vegan or dairy-free?
Replace the butter with a plant-based margarine and use a non-dairy milk alternative. Also, confirm your chocolate chips are dairy-free. This way, you can enjoy the same incredible flavors with a vegan twist.
Can I add mix-ins other than chocolate chips?
Definitely! Chopped nuts, toffee bits, or even mini marshmallows make fantastic additions that add a delightful crunch and extra dimension to this already scrumptious edible cookie dough.
Final Thoughts
Once you make this Edible Cookie Dough Recipe, you’ll understand why it’s become a beloved treat for so many. It effortlessly combines simple ingredients to create something rich, nostalgic, and utterly crave-worthy. Whether you enjoy it by the spoonful, in balls, or shared with friends, this no-bake dessert is guaranteed to brighten your day. Give it a try and see just how magical cookie dough can be when it’s crafted safely and lovingly at home!
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Edible Cookie Dough Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This edible cookie dough recipe is a safe, delicious treat that lets you enjoy the classic cookie dough flavor without baking. Made with heat-treated flour and no eggs, it’s creamy, sweet, and packed with chocolate chips for the perfect indulgence. Ready in just a few minutes, this recipe is ideal for a quick snack or dessert that satisfies cookie cravings anytime.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour (180 grams)
- ½ cup granulated sugar (100 grams)
- ½ cup dark brown sugar (107 grams)
- 1 teaspoon kosher salt (3 grams)
Wet Ingredients
- ¾ cup unsalted butter, room temperature (170 grams or 1½ sticks)
- 1 teaspoon pure vanilla extract (4 grams)
- 4 tablespoons whole milk (57 grams)
Add-ins
- 1 cup chocolate chips (170 grams, preferably Ghirardelli milk chocolate)
Instructions
- Heat Treat the Flour: Place the flour in a small bowl and heat it in the microwave on HIGH for 30 seconds. Stir the flour, then continue heating in 15-second intervals, stirring after each, until the flour reaches an internal temperature of 160°F. Allow the flour to cool completely before using to ensure safety.
- Cream Butter and Sugars: In a large mixing bowl, use a hand mixer to beat together the butter, granulated sugar, and dark brown sugar for about 3 minutes, or until the mixture is smooth and combined.
- Add Flavor and Liquid: Mix in the kosher salt, vanilla extract, and whole milk until everything is fully incorporated and the dough begins to come together.
- Incorporate Flour: Gradually add the cooled, heat-treated flour to the wet ingredients. Mix just until the flour is fully incorporated, being careful not to overmix to maintain a soft dough texture.
- Fold in Chocolate Chips: Gently stir the chocolate chips into the dough to evenly distribute them throughout.
- Optional Shaping: For convenient servings, roll the edible cookie dough into 1-inch balls. This makes a perfect grab-and-go snack.
Notes
- Heat-treating the flour by heating it to 160°F is critical to eliminate any harmful bacteria, making this dough safe to eat raw.
- This recipe contains dairy and gluten, so it is not suitable for vegan or gluten-free diets.
- Store any unused dough tightly covered in the refrigerator for up to one week.
- For variation, substitute chocolate chips with other mix-ins like nuts, candies, or dried fruit.
