This is the best Edible Cookie Dough Recipe ever! It's easy to make and safe to eat without baking! Eat it with a spoon, toss it in homemade ice cream, or use it as a filling for cakes or cupcakes! There's no wrong way to enjoy this sweet treat!
In a small bowl, mix together the flour, baking soda, baking powder and sea salt. Set aside.
In a medium bowl, cream together butter, granulated sugar and brown sugar with a hand-held mixer (or standing mixer) until well combined (about 60 seconds). Be sure to start on low speed and increase it as the ingredients begin to stick together.
Add 3 TBS milk and vanilla extract and beat on medium speed until combined.
Add dry ingredients and mix, starting on low speed and increasing to medium-high, until all ingredients are combined. If necessary, add an extra 1 TBS milk to reach your desired consistency.
Add mini chocolate chips and stir until evenly distributed.
(If using a hand-held mixer, the cookie dough may look crumbly. It’s ok! Simply press it together into a ball with your hands and it will stick together nicely)!
Video
Notes
*How to heat treat flour:
Bake it. Preheat your oven to 350 degrees and spread the flour evenly on a large baking sheet. Bake for 5-10 minutes or until the temperature reaches 160 degrees F.
Microwave it. Place the flour in a microwave-safe bowl and heat it on high for 60-65 seconds, or until it reaches 160 degrees F!
Ingredient Substitutions
Butter. I use salted butter in all of my baking! However, unsalted butter would also be great! I just recommend tasting the dough to ensure that it’s salted to your liking! To make it dairy-free or vegan, use a vegan butter substitute like Earth Balance.
White Sugar. I always use Wholesome Organic Cane Sugar (purchased from Costco in a 10 LB bag) to make this edible cookie dough recipe. I have been purchasing that sugar for as far back as I can remember and it’s really the only white sugar I use!
Brown sugar. Use light brown sugar in this recipe for the best results! Although if you like a richer flavor, dark brown sugar can be used as well.
Milk. In this recipe I use whole milk because it is what my family buys! Any liquid dairy (half and half, whipping cream, 2% milk, etc.) will work well! To make it dairy-free, substitute your favorite non-dairy milk.
Flour. I recommend using an unbleached, all-purpose flour to make this cookie dough! To make it gluten-free, use an all-purpose 1:1 gluten-free flour! Oat flour also works!
Sea Salt. I exclusively bake and cook with pure sea salt (usually purchased from Trader Joe’s or Sprouts, their house brands). Sea salt is different than table salt (that is iodized), so if you use salt other than sea salt I recommend testing the recipe first with 1/4 tsp and then adjusting to your taste!
Chocolate Chips. Mini chocolate chips are the best in this edible cookie dough because they are small and melt in your mouth with every bite. However any size chocolate chips or chopped chocolate work well in this recipe! You can get fancy with other mix-ins like peanut butter cups, white chocolate, nuts, coconut etc.!
Store/freeze
Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. You can store in one portion or roll it into balls/individual portions.