Edible Cookie Dough {3 Delicious Flavors}

Published September 9, 2018. Updated December 24, 2019

This post may contain affiliate links. Read our disclosure policy.

Cookie Dough!! Who could resist a spoonful of this? It’s just sweet, nostalgic comfort food and perfect in every way. And no risk of food born illnesses here, it’s made with heat treated flour and no eggs so you can scoop away without all the worry.

Edible Cookie Dough

Best Edible Cookie Dough Recipe!

Forget every other dessert I’ve ever recommend you make because this is the only one that really matters. Okay I’m kidding but honestly cookie dough is one of the best treats ever, right?

I’ve always had to sneak a taste of every batch of cookies before baking but this way is definitely the safer option.

The great thing about these recipes are that just about anyone could make it. No baking skills required! Sure cooking the flour adds an annoying step but it’s worth the peace of mind especially when you are serving it to someone else.

Since I love cookie dough so much I’ve decided to share THREE incredibly delicious flavors that will tempt everyone and anyone, trust me no one can resist young and old alike!

Here’s the flavors you can choose from:

  • Chocolate Chip Cookie Dough
  • Chocolate Chocolate Chunk Cookie Dough
  • Funfetti Sugar Cookie Dough

Watch Us Make All Three!

Edible Cookie Dough 3 Flavors

Ingredients for Chocolate Chip Cookie Dough

  • All-purpose flour: heat treated to kill bacteria (as noted in recipe below)
  • Granulated sugar and brown sugar: the combination of the two gives it that classic flavor.
  • Unsalted butter: salted butter will work as well just add a pinch of salt if using salted.
  • Salt: this will bring out the flavors of the cookie dough.
  • Vanilla extract: use real vanilla extract for the best flavor.
  • Milk: since there’s no eggs milk is added so cookie dough isn’t dry.
  • Mini or regular chocolate chips: prefer the mini especially once cold.

For Chocolate Chocolate Chunk Cookie Dough you’ll also need cocoa powder, and I like to use dark chocolate chunks instead of the chocolate chips but chocolate chips are fine too. No brown sugar is needed.

For the Funfetti Sugar Cookie Dough you’ll also need almond extract and sprinkles. No brown sugar is needed.

Ingredients for edible cookie dough milk sugar brown sugar butter vanilla flour salt chocolate chips

How to Make Cookie Dough that’s Edible – Safe to Eat?

Because of the possibility of e-coli being found in flour it’s now a good idea to heat it in the oven to kill off any possible bacteria before consuming for things like cookie dough. And of course let’s skip the eggs.

  • Heat treat the flour: spread 3 cups of flour out onto a rimmed 18 by 13-inch baking sheet. Bake in preheated oven 7 minutes, or until flour temperature registers 160 degrees on an instant read thermometer. Let cool completely then transfer to an airtight container.
  • I’ll be honest this step is a little messy, I like to use a metal spatula and scrap to one corner and pour into a resealable bag. Then measure out what you need from there (using the scoop and level method).

Toasting flour for edible cookie dough on sheet pan

  • Cream butters, sugars and salt: Add butter, brown sugar and granulated sugar to a mixing bowl then sprinkle in salt . Using an electric hand mixer whip mixture until pale and fluffy, about 3 minutes.

Mixing butter brown sugar and granulated sugar in a mixing bowl for edible cookie dough

  • Blend in liquids: Then add in milk and vanilla and mix until well blended.

Adding milk and vanilla to sugar butter mixture in mixing bowl for edible cookie dough

  • Blend in flour: Next add in all of the flour and mix just until combined.

Adding flour to mixing bowl for edible cookie dough

  • Finish with the chocolate: Add the chocolate chips then fold with a rubber spatula to incorporate.

Adding chocolate chips to cookie dough in mixing bowl

How Long Does Cookie Dough Last in the Fridge?

Serve dough right away or chill in refrigerator in an airtight container up to one week.

Can I Freeze It?

Yes. You can freeze this cookie dough up to 2 months.

Can I Add it to Ice Cream?

Yes. Don’t add much milk so you can shape the dough, then the easiest method would be to shape into a couple of small logs, freeze a few hours in parchment paper then cut into small rounds.

Finished edible chocolate chip cookie dough in mixing bowl

I Don’t Have an Electric Mixer, Can I Mix This by Hand?

Yes you could make this by hand if you don’t own a mixer. I would probably go with nearly melted butter though to make mixing easier (therefor skipping getting to the pale and fluffy stage) and use a wooden spoon to mix.

Can I Bake This Cookie Dough?

No, please don’t try to bake this cookie dough. With its lack of egg and leavening (baking soda/baking powder) the cookies would spread and be flat, and you wouldn’t end with a soft and chewy cookie.

