Edible Chocolate Chip Cookie Dough
This edible chocolate chip cookie dough tastes just like the classic cookie dough you grew up sneaking from the mixing bowl — but made completely safe to eat with heat-treated flour and no eggs. Packed with mini chocolate chips and colorful rainbow sprinkles, every bite is sweet, nostalgic, and full of fun. Best of all, it’s an easy no-bake treat that comes together in minutes!
Edible Chocolate Chip Cookie Dough
Remember being a kid and sneaking a spoonful of cookie dough when nobody was looking?
This edible chocolate chip cookie dough brings back all of that sweet nostalgia with a safe-to-eat twist thanks to heat-treated flour and no eggs. Loaded with mini chocolate chips and rainbow sprinkles, it’s a totally rad no-bake treat your inner child will love.
Enjoy it by the spoonful, scoop it over ice cream, sandwich it between cookies, or add it to your favorite desserts for an extra fun twist.
If you are craving more nostalgic desserts, check out my funfetti chocolate chip cookies, cosmic brownie cookies, and oatmeal cream pies.
Why You Will Love This Recipe
- Tastes like classic cookie dough: Packed with that nostalgic chocolate chip cookie dough flavor that tastes like you are licking the bowl.
- Safe to eat: Made with heat-treated flour and no eggs, so you can enjoy every bite worry-free.
- Loaded with fun mix-ins: Mini chocolate chips and rainbow sprinkles make every scoop extra colorful and delicious.
- Perfect for sharing: Great for parties, movie nights, birthdays, or whenever a sweet craving hits.
- Enjoy it your way: Eat it by the spoonful or use it in other desserts like ice cream, brownies, milkshakes, or cupcakes
Recipe Ingredients
- All-purpose flour – Heat-treating the flour makes it safe for raw consumption.
- Unsalted butter – Room temperature.
- Light brown sugar
- Granulated sugar
- Milk
- Vanilla extract
- Salt
- Mini chocolate chips
- Rainbow sprinkles
Courtney’s Recipe Tips for Success
- Don’t skip heat-treating the flour. This step makes the flour safe to eat and is essential for edible cookie dough.
- Use room temperature butter. Softened butter creams more smoothly with the sugars and gives the cookie dough its creamy texture.
- Cool the flour completely before mixing. Warm flour can melt the butter and change the texture of the dough.
Frequently Asked Questions
Raw flour can contain harmful bacteria, so heat-treating it makes it safe to use in no-bake recipes like edible cookie dough.
No — this recipe is designed specifically to be eaten as cookie dough and won’t bake like traditional chocolate chip cookies due to the lack of eggs and leavening agents.
Absolutely! Swap the mini chocolate chips and rainbow sprinkles for chopped candy bars, crushed cookies, mini M&Ms, toffee bits, or your favorite mix-ins.
Enjoy it by the spoonful, scoop it over ice cream, sandwich it between cookies, or use it as a fun topping for brownies and other desserts.
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Edible Chocolate Chip Cookie Dough
Equipment
Ingredients
- 1 ½ cups (180 g) all-purpose flour
- ½ cup (114 g) unsalted butter (room temperature)
- ¾ cup (165 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 tbsp (30 ml) milk
- 2 tsp (2 tsp) vanilla extract
- ½ tsp (½ tsp) salt
- ½ cup (90 g) mini chocolate chips
- 2 tbsp (20 g) rainbow sprinkles
Instructions
- First, heat treat the all-purpose flour to help eliminate harmful bacteria to make it safe to use in a raw form. To keep the recipe no bake, use the microwave method. Add the flour to a large microwave-safe bowl. Microwave in 30-second intervals, stirring well between each interval, until the flour reaches 165°F (74°C) throughout when checked with an instant-read thermometer. Let cool completely before using. You could also use the oven method. Preheat the oven to 350°F (177°C). Spread the flour in an even layer on a parchment-lined baking sheet and bake for 5–7 minutes, or until the flour reaches 165°F (74°C) throughout.If the flour becomes clumpy, run it through a fine mesh strainer to remove any lumps. Cool to room temperature.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar on medium speed for a few minutes until well combined. Add in the milk and vanilla extract and mix until smooth.
- Add the heat-treated all-purpose flour and salt, then mix on low speed until the cookie dough comes together. Scrape down the sides and bottom of the bowl as needed to ensure everything is evenly combined.
- Fold in the mini chocolate chips and rainbow sprinkles until evenly distributed throughout the cookie dough.
Notes
- Room temperature: Store the cookie dough in an airtight container at room temperature for 1 day.
- Refrigerator: Store the cookie dough in an airtight container in the refrigerator for 1 week. Bring the cookie dough to room temperature for the best taste and texture.
- Freezer: Store the cookie dough in an airtight container in the freezer for up to 2 months. Before serving, let the cookie dough sit at room temperature until softened, then stir to bring back its smooth texture.
Nutrition
Made This Recipe?
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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!