Edible Cookie Dough {3 Delicious Flavors}

Published September 9, 2018. Updated December 24, 2019

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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

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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.

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409 Comments

  • Amy@RidingWithEsther

    Hi Jaclyn, this looks AMAZING and I am TOTALLY making it tomorrow. I have a quick question though, you said that you recommend unsalted butter, but then you say that if we choose to use salted butter, we have to add a pinch of salt. Did I read that wrong or is unsalted saltier than salted? I’m no butter expert though :)
    Again, I’m super duper excited to make this.

    • Jaclyn

      Jaclyn Bell

      Yes generally 8 Tbsp of butter has 1/4 tsp salt and unsalted butter has no added salt so if you use salted butter I’d only add a pinch of salt. Hope you love it!

      • Amy@RidingWithEsther

        I LOVED the cookie dough. I made the chocolate chip cookie dough and then halved the recipe, and I rolled the cookie dough into 1″ balls and froze them. Wow. Just, Wow. Next time, I’ll cut the sugar down a bit, and maybe add some oats. Thank you SO much for this recipe! The cookie dough was soft and creamy, but with just the right amount of texture. I bet these would be great as a dip (adding a bit more milk and keeping it in the fridge).

  • Allie

    In the double chocolate recipe I add a dash of instant coffee powder (like in the baked version I make) ..highly addictive!

    • Jaclyn

      Jaclyn Bell

      You should be able to use a gluten free flour blend, heat treat it still and I’d probably use one without xanthan gum.

      • Madison

        Will it still taste the same without heat treating the flour? Thanks <3

        • Jaclyn

          Jaclyn Bell

          Yes, heat treating is just recommended for food safety reasons so there’s no risk of getting sick from raw flour.

  • Ryan May

    Do you have any suggestions for adding eggs and other ingredients so that you can bake the resulting dough?

    • Jaclyn

      Jaclyn Bell

      For the baked cookies the ratios I usually use:
      1 1/3 c flour (scoop and level)
      1/2 tsp baking soda
      1/4 tsp salt
      1/2 cup unsalted butter, soft
      1/2 c brown sugar
      1/4 c granulated sugar
      1 egg
      1 tsp vanilla
      1 cup semi or milk chocolate chips

      Don’t mix butter and sugars until fluffy though just mix to combined. Shape into balls about 3 tbsp each bake 375 on parchment or silicone baking mat for about 9 mins.

  • Karen

    Have you had this recipe tested to make sure it is non potentially hazardous? Just curious, because with so little sugar in the recipe, it could potentially test potentially hazardous as its water content would be too high to prevent bacteria growth. Just because the recipe doesn’t have eggs in it – doesn’t magically make it food safe.

    • Sarah

      Well, I would imagine that like pretty much ANY food there is the risk of bacteria growth if you store it improperly. I made the chocolate chip recipe (SO GOOD!!!) and stored any extra in a sealed Tupperware in the fridge for the next day. I’m sure if I’d left it out on the counter it wouldn’t be good after several hours, but any food with milk in it will start to spoil if you store it wrong. Like with any food, I would use common sense when storing this, but none of the ingredients will do you harm (especially if you heat the flour) if you’re smart and store it all properly. That is, if you and your family/friends don’t eat it immediately after making it! If you’re not going to eat something due to liquid content and potential bacteria growth, you’ll be rather short on foods to eat! Anyway, this recipe was really good, and I can’t wait to try the chocolate one next :)

    • Allie

      I’d say If you’re that concerned, dont eat it. I’ve eaten cookie dough with and without eggs many times and am still alive to talk about it

  • Lissy

    I don’t have an oven, can I heat treat the flour in the microwave instead?

  • Emily

    Thank you so much for sharing these fantastic recipes! I’ve made 2 of the 3; chocolate chip cookie and sugar cookie. Both have been spot on and I can’t wait to make the third! :D