This is the best Edible Cookie Dough Recipe ever! It's easy to make and safe to eat without baking! Eat it with a spoon, toss it in homemade ice cream, or use it as a filling for cakes or cupcakes! There's no wrong way to enjoy this sweet treat!
I'm one of those people who would much rather eat raw cookie dough than a baked cookie. And if I do eat a cookie, I like it to be so under baked that it tastes like warm cookie dough.
However we all know that eating raw cookie dough is pretty risky, and a big no-no for pregnant women (which has been me the vast majority of the last 8 years of my life LOL)! So I developed this Edible Cookie Dough recipe that is eggless and completely safe to eat!
This edible cookie dough comes together in 5 minutes flat and is so easy to make you won't have to wait long when the cookie dough craving strikes! You can also use it to make the best cookie dough ice cream!
Edible Cookie Dough: Ingredients & Substitutions
- Butter. I use salted butter in all of my baking! However, unsalted butter would also be great! I just recommend tasting the dough to ensure that it’s salted to your liking! To make it dairy-free or vegan, use a vegan butter substitute like Earth Balance.
- White Sugar. I always use Wholesome Organic Cane Sugar (purchased from Costco in a 10 LB bag) to make this edible cookie dough recipe. I have been purchasing that sugar for as far back as I can remember and it’s really the only white sugar I use!
- Brown sugar. Use light brown sugar in this recipe for the best results! Although if you like a richer flavor, dark brown sugar can be used as well.
- Milk. In this recipe I use whole milk because it is what my family buys! Any liquid dairy (half and half, whipping cream, 2% milk, etc.) will work well! To make it dairy-free, substitute your favorite non-dairy milk.
- Flour. I recommend using an unbleached, all-purpose flour to make this cookie dough! To make it gluten-free, use an all-purpose 1:1 gluten-free flour! Oat flour also works!
- Sea Salt. I exclusively bake and cook with pure sea salt (usually purchased from Trader Joe’s or Sprouts, their house brands). Sea salt is different than table salt (that is iodized), so if you use salt other than sea salt I recommend testing the recipe first with ¼ tsp and then adjusting to your taste!
- Chocolate Chips. Mini chocolate chips are the best in this edible cookie dough because they are small and melt in your mouth with every bite. However any size chocolate chips or chopped chocolate work well in this recipe! You can get fancy with other mix-ins like peanut butter cups, white chocolate, nuts, coconut etc.!
How to make Edible Cookie Dough
I took my recipe for the BEST Chocolate Chip Cookies EVER (seriously EVER) and modified it to make the BEST Edible Cookie Dough! Just like that recipe, this edible cookie dough is super simple to make (and even easier to eat)! Let's dive into the step-by-step process of making this cookie dough recipe (don't forget to watch the video too)!
Cream butter & sugars together
Make sure the butter is softened to room temperature. Then, using a hand mixer or a standing mixer fitted with the paddle attachment, cream the butter and sugars together until the mixture is homogenous (uniform throughout).
Add milk & vanilla and beat
The milk replaces the eggs in this edible cookie dough recipe. I recommend starting by using 3 tablespoons of milk. Then after all the ingredients have been mixed together (except for the chocolate chips) add more milk to reach your desired consistency.
The reason I suggest this is because you might want a different consistency depending on how you'd like to use it. Firmer to use in ice cream, more spreadable to use as a frosting or filling for cakes!
Add dry ingredients & beat again
Next, add the dry ingredients and beat until everything is combined. (THIS is when you would adjust the amount of milk)! If you'd like to mix the dry ingredients together first, and then add them to the wet ingredients go right ahead! For the ease of filming I just added them all on top of the we ingredients before mixing!
Add chocolate chips & stir
Obviously you can adjust the amount of chocolate chips to suit your tastes! I recommend mixing the chips in by hand, or on very low speed in your standing mixer, until they are evenly distributed throughout the dough!
Enjoy!
If you can't keep yourself from digging into regular cookie dough, just imagine how much more eager you will be to grab a spoonful of this SAFE eggless cookie dough?! So I say go for it! Here are some other ways to enjoy this edible cookie dough if by-the-spoonful isn't your cup of tea!
- In homemade ice cream! Toss some edible cookie dough into your favorite homemade ice cream recipe (like this vanilla ice cream or this chocolate ice cream)! We use it to make the best cookie dough ice cream!
- Use it as frosting. Cookie dough frosting? Yes please! Slather it on cakes, brownies, etc. You name it, it's a good idea! 🙂
- Make cookie dough sandwich cookies. What's better than one regular cookie? TWO regular cookies with cookie dough in the middle! This would taste amazing between these chocolate chip cookies, peanut butter cookies, or double chocolate cookies!
How to store edible cookie dough
I recommend storing this eggless cookie dough in an airtight container in the refrigerator or freezer!
To freeze, scoop the cookie dough into balls (using a cookie scoop) and place them on a cookie tray. Put the tray in the freezer. Once the cookie dough is frozen, transfer it to an airtight, freezer-friendly container!
Recipe FAQs
In this recipe I chose to use milk as a safe egg replacement because it gives this edible cookie dough recipe the most authentic flavor. Here are some other ideas:
heavy cream
half & half
applesauce (will effect the taste slightly)
This edible cookie dough will last for up to a week in the refrigerator, or 3 months in the freezer!
