This easy Edible Cookie Dough recipe is safe to eat and can be used to make several variations of flavors. Bring on the chocolate chip, double chocolate, funfetti, M&M and peanut butter cookie dough!

Want more no-bake desserts? Try Oreo Balls, Lemon Mousse, Banana Pudding, or Peanut Butter Balls.

An easy edible cookie dough recipe that is being used to make 4 different cookie dough flavors, each in their own bowl: chocolate chip, peanut butter, m&m, and double chocolate.

Why I love this edible cookie dough:

  • Quick – you can whip up this edible cookie dough in 10 minutes with ingredients you already have in your pantry.
  • Freezer Friendly – It’s safe to eat and can be stored in the freezer to enjoy any time.
  • Safe to eat: Raw eggs and raw flour may contain bacteria that lead to food poisoning, E. Coli or salmonella, so this recipe has no eggs, and we heat-treat the flour, making it safe to eat this cookie dough.

Heat Flour: Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer.  Allow to cool before using.

A white mixing bowl filled with flour with a thermometer sticking out to show it has been heat treated.

Cream Butter and Sugar: Add butter, sugar, and brown sugar to a mixing bowl and beat well until creamed together, 2-3 minutes. Add vanilla and mix.

Two images showing butter, brown sugar, and granulated sugar in a glass mixing bowl, and then after it's creamed together.

Add Dry Ingredients: Stir in flour, salt, and chocolate chips.

A glass mixing bowl filled with the best edible cookie dough base.

Enjoy: Store these easy cookie dough bites in the refrigerator for up to one week or freeze for up to 3 months.

A baking sheet filled with easy edible cookie dough bites in four different flavors: chocolate chip, m&m, peanut butter, and double chocolate.

Flavor Variations:

  • M&M Cookie Dough: Replace chocolate chips with M&M’s (or use ½ cup of each).
  • Double Chocolate Cookie Dough: Reduce flour to 1 ½ cups, and add ½ cup cocoa powder to the recipe.
  • Peanut Butter Cookie Dough: Reduce butter to ½ cup and add ¾ cup creamy peanut butter to the recipe. I also like to substitute ½ cup of the chocolate chips with Reese’s pieces.
  • Funfetti Cookie Dough: leave out the chocolate chips and add sprinkles instead.

To make cookie dough chunks for stirring in your homemade ice cream, roll cookie dough into a few thin “snakes” and place on a baking tray. Freeze until firm, then cut into small pieces and then mix into ice cream.

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Recipe

An easy edible cookie dough recipe that is being used to make 4 different cookie dough flavors, each in their own bowl: chocolate chip, peanut butter, m&m, and double chocolate.
Prep 15 minutes
Total 15 minutes
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Ingredients
 
 

Instructions
 

  • Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using.
  • Add butter, sugar, and brown sugar to a mixing bowl and beat well until creamed together, 2-3 minutes. Add vanilla and 2 Tablespoons of milk and mix.
  • Stir in flour and salt and mix well until smooth. Add another splash of milk, if the cookie dough is too dry. Stir in chocolate chips. Refrigerate until ready to eat.
  • Leftover cookie dough will keep in the refrigerator for up to one week or can be frozen for up to 3 months.

Notes

Flavor Variations:
  • M&M Cookie Dough: Replace chocolate chips with M&M’s (or use ½ cup each).
  • Double Chocolate Cookie Dough: Reduce flour to 1 ½ cups, and add ½ cup cocoa powder to the recipe. Add an extra splash of milk, if needed, to get the right cookie dough consistency.
  • Peanut Butter Cookie Dough: Reduce butter to ½ cup and add ¾ cup creamy peanut butter to the recipe. Add an extra splash of milk, if needed, to get the right cookie dough consistency. I also like to substitute ½ cup of the chocolate chips with Reese’s pieces.
  • Funfetti Cookie Dough: leave out the chocolate chips and add sprinkles instead.
Cookie Dough Chunks for Ice Cream: Roll cookie dough into a few long, very thin logs, and place on a baking tray. Freeze for several hours, until firm. Cut the logs into small pieces and then mix into ice cream.
*Heat Treating Flour: If microwave is not available, heat treat the flour in the oven. Preheat oven to 300 degrees F. Spread flour onto a baking sheet lined with parchment paper and cook for 8-10 minutes, until it reaches 160 degrees F (push it into a pile in the center of the pan to test it). Cook longer, if needed. Store leftover heat-treated flour in an airtight container at room temperature, or in the freezer, for later use. 
Baking Edible Cookie Dough: I don’t recommend baking this edible cookie dough because it’s missing leavening ingredients like eggs, baking power and baking soda. Here are all of my favorite cookie recipes.
Gluten Free Edible Cookie Dough: Use your favorite gluten free baking flour.

Nutrition

Calories: 407kcalCarbohydrates: 57gProtein: 3gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 37mgSodium: 231mgPotassium: 106mgFiber: 1gSugar: 36gVitamin A: 426IUCalcium: 35mgIron: 1mg

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I originally shared this recipe August 2020. Updated December 2023.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    Lovely recipe! I was just wondering what your tips would be to make this more of a “cookie dough” consistency? Great recipe otherwise!

  2. 5 stars
    Omg I just made this and it was amazing. If I ever want to make edible cookie dough again I will use this recipe. I doubled it cause it was for a few family members. All I suggest is adding milk to help it not be so powdery.

  3. 5 stars
    I didn’t know you had to heat treat the flour. Thanks for all of the tips! Made this for my kids as a back to school treat and loved how you could make so many varieties. Needless to say, it was a huge hit with the kiddos!

  4. Yummm. I know this is a long shot, but can i substitute flour for almond flour or anything else? . Just found out last week that i have an allergy to wheat! Thank you!

    1. I’d recommend coconut flour –you wont need as much flour as this recipe calls for. This recipe is really forgiving (since we’re not baking it), so just add the flour until you get the right consistency of “cookie” dough.