I love whipping up this sweet, buttery edible cookie dough when I want that classic cookie flavor—no baking needed. It’s creamy, customizable, and totally safe to eat raw since there are no eggs and the flour is heat‑treated.
Why I’ll Love This Recipe
I love this recipe because:
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I can enjoy that indulgent cookie flavor instantly—no oven, no fuss.
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It’s safe to eat raw, thanks to heat‑treated flour, and perfect for satisfying that late‑night craving.
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The base is simple, and I can mix in whatever I’m in the mood for—nuts, candies, or different extracts add so much fun.
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I can spoon it over ice cream or fruit, or just have it on its own for a decadent treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
I use these ingredients:
all‑purpose flour (heat‑treated)
granulated sugar
brown sugar
unsalted butter, softened
vanilla extract
chocolate chips
Directions
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I preheat my oven to 350 °F and spread the flour on a baking sheet. I bake it for 5 minutes to make it safe to eat raw.
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In a mixing bowl, I cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is smooth.
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I stir in the vanilla extract until it’s evenly blended.
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I gradually add the heat‑treated flour while mixing, until a thick, scoopable dough forms.
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I fold in the chocolate chips until they’re evenly spread throughout the dough.
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I can enjoy it right away—or for a firmer and more scoopable texture, I chill it in the fridge for at least 30 minutes.
Servings and timing
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Prep time: 10 minutes
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Heat-treating flour: 5 minutes
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Total time: about 15 minutes
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Yield: About 8 servings
Variations
I sometimes personalize it by:
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Using different mix-ins like chopped nuts, rainbow sprinkles, or dried fruit.
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Experimenting with extracts—almond, coconut, or even peppermint can completely change the vibe.
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Adjusting texture by increasing the butter for a softer dough or adding a bit more flour if I prefer it thicker.
Storage/reheating
I store leftover cookie dough in an airtight container in the fridge for up to a week, or freeze portions in a freezer‑safe bag for up to three months.
If I like my dough warm, I microwave a scoop for about 10–15 seconds at medium power—just enough to soften it without melting it completely.
FAQs
What’s different about edible cookie dough?
It skips the eggs and uses heat‑treated flour so it’s safe to eat raw—no baking required!
How long does it last?
I keep it in the fridge for up to a week, or freeze it for as long as three months.
Can I add different flavors or mix‑ins?
Absolutely—I love adding things like nuts, sprinkles, or extra chocolate. Switching up extracts can totally change the flavor profile too.
Is it safe for kids?
Yes—since it uses heat‑treated flour and no eggs, it’s perfect and safe for kids to enjoy (with supervision during prep).
Why is heat‑treating the flour important?
Raw flour can sometimes contain harmful bacteria. Baking it at 350 °F for 5 minutes removes that risk, making the dough safe to eat.
Conclusion
I adore this Easy Edible Cookie Dough—sweet, safe, endlessly customizable, and ready in minutes. Whether I’m craving a guilt-free spoonful or topping a sundae, it’s a simple treat that never disappoints. Let me know if you’d like help tailoring it, whether for dietary needs or flavor mashups—I’m always up for baking adventures (without the oven heat)!
Print
Easy Edible Cookie Dough
- Total Time: 15 minutes
- Yield: about 8 (makes ~16 tablespoons)
Description
A safe, irresistible scoop of rich, buttery cookie dough with melty chocolate chips—heat‑treated flour ensures it’s perfectly edible, no oven or eggs required.
Ingredients
1 cup all‑purpose flour (heat‑treated)
½ cup granulated sugar
¼ cup brown sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
½ cup chocolate chips
Instructions
Preheat your oven to 350 °F (175 °C). Spread the flour on a baking sheet and bake for about 5 minutes to heat‑treat and make it safe to eat raw.
In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
Stir in the vanilla extract until well incorporated.
Gradually add the heat‑treated flour, mixing until a thick dough forms.
Fold in the chocolate chips until evenly distributed.
Enjoy immediately, or chill for at least 30 minutes for a firmer texture.
- Prep Time: 10 minutes
- Heat‑treat:: 5 minutes
- Category: Dessert
