I’ll show you how to make cookie dough that’s egg-free and safe to eat, so you can satisfy those cookie dough cravings without baking! This edible cookie dough recipe makes four delicious flavors, including chocolate chip, peanut butter, chocolate, and funfetti.
Cookie dough has always been the biggest temptation whenever I bake chocolate chip cookies. And I’ll admit, I indulge in a spoonful more often than not. For a safer way to satisfy my cravings, I started making this edible cookie dough with heat-treated all-purpose flour and no eggs. I’ve been making this recipe and my edible sugar cookie dough as a movie night snack for years, and I can safely say (in more ways than one) that this is the best edible cookie dough I’ve tried!
I’m sharing how to make edible cookie dough in four favorite flavors. But once you have the buttery base, there’s truly no end to the variations you can try! Try my deep-fried cookie dough or use this recipe to make my cookie dough cheesecake.
What Makes This Cookie Dough Safe to Eat?
The two main ingredients that make traditional cookie dough unsafe to eat are raw eggs and raw flour. This edible cookie dough recipe solves this problem:
- No eggs. This recipe skips the eggs completely.
- Heat-treated flour. Heat-treating flour at high temperatures kills bacteria, making it safe to eat in no-bake recipes.
Ingredient Notes
Get ready for a super simple lineup of ingredients! This edible cookie dough recipe calls for kitchen staples.
- All-Purpose Flour – Raw flour can contain bacteria than makes it unsafe to eat unbaked, so see the instructions below to heat-treat it. This step takes minutes, and it’s easy to do in the oven or microwave.
- Butter – Softened to room temperature. I use unsalted butter and add salt to taste.
- Sugar – My cookie dough base uses a combination of granulated sugar and light brown sugar. Brown sugar adds moisture.
- Milk – Any kind. You may need more or less milk to get your edible cookie dough to the right consistency.
- Vanilla – I recommend pure vanilla extract or an equal amount of vanilla paste.
How to Heat-Treat Flour
This step kills any harmful bacteria that may be lurking in the raw flour, so it’s safe to use in the cookie dough. The goal here is to heat the flour to an internal temperature of 160ºF using one of the following methods:
- Oven method: Preheat the oven to 350°F. Spread the raw flour on a lined baking sheet and bake it for 10 minutes, or until the temperature of the flour reaches 160°F. Stir the flour halfway through and allow it to cool completely afterward.
- Microwave: Add the flour to a microwave-safe dish. Heat on high in 30-second intervals, stirring in between, until it comes to temperature.
After heat-treating, sift the flour through a fine mesh sieve. The flour can get a little clumpy when baked, and sifting removes the lumps and keeps the cookie dough smooth.
How to Make Edible Cookie Dough (4 Ways)
This homemade edible cookie dough comes together quickly no matter the flavor!
Classic Chocolate Chip Cookie Dough
I use mini chocolate chips in my edible chocolate chip cookie dough. This way, there’s more chocolate in each bite. You can also use regular chocolate chips, white chocolate, or another flavor, like peanut butter chips.
- Cream the butter and sugar together. If you forget to take the butter out of the fridge beforehand, you can use the microwave and heat it in 10-second intervals until softened (but not melted). Afterward, add the butter to a mixing bowl along with both sugars. Beat until the mixture is smooth and creamy.
- Add the remaining ingredients. Next, add the heat-treated flour, salt, vanilla extract, and 1 tablespoon of milk. Beat that with the butter and sugar mixture until the dough starts to form. Add additional milk as needed until the dough reaches your desired consistency. Lastly, mix in the chocolate chips.
Funfetti Cookie Dough
I use a box of funfetti cake mix for my edible funfetti cookie dough. Since cake mix contains raw flour, you’ll need to heat-treat the cake mix as well as the flour before you mix the dough.
- Prepare the base. Heat-treat and sift the flour and cake mix. Then, prepare the cookie dough base, adding the cake mix at the same time as the flour.
- Add sprinkles. Fold in the rainbow sprinkles (I recommend jimmies or rods) and chocolate chips.
Peanut Butter Cookie Dough
This edible peanut butter cookie dough tastes just like my Reese’s peanut butter cookies.