Edible Chocolate Chip Cookie Dough

How to Make Cookie Dough for Two People?

If you don’t want a whole batch sitting around to tempt you here’s the amounts you’ll want to use:

  • 1/4 cup all-purpose flour, heat treated
  • 2 Tbsp unsalted butter
  • 2 Tbsp packed light brown sugar
  • Scant 1 Tbsp granulated sugar
  • Pinch of salt
  • 1 tsp milk, then more as needed
  • 1/8 tsp vanilla extract
  • 2 Tbsp mini chocolate chips

Edible Chocolate Chunk Cookie Dough

I’m not sure if the way I’ve written it up in the notes of the recipe (below) is confusing so I though I better just throw the fully written out recipe here too.

Chocolate Chocolate Chunk Cookie Dough Recipe

2/3 cup (92g) all-purpose flour, heat treated to kill bacteria (see notes in recipe box below)
1/3 cup (32g) dutch process cocoa powder
1/2 cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
1/4 tsp salt
1 1/2 Tbsp milk, then more as needed
1/2 tsp vanilla extract
2 oz (1/3 cup) dark chocolate, chopped into small bits

Instructions
Add butter and granulated sugar to a medium mixing bowl, sprinkle salt evenly over.
Using an electric hand mixer whip together until pale and fluffy, about 3 minutes.
Mix in 1 1/2 Tbsp milk and the vanilla extract then blend in flour and cocoa powder, while adding milk 1/2 Tbsp at a time to thin if needed.
Using a rubber spatula fold in chocolate bits. Store cookie dough in refrigerator.

Edible Chocolate Chocolate Chunk Cookie Dough

Funfetti Sugar Cookie Dough Recipe

1 cup (136g) all-purpose flour, heat treated to kill bacteria (see notes in recipe box below)
1/2 cup (113g) unsalted butter, softened
2/3 cup (136g) granulated sugar
1/4 tsp salt
1 1/2 Tbsp milk, then more as needed
1/2 tsp vanilla extract
1/4 tsp almond extract
1/3 cup (54g) white chocolate chips
3 Tbsp (36g) rainbow jimmies, then more for topping

Instructions
Add butter and granulated sugar to a medium mixing bowl, sprinkle salt evenly over.
Using an electric hand mixer whip together until pale and fluffy, about 3 minutes.
Mix in 1 1/2 Tbsp milk, vanilla extract and almond extract then blend in flour mixture, while adding milk 1/2 Tbsp at a time to thin if needed.
Using a rubber spatula fold in white chocolate chips and sprinkles. Serve with more sprinkles on top. Store cookie dough in refrigerator.

Edible Cookie Dough Funfetti Sugar Cookie

What Would Be Your Favorite Flavor?

So I’m torn between all three flavors in picking a favorite. I thought for sure chocolate chip cookie dough would be the winner, then I made the chocolate version and was smitten after one bite (hello brownie batter flavor!).

Then next came along the funffeti sugar cookie dough and I felt like I was eating a slice of birthday cake in cookie dough form (hello best of both worlds). I mean how could be pick a favorite here?

Try them them all and let me know your favorite!

Edible Cookie Dough Funfetti Sugar Cookie

Other Cookie Recipes You’ll Love:

 

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

Edible Cookie Dough
4.93 from 114 votes

Edible Cookie Dough {3 Flavors}

Safe to eat cookie dough in 3 tempting flavors - Chocolate Chip, Chocolate Chocolate Chunk and Funfetti Sugar Cookie! Made with heat treated flour and no raw eggs so no worry here. No one will be able to resist these!
Servings: 7
Prep15 minutes
Cook7 minutes
Cooling time10 minutes
Ready in: 27 minutes

Ingredients

Instructions

  • Add butter, brown sugar and granulated sugar to a medium mixing bowl, sprinkle salt evenly over. 
  • Using an electric hand mixer whip together until pale and fluffy, about 3 minutes.
  • Mix in 1 1/2 Tbsp milk and the vanilla extract.
  • Add in flour and blend just to combined, while adding milk 1/2 Tbsp at a time to thin if needed.
  • Using a rubber spatula fold in chocolate chips. 
  • Store cookie dough in refrigerator (note that it will harden up once chilled because the butter will solidify, you can let it rest at room temperature if desired).
  • FOR CHOCOLATE CHOCOLATE CHUNK COOKIE DOUGH: replace 1/3 cup of the all-purpose flour with 1/3 cup (32g) dutch process cocoa powder. Mix cocoa in with the flour. Replace mini chocolate chips with 2 oz. dark chocolate chopped into small bits.
  • FOR FUNFETTI SUGAR COOKIE DOUGH: omit brown sugar, use 2/3 cup (136g) granulated sugar (total). Add 1/4 tsp almond extract in with the vanilla extract. Replace chocolate chips with 1/3 cup (52g) white chocolate chips. Fold in 3 Tbsp rainbow jimmies sprinkles with white chocolate chips, serve with more sprinkles on top.

