Name: Edible Cookie Dough
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 3/4 cup all-purpose flour; 1 cup salted sweet cream butter (softened (2 sticks)); 3/4 cup light brown sugar (packed); 1/2 cup granulated sugar; 1 1/2 tsp vanilla extract; 2 tbsp heavy cream; 1 1/2 cup mini semi-sweet chocolate chips; 1 cup semi-sweet chocolate chips

This Edible Cookie Dough is the recipe that you've been looking for! Safe to eat uncooked, this eggless recipe is an easy sweet treat you can make at home!

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Table of Contents

Edible Cookie Dough Ingredients
How to Make Edible Cookie Dough
Cooking Tips
Storing this Recipe
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Cookie dough lovers rejoice! No more fear: make this eggless, edible cookie dough. Homemade, chocolate chip cookie dough that is safe to eat raw!

If it always seems like half your dough never makes it to the oven, then this edible cookie dough recipe is for you. Whip up this uncooked cookie dough to eat as a gooey snack. Devour by the spoonful, or roll the raw cookie dough into balls and dip in chocolate!

Cookie dough made without eggs is perfect to keep in the fridge for whenever your sweet tooth strikes. Chocolate-covered cookie dough balls are also a great treat to bring a like-minded friend. Simple and delicious!

All-purpose flour
Salted sweet cream butter
Light brown sugar
Granulated sugar
Vanilla extract
Heavy cream
Mini semi-sweet chocolate chips
Semi-sweet chocolate chips

Instead of eggs, heavy cream binds the dry ingredients together in this recipe. Since the dough will not be baked, there’s no need for baking soda or powder. Additionally, to ensure the cookie dough is safe to eat, the flour is heat-treated before mixing to kill any bacteria. This recipe is perfectly nostalgic of cookie baking as a kid and sneaking samples, but with no risk of food-born illnesses.

Mini chocolate chips are perfect for this recipe. When eating the dough cold, the mini chips are more pleasant to eat. Add sprinkles or nuts and eat plain or eat it like a dip with graham crackers.

FIRST STEP: Preheat the oven to 300 degrees. Line a baking sheet with parchment paper. Evenly spread the 1 ¾ cups of flour over the parchment paper. Allow the flour to be treated in the oven for 5-7 minutes. Keep a close eye on the flour, making sure it does not burn. Remove the flour from the oven and allow it to completely cool before using it in this recipe.

SECOND STEP: Using a stand mixer, or a large mixing bowl and a handheld mixer, on medium-high speed, cream together the butter, light brown, and granulated sugars and the vanilla extract. Mix the butter mixture until it is fluffy.

THIRD STEP: Slow the mixer speed to low, add 2 tablespoons of heavy cream. Continue to mix on low until the cream is completely incorporated.

FOURTH STEP: Slowly add the flour a ½ cup at a time. Mix until the flour is well incorporated and no white streaks of flour are visible.

FIFTH STEP: Using a large wooden spoon, mix in mini and regular size chocolate chips until they are evenly distributed.

SIXTH STEP: Cover the cookie dough and chill in the refrigerator for 30 minutes.

SEVENTH STEP: Keep the unused cookie dough covered and stored in the refrigerator.

Cooking Tips

In order to kill any possible strains of e-coli that may be present in the all-purpose flour, it is recommended that the flour be “heat-treated” in a 300* oven for 5-7 minutes.

Make your own flavors of this recipe by trying mini M&Ms, Andes mint pieces, or crushed up Reese’s pieces instead of the chocolate chips.

Substitute 1 stick of butter with ½ cup peanut butter to make peanut butter dough.

Storing this Recipe

IN THE FRIDGE: Store the cookie dough in an airtight container in the refrigerator for 2-3 days.

IN THE FREEZER: The dough can also be frozen for 2-3 months.