- Prepare the base. Cream the butter and sugars as usual, and stir in creamy peanut butter before adding the flour.
- Add mix-ins. Add the rest of the ingredients, then fold in chopped Reese’s pieces and chocolate chips.
Chocolate Cookie Dough
Like the flour, I also heat-treat the raw cocoa powder as an extra precaution here. Once both are cooled, you can make the edible chocolate cookie dough:
- Mix. Cream the butter and sugars, then add the flour, cocoa powder, and remaining ingredients.
- Fold in any add-ins. If you’d like, you can leave your chocolate dough as is or fold in chocolate chips, Reese’s Pieces, or sprinkles.
Tips for Making Edible Cookie Dough
As an edible cookie dough expert, these are the tips I follow to ensure this dough comes out perfect.
- Heat the flour to 160°F. When heat treating your flour and other dry ingredients, make sure the internal temperature reaches 160°F on an instant-read thermometer. You can do this by scooping the flour together and inserting a thermometer, ensuring it’s surrounded by flour and not touching the bottom of the pan. This goes for the cake mix and cocoa powder as well.
- Sift after heat-treating. Be sure to sift any heat-treated flour, cake mix and cocoa powder through a fine mesh sieve. This ensures that your cookie dough will be smooth rather than grainy.
- Mix it up. Feel free to add in any mix-ins of your choice such as nuts, crushed Oreos, shredded coconut or chopped M&Ms. Stick to ½-1 cup total mix-ins so they don’t overwhelm the cookie dough.
- Serving suggestions. There are tons of different ways to serve this crave-worthy dessert. Try rolling your cookie dough into balls, serving it with ice cream, or simply digging in with a spoon!
Can I Bake This Cookie Dough?
This cookie dough is meant to be eaten raw, so unfortunately, it can’t be baked into cookies. Since there aren’t any eggs in the recipe, the cookies will turn out very flat! If you’re looking for bakeable cookie dough, go ahead and make any of my homemade cookie recipes on the site.
How to Store It
- Refrigerate. To store edible cookie dough in the fridge, keep it in an airtight container and enjoy it within 1 week.
- Freeze. I like to scoop the cookie dough onto a baking sheet and then pre-freeze it. Once solid, I transfer it to a freezer-safe container. It can be frozen for up to 2 months, perfect for taking out and thawing for a sweet treat anytime! Frozen cookie dough should be thawed overnight in the fridge before it’s eaten.
Baked Cookie Recipes to Try
Edible Cookie Dough
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 10
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
How to make the best edible cookie dough that’s egg-free, including four delicious flavor variations. This recipe is easy to make and freezer-friendly!
Ingredients
Chocolate Chip Cookie Dough
- 1 ¼ cups (175g) all-purpose flour, heat treated
- ½ cup (113g) unsalted butter, softened
- ½ cup (95g) granulated sugar
- 1/3 cup (73g) light brown sugar, packed
- ¼ teaspoon salt
- 3 tablespoons (45ml) milk
- 1 tablespoon (15ml) vanilla extract
- ½ cup (90g) mini chocolate chip
Funfetti Cookie Dough
- ¾ cups (105g) all-purpose flour, heat treated
- ¾ cups (105g) yellow cake mix, heat treated
- ½ cup (113g) unsalted butter, softened
- ½ cup (95g) granulated sugar
- 1/3 cup (73g) light brown sugar, packed
- ¼ teaspoon salt
- 3 tablespoons (45ml) milk
- 1 tablespoon (15ml) vanilla extract
- ½ cup (90g) mini chocolate chips
- ½ cup (90g) sprinkles
Peanut Butter Cookie Dough
- 1 ¼ cups (175g) all-purpose flour, heat treated
- ½ cup (113g) unsalted butter, softened
- ½ cup (95g) granulated sugar
- 1/3 cup (73g) light brown sugar, packed
- ½ cup (90g) creamy peanut butter
- ¼ teaspoon salt
- 2–3 tablespoons (30-45ml) milk
- 1 tablespoon (15ml) vanilla extract
- ½ cup (90g) mini chocolate chips (or peanut butter chips)
- ¾ cup (135g) Reese’s pieces, chopped
Chocolate Cookie Dough
- ¾ cups all-purpose flour, heat treated
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1/3 cup light brown sugar
- ½ cup cocoa powder, sifted
- ¼ teaspoon salt
- 2–3 tablespoons milk
- 1 tablespoon vanilla extract
- ½ cup mini chocolate chips
- 3/4 cup Reese’s pieces (optional)
Instructions
Chocolate Chip Cookie Dough
- Preheat the oven to 350°F. Bake the flour on a baking sheet lined with parchment paper for approximately 10 minutes, or until the temperature of the flour reaches 160°F. Stir the flour halfway through and allow it to cool completely. Sift the flour through a fine mesh sieve.
