Edible Cookie Dough: The Ultimate Safe-to-Eat Cookie Lover’s Treat
If you love sneaking cookie dough before the cookies bake, this recipe is for you — but without the risks! This edible cookie dough is made without eggs and uses heat-treated flour for a completely safe and sweet treat. Soft, creamy, and loaded with chocolate chips, it’s perfect for satisfying cravings anytime.
Ingredients
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½ cup unsalted butter, softened to room temperature
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½ cup brown sugar, packed
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¼ cup white granulated sugar
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3 tablespoons milk (whole milk preferred for best texture)
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½ teaspoon pure vanilla extract
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1⅓ cups all-purpose flour, heat-treated
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¼ teaspoon salt
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¾ cup chocolate chips (mix mini + regular for fun texture)
Instructions
1️⃣ Heat-Treat the Flour
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Spread flour on a baking sheet and bake at 350°F (177°C) for 10 minutes, stirring halfway.
OR -
Microwave flour for 60 seconds, stirring every 20 seconds.
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Ensure flour reaches 165°F (74°C) for safety, then cool completely.
2️⃣ Cream Butter + Sugars
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In a large bowl, mix softened butter, brown sugar & white sugar.
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Beat on medium 2–3 minutes until light and fluffy.
3️⃣ Add Wet Ingredients
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Mix in milk and vanilla on low speed until smooth.
4️⃣ Add Dry Ingredients
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Add cooled flour + salt gradually.
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Mix until it looks like classic cookie dough.
5️⃣ Fold in Chocolate Chips
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Use a spatula or spoon to stir in chips evenly.
6️⃣ Enjoy!
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Serve immediately or chill for a firmer texture.
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Store in an airtight container up to 1 week or freeze up to 3 months.
Notes
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Cool your flour fully before adding — warm flour melts butter!
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Want it thicker? → Add a tablespoon of flour at a time.
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Want it softer? → Add a splash more milk.
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Roll into small balls to make cookie dough bites or dip in melted chocolate for truffles!
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Try fun mix-ins: sprinkles, white chocolate chips, peanut butter chips, or crushed Oreos.