Edible Cookie Dough (5 Ingredient-Only)

Make easy, safe, and delicious edible cookie dough! No eggs, no bake, just simple ingredients. Enjoy raw or as a topping for ice cream!

Hey there, it’s Catherine! If you’ve been following me for a while, you already know that I’m a sucker for all things dessert. But here’s the thing—I don’t want to wait around for my cookies to bake.

Sometimes, I just crave the dough itself. The real problem, though? Traditional cookie dough has raw eggs and raw flour, which means eating it straight from the bowl is a no-go (unless you want to take a risk with E. coli or Salmonella and trust me, you don’t).

So, I’ve come up with this safe-to-eat edible cookie dough recipe that lets you enjoy raw dough with zero worry.

This recipe has become a total favorite of mine, and every time I make it for friends, they can’t stop eating it. There’s just something about the creamy, chocolatey dough that gets everyone hooked—and it’s all safe to eat raw.

If you’ve been dying to have cookie dough without the baking (or the wait), this one’s for you!

Why You’ll Love This Edible Cookie Dough

Look, I get it: we all secretly love eating raw cookie dough. It’s the best part of making cookies, right? But the truth is, the raw dough in your typical cookie recipe isn’t safe to eat because of the raw eggs and raw flour. Well, guess what? My recipe fixes both of those issues.

We use heat-treated flour and skip the eggs, so this dough is safe, creamy, and, dare I say, better than the cookies themselves. Plus, we don’t just throw in chocolate chips and call it a day.

I’ve perfected this dough to the point where every bite feels like the perfect combo of sweetness, texture, and that cookie dough nostalgia we all crave.

What Makes This Cookie Dough Safe to Eat?

You’ve probably heard that eating raw dough can make you sick because of raw eggs and flour, right? Well, here’s the scoop—raw eggs can carry Salmonella, and raw flour can contain bacteria like E. coli.

That’s where heat-treating the flour comes in. By heating the flour to 165°F, we get rid of any dangerous bacteria without compromising that cookie dough flavor.

And don’t get me started on the eggs—by skipping them entirely, we avoid all the risks, and we’re left with a perfectly edible dough that you can enjoy straight from the bowl. No baking required!

At-a-Glance Specs – What You’ll Need Before We Start Rolling

Main Ingredients

These are your building blocks — simple, classic, and irresistibly good.

• 200g Brown Sugar – Adds a caramel depth and helps the dough stay soft. Lightly pack it — too much and it’ll be overly sweet.
• 115g Unsalted Butter (softened) – Soft butter gives that dreamy, creamy texture. Don’t melt it — room temp is your sweet spot!
• 190g All-Purpose Flour – Heat-treat to 165°F (74°C) for safety. Spread it out after heating so it cools evenly.
• 60g Milk (any kind) – Brings everything together. Add a splash at a time to get your perfect scoopable consistency.
• Pinch of Salt – Balances the sweetness. A little goes a long way.
• 150g Chocolate (dark, milk, or white) – The star of the show! Use chopped chunks for extra texture.

Optional – My Favourite Extras That Add a Little Magic

These are fun little touches that make the dough uniquely yours.

• ¼ tsp Vanilla Extract – Adds warmth and a cozy aroma. A few drops turn the dough from good to heavenly.
• 2 tbsp Peanut Butter – For that sweet-salty kick. It pairs beautifully with dark chocolate.
• 2 tsp Matcha Powder + White Chocolate Chunks – Earthy, creamy, and a little fancy. Perfect for matcha lovers.
• Crushed Oreos or Biscoff Biscuits – Add crunch and a nostalgic twist. It’s cookie inception!
• 1 tbsp Malted Milk Powder – A touch of childhood nostalgia. It deepens the flavor in the most comforting way.

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

Because dessert should be flexible and stress-free.

Step-by-Step: How to Make Edible Cookie Dough

This recipe is easy—like, really easy. Once you have everything in front of you, you’ll be spooning up dough in less than 15 minutes.

Here’s how I make sure this cookie dough is absolutely perfect for snacking (and I promise, you’ll love it!):

Heat-Treat the Flour

1. First things first: the flour. This step is essential because it’s what makes this dough safe to eat! I place the all-purpose flour in a microwave-safe bowl and pop it in the microwave for 60 seconds, stirring every 20 seconds to make sure it heats evenly. It’s all about getting that flour up to 165°F (I use a thermometer just to be sure). Once it’s heated, let it cool completely before we do anything else.