- Soften the butter in the microwave for 20-30 seconds. In a large mixing bowl, combine the butter, granulated sugar and brown sugar and beat until creamy.
- Add the heat-treated flour, salt, vanilla extract and 1 tablespoon of milk. Beat together until the dough starts to form. Add additional milk as needed until the dough reaches your desired consistency. Mix in the chocolate chips.
Funfetti Cookie Dough
- Heat treat the cake mix togther with the flour at 350°F. Allow to cool completely and sift through a fine mesh sieve.
- Combine the softened butter, granulated sugar and brown sugar and beat until creamy.
- Add the heat-treated flour, cake mix, salt, vanilla extract and 1 tablespoon of milk. Beat together and add additional milk as needed until the dough reaches your desired consistency. Add the sprinkles together with the chocolate chips.
Peanut Butter Cookie Dough
- Heat treat the flour at 350°F. Allow to cool completely and sift through a fine mesh sieve.
- Combine the softened butter, granulated sugar and brown sugar and beat until creamy.
- Mix in the creamy peanut butter until well combined.
- Add the heat-treated flour, salt, vanilla extract and 1 tablespoon of milk. Beat together and add additional milk, 1 teaspoon at a time, if the mixture seems dry and won’t stick together. Once the dough reaches your desired consistency, add the chopped Reese’s pieces together with the chocolate chips.
Chocolate Cookie Dough
- Heat treat the cake mix togther with the cocoa powder at 350°F. Allow to cool completely and sift through a fine mesh sieve.
- Combine the softened butter, granulated sugar and brown sugar and beat until creamy.
- Add the heat-treated flour, cocoa powder, salt, vanilla extract and 1 tablespoon of milk. Beat together and add additional milk, 1 teaspoon at a time, if the mixture seems dry and won’t stick together. Once the dough reaches your desired consistency, add the chopped Reese’s pieces (if using) together with the chocolate chips.
Notes
Yield for each flavor: Each serving is equivalent to one large cookie scoop worth (about 3 tablespoons)
-
- Chocolate Chip – about 8 servings
- Funfetti – about 10 servings
- Peanut Butter – about 12 servings
- Chocolate – about 10 servings
Nutrition
- Serving Size: 1
- Calories: 256
- Sugar: 21g
- Sodium: 4.6mg
- Fat: 11.7g
- Carbohydrates: 36g
- Fiber: .5g
- Protein: 2.1g
- Cholesterol: 30mg
I have used this recipe at least 3 times and it never disappoints. We used it in our homemade ice cream last week and it was a hit!
I love that so much Liz!! Thank you for and I would LOVE to try that ice cream!
Quick question! Can it sit out on the counter? If so how long would you say?
I would go off the FDA recommendations for dairy products since this has milk and butter.
So hard not to eat this all in one sitting! Definitely adding this to my repeat recipe file!
Yeees! I totally agree Liz! Grabbing from the freezer by handful is a real problem for me haha
I made the funfetti and the chocolate chip but used gluten feed 1 to 1 flour. Turned out amazing!!
Yeah Gail! Thank you for sharing!!
Oh my goodness! So good♥️ I did the funfetti with a pumpkin cake mix. I only hade 1 tbs of vanilla so I did it +1 tbs of pumpkin pie spice & 1 tbs almond flavor ( I tripled the recipe) added the choc chips and walnut pieces. My sister cannot eat eggs and this is a total home run✨Thank you 😊 What a delectable treat!!!
Ah yes!! That’s amazing Becky! I love the idea of a pumpkin variation!
What a great idea to have in the freezer for a quick, sweet treat! I love the variety of flavors. Thanks!