How to Make Edible Chocolate Chip Cookie Dough (Safe to Eat!)

Hey there, fellow cookie lovers! Are you ready to indulge in a sweet treat that’s as easy as it is delicious? Today, I’m thrilled to share with you my go-to recipe for edible chocolate chip cookie dough that’s safe to eat and utterly irresistible. Whether you’re a cookie dough fanatic or just looking for a quick, easy snack to satisfy your cravings, this recipe is a game-changer. So grab a spoon, and let’s dive in!

Why You’ll Love This Recipe

• Safe to eat: No raw eggs or uncooked flour to worry about!
• Quick and easy: Ready in just 10 minutes with minimal ingredients.
• Customizable: Adjust the consistency and sweetness to your liking.
• Perfect for snacking: Enjoy it straight from the bowl or share with friends and family.

Ingredients

Here’s what you’ll need to make this edible chocolate chip cookie dough:

• 1 cup all-purpose flour (120 grams)
• 1/4 cup granulated sugar
• 1/3 cup packed brown sugar (light or dark)
• ½ cup butter (salted or unsalted, softened)
• 2-4 tbsp milk (more or less as needed)
• ½ tsp vanilla extract
• Pinch salt (omit if using salted butter)
• ½ cup chocolate chips

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s walk through the steps to create this delicious edible cookie dough:

1. Microwave the flour in 20-second intervals until it reaches 165℉ degrees, about 40-60 seconds. Alternatively, you can spread the flour on a baking sheet and bake the flour in a 350 ℉ degree oven for 3-5 minutes. Whisk or sift to remove any lumps and let cool.
2. Using a standing mixer or a large bowl with a handheld mixer, cream the butter, granulated sugar, and brown sugar on medium speed until light and fluffy.
3. Add in the flour, vanilla, and salt. Add in the milk 1 tablespoon at a time until the desired consistency is reached.
4. Gently fold in the chocolate chips with a spatula or spoon. Enjoy!

Pro Tips for Making the Recipe

Here are a few tips to ensure your edible cookie dough turns out perfectly every time:

• Use high-quality chocolate chips for the best flavor.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a splash more milk.
• For a creamier texture, use room-temperature butter and softened chocolate chips.
• Let the dough rest for 5 minutes before serving to allow the flavors to meld together.

How to Serve

There are countless ways to enjoy this edible chocolate chip cookie dough:

• Scoop it into small balls and serve as a quick snack.
• Roll it into a log, wrap it in parchment paper, and slice into rounds for easy eating.
• Use it as a topping for ice cream, pancakes, or waffles.
• Share it with friends and family as a sweet treat.

Make Ahead and Storage

Here’s how to store your edible cookie dough:

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 1 week. Let it come to room temperature before serving.
• Freeze for up to 2 months. Thaw in the refrigerator or at room temperature.

And there you have it—your new go-to recipe for edible chocolate chip cookie dough! Whether you’re in the mood for a quick snack or looking for a fun treat to share with loved ones, this recipe delivers. Don’t forget to check out some of my other favorite dessert recipes like the Best Heavenly Summer Peach Bars Recipe and the Best Peach Upside-Down Cake Recipe for 2025. Happy baking!

Edible Chocolate Chip Cookie Dough Recipe

A safe-to-eat cookie dough made with heat-treated flour, perfect for snacking or gifting. Creamy, sweet, and loaded with chocolate chips!

Print Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Dessert

Cuisine American

Servings 4 people

Calories 250 kcal

Ingredients

  

• 1 cup all-purpose flour heat-treated
• ¼ cup granulated sugar
• ⅓ cup packed brown sugar (light or dark)
• ½ cup butter (salted or unsalted, softened)
• 2-4 tbsp milk (more or less as needed)
• ½ tsp vanilla extract
• 1 pinch salt (omit if using salted butter) optional
• ½ cup chocolate chips

Instructions

 

• Microwave the flour in 20-second intervals until it reaches 165°F, about 40-60 seconds. Alternatively, spread on a baking sheet and bake at 350°F for 3-5 minutes. Whisk or sift to remove lumps and let cool.
• Cream the butter, granulated sugar, and brown sugar on medium speed until light and fluffy.
• Add the flour, vanilla, and salt. Gradually add milk (1 tbsp at a time) until desired consistency is reached.
• Gently fold in the chocolate chips with a spatula or spoon. Enjoy!

Notes

For food safety, ensure flour is heated to 165°F before using. Store dough in an airtight container in the refrigerator for up to 1 week.

Keyword chocolate chips