Edible Cookie Dough

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This edible cookie dough is the ultimate no-bake treat — buttery, sweet, and packed with mini chocolate chips.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 427kcal

Heat-treat the flour. Preheat the oven to 350℉. On a parchment-lined baking sheet, spread out the flour. Bake for 10 minutes. Remove from the oven and allow to cool before using. 1 cup (120g) all-purpose flour
Cream butter and sugar. In a stand mixer, fitted with the paddle attachment, cream the butter and sugars on high speed for 2 minutes, until the mixture is light and fluffy. Add the vanilla and milk and mix until combined. Scrape down the bowl as needed. 12 Tablespoons (170 g) unsalted butter 1 cup (213 g) packed light brown sugar ¼ cup (50 g) granulated sugar 1 teaspoon pure vanilla extract 2 Tablespoons whole milk
Add dry ingredients. Sift together the heat-treated flour and salt. Add the dry ingredients to the creamed butter mixture. Mix on medium until fluffy and combined. Scrape down the sides of the bowl. Add the chocolate chips, and mix for an additional 30 seconds. Refrigerate for about 15-30 minutes until it has firmed up a bit. ¼ teaspoon salt ¾ cup (126 g) mini chocolate chips

Storage: Keep your edible cookie dough in an airtight container in the fridge for up to 5 days, or freeze it in small portions for up to 3 months.
When you’re ready to enjoy, just let it soften for a few minutes at room temperature — then grab a spoon!
Cool the flour completely before mixing, so it doesn’t melt the butter.
Chill before serving if you like it firmer. The flavor gets even better after resting in the fridge for 15–20 minutes.
Adjust the texture — add a splash of milk if it feels too thick, or a bit more flour if it’s too soft.
Milk: You can use any type of milk.
Butter: You can use salted butter but just reduce the added salt.