Edible Cookie Dough is chocolate chip cookie dough that is made without eggs that you can eat by the spoonful! Try my Cookie Dough Frosting for another sweet way to satisfy your chocolate chip cookie craving.

Edible Cookie Dough in a Glass Cup

Yes, most of us have been tempted to eat raw cookie dough growing up, but we knew to stay away from it. But now, with this recipe, you can indulge in the most popular cookie dough flavor–chocolate chip cookie dough. Eat this cookie dough as-is, or add it to a bowl of ice cream. It is also delicious on graham crackers.

Raw Ingredients for Edible Cookie Dough

PIN IT HERE!

As mentioned, there are no eggs in this cookie dough recipe. There are just a few common ingredients to get it made. And, you probably have most of the ingredients on hand. Use room temperature ingredients for the best results. When it comes to chocolate chips, I used milk chocolate chips.

Cookie Scoop with Edible Cookie Dough

How to Store

Edible cookie dough can be stored in an airtight container for up to a week. You can also freeze your cookie dough for up to a month. Just make sure you label and date the sealed, freezer-safe container. Whether storing it in the refrigerator or freezer, let the cookie sit at room temperature for a bit before biting into it.

Bowl of Edible Cookie Dough

Yes, you can use this dough to bake cookies. However there is no leavening agent or eggs in this recipe, so they don’t stand up against my Chocolate Chip Cookies recipe

I was actually a bit shocked at how good this cookie is. The texture is different, of course, from a typical chocolate chip cookie, but it is definitely worth trying. I loved it (loved it) my daughter loved it and the rest of the kids thought they were pretty good. 

Just pop cookie dough balls onto a parchment-lined baking sheet. Flatten slightly if desired. Then bake at 350°F for 8-10 minutes, just until golden brown on the edges. (No need to bake the flour ahead of time as the instructions indicate, as the dough will be baked.)

Edible Cookie Dough Cookies Stacked

More No Bake Treats

Edible Cookie Dough Cookies broken in Half
4.75 from 4 votes

Edible Cookie Dough

Prep Time 10 mins
Total Time 10 mins
Edible Cookie Dough is chocolate chip cookie dough that is made without eggs that you can eat by the spoonful!

Ingredients

  • 1 cup (200 g) light brown sugar, packed
  • ½ cup (1 stick / 113g) unsalted butter, room temperature
  • ¼ cup (61 g) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • cups (187.5 g) all-purpose flour
  • 1 cup (168 g) milk chocolate chips

Instructions

  • If preferred, bake the flour ahead of time. Place it on a parchment paper-lined baking sheet and bake it for 10 minutes at 350°F.
  • In a large bowl, combine brown sugar and butter. Beat with a hand mixer until creamy.
  • Add in milk, vanilla, and salt. Blend until combined.
  • Add flour and mix until combined.
  • Fold in chocolate chips.
  • Store edible cookie dough in the refrigerator for up to 5 days. Freeze for up to a month.

Notes

FOR COOKIES: Just pop cookie dough balls onto a parchment-lined baking sheet. Flatten slightly if desired. Then bake at 350°F for 8-10 minutes, just until golden brown on the edges. (No need to bake the flour ahead of time as the instructions indicate, as the dough will be baked.)

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Good recipe..very smooth taste..one thing I usually don’t criticize recipes and not really am the recipe…the site .akes it hard to get enthused to make when u have to click multiple pages scroll down through 20 explanations to get to ingredients ts..then phone reloads page and ingredients don’t show in middle of making so have to go through all the ..again and hope can remember..would love to see ingredients first then directions then all the la do da other ya de da

  2. So is there a reason most edible cookie doughs don’t have baking soda in them? I find the baking soda taste helps make it more believable to my taste buds

  3. Thank you SO much for this recipe! I’ve been looking everywhere for the perfect cookie dough and this is definitely the one! The only problem is reminding myself not to eat the whole thing! Ha!

  4. this was so good! I’ve made it a couple times, and its probably my favorite edible cookie dough that I’ve found! thanks amanda!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.