Edible Cookie Dough Recipe

ALL-PURPOSE FLOUR: The base of the dough, but it needs to be heat-treated to make it safe to eat raw.

UNSALTED BUTTER: Adds creaminess and richness without extra salt.

BROWN SUGAR: Gives the dough a deep, caramel-like sweetness.

GRANULATED SUGAR: Adds sweetness and helps with texture.

VANILLA EXTRACT: Brings a warm, sweet flavor that makes the dough taste like classic cookies.

MILK: Helps bring the dough together and keeps it soft.

CHOCOLATE CHIPS: The best part—little pockets of melty chocolate in every bite.

One of the most important steps in this Edible Cookie Dough Recipe is heat-treating the flour. This means you’re making sure the flour is safe to eat without baking the whole dough. Here’s how you can do it step by step:

1. If you’re using a microwave, put the flour in a microwave-safe bowl. Heat it in 30-second bursts, stirring in between, until the temperature reaches 165°F.
2. If you prefer the oven, spread the flour evenly on a baking sheet and bake it at 350°F for about 5 minutes. Let it cool before using it in your dough.

Doing this helps kill any bacteria that might be in the raw flour, so your cookie dough is safe to eat right away. It also keeps the texture just right—soft and smooth, not gritty or weird.

When I first tried this, I didn’t stir the flour enough in the microwave, and some parts got too hot while others stayed cool. That made the dough a little lumpy. Now I always make sure to mix it well between heating bursts. Also, baking the flour in the oven is a great shortcut if you’re making a big batch because you can heat-treat it all at once.

Taking this extra step might feel like a small hassle, but it really makes your cookie dough safer and tastier. Plus, you get to enjoy that sweet, creamy treat without any worries!

• heat-treated all-purpose flour - Substitute with oat flour: Oat flour is a gluten-free alternative that adds a slightly nutty flavor and can be used without heat treatment.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar texture and richness, with a slight coconut flavor that complements the sweetness.

• packed brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor similar to brown sugar.

• granulated sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of maple flavor, though you may need to adjust the amount of milk to maintain the right consistency.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile, adding a nutty aroma to the dough.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in maintaining the dough's consistency.

• chocolate chips - Substitute with cacao nibs: Cacao nibs offer a more intense chocolate flavor and a crunchier texture, along with added health benefits.

• To keep your edible cookie dough fresh and delightful, store it in an airtight container. This prevents it from drying out and keeps it safe from any unwanted odors in your refrigerator.

• Place the container in the refrigerator if you plan to enjoy your cookie dough within the next week. The cool temperature will maintain its texture and flavor.

• If you want to savor your cookie dough over a longer period, consider freezing it. Portion the dough into small, bite-sized balls or flatten it into a slab for easy scooping later.

• Wrap each portion of cookie dough tightly in plastic wrap or parchment paper. This extra layer of protection helps prevent freezer burn and keeps the dough tasting fresh.

• Place the wrapped portions into a freezer-safe bag or container. Label it with the date to keep track of its freshness.

• When you're ready to indulge, simply thaw the cookie dough in the refrigerator for a few hours or overnight. This gradual thawing process ensures the dough retains its creamy texture.

• For a quick treat, you can enjoy the cookie dough straight from the freezer. The cold, firm texture offers a delightful twist to the classic treat.

• Remember, since this cookie dough is made without eggs, it's safe to eat raw. However, always ensure your flour is heat-treated to avoid any potential risks.

• If you prefer a warm, gooey experience, microwave a portion of the cookie dough for a few seconds. This will soften it up and make it even more irresistible.

• Enjoy your edible cookie dough as a standalone treat, or get creative by adding it to ice cream, milkshakes, or even using it as a topping for brownies and cakes.

• Place the edible cookie dough in a microwave-safe bowl. Microwave on medium power for 10-15 seconds. This will slightly warm the dough, making it soft and gooey without cooking it.

• If you prefer a more even texture, preheat your oven to 350°F. Spread the cookie dough on a baking sheet lined with parchment paper. Bake for 5-7 minutes, just enough to warm it through without turning it into cookies.

• For a quick stovetop method, heat a non-stick skillet over low heat. Add the cookie dough and stir continuously for 1-2 minutes until it reaches your desired warmth. Be careful not to overheat, as it can start to cook.

• If you have a sous-vide machine, place the cookie dough in a vacuum-sealed bag and immerse it in a water bath set to 140°F for about 10 minutes. This method ensures even heating without altering the texture.

• For a more indulgent experience, place the cookie dough in a small oven-safe dish. Top with a scoop of vanilla ice cream and bake at 350°F for 5 minutes. The contrast between the warm dough and cold ice cream is divine.

• Microwave: Used to heat-treat the flour by microwaving it in 30-second intervals until it reaches 165°F.

• Oven: Alternatively used to heat-treat the flour by baking it at 350°F for 5 minutes.

• Mixing bowl: Used to combine and mix all the ingredients together.

• Electric mixer: Helps to cream together the softened butter, brown sugar, and granulated sugar until smooth.

• Spatula: Useful for scraping down the sides of the mixing bowl and folding in the chocolate chips.

• Measuring cups: Used to measure out the flour, butter, sugars, and milk accurately.

• Measuring spoons: Used to measure out the vanilla extract.

• Baking sheet: If you choose to heat-treat the flour in the oven, you will need this to spread the flour out evenly.

• Thermometer: Ensures the flour reaches the safe temperature of 165°F when heat-treating.

Heat-treat flour in bulk: Save time by heat-treating a large batch of flour at once and storing the extra for future use.

Use a stand mixer: A stand mixer can quickly and efficiently cream the butter and sugars, saving you time and effort.

Pre-measure ingredients: Measure out all your ingredients before starting to streamline the process.

Softened butter hack: If you forgot to soften your butter, cut it into small pieces and microwave it for 10-15 seconds.

Chill dough quickly: If you prefer chilled cookie dough, spread it thinly on a baking sheet to cool it faster in the refrigerator.