This Edible Cookie Dough is a dreamy treat that brings all the nostalgia of licking the spoon without the worry. Creamy, rich, and packed with buttery sweetness, it’s ready in just 15 minutes, making it perfect for spontaneous cravings or a quick dessert fix. The smooth texture melts in your mouth, while the optional add-ins like chocolate chips or sprinkles add delightful bursts of flavor and crunch.
Each bite is a comforting blend of vanilla and brown sugar, balanced with a hint of salt for that irresistible contrast. Whether you’re sharing it with friends or indulging solo, this recipe is a guilt-free way to enjoy cookie dough anytime. It’s simple, satisfying, and sure to become a favorite in your dessert rotation.
Ingredients for Edible Cookie Dough
- 1 ¾ cups (215 g) all-purpose flour (heat-treated for safety)
- 1 cup (226 g) unsalted butter (softened to room temperature)
- 1 ¼ cups (250 g) brown sugar (tightly packed)
- ¼ cup (50 g) sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1-2 Tablespoons milk (optional, for desired consistency)
- ½ cup (85 g) semisweet chocolate chips (mix of mini and regular recommended)
- Optional Mix-Ins: creamy peanut butter, colored sprinkles, broken Oreo pieces
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and spread the flour in an even layer. Bake for 5-7 minutes to heat-treat the flour. Allow it to cool completely, then sift to remove any clumps. Set aside.
- In a large bowl (or stand mixer), combine the softened butter, brown sugar, sugar, vanilla extract, and salt. Use an electric mixer to cream together until smooth and well-combined, about 1-3 minutes.
- Gradually add the cooled, sifted flour to the butter mixture, stirring until fully combined. If the dough is too stiff, add milk, one tablespoon at a time, until you reach your desired consistency.
- Stir in the chocolate chips and any optional mix-ins (e.g., peanut butter, sprinkles, or Oreo pieces) until evenly distributed.
- Enjoy immediately, or store in an airtight container in the refrigerator for up to one week. If refrigerated, let the dough sit at room temperature for 15-20 minutes before serving for the best texture.
Fun Mix-In Ideas to Customize Your Cookie Dough
Take your edible cookie dough to the next level with creative mix-ins! Try adding creamy peanut butter for a nutty twist, or toss in colored sprinkles for a festive touch. For a cookie lover’s dream, mix in broken Oreo pieces or even crushed pretzels for a sweet-and-salty combo. The possibilities are endless—experiment with your favorites!
How to Store and Enjoy Later
While this cookie dough is best enjoyed fresh, you can store it in an airtight container in the fridge for up to one week. If it firms up, let it sit at room temperature for 15-20 minutes before serving for that perfect creamy texture. For longer storage, freeze it in small portions and thaw as needed.
Why Baking the Flour is Essential
Baking the flour at 350°F (175°C) for 5-7 minutes ensures it’s safe to eat by killing any potential bacteria. After cooling, sift it to remove clumps for a smooth dough. This step is quick but crucial for both safety and texture—don’t skip it!
Time-Saving Tips for Busy Bakers
To save time, bake and sift the flour ahead of time and store it in an airtight container. You can also soften butter quickly by cutting it into small cubes and letting it sit at room temperature for 10-15 minutes. Pre-measure your ingredients to streamline the process even further.
Edible Cookie Dough
Ingredients
- 1 ¾ cup all-purpose flour
- 1 cup unsalted butter softened to room temperature!
- 1 ¼ cups brown sugar tightly packed
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1-2 Tablespoons milk optional¹
- ½ cup semisweet chocolate chips I recommend using a mix of mini and regular sized
Optional Mix-Ins
- creamy peanut butter
- colored sprinkles
- broken Oreo pieces
Instructions
- Preheat your oven to 350F. Line a cookie sheet with parchment paper and spread flour in an even layer over the parchment paper.
- Bake on 350F (175C) oven for 5-7 minutes²
- Allow flour to cool, then run it through a sifter to break up any clumps that may have formed while baking. Set aside.
- In a large bowl (preferably a stand mixer), combine softened butter, sugar, vanilla extract, and salt. Use an electric mixer to cream together until very creamy and very well-combined, 1-3 minutes.
- Gradually add cooled, sifted flour, stirring until completely combined. If dough is too stiff after thoroughly stirring, add milk, one tablespoon at a time, until desired consistency is reached.
- Stir in chocolate chips (and any additional add-ins you might like!)
- Best enjoyed immediately after preparing, but you may store in an airtight container in the refrigerator for up to one week. Cookie dough will firm up some in the refrigerator, so for best enjoyment let it sit at room temperature for 15-20 minutes before enjoying leftovers.