Easy Edible Cookie Dough

This dessert is what dreams are made of! Edible cookie dough that is OK to eat straight out of the bowl. This dough recipe omits the eggs so you can dive right in with a spoon. It is super quick and easy to make too! Anyone can make this. No baking skills required. It takes about 20 minutes to make from start to finish. You can enjoy it as is or you can add it to some vanilla ice cream, add in as a filling to your cakes, or even make cake pops. This dessert would also be great for parties too! You can serve them in mini party cups for your guest!

WHAT YOU NEED TO MAKE THIS EASY EDIBLE COOKIE DOUGH

• All Purpose Flour: Flour provides the structure in baked goods.
• Sugars: Adds sweetness.
• Salt: Adds flavor. I like using sea salt or pink Himalayan salt.
• Butter: I recommend using unsalted butter because you are able to control the amount of salt you want especially when making frosting. Be sure to bring the butter to room temperature. I always take mine out a couple of hours before I want to bake. It must be soft enough so your finger leaves a dent when pressing it. If you forget to take your butter out to come to room temperature you can also zap it in the microwave for about 20 seconds. Do not melt the butter completely.
• Pure Vanilla Extract: Gives flavor! I get my favorite pure vanilla extract from Costco.
• Milk: Any type of milk will do. I would avoid using buttermilk.
• Chocolate Chips (Optional): My favorite brand of chocolate chips is Guittard and I love using milk chocolate chips but any chocolate chip is fine. You can even try white chocolate chips if you desire.
• Sprinkles (optional): You can use jimmies or nonpareils.

How do I store edible cookie dough?

Place cookie dough in a closed container and place in refrigerator for up to 1 week, or in the freezer for up to 1 month. When ready to eat let the cookie dough set out at room temperature for a bit to soften. You can also portion out the dough into small scoops on a baking sheet, refrigerate until firm, and then transfer to the container.

What add-in’s can I add to edible cookie dough?

Be creative! You can view a list of add-in ideas above.

Can I make edible cookie dough without butter?

Yes, you can replace the butter with with coconut oil.

Can I bake this edible cookie dough?

No, do not try and bake this cookie dough. Without eggs and leavening (baking soda/baking powder) the cookies would spread and be flat as pancakes. No good!

Do I have to bake the flour?

Yes, you have to bake the flour. Uncooked flour may be contaminated with various dangerous bacterias, including E.coli. To protect yourself from these bacteria, this cookie dough recipe has you cook the flour before using it to kill any lurking bacteria. You can buy heat treated flour too if you’d like called Do Heat Treated Flour.

Can I use a microwave to heat treat the flour?

Yes, another option to heat treat the flour is using a microwave. Place the flour in a microwave safe bowl and microwave on high for 30 seconds at a time, stirring between each interval to make sure you don’t burn the flour. Use an instant thermometer to test in serval different spots to make sure it has reached 165°F degrees.

Can I make this edible cookie dough gluten free?

Yes, you can replace the all-purpose flour with gluten free flour.

Can I make this edible cookie dough vegan?

Yes, you can replace the butter with with vegan butter or coconut oil. You can also replace the milk with soy, almond, or oat milk. You can replace the chocolate chips with vegan chocolate chips.

Easy Edible Cookie Dough

Level: Beginner

By: Tammie

• April 16, 2024
• 2 cups
• 30 min
• Count the memories not the calories! Cals/Serving
• Print this

Ingredients

• 1 cup all-purpose flour, baked
• 1/2 cup (1 stick) butter, melted
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 tablespoons milk
• 1/2 teaspoon fine sea salt
• 3/4 cup chocolate chips (optional)
• 3 tablespoons Jimmies sprinkles (optional)
• Supplies:
• Baking pan
• Silicone mat or parchment paper
• Thermometer (optional)

Directions

Step 1

BAKE: Preheat oven to 350˚F. Prepare baking pan with a silicone baking mat or parchment paper. Spread flour in an even layer on prepared baking pan. Bake 8 to 10 minutes or until flour smells slightly nutty or toasted. The cooked flour should reach a temperature of 165°F degrees. Cool completely before using.

Step 2

CREAM: In medium bowl, combine melted butter and sugars. Beat mixture with fork or whisk until smooth and light in color. Add milk and vanilla mix well.

Step 3

DRY INGREDIENTS: Combine the flour and salt in a separate bowl. Mix together.

Step 4

COMBINE: Add the flour & salt mixture to the wet ingredients and mix until flour is absorbed and dough forms. Fold in chocolate chips and sprinkles if desired. (Please see above for a list of fun mix-in ideas).

Step 5

SERVE: You can eat right out of a bowl, serve in mini party cups, add to vanilla ice cream, add to fillings to your cakes, or even make cake pops.

Step 6

STORE: Place cookie dough in a closed container and place in refrigerator for up to 1 week, or in the freezer for up to 1 month. When ready to eat let the cookie dough set out at room temperature for a bit to soften. You can also portion out the dough into small scoops on a baking sheet, refrigerate until firm, and then transfer to the container.