Personally, I'm of the opinion that all cookie dough is edible cookie dough! But *technically* you aren't supposed to eat raw cookie dough because of the raw flour and eggs. So I created this edible brown butter chocolate chip cookie dough recipe specifically to be used in my cookie dough cupcakes and cookie dough macarons. But it's so good I decided it deserved its own post!
Warning! You will want to just eat this cookie dough by the spoonful!
Note: Since this cookie dough doesn't use egg or baking soda, DO NOT BAKE! It will spread out into a giant melty cookie mess if you bake it. This edible cookie dough is intended to be eaten raw, so if you want to bake some cookies I highly recommend my brown butter chocolate chip cookies!
You just need a handful of ingredients for delicious edible cookie dough!
- Flour - You need regular all purpose flour for this cookie dough, but the key is we're going to heat treat it first! For a gluten-free option, you could sub almond flour (no need to heat treat that)!
- Brown Butter - My favorite ingredient of all time is brown butter!! Brown butter is just unsalted butter that has been melted and gently cooked to bring out a toasty, nutty flavor. If you've never made brown butter before, you can check out this post with all my tips for how to make brown butter!
- Mini chocolate chips - You could use regular chocolate chips, but mini chips just feel right for this cookie dough! My favorite are the Ghirardelli semi-sweet mini chips, but you can use whatever brand you prefer!
- Milk - For most cookie dough, eggs make up the liquid component so for this edible cookie dough we use milk instead! I always use regular whole milk, but you could sub your favorite dairy-free milk if you prefer!
Browning the butter is [technically] optional but the extra time is SO worth it! I recommend making the brown butter the night before you make the cookie dough so that it has time to fully cool.
How to Make Cookie Dough that’s Edible – Safe to Eat
Most people understand that typical cookie dough isn't considered safe to eat because of the raw eggs.
But something you might not know is that flour isn't supposed to be eaten raw either! There is a slight possibility of e-coli being found in raw flour, so it needs to be heat treated in the oven to kill off any possible bacteria before consuming.
How to heat treat flour
This recipe calls for 1 cup of flour, but you can go ahead and heat treat extra just to have on hand (if you have other uses for it)! Once the flour is cool, it can be stored in an airtight container!
Preheat the oven to 350°F.
Spread 1 cup of all purpose flour on a parchment lined baking sheet.
Bake for 5-7 minutes or until the flour registers at least 160°F on an instant read thermometer.
Let cool completely before using.
Sometimes heat treated flour will get clumpy, so be sure to sift it before using!
Using a stand mixer fitted with the paddle attachment, or a large bowl and hand mixer, cream together the room temperature brown butter, brown sugar, granulated sugar, salt, and vanilla until light and fluffy (3-4 minutes).
Then add in the milk and mix until combined.
Fold in the heat treated flour. If the dough is too dry, you can add in more milk 1 teaspoon at a time until the dough comes together.
Fold in the mini chocolate chips and enjoy!
Store the edible chocolate chip cookie dough in an airtight container in the fridge for up to a week or freeze in balls for up to 3 months. The butter in the dough will harden in the fridge, so you may need to let it sit out for a few minutes before it's easily scoopable.
If the cookie dough starts to dry out, just add in a bit more milk!
NO! Since this cookie dough doesn't have egg or leavening (baking soda/powder), the cookies would turn into one giant, flat, burnt cookie.
Yes! You can freeze this edible cookie dough up to 3 months!
Heck yes!! I recommend shaping the dough into small balls and freezing them like that before adding to the ice cream!
Absolutely! You can sub the chocolate chips for any other mix-ins (funfetti sprinkles, nuts, crush Oreos, reses cups, etc.) or replace ¼ cup of the flour with ¼ cup cocoa powder for brownie cookie dough!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like
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Edible Chocolate Chip Cookie Dough
- To make the heat treated flour: preheat the oven to 350°F. Spread 1 cup of all purpose flour on a parchment lined baking sheet. Bake for 5-7 minutes or until the flour registers 160°F on an instant read thermometer. Let cool completely before using. Sometimes heat treated flour will get clumpy, so be sure to sift it before using!
- Using a stand mixer fitted with the paddle attachment, or a large bowl and hand mixer, cream together the room temperature brown butter, brown sugar, granulated sugar, salt, and vanilla until light and fluffy (3-4 minutes).
- Add in the flour and milk and mix until just combined. If the dough is too dry, you can add in more milk 1 teaspoon at a time until the dough comes together.
- Fold in the chocolate chips and enjoy!
- Store the cookie dough in an airtight container in the fridge for up to a week or freeze in balls for up to 3 months. The butter in the dough will harden in the fridge, so you may need to let it sit out for a few minutes before it's easily scoopable.
- If the cookie dough starts to dry out, just add in a bit more milk!
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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