Is edible cookie dough safe to eat?

Yes! This recipe omits raw eggs and uses heat-treated flour to eliminate bacteria risks, making it completely safe to eat without baking.

Why do I need to heat-treat the flour?

Raw flour can contain harmful bacteria like E. coli. Heating it to at least 160°F makes it safe for consumption, ensuring worry-free snacking.

Can I make this recipe dairy-free?

Absolutely! Substitute the butter with a plant-based alternative and use non-dairy milk or coconut cream instead of heavy cream.

How long does edible cookie dough last?

Store it in an airtight container in the fridge for up to a week or freeze it for up to three months. Let it soften at room temperature before eating.

The Ultimate Edible Cookie Dough Recipe

Name: The Ultimate Edible Cookie Dough Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour (heat-treated); ½ cup salted butter, softened; ⅔ cup packed light brown sugar; 3 tablespoons granulated sugar; 2-3 tablespoons heavy cream or milk; 1 teaspoon vanilla extract; ¼ teaspoon salt; ½ – 1 cup mini semisweet chocolate chips

Description

This edible cookie dough is a no-bake treat that’s safe to eat straight from the bowl! Made with heat-treated flour and no eggs, it delivers the rich, buttery flavor and creamy texture of classic cookie dough with mini chocolate chips in every bite. Perfect for snacking, mixing into ice cream, or making truffles, this quick and easy dessert is a must-try for cookie lovers.

Ingredients

Scale

1 ½ cups all-purpose flour (heat-treated)
½ cup salted butter, softened
⅔ cup packed light brown sugar
3 tablespoons granulated sugar
2–3 tablespoons heavy cream or milk
1 teaspoon vanilla extract
¼ teaspoon salt
½ – 1 cup mini semisweet chocolate chips

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Instructions

Heat-treat the flour: Spread the all-purpose flour onto a baking sheet and bake at 350°F for 8 minutes, or microwave it in 30-second intervals until it reaches 160°F. Let it cool completely before using.
Cream the butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer for about 2 minutes until light and fluffy.
Add the wet ingredients: Pour in the heavy cream (or milk) and vanilla extract, then mix until fully incorporated. The mixture should become smooth and creamy.
Incorporate the flour and salt: Gradually add the cooled, heat-treated flour and salt, mixing just until combined. Be careful not to overmix, as this can affect the texture.
Fold in the chocolate chips: Using a spatula, gently stir in the mini chocolate chips until evenly distributed throughout the dough.
Enjoy or store for later: The edible cookie dough can be eaten immediately, rolled into small bites for snacking, or stored in an airtight container in the fridge for later enjoyment.

Notes

For a gluten-free version, replace all-purpose flour with oat flour. If the dough is too dry, add an extra teaspoon of cream. Want a flavor twist? Mix in crushed Oreos, peanut butter chips, or chopped nuts.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: ½ cup
Calories: 320
Sugar: 28g
Sodium: 150mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg