This edible chocolate chip cookie dough is a nostalgic treat that won’t make you sick! 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.
Recipe Tips
To add the cookie dough to homemade ice cream, roll it out about 1/4 to 1/2-inch thickness between sheets of plastic wrap. Freeze until your ice cream is churning and nearly done. Cut the cookie dough into small squares and then add them to the churning ice cream shortly before it’s done. Pack the ice cream into a container and freeze.
How to Store Edible Cookie Dough
- Store edible cookie dough portions in the fridge or freeze it for up to 2 months.
- To freeze edible chocolate cookie dough, portion it into small freezer bags or containers(Amazon link). Label the containers with the name and date and freeze the cookie dough for up to 2 months. Defrost it in the fridge overnight.
Edible Chocolate Chip Cookie Dough
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!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 32 servings 1x
- Category: Candy, Chocolate Chips, Ice Cream
- Cuisine: American
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) butter, softened
- 3/4 cup packed light brown sugar
- 1 tablespoon milk, light cream, or evaporated milk
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 cup mini semisweet chocolate chips
Instructions
- Preheat the oven to 350 F.
- Spread the flour out on a large rimmed baking sheet or pan and place in the preheated oven for 5 minutes. Remove it to a bowl and let it cool completely. If the flour looks a bit lumpy, whisk it briefly before you add it to the dough mixture.
- In a mixing bowl with an electric mixer, combine the butter with the brown sugar. Beat for 3 to 4 minutes, or until light and fluffy. Add the milk, vanilla, and salt; beat until well blended.
- When the flour has cooled completely, add it to the creamed mixture. Beat until blended. Fold in the chocolate chips.
