Easy-to-Make Edible Cookie Dough
If you enjoy having your kids or grandkids join you in the kitchen, this easy-to-make edible cookie dough might just be the perfect recipe for your family!
Why You Need To Try My Edible Chocolate Chip Cookie Dough!
- It’s safe to eat raw. – I have to admit. There was a time when I would sneak bites of cookie dough. Yum! My mom warned me not to do it, but I couldn’t seem to hold back – it was delicious. Can you relate? Now I know that raw eggs can carry e. coli bacteria and raw flour can carry many types of harmful bacteria. No sweet tooth is worth dealing with food poisoning – now I know better. This safe, edible cookie dough lacks the eggs, and so it perfectly safe to eat raw!
- It tastes just like cookie dough. – Many eggless cookie dough recipes admittedly taste good, but they don’t quite taste like the real thing. Trust me when I say that this tastes just like regular cookie dough! There has been much product testing, and this is the real deal.
- It’s ready in two steps. – Heat the flour, mix all the ingredients together. Done. It’s practically as easy as making cookies from those premade Betty Crocker bags, but you can actually eat the dough!
Ingredients Needed For The Best Edible Cookie Dough
My easy recipe for edible bowl of cookie dough uses ingredients that a lot of people already have on hand!
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It seems like a pretty good idea to me to go on ahead and whip up this delicious cookie dough this afternoon, doesn’t it?
Let’s go!
- 1/2 Cup of Butter – Butter is the base of this edible cookie dough, as it provides all of the moisture to supplement for the lack of eggs. Margarine can be used, but it lacks the rich buttery flavor. If you need to avoid dairy, coconut oil is a decent choice. I like to use salted butter, but if unsalted butter is all you have on hand, just add a pinch of salt as you mix up the ingredients. Quick Tip: Before you get started, set your butter out on the counter to soften at room temperature.
- 1 Cup of Flour – Raw flour is one of the culprits with raw cookie dough. We get around that by pasteurizing it with the microwave. Heat-treated flour kills off almost all of the bacteria that could get you sick. Regular all-purpose flour works just fine, although you can use almond flour or another gluten-free flour if you need to. Just make sure to heat it!
- 3/4 Cup of Brown Sugar – One of the things I’ve found has helped give edible cookie dough that authentic flavor is using brown sugar. I prefer dark brown sugar, but light brown sugar works fine as well. Don’t use just white sugar, because the molasses in brown sugar really makes a difference.
- 1 Teaspoon of Vanilla Extract – All baked goods should have a splash of vanilla extract in them, and just because we aren’t technically baking this cookie dough doesn’t mean it doesn’t deserve the same treatment.
- 2 Tablespoons of Milk – Whole milk is best, but any kind of milk will work. You can swap out for soy milk or almond milk if your dietary needs require it. You can even use water, but for the best flavor, use whole milk.
- 3/4 Cup of Chocolate Chips – Because I use semisweet chocolate chips when I make actual cookies, I like to use them when I make edible cookie dough as well. Good news, though – You can use any kind you like! Milk chocolate chips, dark chocolate chips, white chocolate chips, mini chocolate chips… it’s your cookie dough – you decide!
How To Make This Easy Edible Cookie Dough Recipe
Did you read up above when I told you this recipe was super quick and easy?
Let me prove it to you!
- Heat-treat the flour by placing it in a microwave-safe bowl and heat it on high for 30 seconds. All microwaves are slightly different, so keep an eye on it and be ready to stop it and give it a stir if it starts to smell a bit burnt!
- In a medium mixing bowl (which might just be the same bowl anyway), combine all of the remaining ingredients and stir until well mixed. You can use a stand mixer or hand mixer for this, if you’d like.
- Enjoy! I like to put mine in a little jar or mug, and top with an extra sprinkle of chocolate chips.
Storing Leftover Edible Cookie Dough
The downside to edible cookie dough is that it truly tastes best right after you mix it up.
You can store it for later, but it really doesn’t work well after about 2 days.
To store it, place it in an airtight container and pop it in the fridge.
Here are some ways I like to do that!
- Scoop your raw dough into a mason jar, and twist on the accompanying flat and ring tightly before placing it in the fridge.
- Make cookie dough bites! Roll the homemade cookie dough into little cookie dough balls and place them in a Tupperware or other airtight container in the fridge. You can reach it and grab a couple at any point during the day!
- Freeze them to add to bowls of homemade ice cream later! Just take those tiny balls, pop them in the freezer, and then dump them in a Ziploc freezer bag once they’ve hardened.
Favorite Mix-Ins For Cookie Dough Change-Ups!
The world is your oyster, and this is your edible cookie dough. I like chocolate chips (and there are a lot of types of chocolate chips), but make it what you want!
- Chopped pecans, walnuts, or almonds
- Dried cranberries or raisins
- Crushed cookie pieces
- Butterscotch or peanut butter chips
- Graham crackers
- Crushed candy bar pieces
- Whole candies (think M&Ms or Reese’s Pieces)
- Cocoa powder
Can I Bake This Cookie Dough?
If the dough is delicious raw, it will make yummy cookies, right? Well, not exactly.
For one, this recipe doesn’t make enough dough to make a batch of cookies worthwhile. But mainly, it lacks leavening agents.
There are no eggs, no baking soda, and no baking powder.
If you were to put it on a baking sheet and throw it in the oven, you would more or less make little chocolate chip pucks.
We hope you love this recipe and can’t wait to hear what you think!
Easy-to-Make Edible Cookie Dough
Equipment
- 1 Glass Mixing Bowl
- Serving Containers
Ingredients
- 1/2 Cup of Butter
- 1 Cup of Flour
- 3/4 Cup of Brown Sugar
- 1 Teaspoon of Vanilla Extract
- 2 Tablespoons of Milk
- 3/4 Cup of Chocolate Chips
Instructions
- Heat-treat the flour by placing it in a microwave-safe bowl and heat it on high for 30 seconds. All microwaves are slightly different, so keep an eye on it and be ready to stop it and give it a stir if it starts to smell a bit burnt!
- In a medium mixing bowl (which might just be the same bowl anyway), combine all of the remaining ingredients and stir until well mixed. You can use a stand mixer or hand mixer for this, if you'd like.
- Enjoy! I like to put mine in a little jar or mug, and top with an extra sprinkle of chocolate chips.
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