Edible Cookie Dough Recipe

Scoops of edible cookie dough are piled on a white plate, with extra chocolate chips sprinkled on and around the dough.

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.

Course Dessert

Cuisine American

Keyword chocolate chip cookie dough, edible cookie dough

Prep Time 10

Total Time 10

Servings

Calories 187kcal

Author Katie Cooksey

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