This edible cookie dough recipe is made without eggs, so it is completely safe to eat unbaked! If you'd like to go a step further and really ensure there are no risks involved eating it, then you can heat-treat the flour!
First let's talk about heat treating flour. The FDA recommends avoiding the consumption of raw flour because there is a risk that it could be contaminated with bacteria. If you are worried about eating raw flour, you can heat treat the flour used in this eggless cookie dough recipe.
The main goal of warming up (or heat-treating) the flour is to ensure that it reaches 160 degrees F, the temperature that kills bacteria! There are two methods to heat treat flour to make it safe to use in this edible cookie dough recipe.
Bake it. Preheat your oven to 350 degrees and spread the flour evenly on a large baking sheet. Bake for 5-10 minutes or until the temperature reaches 160 degrees F.
Microwave it. Place the flour in a microwave-safe bowl and heat it on high for 60-65 seconds, or until it reaches 160 degrees F!
Let the flour cool while you're mixing the wet ingredients! And once your flour is safe to use....you can move on to making this eggless cookie dough recipe!
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Best Edible Cookie Dough Recipe
Ingredients
- ½ cup salted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 3-4 TBS milk
- 1 tsp pure vanilla extract
- 1 ½ cups all-purpose flour (heat treated)*
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ to ½ tsp sea salt
- ½ cup mini chocolate chips
Instructions
- In a small bowl, mix together the flour, baking soda, baking powder and sea salt. Set aside.
- In a medium bowl, cream together butter, granulated sugar and brown sugar with a hand-held mixer (or standing mixer) until well combined (about 60 seconds). Be sure to start on low speed and increase it as the ingredients begin to stick together.
- Add 3 TBS milk and vanilla extract and beat on medium speed until combined.
- Add dry ingredients and mix, starting on low speed and increasing to medium-high, until all ingredients are combined. If necessary, add an extra 1 TBS milk to reach your desired consistency.
- Add mini chocolate chips and stir until evenly distributed.
- (If using a hand-held mixer, the cookie dough may look crumbly. It’s ok! Simply press it together into a ball with your hands and it will stick together nicely)!
Video
Notes
*How to heat treat flour:
- Bake it. Preheat your oven to 350 degrees and spread the flour evenly on a large baking sheet. Bake for 5-10 minutes or until the temperature reaches 160 degrees F.
- Microwave it. Place the flour in a microwave-safe bowl and heat it on high for 60-65 seconds, or until it reaches 160 degrees F!
Ingredient Substitutions
- Butter. I use salted butter in all of my baking! However, unsalted butter would also be great! I just recommend tasting the dough to ensure that it’s salted to your liking! To make it dairy-free or vegan, use a vegan butter substitute like Earth Balance.
- White Sugar. I always use Wholesome Organic Cane Sugar (purchased from Costco in a 10 LB bag) to make this edible cookie dough recipe. I have been purchasing that sugar for as far back as I can remember and it’s really the only white sugar I use!
- Brown sugar. Use light brown sugar in this recipe for the best results! Although if you like a richer flavor, dark brown sugar can be used as well.
- Milk. In this recipe I use whole milk because it is what my family buys! Any liquid dairy (half and half, whipping cream, 2% milk, etc.) will work well! To make it dairy-free, substitute your favorite non-dairy milk.
- Flour. I recommend using an unbleached, all-purpose flour to make this cookie dough! To make it gluten-free, use an all-purpose 1:1 gluten-free flour! Oat flour also works!
- Sea Salt. I exclusively bake and cook with pure sea salt (usually purchased from Trader Joe’s or Sprouts, their house brands). Sea salt is different than table salt (that is iodized), so if you use salt other than sea salt I recommend testing the recipe first with ¼ tsp and then adjusting to your taste!
- Chocolate Chips. Mini chocolate chips are the best in this edible cookie dough because they are small and melt in your mouth with every bite. However any size chocolate chips or chopped chocolate work well in this recipe! You can get fancy with other mix-ins like peanut butter cups, white chocolate, nuts, coconut etc.!
Store/freeze
Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. You can store in one portion or roll it into balls/individual portions.Nutrition
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Abby
This is the first time I’ve only given one of your recipes three stars. I made this tonight to make cookie sandwiches and it just didn’t turn out. It was dry and not as flavorful as I’d like. I’ll try again another time though!
Laura
Hey Abby! Did you add more milk until it reached the consistency you'd like? This recipe is my chocolate chip cookie recipe without the egg, so the dough should turn out just like that one - and you just add 2-4 TBS milk (or more if you want to be able to spread it like I'm guessing you would for a sandwich), until you reach the consistency you want!
Lisa
Some family members want cookie dough, others want baked chocolate chip cookies! Can this recipe be baked as well?
Angela
Best recipe ever! I keep making it, as my family loves it as much as me.
Laura
Thank you Angela!! It's a dessert staple around here too!
Hannah
This recipe was as easy as stated, and more delicious than expected! I used the heavy cream alternate and it turned out great!
Rebecca
Don’t have any Earth Balance on hand-will coconut oil work as a dairy free replacement or is the melting point too low? Thanks!