We are all aware of the dangers of consuming raw cookie dough. However, the uncooked eggs are not always the culprit of foodborne illness. Recent flour recalls have alerted our attention to the risks of potentially contaminated uncooked flour as well. This recipe for edible cookie dough is prepared without eggs and uses heat-treated flour for the batter.
Simply toasting the flour before use in this recipe will not only kill any lingering bacteria like E. coli, it will also add a delicious nutty flavor to the cookie dough from the toasting process. If you make cookies just to lick the bowl, then this is the perfect recipe for you. There's no need to restrain yourself—go ahead and lick the beater!
Just remember that this recipe is formulated specifically for consuming as "raw" cookie dough. Do not attempt to bake this dough as you would a typical cookie dough recipe. There aren't any eggs for binding or chemical leavening for a proper baked cookie.
- 1 cup all-purpose flour
- 1/2 cup unsalted butter (softened)
- 2 ounces cream cheese (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: 1 cup mini semi-sweet chocolate chips
- Optional: 1/2 cup mini white chocolate chips
- Optional: 1/4 cup rainbow sprinkles
Gather the ingredients. Preheat the oven to 375 F.
Spread the flour onto a rimmed baking sheet. Bake for 5 minutes. The flour will be safe to eat raw when the temperature registers 160 F on an instant-read thermometer. Cool completely before preparing the edible cookie dough.
In a large bowl, cream together the butter, cream cheese, brown sugar, and granulated sugar until light and fluffy.
Add the milk, vanilla extract, and salt. Beat to combine.
Mix in the cooled flour.
For edible chocolate chip cookie dough, fold in 1 cup of semi-sweet mini chocolate chips by hand. For birthday cake edible cookie dough fold in 1/2 cup mini white chocolate chips and 1/4 cup rainbow sprinkles.
To portion the dough, place small scoops on a baking sheet and refrigerate until firm. Then transfer to an airtight container and store in the refrigerator. Edible cookie dough can be enjoyed right away or refrigerated up to 1 week in an airtight container. You can also freeze this cookie dough up to 2 months.
- This recipe for edible cookie dough is also safe to use for making cookie dough ice cream. Follow the instructions but only use 1 or 2 tablespoons of milk. This will make for a firmer dough that can be shaped into small logs. Freeze the logs until firm and then cut into small rounds to be folded into homemade ice cream.