Edible Chocolate Chip Cookie Dough Recipe
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I’ve been making this edible chocolate chip cookie dough recipe on repeat, literally, and it’s near impossible not to sneak bites of it throughout the day from the fridge!
After making Kroll’s Kookies, I knew I had to make a version of that chocolate chip cookie dough into a safe to eat edible cookie dough recipe.
It’s loaded with mini chocolate chips, regular chocolate chips, heat treated flour (more on this below) and the perfect ratio of sugars. Trust me, I tested and tested to get that ratio juuuust right!
The reason an edible chocolate chip cookie dough recipe is preferred over snacking on the raw cookie dough from a batch of chocolate chip cookies you just made is the potential risk of consuming harmful germs that can make you sick.
Flour is considered a raw food, and if eaten without heat treating, E. Coli. is a concern. And if consuming raw eggs, Salmonella is the concern.
I know the extra step of heat treating the flour sounds like a pain, but I promise you it’s EASY PEASY and takes less than 10 minutes.
- No big electric stand mixer required!
- It’s delicious as is, or mixed into vanilla ice cream or a milkshake.
- Comes together in just 15 minutes (or even faster if you have the heat treated flour pre-made!)
- It’s a fun, no bake treat that is loved by all.
- It’s perfectly sweet, safe to eat, and you’ll be eating it by the spoon full!
Looking for some other no-bake treats to enjoy? Check out my No-Bake Date Brownies, White Chocolate Mousse, Peanut Butter Rice Krispie Treats, and Banana Split Ice Cream Pie for more inspiration!
Ingredient Notes
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- All Purpose Flour and Cake Flour: Since this recipe is based off my famous Kroll’s Kookies, I heat treated both flours to create the perfect texture.
- Unsalted butter: softened at room temperature for just 10-15 minutes is perfect. You don’t need it overly soft or melty.
- Dark brown sugar: the dark brown sugar gives the cookie dough a rich flavor and gorgeous color.
- Powdered sugar: In my recipe testing I found using powdered sugar, as opposed to granulated sugar, gave the cookie dough a better consistency and texture. It’s soft and smooth as opposed to grainy.
- Whole milk: A little is necessary to thin the dough out, since we’re not using any eggs a little moisture is needed.
- Vanilla extract: Be sure to use a high quality vanilla. You could also use a combination of vanilla and almond extract if preferred!
- Salt: a little salt helps to cut the sweetness in the cookie dough.
- Chocolate: I love using a combination of regular milk chocolate chips and mini chocolate chips. Feel free to use whatever your favorite is.
Step by Step Directions:
Be sure to scroll down to the recipe card for the full recipe instructions.
- Heat treat the flours. (details on this below)
- Use a hand held mixer to cream together the butter, brown sugar and powdered sugar.
- Add in the milk, vanilla and salt and mix again.
- Gradually add in the heat treated flours.
- Fold in the chocolate chips.
- Enjoy by the spoonful!
Tips and Variations
- Batch cook the flours: Heat treat the flours in bulk so when the craving strikes for homemade edible cookie dough you can skip that step and get right to it.
- Add in sprinkles, cake batter extract, different candy like Reeses or M&Ms, add a bit of cocoa powder for a brownie cookie dough, add peanut butter, etc.
- Use any chocolate you like!
- Heat treating the flour is very important, please do not skip this step.
FAQ
You can bake it, but it’s not as yummy as my go to chocolate chip cookie recipe. If you’d like to bake them, just know since they don’t have eggs or baking soda or baking powder, they may come out flat. try 350°F for 8-10 minutes.
Up to 5 days in the fridge stored properly in an air-tight container or in the freezer for up to 1 month.
My recipe uses whole milk to add some moisture to get the best texture. After you store the cookie dough in the fridge, it will harden so just allow it to come to room temperature again when you’re ready to enjoy it.
Regular cookie dough has eggs and in edible cookie dough, there are no eggs, and the flour is heat treated so the cookie dough is safe to consume without risk of harmful germs.
Preheat the oven to 350°F. Spread the flour onto a baking sheet lined with a silicone baking mat and bake for 7 minutes in the oven or until the flour reaches 160F.
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Ingredients
- 1 cup all-purpose flour, heat treated
- 3/4 cup cake flour, heat treated
- 8 Tbsp. unsalted butter, softened at room temperature
- 3/4 cup dark brown sugar, packed
- 1/2 cup powdered sugar
- 3 Tbsp. whole milk
- 2 tsp. pure vanilla extract
- 1/2 tsp. salt
- 1/2 cup mini chocolate chips
- 1/2 cup milk chocolate chips (or semi sweet)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Heat treat the flours (DO NOT skip this step): Preheat the oven to 350°F. Spread both flours onto a baking sheet lined with a silicone baking mat and bake for 7 minutes in the oven or until the flour reaches 160F then let it cool.1 cup all-purpose flour, heat treated, 3/4 cup cake flour, heat treated
- In a medium sized mixing bowl, use a hand held mixer to cream together the butter, brown sugar and powdered sugar until creamy and smooth.8 Tbsp. unsalted butter, softened at room temperature, 3/4 cup dark brown sugar, packed, 1/2 cup powdered sugar
- Add in the milk, vanilla and salt and mix again.3 Tbsp. whole milk, 2 tsp. pure vanilla extract, 1/2 tsp. salt
- Gradually add in the heat treated flours until combined.
- Fold in the chocolate chips with a silicone spatula until fully incorporated.1/2 cup mini chocolate chips, 1/2 cup milk chocolate chips (or semi sweet)
- Enjoy immediately with a spoon directly into your mouth! 🙂
Video
Notes
- Storage: Store for up to 5 days in the fridge in an airtight container or freeze up to a month.
- Leftovers: once the dough has been in the fridge, it will harden. Allow it to come to room temperature again to soften and enjoy as desired.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Such a great edible cookie dough recipe, perfect for my husbands ice cream cake!
It looks great!! thank you so much 🙂
I made this and it was so easy and so good. I rolled my dough into small balls (16) so I could spread out the goodness.
love that!! Thank you so much for making it and leaving a kind review 🙂
BEST COOKIE DOUGH EVER!
Made this the other night and I am HOOKED!! Thank you for sharing this delicious recipe!
Isn’t it the best?! So glad you love it. Thank you!!
Do you have to use cake flour? Can you just use ap flour?
You can just use all all purpose flour in it’s place 🙂
I am excited to try this recipe! I see the notes about storage in the fidge, but can this be stored at room temp in an air tight container without having to keep it in the fridge? If so, for how long?
Yay thank you so much Nikki! I wouldn’t keep it out at room temperature since it does contain milk. I recommend refrigeration. 🙂