Cookie Dough

This edible cookie dough is safe, creamy, and studded with chocolate chips—perfect for when you crave that classic cookie dough flavor without the risk. Heat-treated flour and no eggs make it safe to eat raw.

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Course: Snack

Cuisine: American

Keyword: 3 ingredient cookie dough, Chocolate chip cookie dough recipe, Cookie Dough, Cookie dough dessert, Cookie dough ice cream, Cookie dough recipe, Edible cookie dough recipe

Prep Time: 10

Cook Time: 7

Chill Time: 20

Total Time: 37

Servings:

Calories: 420kcal

Cost: $2

Equipment

Mixing bowl (Medium-sized)
Measuring cups (Full set)
Measuring spoons (Full set)
Baking sheet (For heat-treating flour)
Spoon or spatula (For mixing)
Thermometer (Optional, to check flour temp)

Ingredients

1 cup All-purpose flour - Heat-treated
½ cup Unsalted butter - Softened
⅓ cup Granulated sugar
⅓ cup Brown sugar - Packed
¼ teaspoon Salt
2 tablespoon Milk - Or cookie dough creamer
1 teaspoon Vanilla extract
½ cup Chocolate chips - Or other mix-ins

Instructions

Preheat oven to 350°F (175°C). Spread flour on a baking sheet and bake for 5–7 minutes until it reaches 165°F. Cool completely before using.
In a medium bowl, beat softened butter, granulated sugar, and brown sugar for 2–3 minutes until fluffy and light.
Add vanilla extract and milk. Mix until smooth and creamy. Add salt and mix briefly.
Gradually add cooled flour, about ¼ cup at a time, mixing gently until just combined.
Stir in chocolate chips or your preferred mix-ins. Do not overmix.
For firmer texture or to shape into bites, chill the dough for 20 minutes.
Enjoy with a spoon, form into bites, or fold into ice cream. Refrigerate leftovers up to 1 week or freeze for 3 months.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition