How to Make Edible Cookie Dough – Safe & Delicious! 1🍪✨

Let’s be honest—sometimes, the best part of baking cookies is sneaking a bite (or two) of the raw dough. But with traditional recipes, that comes with risks. What if you could enjoy safe, delicious, and completely edible cookie dough anytime? No baking, no eggs, and no worries—just pure, creamy cookie dough goodness.

This isn’t just any edible cookie dough—it’s customizable, soft, and packed with flavor, making it the perfect late-night treat, party snack, or even an ice cream topping. Let’s dive into this guilt-free indulgence!

Who doesn’t love sneaking a spoonful of cookie dough before baking? 😍 The good news is, you can enjoy Edible Cookie Dough safely with this easy, egg-free recipe! It’s creamy, rich, and packed with chocolate chips—perfect for a quick treat, party snack, or even as a topping for ice cream.

Let’s get started!

Why This Recipe is Safe to Eat

Traditional cookie dough contains raw eggs and raw flour, which can carry bacteria. This recipe is made without eggs and includes heat-treated flour to ensure it’s completely safe!

Ingredients You’ll Need

Basic Edible Cookie Dough:

✔ 1 cup (125g) all-purpose flour (heat-treated for safety)
✔ ½ cup (115g) unsalted butter, softened
✔ ½ cup (100g) brown sugar (adds a deep, caramel flavor)
✔ ¼ cup (50g) granulated sugar
✔ 2 tablespoons milk (for creaminess)
✔ 1 teaspoon vanilla extract (for a classic cookie flavor)
✔ ¼ teaspoon salt (enhances all the flavors)
✔ ½ cup (90g) chocolate chips (or mix-ins of choice)

Step-by-Step Instructions

Step 1: Heat-Treat the Flour (Important!)

1️⃣ Preheat your oven to 175°F (80°C).
2️⃣ Spread the flour evenly on a baking sheet.
3️⃣ Bake for 5-7 minutes, then let it cool completely before using. (Alternatively, microwave the flour in 30-second intervals, stirring between each until it reaches 165°F (74°C).)
4️⃣ Once cooled, sift the flour to remove any clumps.

Step 2: Cream the Butter & Sugar

1️⃣ In a mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. This takes about 2-3 minutes using an electric mixer.
2️⃣ Add vanilla extract, milk, and salt, then mix until smooth.

Step 3: Add the Flour

1️⃣ Slowly mix in the heat-treated flour until well combined.
2️⃣ If the dough is too dry, add a splash more milk to reach your desired consistency.

Step 4: Add the Mix-Ins

1️⃣ Stir in chocolate chips (or any of your favorite mix-ins!).
2️⃣ Now, grab a spoon and dig in! 😋

Fun Variations to Try!

🌰 Peanut Butter Cookie Dough – Add 2 tbsp peanut butter for a nutty twist!
🍫 Double Chocolate Cookie Dough – Mix in 1 tbsp cocoa powder and use white chocolate chips.
🎂 Birthday Cake Cookie Dough – Add sprinkles & white chocolate chips!
🥜 Nutty Cookie Dough – Mix in chopped pecans, walnuts, or almonds.
☕ Mocha Cookie Dough – Stir in ½ tsp instant coffee powder for a coffee-flavored treat!

How to Store Edible Cookie Dough

✔ Refrigerate: Store in an airtight container for up to 1 week.
✔ Freeze: Freeze for up to 3 months—just thaw before eating.

Fun Mix-Ins for Edible Cookie Dough

Want to switch things up? You can easily replace or add to the mini chocolate chips with these creative mix-ins:

✅ Mini M&M’s – Adds a crunchy candy bite.
✅ Unicorn Morsels – Colorful fun for kids and birthday treats.
✅ Semi-Sweet Chocolate Chunks – Perfect for serious chocolate lovers.
✅ Espresso Morsels – A must-try for coffee addicts!
✅ S’mores Chips – The ultimate campfire flavor.
✅ Cinnamon Chips – A warm, cozy touch, great for gingerbread dough.
✅ Mint Chips – Delicious in a dark chocolate cookie dough.
✅ Chopped Nuts or Toasted Coconut – For a crunchy, nutty twist.

Honestly, the options are endless, and I may have gone down a bit of a mix-in rabbit hole. My pantry is now filled with every type of baking chip imaginable—some of which I may or may not rediscover months later! 😆

Can you bake Edible Cookie Dough?

Technically, you can (I tried it), but the cookies will not turn out right, since there is no leavening agent (baking soda) or eggs. I baked one cookie just to test it out and see — I baked it at 350 using a chilled ball of cookie dough.

The cookie didn’t spread as much as I expected but also didn’t really puff up at all. It turned out a bit greasy, dense, and flat.

So, basically, I don’t recommend it.

If you’re desperate for some freshly baked cookies instead of edible cookie dough, you’d be much better off just making a proper batch of cookie dough and storing that in the freezer in case of cookie emergencies.