It’s the most irresistible bite of them all! Who can resist the joy of this edible cookie dough? Luckily, this edible cookie dough recipe comes together in minutes to satisfy any craving.
With none of the risk that comes with stealing a lick from the dough bowl in traditional cookies, it makes this edible cookie dough recipe even more indulgent. Take all the bites you want!
Eat it as a dip with crackers, fruit, or salty pretzels. Or you can eat it by the spoonful… there’s no judging here! This is a safe space for cookie lovers and dough lovers too!
Just like this eggless chocolate chip cookie recipe, this one will be a classic that goes on repeat in your kitchen. It’s perfect for late night cravings and even entertaining friends and family.
If you love a classic chocolate chip cookie, you’re going to crave this edible cookie dough recipe just as much. Bonus? No baking skills (or oven) required!
But if you do want to bake this dough, you can add leavening agents. Get the recipe for amazing Eggless Chocolate Chip Cookies!
Table of Contents
What is the Difference Between Cookie Dough and Edible Cookie Dough?
Edible cookie dough tastes just like the real thing, but it is safe to eat because it’s eggless! Eliminating the egg eliminates the risk of illness.
This edible cookie dough recipe also lasts for up to five days in the fridge which means you can snack for days!
About This Recipe
This is the BEST edible cookie dough recipe around because it uses cream cheese. It gives this dough rich and creamy flavor!
While many edible cookie dough recipes call for milk, this one uses just a touch of cream cheese. It instantly elevates this recipe to an incredibly craveable sensation!
Cream cheese makes a great substitute for egg in baked goods including cookies and brownies. Because it doesn’t contain leavening proteins, it makes dough richer and denser.
Edible cookie dough is the best of both worlds. You’ll get the delicious flavor of your favorite cookies, in a safe-to-eat comfort food dough format that’s also great for dipping. Enjoy it any way you’d like!
Tools You Need
- Mixing Bowls
- Mixer – Stand mixer or hand mixer (or mix together by hand)
- Rubber Spatula
What You Need to Make Edible Cookie Dough
- All Purpose Flour – While you can make (and eat) this edible cookie dough recipe with raw flour, many people prefer to heat the flour before eating. Read below for more details! You can also use oat flour or almond flour.
- Salt – To balance out the sweetness in the dough and bring out all of the other flavors.
- Unsalted Butter – Softened to room temperature. If you’re using salted butter, omit the salt in this recipe. You can learn more about salted vs unsalted butter here.
- Cream Cheese – Softened and packed…we want all the goodness in there without the lumps!
- Sugar – White granulated to sweeten the dough.
- Brown Sugar – Light or dark, your preference, packed.
- Vanilla Extract – Use the real vanilla extract if you can, imitation vanilla just isn’t quite the same!
- Chocolate Chips – Semi-Sweet is perfect for classic chocolate chip cookie dough flavor but you can use milk or dark chocolate chips or chunks as well.
Variations
- Candies – Try other chocolate candies in your edible cookie dough! Chopped Reese’s Peanut Butter Cups or Candies, M&Ms, and even crushed Oreos are great additions. Sprinkles are also a cute and festive option!
- Make it Vegan – Replace the butter, cream cheese and chocolate chips with vegan substitutions to make this a vegan edible cookie dough!
Overview | How to Make Edible Cookie Dough
The full printable recipe is below.
- In a medium mixing bowl, combine dry ingredients.
- In a large mixing bowl, beat together wet ingredients.
- Gradually add dry ingredients into wet ingredients until just combined.
- Fold in chocolate chips.
Tips
- Flour must be cooled completely (after heat treating) before making the dough.
- Careful not to burn your flour during the heating process, as this can completely change the flavor of your edible cookie dough!
- Need to double or triple the recipe for a crowd? Simply use the 1x2x3x tab in the printable recipe card to multiply ingredients!
- Be sure to stir the chocolate chips into the cookie dough by hand. Mixers can crush the chips, and you won’t get that delectable sensation of crunchy versus creamy if the chocolate chips are smashed to bits.
Absolutely! While brown sugar is synonymous with chocolate chip cookie dough, it’s delicious with white granulated sugar as well.
Not all edible cookie dough can be baked, but this recipe can with the addition of ¾ teaspoon baking soda and ¾ teaspoon baking powder.
Absolutely! It keeps well up to three months in an airtight container.
According to the CDC, raw flour should be avoided just like raw eggs. Heat treating your flour is an important step! You’ll simply heat the flour in the microwave or oven until it reaches 165 degrees, explained below.
How to Heat Treat Flour
There are two methods to bring your flour to the appropriate baked temperature. (It must be heated until the flour reaches 165 degrees F).
- Add flour to a microwave-safe bowl. Heat the flour in two 30-second increments, stirring each time (avoids burning).
- Spread flour on a baking sheet, and bake for about 5 minutes at 350° F. Let cool completely.
Serving Suggestions
- Mix this cookie dough into your favorite ice cream!
- Use as a dip. Serve with apple slices, pretzels, graham crackers, animal crackers and more.
- Use it as a filling or topping for cakes and cupcakes.
- Make cookie dough sandwiches by layering with Eggless Chocolate Chip Cookies – or any cookies!
- Eat it straight from the bowl with a spoon, of course. Enjoy!
How to Store
Store this edible cookie dough recipe for up to five days in the refrigerator. You can also freeze this dough for up to three months in an airtight container.
Edible Cookie Dough
Ingredients
- 2⅓ cup all purpose flour, heat treated (see instructions)
- ½ teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 3 tablespoons cream cheese, softened and packed
- ½ cup white granulated sugar
- ¾ brown sugar, packed, dark or light
- 1 tablespoon vanilla extract
- 1 cup chocolate chips, miniature, semi-sweet
Instructions
- In a medium mixing bowl, combine flour, and salt.
- In a large mixing bowl, combine butter, cream cheese and sugars until fluffy, about 1 minute. Add vanilla.
- Gradually add flour mixture into butter mixture until just combined.
- Fold in chocolate chips.
To Heat Flour
- Add flour to a microwave-safe bowl. Heat the flour in two 30-second increments, stirring each time (avoids burning).
- Spread flour on a baking sheet, and bake for about 5 minutes at 350° F. Let cool completely.
Video
Notes
Tips
- Omit salt if using salted butter.
- Flour must be cooled completely (after heat treating).
- Careful not to burn your flour during the heating process!
- Be sure to stir the chocolate chips into the cookie dough by hand.
To Store
- Store this edible cookie dough recipe for up to five days in the refrigerator.
- You can also freeze this dough for up to three months in an airtight container.
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