Enjoy this Edible Cookie Dough made with toasted flour and no raw eggs! This worry-free and delicious recipe is simple to make.
Edible Chocolate Chip Cookie Dough
If you are anything like my husband, you can’t resist a scoop of freshly made cookie dough. I’m not particularly fond of the idea since I have had food poisoning before – and the risk of salmonella with the raw eggs or things like E. coli with the raw flour – I can’t do it. I don’t let my kids eat it.
With this recipe, I have found the perfect solution! My husband can still enjoy what he loves with this recipe, and I don’t have to worry about anyone getting sick from it! My kids and I can enjoy it as well!
The best part is, even though there is a little bit of time involved, this recipe is super easy, and it still comes together quickly! It perfect for when those late-night cookie cravings strike!
Edible Cookie Dough Recipe
- brown sugar
- granulated sugar
- vanilla extract
- all-purpose flour
- chocolate chips
How to make Edible Cookie Dough
Time needed: 15 minutes
How to make Edible Cookie Dough
- Preheat oven.
Preheat the oven to 350°F.
- Bake and cool flour.
Spread the flour evenly onto a baking sheet and bake it for 5 minutes. Remove the pan from the oven and let the flour cool completely.
- Cream butter.
Meanwhile, cream the butter with a hand mixer until smooth.
- Add both sugars.
Add the brown and granulated sugars to the butter and mix until fluffy and light in color.
- Mix in.
Mix in the milk, vanilla extract, and salt until well combined.
- Sift and mix.
Sift in the flour in; mix until well combined.
- Fold in.
Fold in the chocolate chips.
Edible Cookie Dough: FAQs
Raw flour carries the risk of being contaminated with bacteria like E. coli. The safest and easiest way to combat that risk is to heat the flour, therefore killing bacteria.
In a covered container in the refrigerator.
Stored properly in the refrigerator, it is good for up to 5 days.
You bet! Store it in a freezer-safe container for up to 3 months. When you are ready to eat it, allow it to thaw in the refrigerator.
If you gave this recipe a try, I would love for you to leave a comment down below, letting me know your thoughts! If you run into any problems, be sure to leave a comment, too – I’ll try my best to help figure out what’s going on!
Other recipes you may enjoy
- 3/4 cup butter, at room temperature
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 3 tablespoons milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1-1/4 cup all-purpose flour
- 3/4 cup chocolate chips
- Preheat the oven to 350°F.
- Spread the flour evenly onto a baking sheet and bake it for 5 minutes. Remove the pan from the oven and let the flour cool completely.
- Meanwhile, cream the butter with a hand mixer until smooth.
- Add the brown and granulated sugars to the butter and mix until fluffy and light in color.
- Mix in the milk, vanilla extract, and salt until well combined.
- Sift in the flour in; mix until well combined.
- Fold in the chocolate chips.
- Serve immediately.
- Use your favorite kind of chocolate chips in this recipe - milk chocolate, semi-sweet chocolate, dark chocolate, or white chocolate!
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3-Cup Stainless Steel Rotary Hand Crank Flour Sifter
Stainless Steel Metal Measuring Spoons, Fits in Spice Jar, Set of 6 with bonus Leveler
Stainless Steel Measuring Cups - 5 Piece Stackable Measuring Set
Hand Mixer with Snap-On Case
Glass Food Prep and Mixing Bowls, 4 Quart (Set of 2)
Silicone Spatula Set of 4
15-Inch Nonstick Baking Sheet
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 556Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 46mgSodium: 219mgCarbohydrates: 82gFiber: 3gSugar: 33gProtein: 8g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.