Quick and easy recipe for safe-to-eat edible cookie dough. Great on top of ice cream, in a milkshake, mixed into buttercream, or right off the spoon!
Ahh who doesn’t love eating cookie dough right off the spoon? It always reminds me of baking cookies with my mom as a kid and her letting me eat the cookie dough off the beaters of her little hand mixer. However, we know that eating raw eggs and raw flour isn’t the best thing. Enter this edible cookie dough. Just as tasty as the regular version, but with no guild or worry from raw eggs or flour.
Speaking of raw flour, did you know that was bad for you? We always hear about the raw eggs being an issue, but no one really talks about raw flour. Well, turns out the safest way to eat it, is if you heat treat it first. Which is super easy and just involves tossing it onto a baking sheet and putting it into the oven for a few minutes. Then you can eat all of the cookie dough you want straight out of the bowl. Let’s do it.
How to Make Edible Cookie Dough
Start by heat treating the flour. Preheat the oven to 325 and spread the flour out onto a parchment lined sheet pan. Bake at 325 for 12 minutes. Cool completely. Melt the butter and let cool slightly. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar.
Whisk in the salt and vanilla. Add the heat treated flour and mix until combined. It will be crumbly and a little dry at this point. Then, add heavy cream 2 TBSP at a time until it is the consistency of cookie dough. Stir in the chocolate chips – like to use mini chocolate chips for this. Top with flaky salt *optional. And enjoy! That’s it! Store cookie dough in fridge for up to two weeks.
Ways to Enjoy Edible Cookie Dough
- On top of ice cream
- Blended into a milkshake
- Folded into buttercream
- On top of a warm brownie
- Stuffed into a cupcake
- Homemade cookie dough cups (like Reeses but with cookie dough)
- Right off a spoon
Edible Cookie Dough
- Prep Time: 10
- Cook Time: 12
- Total Time: 22 minutes
- Yield: 2 C Cookie Dough
Description
Easy to make and safe to eat cookie dough made with heat treated flour. Enjoy on top of a warm brownie or ice cream, or just eat it right off a spoon.
Ingredients
- 1/2 C Salted Butter (1 Stick)
- 1/2 C Granulated Sugar
- 1/4 C Brown Sugar
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 1 1/2 C All Purpose Flour
- 2–4 TBSP Heavy Cream
- 1 C Mini Chocolate Chips
Instructions
- Preheat the oven to 325 and line a sheet pan with parchment paper. Spread the flour onto the sheet pan and bake at 325 for 12 minutes. Let cool completely.
- Melt the butter and let cool slightly.
- Whisk together the butter, granulated sugar, and brown sugar.
- Whisk in the salt and vanilla.
- Fold in the heat treated flour.
- Stir in the heavy cream 2 TBSP at a time until you reach the consistency of cookie dough.
- Stir in the chocolate chips.
Notes
*Store in the fridge for up to two weeks.
If you loved this Edible Cookie Dough, be sure to check out my Java Chip Oreo Chocolate Chip Cookies, and my GF Chocolate Cupcakes!
This recipe rocks. Or well the first 1.5 cups of it I ate were great, the last half I was starting to feel meh but that’s on me for eating the entire recipe on my own, at once.
The dough came together super easy. The only thing I used to work the dough was a cheap spatula that can barely handle any weight. So no need to dirty special equipment or make noise to alert other humans in the house to the fact you’re making cookie dough.
I made it vegan by using dairy free butter and instead of heavy cream (which we don’t have in my country anyway) I just used a bit more butter and a small splash or dairy free milk. For the chocolate chips I just chopped up some vegan friendly chocolate and measured that with my heart.
Thanks so much, Elena! So glad you enjoyed this recipe and were able to adapt it for your needs!