Making edible cookie dough is really simple. You’re basically just making cookie dough as you normally would, but you get to skip the baking part. No more wasted time waiting for the oven to preheat and the cookies to bake!

Flavorful. This dough has the same great chocolate chip cookie flavor because it’s based on our favorite chocolate chip cookie recipe! Safe. There are no eggs in this recipe, and the flour is heated to make it safe for consumption. Versatile. This dough can be eaten alone with a spoon (our preferred method!) or added to ice cream or other desserts!

It’s easy to use this edible cookie dough recipe as a base for any flavor of cookie dough you could imagine. Try adding different flavored baking chips, like caramel, peanut butter, or white chocolate, for a different flavor, or fold in some chopped nuts. For a sugar cookie dough, swap out the brown sugar for more granulated, and leave out the chocolate chips!

How to Store

After making this edible cookie dough recipe, store it in an airtight container. It will keep in the refrigerator for up to 2 weeks, so you can sneak a few bites whenever you want!

How to Freeze 

For longer storage, scoop this edible cookie dough into bite-sized pieces and freeze it in a single layer on a lined baking sheet until solid, about 1-2 hours. You can then transfer the frozen dough to a Ziplock bag, where it will keep for up to 3 months. Enjoy straight from the freezer!

Serving Suggestions

While we love serving this edible cookie dough recipe with a spoon, it’s also great on top of vanilla, chocolate, or red velvet ice cream. You can smooth it out into an even disc and use it as a topping for cheesecake or a filling in yellow layer cake, too!

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Notes from the Test Kitchen

If a microwave isn’t available, heat the oven to 350°F and spread the flour evenly onto a rimmed baking sheet. Bake 10 minutes or until the flour (pushed into a mound in the middle of the pan) reads 160°F on an instant-read meat thermometer. Cook longer if needed.

Heat-Treat the Flour: In a small bowl, heat 1½ cups of all-purpose flour in the microwave on HIGH for 30 seconds. Stir and repeat at 15-second intervals until the internal temperature is 160°F. Set the flour aside to completely cool. Beat the Butter: In a large mixing bowl, using a hand mixer, beat ½ cup of granulated sugar, ½ cup of dark brown sugar, and ¾ cup of room-temperature unsalted butter together until combined, about 3 minutes. Add the Milk: Add 1 teaspoon of kosher salt, 1 teaspoon of pure vanilla extract, and 4 tablespoons of whole milk and mix until incorporated. Incorporate the Flour: Add the cooled flour and mix just until the flour is incorporated. Fold in the Chocolate Chips: Gently stir in 1 cup of chocolate chips. Roll the Dough: Optionally, roll the dough into 1-inch balls for an easy on-the-go snack.

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