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When I set out to create the best edible cookie dough, I wasn’t going to stop at chocolate chip. I tested batch after batch—adjusting the flour, milk, and mix-ins—until the dough tasted just like the real thing, but safe to eat by the spoonful.
Along the way, I developed seven flavor variations and two quick, easy ways to heat-treat flour (no fancy equipment needed!). Whether you’re craving Funfetti, Monster Cookie, or Oreo, this recipe is endlessly customizable, takes just 5 minutes to make, and is backed by real testing and tips to guarantee success.
Love! This has become a quick go to for my girls – our favorite part of making cookies is usually eating the dough, and now we can eat it all!! Love all the varieties. Thank you for sharing!!
-Nora
Why You Can Trust This Edible Cookie Dough Recipe
When I set out to develop the ultimate edible cookie dough, I didn’t stop at just making it safe to eat—I made it irresistible in seven different flavors. I tested batch after batch, carefully adjusting the ratios of flour, milk, sugar, and mix-ins until I landed on a dough that delivers the same indulgent taste and texture of traditional cookie dough—without the risk.
Through my hands-on experience and countless rounds of testing, I figured out exactly how to balance the ingredients so the dough isn’t too dry or too sticky. I also walk you through two quick, foolproof ways to heat-treat flour (oven or microwave) so you can confidently whip up your cookie dough knowing it’s safe from start to finish.
From classic chocolate chip to fun twists like Monster Cookie and Oreo, this recipe is endlessly customizable and ready in just 5 minutes. I’m thrilled to share the variations I created during testing—each one guaranteed to satisfy your cookie dough cravings.
Whether you’re making a small batch for movie night or trying every flavor on the list, this recipe is backed by real testing, real tips, and real results. Be sure to check out my full flavor list and helpful notes before you dive in!
Edible Chocolate Chip Cookie Dough Recipe Ingredients
Homemade edible cookie dough is made with simple ingredients, many of which you likely already have on hand in your kitchen. Get the full recipe in the recipe card below, and keep reading so you don’t miss all my tips! Here’s what you’ll need (plus your favorite mix-ins, see variations below) :
- All-purpose flour: heat-treated (see directions below)
- Unsalted butter: softened
- Light brown sugar: packed
- Granulated sugar
- Vanilla extract
- Salt
- Milk: as needed
- Mini chocolate chips
How to Make Easy Edible Cookie Dough
Making safe edible cookie dough is easier than you may think when you follow my 3 easy steps below. Keep reading to learn how to heat-treat the flour before you start and get all my best tips. Here are the 3 easy steps:
- Start combining ingredients. In a large mixing bowl, use an electric mixer to cream together the butter, brown sugar, granulated sugar, vanilla extract, and salt, until light and fluffy, 1-2 minutes.
- Add flour and adjust as needed. Gradually add the heat-treated flour (see instructions below), mixing on low speed. If the dough is too dry, add milk, 1 tablespoon at a time, until you reach your desired consistency. I used 3 Tbsp of milk in total.
- Add chocolate chips. Fold in the mini chocolate chips until evenly distributed throughout the dough.
How to Heat Treat Flour
Untreated flour is not safe to eat, so before making your edible cookie dough, you need to heat-treat the flour. Here I am showing you two different ways to heat-treat flour (both are quicky and easy):
How to Heat Treat Flour in the Oven
- Prep oven and spread flour on baking sheet. Preheat the oven to 350°F. Spread the flour evenly on a baking sheet lined with parchment paper. Be sure to spread it in a thin, even layer to ensure even heating. I do recommend lining the pan with parchment paper as it will be easier to transfer the flour to a mixing bowl once cooled.
- Bake. Bake the flour for about 5-10 minutes.
- Check flour temperature. Scrape the flour into a pile and use a food thermometer to check the temperature of the flour. It should reach at least 160°F to effectively kill any harmful bacteria.
- Cool. Remove the flour from the oven and let it cool completely. Using it while it’s still hot or warm can cause the texture of your cookie dough to become too soft and mushy.
