A classic chocolate chip cookie is always a favorite, but the cookie dough is nearly impossible to resist. This edible chocolate chip cookie dough lets you savor it without holding back. It’s made with heat-treated flour and no eggs, so it’s completely safe to eat and comes together in less than 10 minutes with a few simple ingredients.
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My family is obsessed with cookies, but honestly, they love eating cookie dough out of the bowl even more. This no-bake edible chocolate chip cookie dough is so delicious and satisfies your sweet craving. The texture is soft and creamy with plenty of chocolate in every bite!
You’ll get that rich classic brown sugar flavor you expect from chocolate chip cookie dough. And because it is just SO good, I also have an edible sugar cookie dough and edible chocolate cookie dough for some fun variations.
Ingredient Notes
- Unsalted butter: If using salted butter, reduce the added salt to ¼ teaspoon. Make sure your butter is at room temperature, soft enough to leave an indentation of your finger when you gently press on it, but not so soft that it is greasy.
- Sugar: We’re using a combination of granulated and brown sugar for that classic cookie dough flavor. You can use either light or dark brown sugar for this recipe.
- Milk: Just a small amount helps create a soft, scoopable texture. You can use any type of milk.
- Mini chocolate chips: I love mini chocolate chips for even more chocolate in every bite, but regular chocolate chips or chopped chocolate work just as well. Semi-sweet is my preferred chocolate, but use any flavor you like.
Please see the recipe card for the complete list of ingredients and measurements.
How to Heat Treat Flour (So It's Safe to Eat)
Because raw flour can contain bacteria, it’s important to heat-treat it before using it in edible cookie dough. It’s a quick, simple step that makes the dough completely safe to enjoy and takes only a few minutes.
Microwave method: Add the flour to a microwave-safe bowl and heat in 15-second intervals, stirring between intervals, until it reaches 165°F, about 1-2 minutes.
Oven method: Preheat your oven to 350°F and spread the flour in an even layer on a small parchment-lined baking sheet. Bake for 5 minutes, or until it reaches 165°F. Let it cool before using so it doesn’t melt the butter.
How to Make This Recipe
Step One: Start by heat-treating your flour using the microwave or oven method (see details above) and let it cool while prepping the next steps.
Step Two: In a mixing bowl, beat the butter, sugar, salt, and vanilla until smooth and creamy.
Step Three: Sift in the cooled flour and mix just until combined. The dough will look slightly thick at this stage.
Step Four: Mix in the milk, a little at a time, until the dough is soft and scoopable. Add the chocolate chips and mix until evenly distributed.
Pro tip: Sifting the flour before adding it to the bowl will break up any clumps for a smooth cookie dough texture.
Ways to Customize & Serve This Cookie Dough
Once you have the base dough mixed, it’s easy to swap the mini chocolate chips for something that satisfies your cravings.
Variations: Switch up the chocolate with dark, milk, or white chocolate, or fold in mini M&M’s, chopped nuts, or crushed cookies. Whatever you have on hand will work!
How to Serve: Enjoy it straight from the bowl with a spoon, scoop it into bite-sized balls (and dip them in chocolate for extra richness), or even use it as a topping for ice cream or this cookie dough cake.
How to Store Edible Cookie Dough
Store leftover cookie dough in an airtight container in the refrigerator for up to 5 days. When you’re ready to enjoy it, let it sit at room temperature for about 15 minutes, so it softens back to that smooth, creamy texture.
You can also freeze the dough for up to 3 months. Thaw in the refrigerator until soft and scoopable again.
FAQs
Yes, because it’s made without eggs and the flour is heat-treated. Both of these steps help eliminate the risk of harmful bacteria.
If the cookie dough tastes gritty, it’s usually because the sugar hasn’t fully dissolved. Beating the sugar and butter together until it is light and creamy will help dissolve the sugar. It’s normal for it not to be perfectly smooth, just like in regular cookie dough.
No, this dough is designed to be eaten as-is, and because it doesn’t have baking soda, baking powder, or eggs, the cookies would spread too much. If you’d like to bake cookies, you’ll love my bakery-style chewy chocolate chip cookies.
You can easily cut the recipe in half to make 2 servings. It’s the perfect amount for a quick treat without lots of leftovers.
More No-Bake Recipes to Try
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Edible Chocolate Chip Cookie Dough
- Total Time: 7 minutes
- Yield: 4 servings 1x
Description
A classic chocolate chip cookie is always a favorite, but the cookie dough is nearly impossible to resist. This edible chocolate chip cookie dough lets you savor it without holding back. It’s made with heat-treated flour and no eggs, so it’s completely safe to eat and comes together in less than 10 minutes with a few simple ingredients.
Ingredients
- 130 g (1 cup) all-purpose flour
- 113 g (½ cup) unsalted butter, at room temperature
- 50 g (¼ cup) light brown sugar
- 50 g (¼ cup) granulated sugar
- ½ teaspoon salt
- 1 ½ teaspoons pure vanilla extract
- 1 tablespoon whole milk, as needed
- 128 g (¾ cup) mini chocolate chips
Instructions
- In a microwave-safe bowl, heat the flour in 15-second intervals, stirring between intervals, for 1-2 minutes, or until it reaches 165°F.
- In a large bowl, using a hand-held or stand mixer fitted with the paddle attachment, beat the butter, sugar, salt, and vanilla extract on medium speed until smooth and creamy.
- Sift the heat-treated flour into the butter mixture and combine.
- With the mixer running on low, add just enough milk to reach your desired consistency. Mix in the mini chocolate chips until just combined.
Notes
Oven method: To heat-treat flour in the oven, preheat your oven to 350°F and spread the flour in an even layer on a small parchment-lined baking sheet. Bake for 5 minutes or until it reaches 165°F.
Storage: Store in an air-tight container in the refrigerator for up to 5 days.
Freezer: You can freeze edible cookie dough for up to 3 months. Thaw overnight in the refrigerator and serve cold or at room temperature.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Cookies
- Method: No-bake
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