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. But it's so good I decided it deserved its own post!
Note: Since this cookie dough doesn't use egg, 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!
How to Make Brown Butter
I used browned butter in this edible cookie dough because it's my favorite ingredient! However, you can just use room temperature unsalted butter instead.
- In a small saucepan, melt the butter over medium heat.
- Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma.
- Once you see brown specs, stir for just a few more seconds (it browns super quickly).
- Remove from the heat and immediately pour into a different bowl to prevent it from burning.
- Let the butter cool completely to room temperature so that it’s solid but pliable. You can place it in the fridge for 20-30 minutes to help it harden more quickly.
How to Make Cookie Dough that’s Edible – Safe to Eat?
Something you might not know is that flour isn't supposed to be eaten raw. 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. And of course let’s skip the eggs.
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! Once the flour is cool, it can be stored in an airtight container!
- Preheat the oven to 350 degreed Fahrenheit.
- Spread 1 cup of all purpose flour on a parchment lined baking sheet.
- Bake for 5-7 minutes or until the flour registers 160 degrees Fahrenheit on an instant read thermometer.
- Let cool completely before using.
Can I Freeze It?
Yes! You can freeze this cookie dough up to 3 months!
Can I Add it to Ice Cream?
Heck yes!! As soon as it gets slightly warmer, I'll have a homemade cookie dough ice cream recipe ready to hit the blog!
I recommend shaping the dough into small balls and freezing them like that before adding to the ice cream!
Can I Bake This Cookie Dough?
Once again, NO! Since it doesn't have egg or leavening (baking soda/powder), the cookies would turn into one giant, flat, burnt cookie.
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Edible Chocolate Chip Cookie Dough
- To make brown butter: melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool to room temperature (you can place it in the fridge for about 20 minutes to speed it up).
- 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 degrees Fahrenheit on an instant read thermometer. Let cool completely 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!
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