Easy Edible Cookie Dough Recipe

Why You’ll Love This Recipe

• Safe and indulgent – No raw eggs and flour is heat-treated for peace of mind.

• Simple and quick – Prep in just 10 minutes, chill for a while, and you’re ready to savor.

• Versatile – Add-ins like nuts, sprinkles, or different chocolate chips make it your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1¾ cups all-purpose flour

• 1 cup salted sweet cream butter, softened

• ¾ cup light brown sugar, packed

• ½ cup granulated sugar

• 1½ teaspoons vanilla extract

• 2 tablespoons heavy cream

• ¼ teaspoon salt

• 1½ cups mini semi-sweet chocolate chips

Directions

1. Preheat the oven to 300 °F.

2. Line a baking sheet with parchment paper.

3. Spread the flour evenly across the sheet.

4. Bake for 5–7 minutes to heat-treat; watch closely to avoid browning.

5. Remove and let the flour cool completely.

6. In a mixer, cream butter, brown sugar, granulated sugar, and vanilla on medium-high until fluffy.

7. Lower mixer speed and add heavy cream; mix until combined.

8. Gradually mix in flour and salt, about ½ cup of flour at a time, until no streaks remain.

9. Fold in chocolate chips with a spoon until evenly distributed.

10. Cover and refrigerate for 30 minutes before serving.

Servings and timing

• Servings: Makes 16 bite-sized portions

• Prep time: 10 minutes

• Heat‑treating flour: 7 minutes

• Chill time: 30 minutes

• Total time: Around 40 minutes

storage/reheating

• Refrigerator: Store in an airtight container for up to 1 week.

• Freezer: Keeps well for up to 3 months; thaw in the fridge before serving.

• Serving tip: Scoop and let sit 5 minutes at room temperature if too firm.

Variations

• Peanut butter swirl: Fold in ½ cup creamy peanut butter.

• Nutty crunch: Add ½ cup chopped pecans or walnuts.

• Colorful fun: Mix in ½ cup rainbow sprinkles.

• Cookie swap: Replace semi‑sweet chips with white chocolate, milk chocolate, or butterscotch chips.

FAQs

1. Can I skip heat‑treating the flour?

No—raw flour may harbor pathogens. Heat‑treating ensures it’s safe to eat.

2. Why use heavy cream?

It adds moisture and richness, mimicking baked cookie dough texture.

3. Can I use margarine instead of butter?

It’s best to use real butter for flavor and consistency.

4. Is this recipe gluten-free?

No. Use a heat‑treated gluten‑free flour blend to adapt.

5. Can I use regular‑sized chocolate chips?

Yes, but mini chips distribute more evenly in each bite.

6. Can I omit the salt?

Technically yes, but salt enhances flavor—don’t skip it if you can.

7. How do I know the flour is fully cooled?

It should feel room temperature to the touch (not warm) before mixing in.

8. Can I eat the dough warm?

Allow it to cool to room temperature—hot dough may feel greasy.

9. How long will it last?

Up to 1 week in the fridge, 3 months in the freezer.

10. Can I use this as a frosting or dip?

Yes! Thin it slightly with milk to dip fruit, or spread it on cupcakes.

Conclusion

This easy edible cookie dough is the perfect sweet treat—safe, fuss-free, and endlessly customizable. Whether you’re craving something quick or want a fun twist on dessert, this dough delivers. Enjoy scooping, sharing, and indulging!