Edible Chocolate Chip Cookie Dough
Edible chocolate chip cookie dough is a quick and easy recipe! It is made with heat-treated flour so it is perfectly safe to eat! If you love chocolate chip cookie dough, this is the recipe for you! Eat it with a spoon or use as a filling for cakes and cupcakes!
Ingredients for Edible Chocolate Chip Cookie Dough
- Unsalted butter: Room temperature.
- Brown sugar: Light brown sugar gives the cookie dough that classic chocolate chip cookie flavor!
- Salt: A pinch of salt brings out the flavor of the ingredients and is a contrast to the sweetness.
- Vanilla extract: Vanilla extract adds great flavor to the cookie dough.
- Milk: A bit of milk helps bind the dough. Use what you have in your fridge!
- All-purpose flour: The flour is heat-treated to reduce/eliminate bacteria. (See how to do this below)
- Mini chocolate chips: You will want to use mini chocolate chips for the best texture. You can also use regular if you prefer.
- Rainbow sprinkles: A bit of rainbow sprinkles adds some color and fun to the cookie dough!
Tools & Supplies to Make Edible Chocolate Chip Cookie Dough
How to Make Edible Chocolate Chip Cookie Dough
This recipe is incredibly easy to make! In less than 5 minutes, you will be stuffing your face with yummy cookie dough! I recommend using an electric hand mixer to make the cookie dough.
- In a mixing bowl, cream together room temperature butter, brown sugar, and salt.
- Add vanilla extract and milk and continue to mix.
- Add in heat-treated flour and mix on low speed until just combined.
- Fold in mini chocolate chips and rainbow sprinkles until dispersed throughout the dough.
How to Heat-Treat Flour
Because flour is in raw form, it must be heat-treated to kill any bacteria and make it safe for consumption. The flour needs to be at 165 degrees F to be safe. There are two ways to do this. I will let you choose your own adventure.
- Microwave: Pour the flour into a microwave-safe bowl. Heat on high in the microwave for 30 second intervals stirring in between. Use an instant-read thermometer to check the temperature of the flour. If it has not yet reached 165 degrees, continue to microwave in 30 second intervals. I have found that 60 to 90 seconds does the trick.
- Oven: Spread the flour on a clean baking tray lined with parchment paper. Bake the flour in a 300 degree F oven in 2 minute intervals, stirring in between. Again, use an instant-read thermometer to check the temperature of the flour, aiming for 165 degrees F.
I personally prefer the microwave method for two reasons: (1) It is faster and (2) It creates less mess!
Edible Chocolate Chip Cookie Dough Recipe Tips
How to use
Eat the cookie dough with a spoon like ice cream! You can use it to stuff cupcakes or as a cake filling. Roll it into balls and dip it into chocolate! So many possibilities! Check out my recipe for cookie dough dessert cups!
Different mix-ins
Be creative with your flavors! Replace the chocolate chips and rainbow sprinkles with other mix ins – candy, cookies, dried fruit, etc.
Storing and serving
Store the cookie dough in the refrigerator for up to a week in an airtight container. You can also freeze the cookie dough for up to 3 months. To serve the dough, simply bring to room temperature and mix!
Click here to see a quick video on how to make edible chocolate chip cookie dough! Follow Cake Me Home Tonight on TikTok, Instagram, and YouTube for more recipe videos and baking tutorials!
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Edible Chocolate Chip Cookie Dough
Equipment
Ingredients
- ½ cup (114 g) unsalted butter room temperature
- 1 cup (220 g) light brown sugar
- ½ tsp (3 g) salt
- 2 tsp (8 g) vanilla extract
- 2 tbsp (30 g) milk
- 1 ¼ cup (156 g) all-purpose flour heat-treated (see blog post)
- ½ cup (90 g) mini chocolate chips
- 2 tbsp (20 g) rainbow sprinkles
Instructions
- In a mixing bowl, combine unsalted butter, light brown sugar, and salt. Using an electric hand mixer, cream the butter, sugar and salt until well combined.
- Add in vanilla extract and milk and continue to mix until smooth.
- Add in heat-treated all-purpose flour (See blog post on how to heat-treat the flour). Mix on low speed until fully combined.
- Add in mini chocolate chips and rainbow sprinkles and fold into the dough.
Notes
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Hello,
I am excited to make this however I am curious to know if this can be made with brown butter and if the extra heat-treated flour can be stored and for how long.
Hi Lilian! Brown butter sounds like a delicious addition! Yes, you can use brown butter – you may need to add an extra tablespoon of butter to the recipe to account for evaporation while making the brown butter. For the heat-treated flour, I don’t see why you couldn’t store it – I’ve only ever made the amount I need.
This sound amazing. Do you think this will work with Gluten free flour?
Hi Traci! I haven’t tested it with GF flour, but I don’t see why it wouldn’t work!
So easy and absolutely delicious.
Thus recipe makes well enough for a treat and then freezer the rest into little bites to add to ice cream.
Hi Bridget! So glad you loved the recipe! Love adding it to ice cream!
Hi Courtney!! I made this with the Gluten free flour for my daughter. She hasn’t tried it yet, but I did and it tastes great!!
Excellent! So happy to hear that! Thanks for updating me!
This cookie dough was FANTASTIC!!!!! So easy and I can’t wait to make it with my niece! Thank you so much! I look forward to making more of your recipes as I too LOVE to bake!
Thank you for trying the recipe! I’m so happy to hear that you enjoyed it! I’m excited to share more!
I had no idea you had to like… “heat treat” flour. I guess the more you know!
Yes! And it is so easy to do it in the microwave!