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I went on a mission to become an edible cookie dough master, and after multiple tests and tweaks, I’m sharing the perfected recipe with you. This recipe includes two quick and easy options to heat-treat flour and 7 flavor variations to satisfy any cookie dough craving.

overhead view of seven clear class containers full of different cookie dough flavors including oreo, cookie monster, sugar cookie, peanut butter, funfetti, chocolate and chocolate chip
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Eggless Cookie Dough is the Perfect Indulgent Snack

When I set out to create a recipe for cookie dough that was safe to eat and tasted like the real thing, I knew I would need to make it multiple times and in multiple flavors. So, I stocked up on all the ingredients and got to work. After making this over and over, tweaking, and perfecting, I mastered the best edible cookie dough recipe that I am so excited to share!

Part of my testing included figuring out how much flour, milk, and other ingredients to add so that the end result would have the same taste and texture as traditional cookie dough but would be safe to eat. Mission accomplished! 

Just when you thought it couldn’t get any better, the finished recipe takes just 5 minutes to make and I am giving you options for 7 different flavors which you can find below under variations! Before you get started, be sure to read all my tried and true tips below.

overhead view of edible cookie dough ingredients including chocolate chips, all-purpose flour, granulated sugar, brown sugar, vanilla extract, butter, milk and salt

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
chocolate chip cookie dough balls in rows on a baking sheet

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:

  1. 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. 
  1. 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. 
  1. Add chocolate chips. Fold in the mini chocolate chips until evenly distributed throughout the dough.
a baking sheet lined with parchment paper with all-purpose flour spread out all over it

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

  1. 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. 
  2. Bake. Bake the flour for about 5-10 minutes. 
  3. 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.
  4. 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

  1. 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. 
chocolate chip cookie dough in a large white bowl

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. 

For best results, here are a few tips to follow:

  • Completely cool the flour: ​Make sure the flour is completely cooled before adding it to the batter. Otherwise, the cookie dough could become mushy or greasy.
  • Soften butter, but not too much: ​You’ll need the butter softened to mix it in with the other ingredients, but don’t let it get to the point of melting. This could also make your dough greasy.
  • Adjust with milk if needed: If your dough is dry and crumbly, add 1 tablespoon of milk at a time to adjust it until it comes together into a dough consistency. I used 3 tablespoons total. 
seven spoons alternating directions laying flat with edible cookie dough in them starting with sugar cookie, then chocolate, chocolate chip, peanut butter, oreo, funfettie and cookie monster at the bottom, with m&ms, sprinkles, chocolate chips, and cocoa powder sprinkled around

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. 
a clear glass jar filled with chocolate chip cookie dough with a spoon in it with m&ms and chocolate chips scattered around, more flavors of cookie dough in glass containers in the background and spoon full of peanut butter cookie dough in the front

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.

Why can’t I eat raw cookie dough?

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.

Can I bake this Easy Edible Cookie Dough?

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.

seven spoons in a circle with different flavors of edible cookie dough with m&ms, chocolate chips and sprinkles scattered around
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By: Beth
Prep Time: 5 minutes
Servings: 2 cups cookie dough
I went on a mission to become an edible cookie dough master, and after multiple tests and tweaks, I'm sharing the perfected recipe with you. This recipe includes two quick and easy options to heat-treat flour and 7 flavor variations to satisfy any cookie dough craving.

Ingredients

  • 1 ½ cups all-purpose flour, 180 grams
  • ½ cup unsalted butter, softened, 113 grams
  • 1 cup light brown sugar, packed, 213 grams
  • ¼ cup granulated sugar, 50 grams
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1-3 Tbsp milk, as needed
  • 1 cup mini chocolate chips, 177 grams

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.
  • 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.
  • 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.
  • Fold in the mini chocolate chips until evenly distributed throughout the dough.

Notes

Variations
  • 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
Storage
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!

Nutrition

Serving: 1cup | Calories: 1724kcal | Carbohydrates: 267g | Protein: 15g | Fat: 68g | Saturated Fat: 42g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 136mg | Sodium: 685mg | Potassium: 275mg | Fiber: 5g | Sugar: 189g | Vitamin A: 1632IU | Vitamin C: 1mg | Calcium: 233mg | Iron: 6mg
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About Beth

I believe that everyone should have a go-to dessert to bring to parties! With hundreds of recipes, I'll help you find yours!

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2 Comments

    1. 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!