Edible Chocolate Chip Cookie Dough

Safely indulge in this chocolate chip cookie dough with no eggs and no worries. This edible cookie dough is creamy, chocolatey, and ready to eat in minutes!

edible-eggless edible cookie dough in white ramekin

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Cookie dough lovers, I’m calling your name! Sometimes, you just want to enjoy it raw instead of baking it into chocolate chip cookies, right? It’s hard to resist sneaking a big ol’ spoonful while you’re mixing it up.

When I was a kid, we were reckless and ate it even with the raw eggs. But as a parent now, I just can’t let my kiddos take that risk, so we love making this eggless edible cookie dough recipe instead! It’s safe, delicious, and totally satisfying!

Why I love this recipe

  • This cookie dough is 100% safe to eat as it omits both raw eggs and raw flour, instead, use milk for moisture. (See this article on making raw flour safe to eat.)
  • It tastes just like the traditional version, with that perfect texture.
  • This treat only takes a few simple ingredients and about 15 minutes to make – so fast!

Loving this edible cookie dough? Check out other delicious no-bake desserts like Mint Chocolate OREO Truffles, Dirt Cake, and Banana Pudding Trifle!

Ingredients

  • butter
  • white sugar
  • brown sugar
  • flour
  • vanilla extract
  • milk
  • salt
  • chocolate chips

Step by step

toasting flour on baking sheet
  1. First, spread the flour on a baking sheet and toast it in the oven at 350°F for 5 minutes to kill any bacteria. Allow it to cool before continuing.
  2. In a medium bowl, cream together the butter and sugars until smooth. (This is easiest in a stand mixer (affiliate link) or with an electric mixer.)
  3. Add the vanilla extract and milk, and mix until everything is well combined.
  4. Add the cooled flour and salt, and mix until the dough comes together.
  5. Fold in the chocolate chips, making sure there’s a good amount in every bite!

This dough is not for baking as it lacks eggs, baking soda, and baking powder, so it won’t bake like regular cookie dough. Without the leavening agent, it will spread out and become flat and tough. Just enjoy it as dough!

gif of stirring bowl

Tips for best results

  • Heat-treat your flour – this step is essential to get rid of harmful bacteria and ensure your cookie dough is safe to eat.
  • Use room-temperature butter to make it easier to cream with the sugars.
  • Use mini chocolate chips for better distribution throughout the dough.
  • If the dough feels too soft, let it chill in the fridge for a few minutes to firm up.

Variations

Add in chopped nuts, sprinkles, mini marshmallows, or peanut butter chips to give your dough a little extra flair.

For a different chocolate experience, replace the chocolate chips with white or milk chocolate. The great thing about this recipe is that you can tailor it to your preferences!

edible cookie dough on spoon

Serving suggestions

You can enjoy this dough straight from the bowl, but if you want to get creative, freeze it into small chunks and add them to brownie mix cookies, coffee, ice cream, or milkshakes for an extra indulgent treat. They also make a perfect crunchy topping for sundaes, adding that irresistible chocolate flavor. The options are endless!

Storage

If you have leftover dough, store it in an airtight container in the fridge for up to a week.

For longer storage, freeze it in portion sizes for up to 3 months, so you’ll always have a batch ready to grab for a sweet craving!

If you try this recipe please comment and rate it below, I love hearing from you!

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edible-eggless edible cookie dough in white ramekin

Edible Chocolate Chip Cookie Dough


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5 from 2 reviews

Description

Safely indulge in raw cookie dough with no eggs and no worries. This edible eggless chocolate chip cookie dough is creamy, chocolatey, and ready to eat in minutes!


Ingredients

Units Scale

Ingredients

  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 tbsp milk
  • 1 tsp vanilla
  • 1 1/4 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 cup mini chocolate chips

Instructions

Instructions

  1. Spread the flour on a baking sheet and toast it in the oven at 350°F for 5 minutes to kill any bacteria. Allow it to cool before continuing.
  2. In a medium bowl, cream together the butter and sugars until smooth.
  3. Add the vanilla extract and milk, and mix until everything is well combined.
  4. Add the cooled flour and salt, and mix until the dough comes together.
  5. Fold in the chocolate chips. Serve and enjoy!

Notes

  • This cookie dough is 100% safe to eat as it omits both raw eggs and raw flour, instead, use milk for moisture. (See this article on making raw flour safe to eat.)
  • Make sure to toast the flour to kill any bacteria as this step is crucial for safety.
  • Electric mixers aren’t required you can cream the butter and sugars by hand if the butter is softened to room temperature.
  • This dough is not for baking as it lacks eggs, baking soda, and baking powder, so it won’t bake like regular cookie dough. It will spread out and become flat and tough.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: None
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 423
  • Sugar: 35.6 g
  • Sodium: 203.3 mg
  • Fat: 20.9 g
  • Carbohydrates: 56.9 g
  • Protein: 4.4 g
  • Cholesterol: 40.8 mg

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8 Comments

  1. HI,
    The last few recipes I have recieved from you don’t have any
    amounts for the ingredients .
    Am I missing something that I am supposed to do?
    Thanks for your help.
    Elaine

      1. Hi,
        I guess we have a tech issue. I double checked, and still no amounts
        for the ingredients. I tried printing the recipe card, hoping the amounts would show up. No luck.
        I don’t know what else to try.
        Take Care, Elaine

        1. If you know how can you send me a screen shot to [email protected]? On my Mac I can screenshot by clicking command-shift-4 all at the same time then drawing a square around the area. Then I could forward that to my developer to see if they can figure out why it isn’t working properly for you. So sorry about that