Edible Cookie Dough

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
Learn about The Spruce Eats' Editorial Process
Updated on 07/13/21
Edible Cookie Dough

The Spruce /  Kristina Vanni

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 12 servings
Yield: 12 scoops
Nutrition Facts (per serving)
227 Calories
13g Fat
27g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 12
Amount per serving
Calories 227
% Daily Value*
Total Fat 13g 16%
Saturated Fat 7g 36%
Cholesterol 27mg 9%
Sodium 71mg 3%
Total Carbohydrate 27g 10%
Dietary Fiber 0g 1%
Total Sugars 18g
Protein 2g
Vitamin C 0mg 0%
Calcium 35mg 3%
Iron 1mg 3%
Potassium 58mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Everyone loves cookie dough, and few can resist sneakily licking the beater when making homemade cookies. Unfortunately, most cookie doughs aren't considered safe to eat raw thanks to raw egg and raw flour. This edible cookie dough recipe is specifically formulated for eating raw, with all of the same great flavors and textures of cookie dough without the risk.

Uncooked eggs are not the only possible culprit for foodborne illness when it comes to raw cookie dough—uncooked flour can also carry bacteria like E. coli. This recipe for edible cookie dough is prepared without eggs and uses heat-treated flour for the batter, making it perfectly safe to eat.

Simply toasting the flour before use in this recipe will not only kill any lingering bacteria, it will also add a delicious nutty flavor to the cookie dough from the toasting process. Since this recipe doesn't require any cooking beyond toasting the flour, it's a great baking project for kids. If you make cookies just to lick the bowl, then this is the perfect recipe for you.

It's easy to customize the flavors in this recipe, which includes classic chocolate chip and birthday cake versions. Stash some edible cookie dough in the fridge or freezer to nibble on whenever the craving strikes.

Ingredients

  • 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

  • 2 to 4 tablespoons milk, as needed

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1 cup semisweet chocolate chips, optional

  • 1/2 cup mini white chocolate chips

  • 1/4 cup rainbow sprinkles

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F.

    Edible Cookie Dough ingredients
    The Spruce /  Kristina Vanni

  2. Spread the flour onto a rimmed baking sheet. Bake for 10 minutes. The flour will be safe to eat when the temperature registers 165 F on an instant-read thermometer. Cool completely before preparing the edible cookie dough.

    Flour in a pan
    The Spruce /  Kristina Vanni

  3. In a large bowl, cream together the butter, cream cheese, brown sugar, and granulated sugar until light and fluffy. 

    Cream cheese and butter in a bowl
    The Spruce / Kristina Vanni

  4. Add the milk, vanilla extract, and salt. 2 tablespoons of milk will make a stiffer dough, while 4 tablespoons will make a creamier dough. Beat to combine. 

    Edible Cookie Dough ingredients mixed in a bowl
    The Spruce / Kristina Vanni

  5. Mix in the cooled, toasted flour.

    Edible Cookie Dough ingredients in a bowl and flour
    The Spruce / Kristina Vanni

  6. For chocolate chip cookie dough, fold in 1 cup of semisweet 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.

    Edible Cookie Dough and mix-ins
    The Spruce / Kristina Vanni

  7. Serve in a bowl or scoop into portions. To portion the dough, place small scoops on a baking sheet and refrigerate until firm. Enjoy.

    Edible Cookie Dough portioned on a cookie sheet
    The Spruce / Kristina Vanni

How to Heat Treat Raw Flour

Consuming raw flour creates a risk of food-borne illness. Quickly heat treat the flour before using in the recipe by either: toasting it in a 350 F oven, on a cookie sheet, for 10 minutes; or microwave the flour in a bowl on high power for 30-second intervals, stirring to distribute heat between intervals, until a thermometer reads 165 F.

How to Store and Freeze

  • Transfer edible cookie dough to an airtight container and store it in the refrigerator. It can be enjoyed right away or refrigerated for up to one week in an airtight container.
  • You can also freeze this cookie dough for up to two months.

Tips

  • This recipe is formulated specifically for consumption as "raw" cookie dough. Do not attempt to bake this dough as you would a typical cookie dough recipe, since there aren't any eggs for binding or chemical leavening for a properly baked cookie.
  • 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.
  • You can decrease the ingredient amounts in this recipe to make a small batch of edible cookie dough. Note that it's simpler to make a full batch and freeze any extra for a rainy day.

Recipe Variations

It's easy to customize the flavor of this edible cookie dough:

  • Try different flavors of chips, like milk chocolate, dark chocolate, white chocolate, butterscotch, caramel, and peanut butter chips
  • Add toasted, chopped nuts or shredded coconut
  • Swap the chips for dried fruit and add some cinnamon to the dough