This small-batch edible cookie dough tastes exactly like the batter I used to sneak from the mixing bowl—but it’s totally safe to eat. Because I heat-treat the flour and leave out the eggs, I can dig in with zero worries. A creamy brown-sugar vanilla base and plenty of mini chocolate chips make every spoonful nostalgic, sweet, and ridiculously satisfying.
Why I’ll Love This Recipe
I whip this up when a cookie craving hits but I don’t want to turn on the oven. The entire process—from heat-treating the flour to folding in the chips—takes about ten minutes of hands-on time. The dough firms up in the fridge while I clean the mixing bowl, so instant gratification is practically guaranteed. It’s also endlessly customizable, kid-friendly, and freezer-friendly.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 ¾ cups all-purpose flour
- 1 cup salted sweet-cream butter, softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- 1 ½ cups mini semi-sweet chocolate chips
directions
- Heat-treat the flour. I spread the flour on a rimmed baking sheet and bake at 350 °F (175 °C) for 5–7 minutes, stirring once, until it reaches 165 °F throughout. Afterward I let it cool completely.
- Cream the butter and sugars. In a stand mixer (or with a hand mixer) I beat the softened butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.
- Flavor the base. I mix in the vanilla, salt, and heavy cream just until incorporated.
- Add the flour. With the mixer on low, I slowly add the cooled, heat-treated flour and beat until no dry streaks remain.
- Fold in the chips. Using a spatula, I gently fold in the mini chocolate chips until they’re evenly distributed.
- Chill and serve. I cover the bowl and refrigerate the dough for about 30 minutes so it firms up to scoop-able perfection.
Servings and timing
- Yield: About 16 two-tablespoon scoops
- Prep time: 10 minutes
- Chill time: 30 minutes
- Total time: 40 minutes
Variations
- Mix-ins. I swap the mini chips for peanut-butter chips, white chocolate, or rainbow sprinkles when I want a color pop.
- Flavor twists. A tablespoon of cocoa powder turns it into double-chocolate dough; a dash of cinnamon gives snickerdoodle vibes.
- Texture change. When I’m craving crunch, I stir in crushed pretzels or toasted chopped nuts.
storage/reheating
I keep leftovers in an airtight container in the fridge for up to one week. For longer storage, I roll the dough into bite-size balls, flash-freeze on a baking sheet, then transfer to a zip-top bag; they stay fresh for about two months. When the craving strikes, I let the bites sit at room temperature for 5–10 minutes—no reheating required, though a five-second microwave zap makes the chips gooey.
FAQs
Can I bake this dough into cookies?
I don’t recommend it—there are no eggs or leaveners, so the texture won’t turn out like traditional cookies.
Do I really have to heat-treat the flour?
Yes. Raw flour can contain harmful bacteria. Heating it to 165 °F makes the dough safe.
Can I make it dairy-free?
I swap the butter for plant-based sticks and the heavy cream for canned coconut milk. The flavor changes slightly but it’s still delicious.
How do I keep the dough soft straight from the fridge?
I stir in an extra teaspoon of cream before chilling; it prevents the butter from firming up too much.
What’s the best way to portion for a party tray?
I use a mini cookie scoop, place the rounds in mini cupcake liners, and chill until firm—easy, mess-free servings for a crowd.
Conclusion
When cookie nostalgia hits, I skip the oven and go straight for this edible dough. With pantry staples and ten stress-free minutes, I’m rewarded with a bowl of sweet, scoop-able bliss that’s perfect for sharing—or not!
Edible Chocolate Chip Cookie Dough
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 16 two-tablespoon scoops
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Description
This small-batch edible cookie dough tastes exactly like the batter I used to sneak from the mixing bowl—but it’s totally safe to eat. A creamy brown-sugar vanilla base and plenty of mini chocolate chips make every spoonful nostalgic and satisfying.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup salted sweet-cream butter, softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- 1 ½ cups mini semi-sweet chocolate chips
Instructions
- Heat-treat the flour by spreading it on a rimmed baking sheet and bake at 350 °F (175 °C) for 5–7 minutes, stirring once, until it reaches 165 °F throughout. Let it cool completely.
- Cream the butter and sugars by beating the softened butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.
- Flavor the base by mixing in the vanilla, salt, and heavy cream just until incorporated.
- Add the flour by slowly adding the cooled, heat-treated flour and beat until no dry streaks remain.
- Fold in the chips using a spatula until they’re evenly distributed.
- Chill and serve by covering the bowl and refrigerating the dough for about 30 minutes so it firms up to scoop-able perfection.
Notes
- This recipe yields about 16 two-tablespoon scoops.
- Leftovers can be stored in an airtight container in the fridge for up to one week.
- For longer storage, roll the dough into bite-size balls, flash-freeze on a baking sheet, then transfer to a zip-top bag for about two months of freshness.
- When craving strikes, allow the dough bites to sit at room temperature for 5–10 minutes, or microwave for 5 seconds for gooey chips.
Nutrition
- Serving Size: 1 scoop (2 tablespoons)
- Calories: 190
- Sugar: 16g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 35mg
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