Easy Edible Cookie Dough Recipe

This is the cookie dough you can eat straight off the spoon without a single ounce of guilt or a lecture from your mom. It’s soft and buttery, loaded with mini chocolate chips, and no eggs—plus we heat-treat the flour so it’s safe. Ten-ish minutes, one bowl, zero regrets. It’s the thing I make when the brownie craving is loud but the dishes situation is dire.

My husband claims this is “just for the kids,” and then proceeds to scoop out half the bowl like a raccoon. We’ve made it for movie nights, random Tuesdays, and once, for breakfast, which—listen—was a choice. It’s become a full-on house ritual: I yell “who wants cookie dough?” and suddenly everyone is helpful and already holding spoons. It’s cozy chaos in a bowl and I’m not sorry.

How to Make It

Grab a small bowl of all-purpose flour (1 cup) and pop it in the microwave for 60–90 seconds, stirring every 20–30 seconds, until it hits 165°F all over. This is the unsexy safety step—worth it. Let it cool so it doesn’t melt your butter.

In a mixing bowl, beat 1/2 cup softened unsalted butter with 1/2 cup packed brown sugar and 2 tablespoons granulated sugar until fluffy—like two minutes if you’re feeling energetic, one minute if you’re hangry. Add 1 teaspoon vanilla and a good pinch of salt (1/4 teaspoon).

Sift or whisk in the cooled flour. It’ll look crumbly and you’ll think you messed up. You didn’t. Add 2–3 tablespoons milk (or cream, or oat milk) a splash at a time until it turns into that soft cookie dough texture. Fold in 1/2 cup mini chocolate chips. Taste. Add more salt if it’s flat, more milk if it’s stiff, more chips if you’re fun.

Eat immediately with a spoon, or stash it in the fridge for later nibbling. It firms up cold—like fudge. Lovely.

✔Ingredient Notes

– All-purpose flour: Heat-treat it! Spread on a plate, microwave or bake at 300°F for 5–8 minutes, stirring once, until 165°F. Let it cool or you’ll melt the chocolate chips into a stripey situation.
– Butter: Soft, not melted. If it’s too cold, it won’t cream and the dough tastes sugary; too warm and it goes greasy. Room temp = thumb leaves a gentle dent.
– Brown sugar: Gives it that cookie dough flavor and chew. Light or dark both work; dark is deeper and a tiny bit molasses-y.
– Granulated sugar: Just a touch for sparkle. You can skip it and add a smidge more brown if you love it caramelly.
– Vanilla: Don’t skimp. This is your perfume. Cheap stuff works; the good stuff is extra wow.
– Milk (or cream): Hydrates. Add slowly—too much turns it into frosting. Any milk works; non-dairy too.
– Mini chocolate chips: Minis disperse better so you get chocolate in every bite. Regular chips or chunks are fine; chopped bar chocolate melts dreamily.
– Salt: Makes the sweet pop. Start with 1/4 teaspoon and add a pinch more if it’s blah.

✔Recipe Steps

1. Heat-treat flour by microwaving 1 cup in 20–30 second bursts (60–90 seconds total), stirring, until 165°F; cool completely.
2. Cream 1/2 cup softened butter with 1/2 cup brown sugar and 2 tablespoons granulated sugar until fluffy.
3. Stir in 1 teaspoon vanilla and 1/4 teaspoon fine salt.
4. Mix in cooled flour; expect it to look sandy.
5. Add 2–3 tablespoons milk, a little at a time, until smooth and scoopable.
6. Fold in 1/2 cup mini chocolate chips; taste and adjust salt or milk as needed.

What to Serve It With

– Pretzels (salty + sweet = dangerous)
– Apple slices or strawberries (fake balance, real delicious)
– Graham crackers, waffle cones, or vanilla wafers
– On ice cream as a chunkable topping
– Between two cookies like a no-bake sandwich

✔Tips & Mistakes

– Don’t skip cooling the flour. Hot flour = melted chips = streaky dough. Still tasty, just messy.
– If it’s gritty, keep beating. Sugar smooths out as it hydrates.
– Too stiff? Add a teaspoon of milk at a time. Too soft? Add a tablespoon of flour, gently.
– Use mini chips to avoid “three chips per scoop” syndrome.
– A tiny pinch of flaky salt on top makes it bakery-level.

✔Storage Tips

Pop leftovers in an airtight container and refrigerate up to 1 week. It firms up when cold—more truffle-like—so let it sit 10 minutes or zap it 5–10 seconds if you want it soft. Freezes like a champ for 2 months; roll into balls first for grab-and-go bites. And if you eat it straight from the fridge at 7 a.m.? That’s between you and your coffee.

✔Variations and Substitutions

– Peanut butter: Swap 2–3 tablespoons of the butter for PB. Add chopped peanuts and mini chips.
– Funfetti: Skip chips, add 1/4 cup rainbow sprinkles and a drop of almond extract.
– Mocha: Add 1 teaspoon instant espresso powder and a handful of chopped dark chocolate.
– Cookie & cream: Stir in crushed chocolate sandwich cookies instead of chips.
– Gluten-free: Use heat-treated oat flour or a 1:1 GF baking flour; you may need an extra splash of milk.
– Dairy-free/vegan: Vegan butter + non-dairy milk + dairy-free chips. Works great.
– Sweeteners: Honey or maple can sub for some sugar (2–3 tablespoons), but you’ll need a touch less milk since they add moisture.

Frequently Asked Questions

Easy Edible Cookie Dough Recipe

This safe-to-eat, egg-free edible cookie dough is made with heat-treated flour and pantry staples. It comes together in minutes for an easy, nostalgic treat loaded with mini chocolate chips.

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Prep Time: 10 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 17 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 cup all-purpose flour heat-treated to 165 F and fully cooled
• ▢ 0.5 cup unsalted butter softened
• ▢ 0.5 cup light brown sugar packed
• ▢ 0.25 cup granulated sugar
• ▢ 1.5 tsp vanilla extract pure
• ▢ 2 tbsp milk add more as needed for texture
• ▢ 0.25 tsp fine sea salt
• ▢ 0.75 cup mini chocolate chips mini or regular

Instructions

Preparation Steps

• Heat-treat the flour: Spread the flour on a parchment-lined baking sheet and bake at 300 F for about 7 minutes, stirring once, until it reaches at least 165 F. Let it cool completely to avoid melting the butter.
• Cream butter and sugars: In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy, about 2 minutes.
• Add vanilla, salt, and milk: Mix in the vanilla extract, salt, and milk until smooth.
• Mix in the cooled flour: Sift or whisk the cooled, heat-treated flour to remove any lumps, then mix it into the bowl just until combined and smooth. Adjust with a splash of milk if needed for a scoopable texture.
• Fold in the chocolate chips: Stir in the mini chocolate chips. Serve immediately or chill for a firmer texture.
• Storage: Refrigerate in an airtight container for up to 5 days or freeze up to 2 months. Let soften at room temperature before scooping.

Notes

Microwave option: Heat flour in a microwave-safe bowl in 30-second bursts, stirring between each, until it reaches 165 F. For a gluten-free version, use a cup-for-cup gluten-free flour blend and heat-treat it the same way. Add a pinch more salt if using salted butter.