Welcome to the ultimate edible cookie dough recipe – a dream come true for all my fellow dough lovers out there! Say goodbye to the days of longing gazes into the mixing bowl, wishing you could safely indulge in that raw cookie goodness. This no-bake, egg-free delight not only hits the sweet spot but it’s packed with all the classic cookie dough flavors you adore, but tweaked to make it perfectly safe to eat right off the spoon.
On the hunt for even more chocolate chip filled treats? Try my Chocolate Chip Cookie Bars.
Why You’ll Love This Eggless Cookie Dough
- No Bake Dessert: Traditional cookie dough is a no-go because of raw eggs and untreated flour. Edible cookie dough skips these risky ingredients, making it safe to eat raw. Say goodbye to the fear of foodborne illnesses and hello to guilt-free spoon-licking!
- Versatility: Edible cookie dough is super adaptable. You can mix in pretty much anything – nuts, different types of chocolate, sprinkles, or even swirls of caramel or peanut butter. It’s like a culinary canvas waiting for your masterpiece.
This recipe was inspired by my child’s love of cookie dough. His giant brown eyes always seem to get that puppy love look whenever he knows I am whipping up a batch and he lives for licking the beaters. This recipe is our compromise. It is egg free and makes this mamma feel a little bit better about giving him a spoonful.
Edible cookie dough is a delightful taste experience that blends the nostalgic sweetness of brown sugar and the richness of butter, creating a familiar yet unique flavor. It’s creamy and dense, with hints of vanilla adding a comforting warmth. The texture is irresistibly smooth, punctuated by bursts of chocolate from the chips, making each bite a perfect blend of creamy and crunchy. It’s like a cozy, sugary hug for your taste buds – a throwback to classic cookie dough, but with a twist that makes it safe and even more enjoyable to eat straight from the bowl.
Edible Cookie Dough Ingredients:
Like a lot of my dessert recipes, this one uses mainly pantry staples! That means you can whip up a batch right now and be on your way to spoonfuls of dough bliss.
- Flour: All-purpose flour has a moderate protein content, striking a perfect balance between tenderness and structure. This means your edible cookie dough will be soft and pliable, but not too dense.
- Butter: For edible cookie dough, the best butter to use is unsalted butter at room temperature. Unsalted butter gives you complete control over the saltiness of your dough. Since many sweet treats are about balancing flavors, being able to adjust the salt level to your liking is a big plus.
- Brown Sugar: Brown sugar contains molasses, which adds moisture to the dough. This keeps your edible cookie dough delightfully soft and chewy, rather than dry or crumbly.
- Sweetened Condensed Milk: Without eggs (which are usually in traditional cookie dough), you need something to bind everything together. Sweetened condensed milk steps in to unify the dough, helping it stick together and maintain a nice, moldable consistency.
- Vanilla: Vanilla adds a warm, complex flavor that’s not just about sweetness. It enhances the flavors of other ingredients, making the dough taste richer and more balanced.
- Chocolate chips: See notes below.
Which chocolate chips are better for cookies?
I feel like this question deserves an entire post all on its own. Which chocolate chips are best for baking? The answer is not as simple as it seems. Here is a quick breakdown of the different varieties.
- Classic Semisweet or Milk chocolate: The first to options that come to mind are these. Most people reach for semisweet or milk chocolate chips when baking cookies. This would be the Toll House option, and work amazing in any cookie.
- Bittersweet: Bittersweet chocolate comes in a lower percentage, 62% cacao, which means they have a less sweet and more bitter taste. I personally love the flavor, but it is not loved by all.
- Chocolate Chunk: Big chunks can take your cookies to the next level! They are big and bulky, and when baked into a cookie give you a hefty dose of chocolate.
- Mini: Mini chips are a family favorite and best for this recipe! They disperse throughout your dough well and give you a beautiful amount of chocolate in every bite.
Edible Cookie Dough Recipe
Get ready to whip up a batch of irresistible edible cookie dough that’s safe to eat right off the spoon. And yes, we’re going to heat treat that flour to keep things food-safe and fabulous!
- Heat the Flour: Start by heat treating the flour. Spread it on a baking sheet and pop it into an oven preheated to 350°F (175°C). Bake for about 5-7 minutes. This step is crucial – it zaps away any unwanted bacteria, making our flour safe to indulge in.
- Cream The Butter and Sugar: In a mixing bowl, cream together the softened butter and brown sugar. You’re aiming for a smooth and fluffy mixture, kind of like a cloud with a sweet tooth.
- Add the Flour: Once your flour is cool (and safe!), gradually mix it into your buttery sugar cloud. It’s all coming together now!
- Make the Dough: Pour in that sweetened condensed milk and vanilla extract. Mix until everything’s friendly and well combined. It should start looking like the cookie dough of your no-bake dreams.
- Add Chocolate: Fold in those adorable mini chocolate chips. They’re like little bursts of joy waiting to happen in every bite.
- Taste Test (the best part): Grab a spoon, dive in, and enjoy! Store any leftovers in the fridge, but let’s be real – will there be any?
- Get creative! Toss in nuts, sprinkles, or swap the chocolate chips for white chocolate or butterscotch.
- Feeling fancy? Roll them into balls and dip them in chocolate for a chic treat.
Heat treating flour is a key step when making edible cookie dough, and here’s why it’s so important:
Safety First: Raw flour can harbor harmful bacteria like E. coli. Heat treating kills off these bacteria, making the flour safe to consume raw.
Better Digestibility: Cooking flour makes it easier to digest. Raw flour can be tough on some tummies, so heat treating it helps avoid potential digestive discomfort.
Texture Perfection: This process can also slightly alter the texture of the flour, making it more suitable for a no-bake dough, ensuring your edible cookie dough has that classic, irresistible texture.
Absolutely! This recipe is specifically designed for raw consumption. It contains no eggs and uses heat-treated flour, making it safe to eat without baking.
Definitely. The dough can be frozen for up to 3 months. Just let it thaw a bit before enjoying, to get back to that perfect creamy texture.
It should be good for about 1-2 weeks in the fridge, stored in an airtight container.
This recipe is meant for raw consumption and might not bake well due to the absence of eggs and leavening agents. For baking, stick to traditional cookie recipes.
However, I do have a lot of cookie options that are made just for baking!
More Cookie Recipes:
- The Very Best Chocolate Chip Cookies
- Copycat Oreo’s
- Chewy Oatmeal Chocolate chip Cookies
- Double Chocolate Cookie Recipe
- Flat and Crisp Chocolate Chip Cookies
More Chocolate Chip Recipes:
- Chocolate Chip Banana Muffins
- Easy Chocolate Chip Scones
- Pumpkin Chocolate Chip Cookies
- Chunky Monkey Pancakes
Edible Cookie Dough Recipe- with Chocolate Chips!
- 1 cup all-purpose flour
- 4 tablespoons butter soft
- 6 tablespoons brown sugar
- 3.5 oz sweetened condensed milk
- 1/2 teaspoon pure vanilla extract
- 1/4 cup chocolate chips we prefer mini
- Start by heat treating the flour. Spread it on a baking sheet and pop it into an oven preheated to 350°F (175°C). Bake for about 5-7 minutes.
- In a mixing bowl, cream together the softened butter and brown sugar. You’re aiming for a smooth and fluffy mixture.
- Once your flour is cool (and safe!), gradually mix it into your buttery sugar cloud.
- Pour in that sweetened condensed milk and vanilla extract. Mix until everything’s friendly and well combined. It should start looking like the cookie dough of your no-bake dreams.
- Fold in those adorable mini chocolate chips.
- Grab a spoon, dive in, and enjoy!