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Edible Cookie Dough
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This Edible Cookie Dough tastes exactly how you want it to. Sweet, buttery, and loaded with mini chocolate chips in every bite. It scoops like a dream and comes together in minutes with basic pantry ingredients. Scoop it straight from the bowl or portion it out to keep in the fridge for later. It’s simple, satisfying, and exactly what you’re craving.
Ingredients Needed for Edible Cookie Dough
- All-purpose flour – baked for a few minutes first so it’s safe to eat raw
- Salted butter – softened to room temp so it blends into the dough smoothly
- Brown sugar + Granulated sugar – for that deep, caramel-y cookie dough flavor and the right amount of sweetness
- Milk – just enough to bind everything without making it gloopy
- Vanilla extract – don’t skip it, this is where the “real cookie dough” flavor comes from
- Salt – balances the sweetness and makes the flavors pop
- Mini chocolate chips – because obviously
How to Make Edible Cookie Dough
- Preheat oven to 350° F. Spread flour onto a baking sheet and bake 5 minutes. This kills off any bacteria in the raw flour so you can eat the raw cookie dough safely.
- In a large bowl, cream butter and sugars together until light and fluffy. Add in vanilla extract and milk and mix again briefly. Pour in flour and salt and stir to create cookie dough. Scrape sides well and stir in mini chocolate chips in by hand.
- Enjoy with a spoon, or scoop into portions and enjoy!
cream butter and sugars together
mix in vanilla extract and milk
pour in flour and salt and stir to create cookie dough, then add mini chocolate chips + mix
Enjoy with a spoon, or scoop into portions and enjoy
More Chocolate Chip Cookie Recipes to Try!
- Salty Brown Butter Chocolate Chip Cookies
- Chocolate Chip Pecan Cookies
- Chocolate Chip Cookie Mix
- Salted Caramel Chocolate Chip Cookies
- Chocolate Chip Cookie Ice Cream Sandwich
- Chocolate Chip Walnut Cookie Bars
Craving satisfied. This edible cookie dough checks every box. Once you try it, you’ll get why it’s a favorite around here. It’s quick, comforting, and exactly what you didn’t know you needed. Have a great day, friends!
Edible Cookie Dough Recipe
This Edible Cookie Dough is soft, sweet, and packed with mini chocolate chips. Made with simple pantry ingredients, it’s safe to eat and ready in minutes.
Ingredients
- 3/4 cup all purpose flour
- 1/2 cup salted butter softened
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350° F. Spread flour onto a baking sheet and bake 5 minutes. This kills off any bacteria in the raw flour so you can eat the raw cookie dough safely.
- In a large bowl, using an electric hand mixer, cream butter and sugars together until light and fluffy.
- Add in vanilla extract and milk and mix again briefly.
- Pour in flour and salt and stir to create cookie dough.
- Scrape sides of bowl well and stir in mini chocolate chips in by hand.
- Enjoy with a spoon or scoop into portions, and enjoy!
Notes
Making Ahead and Storage Directions
Store cookie dough in an airtight container in the fridge for up to 1 week.
Freeze in pre-scooped portions in a freezer-safe resealable bag for up to 3 months. Let frozen dough sit at room temp for a few minutes before eating.
Make Ahead- You can make it ahead and keep it chilled until you’re ready to snack.
Nutrition
Calories: 187kcalCarbohydrates: 24gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgSodium: 173mgPotassium: 27mgFiber: 1gSugar: 18gVitamin A: 257IUVitamin C: 1mgCalcium: 23mgIron: 1mg
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Recipe Variations
While the classic edible cookie dough would be chocolate chip, here are a few variations you might want to give a try!
- Swap mini chips for chopped-up peanut butter cups or M&Ms
- Use plant-based butter and oat milk to make it dairy-free
- Add a spoonful of peanut butter for extra richness
- Try mini white chocolate chips with sprinkles for a “birthday cake” vibe
- Sub in gluten-free flour (just heat treat it the same way)
- Use 1/2 teaspoon of vanilla and 1/2 teaspoon of almond extract for a sugar cookie dough base.
- Use 2/3 cup of heat-treated flour and 1/3 cup cocoa powder to make a chocolate cookie dough base.
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
FAQ for Edible Cookie Dough
Can I bake this edible cookie dough?
Not only do they NOT include any baking soda or baking powder (leavenings), they don’t have any eggs. So, they wouldn’t rise, their texture would be off and they would likely fall apart because there isn’t any protein from the egg holding it all together. Basically a big ole mess!
Why do I need to heat the flour?
Raw flour can carry bacteria. A quick 5-minute bake at 350° F takes care of that and keeps this safe to eat.
Can I use almond flour instead?
Technically yes, but it won’t taste or feel the same. It’ll be more nutty and crumbly.
As usual, Lauren knows how to turn an ok day into something worth getting out of bed for! My husband knows to get out of my way when I say, “Lauren’s done it again”. The only thing I didn’t have was the mini chips so I used the regular size. My only suggestion is to maybe use imitation vanilla (or just store bought real vanilla) because my homemade version is STRONG in this one! That’s ok though, the kids don’t know I made this, so they won’t miss any of it!
I am so glad you shared this because my family loves edible cookie dough and now i dont have to pay to order this from an online company. Thank You so much !
I cannot wait to try this! THANKS!
The instructions don’t mention the salt in the ingredient list. Added it anyways. Tasty!