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Edible Chocolate Chip Cookie Dough

Created by: Courtney
Prep Time 15 minutes
Total Time 15 minutes
Yield: 2 cups
This edible chocolate chip cookie dough is everything you love about classic cookie dough in a safe-to-eat version made with heat-treated flour and no eggs. Loaded with mini chocolate chips and rainbow sprinkles, it’s a fun, nostalgic no-bake treat that’s perfect for satisfying your sweet tooth. It comes together in minutes and is just as fun to make as it is to eat.

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

Storing & Serving:
  • 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.
Tools & Supplies (affiliate links): Stand mixer or electric hand mixer 
Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information. The nutritional information is calculated based on a 1-cup serving of cookie dough, which is likely larger than a typical serving size.
Recipe Update: This recipe was updated in June 2026.

Nutrition

Serving: 1cup | Calories: 1447kcal | Carbohydrates: 219g | Protein: 13g | Fat: 59g | Saturated Fat: 37g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 131mg | Sodium: 649mg | Potassium: 253mg | Fiber: 4g | Sugar: 144g | Vitamin A: 1543IU | Vitamin C: 0.3mg | Calcium: 168mg | Iron: 6mg

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