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
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.
Edible Cookie Dough Ingredients
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.
How to Store Edible Cookie Dough
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.
Can I Bake Cookies with 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.)
More No Bake Treats
Edible Cookie Dough
Ingredients
- 1 cup (200 g) light brown sugar, packed
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- ¼ cup (61 g) whole milk, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 ½ 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.
Video
Notes
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.
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
Just click JUMP TO RECIPE at the top of the post. 🙂
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
Probably because it isn’t being baked. But if you like it you are welcome to add it! 🙂
I love this recipe, smooth
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!
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!
So good to know!
Idk what happened but mine taste disgusting and bad texture. I followed recipe step by step
It’s entirely possible you just don’t like the recipe. 🙂
we made this cookie dough inside the school, it was really fun !
This cookie dough is wicked literally it’s evil I couldn’t stop eating it, it was so good. I did add little bit of white sugar too because I ran out of brown sugar. I rolled some of it into balls and stuck it the freezer for about 30 minutes. It was delicious and I definitely recommend this recipe.
Just followed the recipe and it was fantastic!
I am excited to try this recipe, just wondering if can bake it?
Were you able to see this section in the post? Right above the recipe card?
Can I Bake Cookies with 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.)
It was extraordinary. I love the fact that I can eat cookie dough without the nagging feeling, that I could get salmonella.