Mix the Butter and Brown Sugar

2. Now, let’s work on that creamy base. In a large mixing bowl, I combine softened butter and brown sugar, then beat it together until it’s light and fluffy. This is where the magic happens for that smooth texture in your dough, so take your time with this step!

Add Milk, Vanilla, and Salt

3. Next, I stir in the milk, vanilla extract (if I’m feeling fancy), and just a pinch of salt. Mixing these in until fully combined gives the dough that extra oomph. You want it to be soft but not too runny, so add just enough milk to get the perfect dough consistency.

Gradually Add the Heat-Treated Flour

4. Here’s the part where everything comes together! I slowly add the cooled, heat-treated flour to the wet ingredients. I stir it in gradually until the dough is smooth but still a little crumbly—just enough to hold together. If it feels a little too dry, I add a tiny splash of milk to get it just right.

Stir in the Chocolate

5. Now, the best part—chocolate! I chop up some good quality chocolate (sometimes I even use mini chocolate chips for that perfect spread) and fold it into the dough. Mix it until the chocolate is evenly distributed, and you’ll have the most delicious, irresistible dough.

6. Once it’s all done, you can eat it right away (it’s that good!), or you can chill it in the fridge for about 30 minutes if you prefer it firmer. Enjoy every bite!

Troubleshooting Tips

Sometimes things don’t go according to plan. Here’s what you can do if you run into any problems:

Why Your Dough Might Be Too Crumbly

If your dough isn’t coming together, it might be because the flour wasn’t measured right. Make sure you fluff the flour before measuring it. If it’s still too crumbly, just add a tablespoon of milk at a time until it comes together.

Why It’s Too Greasy or Soft

If the dough is too soft or greasy, check the temperature of your butter. It should be softened, not melted. If the dough feels too warm, pop it in the fridge for 10 minutes to firm up.

Flour Clumping

Sometimes, heat-treated flour can form clumps. To avoid this, sift your flour before adding it to the dough. This will prevent those annoying lumps.

Comparison – How This Recipe Stacks Up Against Other Desserts

Additional Tips

Chill Between Steps for Better Texture

Allow the dough to rest in the refrigerator for 10 minutes after adding the flour and before stirring in mix-ins. This helps the butter firm slightly, preventing greasy texture. Time to chill before you thrill.

Combine Flavour Layers Gradually

Introduce flavour boosters like malt powder, espresso powder, or finely ground nuts in stages. This keeps the taste balanced and ensures no single flavour overwhelms. Think of it as coaxing the flavours to dance, not wrestle.

Use Mixed Sweeteners for Depth

Pair light brown sugar with a small amount of caster sugar to create a softer texture while giving a subtle crispness to the bite. A little sugar synergy goes a long way.

Shape Before Chilling for Bites

If making cookie dough bites, scoop and roll them before chilling. This makes them easier to handle and keeps their round shape. Roll now, chill later.

Keep Chocolate at Room Temperature

Using chocolate straight from the fridge can cause uneven distribution and hard clumps. Let it sit at room temperature before folding in — let your choc chips mingle before the big mix.

Pre-Portion for Quick Treats

Divide dough into individual portions and freeze on a tray. Store in a freezer-safe container for quick, ready-to-eat servings. Dough today, joy tomorrow.

Recipe Variations and Fun Add-Ins

One of the best parts about this recipe is how customizable it is. Here are a few fun variations I’ve tried:

Peanut Butter Cookie Dough

Add peanut butter to the mix for that sweet-and-salty combo. Just add a couple of tablespoons, and maybe a little extra milk if needed.

Chocolate Cookie Dough

For a deeper, richer dough, replace ¼ cup of the flour with unsweetened cocoa powder. It’ll give the dough a beautiful chocolatey flavor.

Cookies and Cream Cookie Dough

Crush up some Oreos and mix them into the dough. It’s like eating cookies and cream ice cream, but better.

Seasonal Additions You Can Add (Preference Matters)

Cinnamon

Perfect for fall! Add a teaspoon of cinnamon for a warm, cozy flavor.

Crushed Candy Canes

If you’re making this during the holidays, throw in some crushed candy canes for a festive twist.

