Name: Edible Cookie Dough Recipe Safe to Eat No Eggs Easy Treat - Simple, Sweet, and Ready Fast
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: All-purpose flour (heat-treated; see Instructions); Unsalted butter, softened; Brown sugar (light or dark); Granulated sugar; Vanilla extract; Salt; Milk (dairy or unsweetened non-dairy), as needed; Chocolate chips (mini or regular); Optional add-ins: sprinkles, chopped nuts, peanut butter chips, crushed pretzels, white chocolate chips

Jump to Recipe Print Recipe

This edible cookie dough is the kind you can eat by the spoonful—no eggs, no baking, and no worries. It’s creamy, sweet, and loaded with chocolate chips, just like the best part of traditional cookies. You can make it in 10 minutes with pantry ingredients.

Great for movie nights, last-minute cravings, or a quick dessert to share. Once you try it, you’ll want to keep a batch in the fridge all week.

What Makes This Special

This edible cookie dough is safe to eat because it skips eggs and uses heat-treated flour. That means you get the classic cookie dough flavor without raw-ingredient risks.

It’s also fully customizable—swap in your favorite mix-ins and adjust the sweetness to your taste. Plus, it takes one bowl, a spoon, and barely any effort. It tastes like nostalgia, but with a smart, modern twist.

Shopping List

All-purpose flour (heat-treated; see Instructions)
Unsalted butter, softened
Brown sugar (light or dark)
Granulated sugar
Vanilla extract
Salt
Milk (dairy or unsweetened non-dairy), as needed
Chocolate chips (mini or regular)
Optional add-ins: sprinkles, chopped nuts, peanut butter chips, crushed pretzels, white chocolate chips

Instructions

Heat-treat the flour. Spread flour on a baking sheet and bake at 300°F (150°C) for 7–10 minutes, stirring once, until it reaches 165°F (74°C).
Let it cool completely. Or microwave in 30-second bursts, stirring between each, until it hits 165°F. This step makes the flour safe to eat.
Cream the butter and sugars. In a bowl, beat 1/2 cup (1 stick) softened unsalted butter with 1/3 cup brown sugar and 3 tablespoons granulated sugar until smooth and fluffy, about 1–2 minutes.
Add flavor. Mix in 1 teaspoon vanilla extract and a pinch of salt.
Taste the base; adjust the salt if your butter is unsalted. A tiny bit of salt makes the sweetness pop.
Add the flour. Sift or whisk the cooled, heat-treated flour (about 3/4 to 1 cup) to break up lumps. Stir it into the butter mixture gradually until combined.
Adjust texture. Add 1–3 tablespoons of milk, a little at a time, until the dough is soft and scoopable.
It should hold together but still feel creamy.
Fold in chocolate chips. Stir in 1/2 to 3/4 cup chips. Mini chips distribute more evenly in each bite.
Chill (optional). For a firmer, scoop-shop texture, chill 10–20 minutes. Or eat it right away by the spoonful.
Serve. Enjoy as is, roll into snack-size bites, or swirl over ice cream.
For a cute touch, top with a pinch of flaky salt.

How to Store

Refrigerator: Store in an airtight container for 5–7 days. It may firm up; just let it sit at room temp for 10 minutes before scooping.
Freezer: Freeze up to 2 months. Roll into balls first for easy snacking.
Thaw in the fridge or at room temp until soft enough to bite.
Best practice: Label with the date and flavor add-ins so you remember what’s inside.

Benefits of This Recipe

Safe to eat raw: No eggs and heat-treated flour for peace of mind.
Fast and easy: Ready in about 10 minutes with simple pantry staples.
Flexible: Works with dairy-free butter and milk, and endless mix-ins.
Make-ahead friendly: Keeps well in the fridge or freezer.
Portion control: Roll into small bites for grab-and-go treats.

Common Mistakes to Avoid

Skipping flour heat treatment: Raw flour isn’t safe. Always heat it to 165°F and let it cool before using.
Using melted butter: Melted butter makes the dough greasy and loose. Use softened butter for the right texture.
Overpacking flour: Scooping flour tightly leads to a dry dough.
Fluff, spoon, and level—or weigh if you can.
Adding too much milk: Go slow. If the dough gets runny, add a spoonful more flour to bring it back.
Not cooling the flour: Warm flour can melt the butter and ruin the texture. Make sure it’s fully cool.

Recipe Variations

Funfetti: Swap chocolate chips for rainbow sprinkles and white chocolate chips.
Add 1/8 teaspoon almond extract for cake batter vibes.
Peanut Butter Cup: Beat 2–3 tablespoons creamy peanut butter into the butter mixture. Fold in chopped peanut butter cups.
Cookies and Cream: Stir in crushed chocolate sandwich cookies and white chocolate chips.
Salted Caramel: Mix in caramel bits and finish with flaky sea salt.
Mocha Chip: Add 1 teaspoon instant espresso powder to the milk before mixing. Fold in dark chocolate chips.
Gluten-Free: Use a 1:1 gluten-free flour blend and heat-treat it the same way.
Dairy-Free/Vegan: Use plant-based butter, non-dairy milk, and vegan chocolate chips.
Check sugar for vegan certification if needed.

Explore more irresistible cookie recipes you won’t want to miss:

Oatmeal Cookies

Black Forest Cookie

FAQ

Do I really need to heat-treat the flour?

Yes. Raw flour can contain harmful bacteria. Heating it to 165°F makes it safe to eat.

It’s a quick step that keeps this recipe worry-free.

Can I bake this dough into cookies?

Not recommended. This dough is designed for eating raw. It lacks eggs and leaveners, so baked cookies would be flat and dry.

If you want baked cookies, use a traditional cookie recipe.

What if I don’t have brown sugar?

You can use all granulated sugar, but the flavor won’t be as rich. If you have molasses, stir 1/2 teaspoon into the dough to mimic brown sugar depth.

How can I fix dough that’s too dry or crumbly?

Add milk 1 teaspoon at a time and stir until it smooths out. If it’s too wet, add a tablespoon of heat-treated flour to balance it.

Is it safe for kids to help make this?

Yes, with supervision.

An adult should handle the flour heat treatment. After that, kids can help measure, stir, and add mix-ins.

Can I reduce the sugar?

Yes, reduce by 1–2 tablespoons without a big texture change. Keep in mind sugar affects sweetness and softness, so large cuts will make it less creamy.

What kind of chocolate chips work best?

Mini chips blend more evenly and give chocolate in every bite.

Regular semisweet chips or chopped chocolate also work well.

How much does this recipe make?

About 1 1/2 cups of dough, or 8–10 snack-sized scoops. You can easily double it for a crowd.

Wrapping Up

This edible cookie dough hits that classic cookie-shop flavor with a safe, no-bake spin. It’s quick to make, easy to tweak, and perfect for sharing—or not.

Heat-treat your flour, cream your butter and sugars, and stir in your favorite mix-ins. Keep a batch in the fridge for instant dessert happiness any time the craving hits.