Edible Cookie Dough

 

scoops of Edible Cookie Dough in a bowl
Edible cookie dough means you can eat this dough by the spoonful. No baking is required to enjoy this homemade cookie dough treat.
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Table of Contents
  1. Edible Cookie Dough Ingredients
  2. Substitutions and Additions
  3. How to Make This Edible Cookie Dough Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

Edible cookie dough has all the chocolate chip cookie dough goodness you need, and it’s completely safe. That means you can dig in and enjoy eating your cookie dough by the spoonful. 

If cookie dough is what you’re craving, you have to try Cookie Dough Cupcakes and Cookie Dough Bars!

overhead shot of Edible Cookie Dough in a bowl
Edible Cookie Dough raw ingredients that are labeled

You will need:

  • 1 ¾ cups all-purpose flour
  • 1 cup salted sweet cream butter, softened
  • ¾ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1 ½ teaspoons vanilla extract
  • 2 tablespoons heavy cream
  • ¼ teaspoon salt
  • 1 ½ cups mini semi-sweet chocolate chips

Substitutions and Additions

BUTTER: You can opt for regular salted butter or unsalted butter if you prefer. 

CHOCOLATE CHIPS: Any kind of chocolate chips will work for your dough. You can switch it up every time you make this recipe. Some ideas are white chocolate chips, dark chocolate, butterscotch, peanut butter, or milk chocolate chips. 

SPRINKLES: Everything is better with sprinkles and this would be a fun recipe to add a few rainbow sprinkles to the mix.

FLOUR: You could opt for a different type of flour in this recipe. Try almond flour or whole wheat flour as a great alternative.

STEP ONE: Preheat the oven to 300°F.

STEP TWO: Line a baking sheet with parchment paper.

STEP THREE: Evenly spread the all-purpose flour over the parchment paper.

STEP FOUR: Allow the flour to be treated in the oven for 5 to 7 minutes. Keep a close eye on the flour, making sure it does not burn.

PRO TIP: If you wanted to heat treat additional flour for another recipe, you can do it all at once and store the extra in an airtight container until you are ready to use it.

STEP FIVE: Remove the flour from the oven and allow it to completely cool before using it in this recipe.

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

PRO TIP: Make sure your butter is at room temperature and not cold or melted to ensure it blends well and gives the dough the right consistency.

butter, sugar, and vanilla blended together in a bowl

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

cream, flour and salt added to the butter mixture and blended in a bowl

STEP EIGHT: Slowly add the flour ½ cup at a time and the ¼ teaspoon of salt. Mix until the flour is well incorporated and no white streaks of flour are visible.

STEP NINE: Using a large wooden spoon, mix in the chocolate chips until they are evenly distributed.

chocolate chip added to the cream mixture

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

How to Serve

The best way to eat this recipe is how you would as a kid, straight from the bowl. But you could also use the cookie dough as a topping for another tasty treat. Try adding chunks of your cookie dough to a bowl of homemade ice cream!

Storage

IN THE FRIDGE: Keep the unused cookie dough covered in plastic wrap or in an airtight container and stored in the refrigerator. It will last for 2 to 3 days. 

IN THE FREEZER: You can also place the edible chocolate chip cookie dough in the freezer, covered, for 2 to 3 months. 

close up shot of a spoon with a piece if Edible Cookie Dough

Edible Cookie Dough means you can safely enjoy all the flavors of classic cookie dough right off the spatula. Mix up a bowl to enjoy with family as a weekend treat or evening dessert. You’ll never get enough of this Edible Cookie Dough. 

Frequently Asked Questions

What is heat treating? 

Since flour is considered a raw ingredient, the process of heat treating is done to the raw flour to ensure that there are not any bad bacteria in the flour if it is not being baked as part of the recipe.

Can I bake this cookie dough? 

This cookie dough is not meant for baking. Without the eggs and leavening agent (baking soda or powder), you would end up with very flat cookies.

Can I freeze cookie dough? 

You can freeze this treat stored in an airtight container for up to 3 months.

More Recipes You’ll Love

scoops of Edible Cookie Dough in a bowl
Edible cookie dough means you can eat this dough by the spoonful. No baking is required to enjoy this homemade cookie dough treat.
Prep Time 10 mins
Chill Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 16

Ingredients
  

  • 1 cup salted sweet cream butter, (2 sticks) softened
  • ¾ cups light brown sugar, packed
  • ½ cup granulated sugar
  • 1 ½ teaspoons vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¼ teaspoon salt
  • 2 tablespoon heavy cream
  • 1 ½ cups mini semi-sweet chocolate chips

Instructions
 

  • 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 to 7 minutes.
  • Preheat the oven to 300*. 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 to 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.
  • 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.
  • Slow the mixer speed to low, add 2 tablespoons of heavy cream. Continue to mix on low until the cream is completely incorporated.
  • Slowly add the flour a ½ cup at a time, along with the ¼ teaspoon of salt. Mix until the flour is well incorporated and no white streaks of flour are visible.
  • Using a large wooden spoon, mix in chocolate chips until they are evenly distributed.
  • Cover the cookie dough and chill in the refrigerator for 30 minutes.
  • Keep the unused cookie dough covered and stored in the refrigerator.

Notes

  • If you wanted to heat treat additional flour for another recipe, you can do it all at once and store the extra in an airtight container until you are ready to use it.
  • Make sure your butter is at room temperature and not cold or melted to ensure it blends well and gives the dough the right consistency.

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