Edible Cookie Dough 4 Ways

Raw cookie dough is always a treat, but cookie dough that’s intended for baking isn’t always safe to eat. This easy recipe for Edible Cookie Dough is made for raw consumption! It comes in 4 irresistible flavors – chocolate, peanut butter, chocolate chip and funfetti!

My Favorite Edible Cookie Dough Recipes

I love eating unbaked cookie dough, always have, always will. But I don’t like consuming raw eggs! Why buy it when you can make it at home- and on demand! These simple recipes let you indulge in delicious homemade cookie dough without the risks.

These are my top favorite flavors, but you can easily experiment with your dough and add whatever you like. There’s almost zero baking required for these recipes – you just have to lightly toast your flour. This gets rid of any bacteria that may be present. It also increases the shelf life of your cookie dough!

What Is Edible Cookie Dough?

So, what makes this cookie dough safe to eat? The omission of eggs and the use of heat-treated flour take the potential dangers out of raw cookie dough consumption.

Regular cookie dough contains eggs, which can be contaminated with Salmonella, and raw flour, which can also contain harmful bacteria. This bacteria is killed in the baking process, but it can exist in the cookie dough while it’s raw. By contrast, edible cookie dough is intended to be eaten raw rather than baked into cookies.

What You’ll Need

Get ready for a super simple lineup of ingredients! Each edible cookie dough recipe calls for kitchen staples.

Chocolate Chip Cookie Dough

• All-Purpose Flour: Don’t forget to heat treat your flour. See the recipe steps for specific instructions.
• Unsalted Butter: The butter should be softened.
• Granulated Sugar: You’ll need half a cup.
• Light Brown Sugar: Packed.
• Salt: Just a dash.
• Milk: You’ll need about 3 tablespoons.
• Vanilla Extract: For flavor.
• Mini Chocolate Chips: Feel free to use regular-sized chips, if desired.

How to Make Chocolate Chip Cookie Dough

Edible cookie dough really couldn’t be easier to make. You just have to prepare the flour, beat the butter and sugars, add the remaining ingredients and mix! Let’s go over the classic chocolate chip version first.

Heat Treat Flour: 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. The flour can get a little clumpy when baked, and we don’t want that to happen in the cookie dough. So don’t skip this step!

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Beat Butter & Sugars: 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.

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Add Remaining Ingredients: 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.

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Try These Easy Variation Ideas

Once you’ve made one of these cookie dough flavors, you can make them all! The process is a bit different for each one, but not by much. Here’s how to make my 3 favorite variations:

Funfetti Cookie Dough

• All-Purpose Flour: Heat treated.
• Yellow Cake Mix: You’ll need to heat treat the cake mix, too.
• Unsalted Butter: Softened.
• Granulated Sugar
• Light Brown Sugar
• Salt
• Milk
• Vanilla Extract
• Mini Chocolate Chips: You can use dark, milk, semi-sweet, or whatever you prefer.
• Sprinkles: Rainbow sprinkles make this funfetti cookie dough a festive birthday treat!

1. Heat Treat Flour & Cake Mix: Heat treat the cake mix togther with the flour at 350°F. Allow to cool completely and sift through a fine mesh sieve.
2. Beat Butter & Sugars: Combine the softened butter, granulated sugar and brown sugar and beat until creamy.
3. Add Remaining Ingredients: 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

1. Heat Treat Flour: Heat treat the flour at 350°F. Allow to cool completely and sift through a fine mesh sieve.
2. Beat Butter & Sugars: Combine the softened butter, granulated sugar and brown sugar and beat until creamy.
3. Add Peanut Butter: Mix in the creamy peanut butter until well combined.
4. Add Remaining Ingredients: 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

• All-Purpose Flour: Heat treated.
• Unsalted Butter: Softened.
• Granulated Sugar
• Light Brown Sugar
• Cocoa Powder: Sifted.
• Salt
• Milk
• Vanilla Extract
• Mini Chocolate Chips
• Reese’s Pieces: Optional.

1. Heat Treat Flour & Cocoa Powder: Heat treat the cake mix together with the cocoa powder at 350°F. Allow to cool completely and sift through a fine mesh sieve.
2. Beat Butter & Sugars: Combine the softened butter, granulated sugar and brown sugar and beat until creamy.
3. Add Remaining Ingredients: 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.

Tips for Making Edible Cookie Dough

Before you dive into your edible cookie dough recipe, check out these tips for making and eating homemade cookie dough!

• Bring Flour to 160°F: When heat treating your flour, make sure it reaches 160°F. 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. Just avoid using so many add-ins that it overwhelms 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!

How to Store

Leftover cookie dough can be kept in the fridge or freezer for later enjoyment. Here’s how to store it properly in both cases:

• In the Fridge: To store edible cookie dough in the fridge, keep it in an airtight container and enjoy it within 1 week.
• In the Freezer: To freeze your cookie dough, keep it in a freezer-safe container and enjoy it within 2 months. Frozen cookie dough should be thawed overnight in the fridge before it’s eaten.

Can I Bake This Cookie Dough?

This cookie dough was created to be eaten raw, so unfortunately it can’t be baked into cookies. If you’re looking for bake-able cookie dough, feel free to browse through my collection of delicious Homemade Cookie Recipes!

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