Everyone loves Edible Cookie Dough and this recipe is the BEST, safe to eat, and can be used to make all your favorite cookie dough flavors. Bring on the chocolate chip, double chocolate, funfetti, M&M and peanut butter cookie dough!

Four bowls with different flavors of edible cookie dough in them including chocolate chip, peanut butter, chocolate, and M&M cookie dough.

There’s a reason that edible cookie has become so popular over the last few years:

  • It takes 10 minutes to make, with simple ingredients you already have.
  • It’s FUN for parties and everyone loves it!
  • It’s safe to eat and can be stored in the freezer to enjoy any time.

How to make Edible Cookie Dough:

  1. 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.
  2. Add butter, sugar, and brown sugar to a mixing bowl and beat well until creamed together, 2-3 minutes. Add vanilla and mix.
  3. Stir in flour, salt, and chocolate chips.
  4. Store cookie dough in the refrigerator for up to one week or freeze for up to 3 months.

Four process photos for making edible cookie dough by heat treating flour, then making cookie dough from butter, sugars and vanilla.

Cookie Dough 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.
  • 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.

A cookie sheet with four flavors of edible cookie dough on it (M&M, chocolate chip, double chocolate and peanut butter).

Can you eat raw cookie dough?

Regular raw cookie dough is not considered safe to eat because it contains raw flour and eggs which can both have bacteria that could lead to food poisoning or worse (E. Coli and salmonella). But, let’s be honest, we’re probably all guilty of eating some cookie dough before a batch is put in the oven, (especially if you’re like me and like to eat more than a tiny bite!). To make this cookie dough safe to eat, it’s made without eggs and the flour is heat treated first, to kill bacteria.

Cookie Dough for Ice Cream:

Nothing pairs better with homemade ice cream than cookie dough! To make 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.

Is raw flour safe to eat?

Recent studies have found that raw flour may not be safe to eat, so I recommend heat-treating the flour, to kill bacteria, before making edible cookie dough.

  • To heat treat 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. Store leftover heat-treated flour in an airtight container at room temperature, or in the freezer, for later use.

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Recipe

Four bowls with different flavors of edible cookie dough in them including chocolate chip, peanut butter, chocolate, and M&M cookie dough.
Prep 15 mins
Total 15 mins
Save Recipe

Ingredients
  

  • 3/4 cup butter , softened
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar , firmly packed
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour , heat treated*
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

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 mix.
  • Stir in flour, salt and chocolate chips.
  • 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.
  • 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.
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.

Nutrition

Calories: 407kcalCarbohydrates: 58gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 39mgSodium: 255mgPotassium: 53mgFiber: 1gSugar: 37gVitamin A: 466IUVitamin C: 1mgCalcium: 42mgIron: 1mg

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About The Author

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. 4 stars
    I made this cookie dough yesterday, and it tastes amazing! My problem is that the cookie dough did not have the consistency one would expect from cookie dough. It tasted great, but I would really like it to look and have the consistency of cookie dough. Any advice?

  3. 4 stars
    Super Easy! I used gluten free flour. It tastes a little flour-y. I’m going to add a bit of milk like the above used suggested. Or maybe next time, use a little less flour?
    Def good!

  4. 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.

  5. 3 stars
    I made the peanut butter version of this cookie dough. I followed the directions step by step, but found when finished the dough was really dry and hard to clump together. So I added six tablespoons of whole milk and stirred it together. The consistency turned out great then. I may have just been impatient to get everything mixed together, but the milk made it so much easier. Overall a decent recipe though.

  6. 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!

  7. 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.