Edible Cookie Dough is chocolate chip cookie dough that is made without eggs that you can eat by the spoonful! Try my Cookie Dough Frosting for another sweet way to satisfy your chocolate chip cookie craving.
Edible Cookie Dough
Yes, most of us have been tempted to eat raw cookie dough growing up, but we knew to stay away from it. But now, with this recipe, you can indulge in the most popular cookie dough flavor–chocolate chip cookie dough. Eat this cookie dough as-is, or add it to a bowl of ice cream. It is also delicious on graham crackers.
Edible Cookie Dough Ingredients
As mentioned, there are no eggs in this cookie dough recipe. There are just a few common ingredients to get it made. And, you probably have most of the ingredients on hand. Use room temperature ingredients for the best results. When it comes to chocolate chips, I used milk chocolate chips.
How to Make Cookie Dough
To make the cookie dough, first, cream together the brown sugar and the butter. A hand mixer works just fine for this. Add in the milk, vanilla, and salt, mixing until all the ingredients are combined. Finally, mix in the flour and fold in the chocolate chips. Eat it immediately, or store it in an airtight container in the refrigerator. It will last up to a week.
You can freeze edible cookie dough for up to a month. Just make sure you label and date the sealed, freezer-safe container. Whether storing it in the refrigerator or freezer, let the cookie sit at room temperature for a bit before biting into it.
Can I Bake Cookies with Edible Cookie Dough?
Yes, you can use this dough to bake cookies. However there is no leavening agent or eggs in this recipe, so they don’t stand up against my Chocolate Chip Cookies recipe. If you decide to bake cookies with this dough, preheat the oven to 350°F, scoop the dough onto a parchment paper-lined baking sheet, and bake for 16 minutes.
Looking for More Chocolate Chip Recipes?
Homemade Chocolate Chip Ice Cream Cone
Chocolate Chip Cookie Cups (with Reese’s Peanut Butter Cups)
Ingredients
- 1 cup (200g) brown sugar, packed
- ½ cup (1 stick or 113g) butter, room temperature
- ¼ cup (61g) milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1½ cups (187.5g) all-purpose flour
- 1 cup (168g) milk chocolate chips
Instructions
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If preferred, bake the flour ahead of time. Place it on a parchment paper-lined baking sheet and bake it for 10 minutes at 350°F.
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In a large bowl, combine brown sugar and butter. Beat with a hand mixer until creamy.
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Add in milk, vanilla, and salt. Blend until combined.
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Add flour and mix until combined.
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Fold in chocolate chips.
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Store edible cookie dough in the refrigerator for up to 5 days. Freeze for up to a month.