Edible Chocolate Chip Cookie Dough

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This edible chocolate chip cookie dough is a nostalgic treat that’s perfectly safe to eat! Eat it with a spoon, make cookie pops, add it to ice cream, or coat it in chocolate. It’s great rolled into small morsels and sprinkled over frozen desserts and sweet treats.

About Edible Cookie Dough

Edible cookie dough is a treat that is made to be eaten raw. You get all the great flavor and fun of tasting cookie dough without the risk of consuming raw eggs. You do, however, need to briefly bake the flour because of the possibility that they were grown in fields that may have been exposed to harmful bacteria. Once the flour is baked, you can whip up your cookie dough and eat it or add it to ice cream and desserts. It’s a safe and delicious way to enjoy the sweet taste of cookie dough with no need for baking.

The two cups of cookie dough should be enough for about 4 quarts of ice cream, depending on how chunky you like it.

Ingredient Notes

• All-purpose flour – Must be briefly baked or microwaved to eliminate bacteria and make it safe to eat raw.
• Butter – Softened butter blends easily and creates a smooth, creamy dough.
• Light brown sugar – Adds sweetness and a caramel-like depth that gives cookie dough its signature flavor.
• Milk or cream – Just enough liquid to bring the dough together; use any of the listed options.
• Vanilla – Boosts that classic cookie flavor.
• Salt – Balances the sweetness and brightens the flavor.
• Mini semisweet chocolate chips – Distribute more evenly than full-size chips for smaller bites.

Steps to Make Edible Chocolate Chip Cookie Dough

1. Heat-treat the flour by baking it briefly, then cool completely.
2. Cream the butter and brown sugar until light and fluffy.
3. Add the milk, vanilla, and salt and mix until smooth.
4. Blend in the cooled flour until the mixture forms a dough.
5. Fold in the mini chocolate chips and portion as desired.

Recipe Variations

• Funfetti cookie dough. Fold in rainbow sprinkles instead of chocolate chips.
• Peanut butter version. Replace a few tablespoons of the butter with creamy peanut butter.
• Double chocolate. Stir in cocoa powder with the flour and use chocolate chunks instead of mini chips.
• Oatmeal cookie dough. Add quick oats and cinnamon for an oatmeal-style twist.

Serving Suggestions

• Serve chilled in small bowls or jars for easy snacking.
• Choose it as a dessert board component with fruit, pretzels, or graham crackers.
• Pair with ice cream to make a cookie dough sundae.
• Add bite-size pieces to homemade or store-bought vanilla ice cream.

Edible Chocolate Chip Cookie Dough

Diana Rattray

This sweet and delicious chocolate chip cookie dough takes just minutes to make, and since it’s made without eggs, it’s perfectly safe to eat!

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Servings 32 servings

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Ingredients

  

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• 1 ¼ cups all-purpose flour
• ½ cup unsalted butter, softened
• ¾ cup light brown sugar, packed
• 1 tbsp milk
• 1 tsp vanilla extract
• ½ tsp salt
• ½ cup mini semisweet chocolate chips

Recommended Equipment

• 11-by-17-inch Baking sheet
• Electric hand mixer

Instructions

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• Preheat the oven to 350°F.
• Spread the flour out on a large rimmed baking sheet and place it in the preheated oven for 5 minutes. Remove it to a bowl and let it cool completely. If the flour looks lumpy, whisk it briefly to break up the clumps.
  1 1/4 cups all-purpose flour
• In a mixing bowl using an electric mixer, combine the butter and brown sugar. Beat for 3 to 4 minutes, or until light and fluffy. Add the milk, vanilla extract, and salt; beat until well blended.
  1/2 cup unsalted butter (softened) | 3/4 cup light brown sugar (packed) | 1 tbsp milk | 1 tsp vanilla extract | 1/2 tsp salt
• When the flour has cooled completely, add it to the creamed mixture. Beat until blended. Fold in the chocolate chips.
  1/2 cup mini semisweet chocolate chips

Keyword cookie dough, edible chocolate chip cookie dough, ice cream

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