How to Heat Treat Flour in the Microwave
- Transfer the flour to a microwave-safe bowl and microwave on high in 30-second intervals, stirring each time. Use an instant-read food thermometer to ensure that the flour reaches 160°F to effectively kill any harmful bacteria. Spread the flour onto a plate and allow it to cool completely.
Edible Cookie Dough Recipe Easy Variations
Cookie dough lovers, get excited! I have tested and created variations of this edible cookie dough recipe with all your favorite cookie ingredients. Here are all the different flavor variations for this recipe:
- Monster Cookie: Use ¾ cup all-purpose flour and ¾ cup quick-cooking oats. Add ¼ cup creamy peanut butter when beating the butter and sugars. Mix in 1 cup mini M&M’s.
- Funfetti: Add ½ cup of jimmie sprinkles. Add 1 cup white chocolate chips if desired.
- Oreo: Add 1 cup of crushed Oreo pieces.
- Peanut Butter: Add ¼ cup creamy peanut butter when beating the butter and sugars.
- Sugar Cookie: Omit the brown sugar and use 1 ¼ cups granulated sugar. Add ¼ tsp almond extract if you like that flavor.
- Chocolate Chocolate Chip: Use 1 cup of all-purpose flour and ½ cup natural unsweetened cocoa powder.
Edible Cookie Dough Tips & Troubleshooting
To make the best edible cookie dough possible, here are my top tips—plus quick fixes in case your dough needs a little adjusting:
Cool the flour completely.
After heat-treating, make sure the flour is fully cooled before adding it to the dough. Warm flour can melt the butter and result in a greasy or overly soft texture.
Soften the butter—don’t melt it.
Let your butter sit out until just softened. If it gets too warm or starts to melt, it can make your dough greasy and hard to work with.
Adjust with milk as needed.
If your dough looks dry or crumbly, add milk 1 tablespoon at a time until it comes together. I used 3 tablespoons total, but it may vary depending on the flour brand or how much moisture your ingredients hold.
Dough too soft or sticky?
Chill it in the fridge for 15–20 minutes, or add extra flour 1 tablespoon at a time (make sure it’s heat-treated!) to firm it up.
Dough too dry?
In addition to adding milk, make sure your flour wasn’t over-baked or overheated—this can dry it out more than expected.
Tastes a little bland?
Try a pinch more salt or an extra splash of vanilla to bring out the classic cookie dough flavor.
Want a gluten-free version?
You can substitute a 1:1 gluten-free flour blend—just remember to heat-treat it too. Or try almond flour, which is safe to eat raw and gives a slightly softer texture.
Want a dairy-free version?
Swap in vegan butter and a non-dairy milk like almond or oat milk. Just double-check your mix-ins to make sure they’re dairy-free too.
Edible Cookie Dough Recipe Easy Serving Suggestions
If you’re like me, you just want to eat spoonfuls of cookie dough by itself. However, there are so many ways you can use this edible cookie dough to upgrade other desserts, too! Here are some ideas:
- Ice Cream Topping: Add a scoop of edible cookie dough to a bowl with your favorite ice cream. Try adding this to my favorite homemade ice cream, oreo!
- Cake Layers: Add a cookie dough layer between cakes for a creative and tasty layer cake.
- Cupcake filling: Add to baked cupcakes (remove some cake and add as a surprise inside).
- Trifle: Add as a layer in trifles.
- Ice cream sandwiches: Make cookie dough ice cream sandwiches by layering cookie dough and ice cream between cookies.
Storing Eggless Cookie Dough
Store your finished cookie dough in an airtight container in the refrigerator for up to one week. For longer storage, portion into dough balls and store in the freezer. If you are going to do this, I recommend separating layers of dough balls with parchment paper so they don’t stick. Freeze for up to 3 months. When you’re ready, thaw in the refrigerator overnight and then sit out at room temperature a little before serving to soften a bit.