Matcha White Chocolate

Blend 2 teaspoons of matcha powder into the flour for a gentle earthy note, pairing it with chunks of creamy white chocolate. A little zen meets a little indulgence.

Salted Caramel Ripple

Fold ribbons of salted caramel into the finished dough, ensuring light swirls rather than full incorporation for a marbled effect. Sweet meets salty in the best way.

Biscoff Cookie Crunch

Stir crushed Biscoff biscuits into the dough along with a spoonful of Biscoff spread for a spiced, caramelised crunch. It’s biscuit bliss in every bite.

Double Choc Hazelnut

Replace 25 percent of the flour with cocoa powder and add chopped roasted hazelnuts for a rich, nutty finish. Think Ferrero, but in dough form.

Coconut Macadamia

Add shredded coconut and roughly chopped macadamia nuts for a tropical-inspired twist. A little island holiday for your taste buds.

Malted Milk Chocolate

Mix in malted milk powder along with milk chocolate chunks for a nostalgic milk-bar flavour. Childhood memories, upgraded.

Serving Suggestions

Ice Cream Swirl

Layer soft edible cookie dough into softened vanilla ice cream, swirl gently, then refreeze for a homemade cookie dough ice cream. Scoop dreams do come true.

Cheesecake Layer

Spread a thin layer of cookie dough over a biscuit base before adding cheesecake filling for added sweetness and texture. Two desserts, one fork.

Parfait Layering

Alternate layers of cookie dough pieces, yoghurt, and fresh berries in a glass for a playful dessert. Parfait pretty and parfait delicious.

Cupcake Garnish

Top frosted cupcakes with small rolled dough balls for a whimsical touch. Let your cupcakes wear their crowns.

Brownie Upgrade

Press cookie dough pieces into brownie batter just before baking for pockets of sweetness. When brownies and dough unite, magic happens.

Milkshake Blend

Blend dough pieces into a milkshake for a dessert drink with chewy bites. Sip it, scoop it, love it.

Common Mistakes to Avoid

Skipping Precise Heat Treatment

Always bring flour to at least 74°C for safety. Skipping this step risks harmful bacteria. Safety first, sweetness second.

Using Melted Butter

Melted butter leads to greasy, dense dough. Use butter that is softened but still holds its shape — think “soft hug,” not “hot bath.”

Overmixing After Adding Chocolate

Fold chocolate gently into the dough to keep chunks intact and avoid streaking. Gentle folds keep the magic marbled.

Adding All Milk at Once

Incorporate milk gradually to control the dough’s consistency and avoid making it too wet. A splash at a time keeps it sublime.

Overpacking Flour

Spoon and level flour into the measuring cup rather than scooping directly to prevent a dry, crumbly dough. Fluff it before you scoop it.

Using Cold Chocolate

Cold chocolate can seize the butter when mixed in, creating uneven texture. Let your chocolate relax before joining the party.

Edible Cookie Dough

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Make easy, safe, and delicious edible cookie dough! No eggs, no bake, just simple ingredients. Enjoy raw or as a topping for ice cream!

• Author: Catherine Zhang
• Prep Time: 15 minutes
• Cook Time: 1 minute
• Total Time: 16 minutes
• Yield: 1 heaped cup 1x
• Category: Cookies
• Method: Easy
• Cuisine: American

Ingredients

Units MUS Scale 1x2x3x

• 200g brown sugar (1 cup)
• 115g unsalted butter, softened (1/2 cup)
• 60g milk (1/4 cup)
• 1/4 tsp vanilla extract (optional)
• Pinch of salt
• 190g all-purpose flour (1 1/2 cups)
• 150g chocolate of choice, roughly chopped (5.2oz)

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Instructions

1. Place the all-purpose flour in a microwave-safe bowl and heat it in the microwave for 60 seconds, stirring every 20 seconds, to heat-treat it. Let the flour cool completely before using.
2. In a mixing bowl, combine the softened butter and brown sugar. Beat with a whisk or electric mixer until smooth and creamy.
3. Add the milk, vanilla extract (if using), and a pinch of salt to the butter-sugar mixture. Mix until fully combined.
4. Gradually add the cooled, heat-treated flour to the wet ingredients. Stir until a smooth dough forms.
5. Fold in the chopped chocolate until evenly distributed throughout the dough.
6. Enjoy the cookie dough immediately, or chill in the refrigerator for about 30 minutes if you prefer a firmer texture.

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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