This is a recipe that has been highly requested, and I'm so excited to share it as it's so darn good! I was a bit on the fence with the idea of Edible Cookie Dough at first, as I've never liked eating cake batter or any raw mix. But then I developed this recipe, and I love it! It's a delicious brown sugar cookie dough that's buttery, soft and packed with chocolate chips. And trust me you'll struggle not to scoff the whole batch!! You may be wondering why it's called "edible" cookie dough, this is because not only does it not include eggs, but the flour is also heat treated to make it safe to eat too (as raw flour is not safe to eat).
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Edible Cookie Dough
Spread the flour out onto a lined baking tray and cook for 8 minutes. Leave it to cool completely, then sieve it. In a mixer, mix together the butter and both sugars for around 3 minutes until fluffy and smooth.
Add the vanilla extract and milk and mix in. Then add the flour, salt and chocolate chips and mix until combined.
Why do you have to cook the flour?
Because flour is a raw product and there is a risk of it containing E Coli which can make you very sick (and in some cases can de deadly). The UK Food Standards Agency advises against eating raw flour, and so does the US Food and Drink Administration. Cooking the flour, which is also known as heat treating the flour, to a temperature of 74C/165F kills any bacteria and makes the flour safe to eat. I strongly advise that you follow my instructions on how to heat treat your flour before making this recipe as I don't want anyone to get sick! You can buy heat treated flour, but it's only available commercially or in very large 16kg sacks.
How should the cookie dough be stored and can it be frozen?
The cookie dough is best stored in the fridge and it will last one week. It's best stored in a covered bowl or an airtight container. You can also freeze the cookie dough for up to 3 months. It's best to portion out the dough into balls and freeze on a baking tray, and once they're frozen solid, transfer them to a freezer bag or container.
Can the cookie dough be baked into cookies?
Technically, yes. But, I would not advise it as they are not very good cookies because of the lack of eggs and raising agents like baking powder.
How much cookie dough does this recipe make?
It makes approximately 660g cookie dough.
Can this recipe be made without an electric mixer?
It can yes, but it will take a lot of elbow grease! The final result may also be less smooth and generally less light and fluffy. But it will still taste delicious!
Can the cookie dough be added to ice cream?
Yes! Form it into small balls or chunks and mix into the ice cream before freezing. Do not add it to a warm mixture of ice cream as it could melt the cookie dough. Or add chunks to a bowl of shop bought ice cream.
Can the cookie dough be made into truffles?
Yes! Roll it into balls (about 25-30g is a nice truffle size) and chill the balls of dough until firm. Dip the cookie dough balls into melted chocolate and scoop them out with a fork. Gently shake off any excess chocolate, then leave to set on some baking paper.
Can this recipe be made gluten or dairy free?
Yes, you can use a gluten free flour blend instead and use dairy free butter, chocolate chips and milk. You may need to add extra milk if you are using gluten free flour as it often absorbs more moisture. This recipe is already egg free.
What other mix ins could you add to this cookie dough recipe?
- M&Ms
- Reeses Pieces
- Crushed or broken up Oreos
- Sprinkles
- Mini marshmallows (I like Freedom Mallows which are vegan and vegetarian friendly)
- A teaspoon of cinnnamon or ginger for Autumn vibes
- Chopped nuts
- Dessicated coconut
- Dried fruit
- Or swap the vanilla for another flavour extract like peppermint, orange or almond
More tips for making the Edible Cookie Dough:
- I used a mix of dark and milk chocolate chips in the cookie dough, you can use all milk or all dark, or even white chocolate chips!
- I highly recommend using a good quality vanilla extract as it really makes all the difference in the flavour of the cookie dough. Do not use an essence.
- If you can't find light brown soft sugar, you can use all caster sugar instead.
- I used whole milk, but semi skimmed works well too. Or a plant based alternative.
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- Mixing bowls
- Kitchen scales
- Measuring spoons
- Baking trays
- Electric hand mixer
- Stand mixer
- Dark chocolate chips
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
Recipes using edible cookie dough...
Edible Cookie Dough
Ingredients
- 120 g Butter softened, unsalted
- 125 g Light brown soft sugar
- 45 g Caster sugar
- 2 tsp Vanilla extract
- 30 ml Whole milk or semi skimmed, or plant based
- 200 g Plain flour (heat treated and cooled - see recipe for details)
- ½ tsp Salt
- 150 g Chocolate chips
Instructions
- Pre-heat your oven to 150C Fan/325F/Gas Mark 3
- Spread the flour out evenly onto a lined baking tray. If you let the baking paper hang over the edges of the tray it will help later
- Cook the flour for 8 minutes or until it reaches a temperature of 74C/165F - you can use a probe style thermometer to check this if you like
- Let the flour cool completely. If it is clumpy, sieve it before adding to the cookie dough
- Using an electric mixer, mix up the butter, brown sugar and caster sugar for about 3 minutes until light and fluffy
- Add the vanilla extract and milk and mix in
- Then add the flour and salt and mix until just combined
- Finally add your chocolate chips (and any other mix ins) and mix gently until evenly distributed throughout the dough
- The cookie dough is ready to serve! Roll into balls or dig in with a spoon to enjoy
- Store leftovers in an airtight container either in the fridge for 1 week or the freezer for 3 months
Video
Notes
- I used a mix of dark and milk chocolate chips in the cookie dough, you can use all milk or all dark, or even white chocolate chips!
- I highly recommend using a good quality vanilla extract as it really makes all the difference in the flavour of the cookie dough. Do not use an essence.
- If you can't find light brown soft sugar, you can use all caster sugar instead.
- I used whole milk, but semi skimmed works well too. Or a plant based alternative.
Nutrition
If you like this, check out more of my Dessert recipes!
I'm linking this recipe up with Cook Blog Share.
K
Made this with my daughter today, really easy to make. Tastes great, will be having it with ice-cream later. Thanks for the recipe
thebakingexplorer
So happy you liked them! Please do let me know if there's a reason you didn't give them 5 stars, I'm always looking to improve or help out with issues when I can! 😀
Jade
Can I make this to spread inbetween chocolate cake layers for a birthday cake I'm making?
thebakingexplorer
Of course!
leah
i’ve made this so many times now and i absolutely love it! sometimes i halve the recipe to make it smaller but either way large batch or not.. it’s the BEST. 🎀