Easy Edible Cookie Dough Recipe FAQs
Raw cookie dough is not safe to eat because it contains raw flour and eggs. Raw eggs can potentially contain Salmonella. Uncooked flour has not been treated to kill germs (like e. coli). This is why we don’t use eggs in this cookie dough recipe, and we heat-treat the flour to make it safe to eat.
No, I don’t recommend baking edible cookie dough. It lacks eggs and leavening agents, crucial components for creating the texture and rise typically found in baked cookies.
More Cookie Recipes
- Kitchen Sink Cookies
- Chocolate Chip Cookie Recipe
- Cookie Monster Cookies
- Lofthouse Style Sugar Cookies
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Eggless Cookie Dough Recipe
Ingredients
- 1 ½ cups (180g) all-purpose flour
- ½ cup (113g) unsalted butter, softened, 1 stick
- 1 cup (213g) light brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 1-3 Tbsp milk, as needed
- 1 cup (177g) mini chocolate chips
Instructions
How to Heat Treat Flour in the Oven
- Preheat the oven to 350°F. Spread the flour evenly on a baking sheet lined with parchment paper. Be sure to spread it in a thin, even layer to ensure even heating. I do recommend lining the pan with parchment paper as it will be easier to transfer the flour to a mixing bowl once cooled.1 ½ cups (180g) all-purpose flour
- Bake the flour for about 5-10 minutes.
- Scrap the flour into a pile and use a food thermometer to check the temperature of the flour. It should reach at least 160°F to effectively kill any harmful bacteria.
- Remove the flour from the oven and let it cool completely. Using it while it’s still hot or warm can cause the texture of your cookie dough to become too soft and mushy.
How to Heat Treat Flour in the Microwave
- Transfer the flour to a microwave safe bowl and microwave on high in 30-second intervals, stirring each time. Use an instant-read food thermometer to ensure that the flour reaches 160°F to effectively kill any harmful bacteria.
- Spread the flour onto a plate and allow it to cool completely.
Assemble the Cookie Dough
- In a large mixing bowl, use an electric mixer to cream together the butter, brown sugar, granulated sugar, vanilla extract and salt, until light and fluffy, 1-2 minutes.½ cup (113g) unsalted butter, 1 cup (213g) light brown sugar, ¼ cup (50g) granulated sugar, 1 tsp vanilla extract, 1/2 tsp salt
- Gradually add the flour, mixing on low speed. If the dough is too dry, add milk, 1 tablespoon at a time, until you reach your desired consistency. I used 3 Tbsp of milk in total.1-3 Tbsp milk
- Fold in the mini chocolate chips until evenly distributed throughout the dough.1 cup (177g) mini chocolate chips
Video
Notes
- Sugar Cookie: Omit the brown sugar and use 1 ¼ cups granulated sugar. Add ¼ tsp almond extract if you like that flavor.
- Funfetti: Add ½ cup of jimmie sprinkles. Add 1 cup white chocolate chips if desired.
- Chocolate Chocolate Chip: Use 1 cup of all-purpose flour and ½ cup natural unsweetened cocoa powder.
- Peanut Butter: Add ¼ cup creamy peanut butter when beating the butter and sugars.
- Monster Cookie: Use ¾ cup all-purpose flour and ¾ cup quick-cooking oats. Add ¼ cup creamy peanut butter when beating the butter and sugars. Mix in 1 cup mini M&M’s.
- Oreo: Add 1 cup of crushed Oreo pieces
Quick and easy recipe with a yummy result ! How would you recommend storing ?
I recommend storing the cookie dough in the fridge if you’ll be eating it within a few days, otherwise you can scoop it into balls and freeze and pull out a few at a time whenever the craving strikes!
It was very simple and delicious!! Thank you for the treat.
Do you need to heat the cocoa powder also?
Nope!
Can these eggless cookies be baked? I have someone with a severe egg allergy. Thank you!
No, I do not recommend baking them.
Love! This has become a quick go to for my girls – our favorite part of making cookies is usually eating the dough, and now we can eat it all!! Love all the varieties. Thank you for sharing!!