Edible Cookie Dough {3 Delicious Flavors}
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Edible Cookie Dough!! Who could resist a spoonful of this? It’s just sweet, nostalgic comfort food and perfect in every way. And no risk of food-borne illnesses here, it’s made with heat-treated flour and no eggs, so you can scoop away without all the worry of raw cookie dough.
Best Edible Cookie Dough Recipe!
Forget every other dessert I’ve ever recommended you make because this is the only one that really matters. Okay, I’m kidding, but honestly, cookie dough is one of the best treats ever, right?
I’ve always had to sneak a taste of every batch of cookies before baking, but this way is definitely the safer option.
The great thing about these edible cookie dough recipes is that just about anyone could make them. No baking skills required! Sure, cooking the flour adds an annoying step, but it’s worth the peace of mind, especially when you are serving it to someone else.
Since I love cookie dough so much, I’ve decided to share THREE incredibly delicious edible cookie dough flavors that will tempt everyone and anyone, trust me, no one can resist, young and old alike!
Here’s the flavors you can choose from:
- Chocolate Chip Cookie Dough
- Chocolate Chocolate Chunk Cookie Dough
- Funfetti Sugar Cookie Dough
Watch Us Make All Three!
Ingredients for Chocolate Chip Cookie Dough
- All-purpose flour: heat-treated to kill bacteria (as noted in recipe below)
- Granulated sugar and brown sugar: the combination of the two gives it that classic flavor.
- Unsalted butter: Salted butter will work as well, just add a pinch of salt if using salted.
- Salt: This will bring out the flavors of the cookie dough.
- Vanilla extract: Use real vanilla extract for the best flavor.
- Milk: Since there are no eggs, milk is added so the cookie dough isn’t dry.
- Mini or regular chocolate chips: I prefer the mini, especially once cold.
For Chocolate Chocolate Chunk Cookie Dough, you’ll also need cocoa powder, and I like to use dark chocolate chunks instead of the chocolate chips, but chocolate chips are fine too. No brown sugar is needed.
For the Funfetti Sugar Cookie Dough, you’ll also need almond extract and sprinkles. No brown sugar is needed.
How to Make Cookie Dough that’s Edible – Safe to Eat?
Because of the possibility of E. coli being found in raw flour, it’s now a good idea to heat it in the oven to kill off any possible bacteria before consuming for things like cookie dough. And of course, let’s skip the eggs.
- Heat treat the flour: spread 3 cups of flour out onto a rimmed 18-by-13-inch baking sheet. Bake in preheated oven 7 minutes, or until flour temperature registers 160 degrees on an instant-read thermometer. Let cool completely, then transfer to an airtight container.
- I’ll be honest, this step is a little messy. I like to use a metal spatula and scrape one corner, and pour into a resealable bag. Then measure out what you need from there (using the scoop and level method).
- Cream butters, sugars, and salt: Add butter, brown sugar, and granulated sugar to a large mixing bowl, then sprinkle in salt. Using an electric hand mixer, whip the mixture until pale and fluffy, about 3 minutes.
- Blend in liquids: Then add in milk and vanilla and mix until well blended.
- Blend in flour: Next, add in all of the flour and mix just until combined.
- Finish with the chocolate: Add the chocolate chips, then fold with a rubber spatula to incorporate.
How Long Does Cookie Dough Last in the Fridge?
Serve dough right away or chill in the refrigerator in an airtight container up to one week.
Can I Freeze It?
Yes. You can store this cookie dough in the freezer up to 2 months.
Can I add edible chocolate chip cookie dough to Ice Cream?
Yes. Don’t add much milk so you can shape the dough, then the easiest method would be to shape into a couple of small logs, freeze for a few hours on parchment paper, then cut into small rounds or cookie dough balls.
I Don’t Have an Electric Mixer, Can I Mix This by Hand?
Yes, this is a very easy edible cookie dough recipe that you could make by hand if you don’t own a mixer. I would probably go with nearly melted butter, though, to make mixing easier (therefore skipping getting to the pale and fluffy stage) and use a wooden spoon to mix.
Can I Bake This Cookie Dough?
No, please don’t try to bake this cookie dough. With its lack of egg and leavening (baking soda/baking powder), the cookies would spread and be flat, and you wouldn’t end up with a soft and chewy cookie.
How to Make Cookie Dough for Two People?
If you don’t want a whole batch sitting around to tempt you, here are the amounts you’ll want to use:
- 1/4 cup all-purpose flour, heat-treated
- 2 Tbsp unsalted butter
- 2 Tbsp packed light brown sugar
- Scant 1 Tbsp granulated sugar
- Pinch of salt
- 1 tsp milk, then more as needed
- 1/8 tsp vanilla extract
- 2 Tbsp mini chocolate chips
I’m not sure if the way I’ve written it up in the notes of the recipe (below) is confusing, so I thought I’d better just throw the fully written recipe here too.