Notes

*To heat treat flour: preheat oven to 350 degrees. Evenly spread 3 cups all-purpose flour onto a rimmed 18 by 13-inch baking sheet. Bake in preheated oven 7 minutes or until flour registers 160 degrees on an instant read thermometer. Cool completely store in an airtight container.
**Nutrition listed is for chocolate chip cookie dough.
Nutrition Facts
Edible Cookie Dough {3 Flavors}
Amount Per Serving
Calories 338 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 35mg12%
Sodium 92mg4%
Potassium 108mg3%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 25g28%
Protein 2g4%
Vitamin A 405IU8%
Calcium 31mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

Categorized:

Leave a Comment

Rate this recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

408 Comments

  • Beth

    These were great! Everyone loved them!
    We substituted monkfruit and I can’t believe it’s not butter, and used Lily’s stevia sweetened chips. If you plan to do the same, it didn’t fluff like the directions (not surprisingly) so we stopped when it started looking watery. Then it looked gross, but we pushed on and they turned out great and everyone loved them! On WW blue it was 38 points for the whole recipe, and 1/38 of this was enough! My kids ate that much in one bite and said they should have taken two bites. I made it like 4 bites. We will definitely be making this again!!!

  • Jessica

    Ok so I’m seeing a few negative comments but I followed the recipe for the normal cookie dough exactly (didn’t add any extra milk) and my dough turned out amazing!! 100% the best cookie dough recipe I’ve tried. So to anyone reading this trust me this recipe is worth it.
    I also wondered if anyone tried to bake the dough.. I know it is meant to be eaten raw but I’m curious to see how a cookie would turn out.
    Anyways definitely recommend this recipe.

  • Erin

    Texture was awful! Made the chocolate chip version and it tasted like chalky paste with vanilla extract & chocolate chips. The flour also browned (burned?) around the edges when heat treated as instructed. Big disappointment.

    • Jaclyn

      Jaclyn Bell

      Sorry to hear that! Is your oven properly calibrated on temp? Then as far as texture goes maybe you’d prefer the texture of melted (slightly cooled) butter instead.

      • Heather

        So tasty!! Not gonna lie, I skipped the heat treat part because I’m impatient…. But I’ve spent my whole life eating raw cookie dough with eggs and all and I’m still alive so I think I’ll make it through haha!

        • Jaclyn

          Jaclyn Bell

          I’m the same, I still eat raw cookie dough all the time and haven’t had issues. I just have to recommend the safest option for everyone :).

          Glad you enjoyed it Heather!

  • Zabrina Rapp

    I plan to make this but want to make sure I buy the correct thermometer. Do you have one you recommend?

    • Jaclyn

      Jaclyn Bell

      Yes I absolutely love my Thermapen thermometers. You can only by them direct from their website and they are a bit pricy but I would say worth the investment. I’ve tossed so many other broken cheap ones. But if you don’t use them that often a cheaper one should be just fine, something on Amazon like the Powlaken.

  • Claid

    Made this at 2am as I was hungry. I didn’t bother cooking the flour because I can’t get sick, since I’m already sick cool B) anyways, I made the chocolate chip one and it was very nice. There was alot of it and ended up crying while watching megamind but I had the rest of it in the morning for breakfast. Thanks ^_^

  • Scott Kooy

    I followed the recipe exactly and i heat treated the flour for 1 min and 15 sec {in the microwave} and i ate a bit of it and my daughter got food poisoning and threw up i don’t recommend using the microwave

    • Jaclyn

      Jaclyn Bell

      I didn’t recommend the microwave method. Though as long as it’s heated to the proper temperature throughout it should be ok, did you check the temp? Sorry she got sick!

      • HANIS NABIHAH SAIFFUDDIN

        Hello i have a question. Will the dough become oily or melt in hot temperature if I don’t store it in the fridge? Also, can I use a regular thermometer?Thank you. I really want to try this recipe :)

        • Jaclyn

          Jaclyn Bell

          It shouldn’t sit at room temperature more than 2 hours because of the milk and extra moisture. I also don’t recommend it being in hot temperatures or the butter and chocolate chips will melt. And unfortunately I don’t recommend a regular thermometer a food grade thermometer is recommended.

  • Valarie

    I just made the chocolate chip version exactly as the recipe is written and it is perfectly PERFECT!
    Thank you so much!
    (oh wait, I did microwave the flour for 1 min and 15 seconds instead of cooking it in the oven – super easy!)