Double Chocolate Cookie Dough Recipe
2/3 cup (92g) all-purpose flour, heat-treated to kill bacteria (see notes in recipe box below)
1/3 cup (32g) dutch process cocoa powder
1/2 cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
1/4 tsp salt
1 1/2 Tbsp milk, then more as needed
1/2 tsp vanilla extract
2 oz (1/3 cup) dark chocolate, chopped into small bits
Instructions
Add butter and granulated sugar to a medium mixing bowl, sprinkle salt evenly over.
Using an electric hand mixer, whip together until pale and fluffy, about 3 minutes.
Mix in 1 1/2 Tbsp milk and the vanilla extract then blend in flour and cocoa powder, while adding milk 1/2 Tbsp at a time to thin if needed.
Using a rubber spatula, fold in the chocolate bits. Store cookie dough in the refrigerator.
Funfetti Sugar Cookie Dough Recipe
1 cup (136g) all-purpose flour, heat-treated to kill bacteria (see notes in recipe box below)
1/2 cup (113g) unsalted butter, softened
2/3 cup (136g) granulated sugar
1/4 tsp salt
1 1/2 Tbsp milk, then more as needed
1/2 tsp vanilla extract
1/4 tsp almond extract
1/3 cup (54g) white chocolate chips
3 Tbsp (36g) rainbow jimmies, then more for topping
Instructions
Add butter and granulated sugar to a medium mixing bowl, and sprinkle salt evenly over.
Using an electric hand mixer, whip together until pale and fluffy, about 3 minutes.
Mix in 1 1/2 Tbsp milk, vanilla extract, and almond extract, then blend in flour mixture, while adding milk 1/2 Tbsp at a time to thin if needed.
Using a rubber spatula, fold in white chocolate chips and sprinkles. Serve with more sprinkles on top. Store cookie dough in the refrigerator.
What Would Be Your Favorite Flavor?
So I’m torn between all three flavors in picking a favorite. I thought for sure chocolate chip cookie dough would be the winner, then I made the chocolate version and was smitten after one bite (hello brownie batter flavor!).
Next came the funfetti sugar cookie dough, and I felt like I was eating a slice of birthday cake in cookie dough form (hello, best of both worlds). I mean, how could I pick a favorite here?
Try them all and let me know your favorite!
I think it would also be fun to stir in other variations, like Oreos, nuts, coconut, M&Ms, or cinnamon sugar. We’ll try it someday!
Other Cookie Recipes You’ll Love:
- Chocolate Chip Cookie Bites
- Recipe for One Chocolate Chip Cookie
- Chocolate Crinkle Cookies
- Oatmeal Cookies
- Peanut Butter Cookies
- Snickerdoodles
Follow Cooking Classy
Edible Cookie Dough {3 Flavors}
Ingredients
- 1 cup (136g) all-purpose flour, heat treated to kill bacteria*
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (110g) packed light brown sugar
- 3 Tbsp (40g) granulated sugar
- 1/4 tsp salt
- 1 1/2 Tbsp milk, then more as needed
- 1/2 tsp vanilla extract
- 1/2 cup (82g) mini semi-sweet chocolate chips
Instructions
- Add butter, brown sugar and granulated sugar to a medium mixing bowl, sprinkle salt evenly over.
- Using an electric hand mixer whip together until pale and fluffy, about 3 minutes.
- Mix in 1 1/2 Tbsp milk and the vanilla extract.
- Add in flour and blend just to combined, while adding milk 1/2 Tbsp at a time to thin if needed.
- Using a rubber spatula fold in chocolate chips.
- Store cookie dough in refrigerator (note that it will harden up once chilled because the butter will solidify, you can let it rest at room temperature if desired).
- FOR CHOCOLATE CHOCOLATE CHUNK COOKIE DOUGH: replace 1/3 cup of the all-purpose flour with 1/3 cup (32g) dutch process cocoa powder. Mix cocoa in with the flour. Replace mini chocolate chips with 2 oz. dark chocolate chopped into small bits.
- FOR FUNFETTI SUGAR COOKIE DOUGH: omit brown sugar, use 2/3 cup (136g) granulated sugar (total). Add 1/4 tsp almond extract in with the vanilla extract. Replace chocolate chips with 1/3 cup (52g) white chocolate chips. Fold in 3 Tbsp rainbow jimmies sprinkles with white chocolate chips, serve with more sprinkles on top.