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Cooking With Anadi
12K subscribers · safe cookie dough with chocolate chips, no eggs or raw flour
Soooo a little while back I was making a lot of cookies, as you may have seen from my series of stuffed cookies! If you haven’t checked out my Ultimate Guide to Stuffed Cookies, then you totally need to! That’s going to change the way you see cookies forever!
To perfect those cookies, I had to make a lot of dough. Cookie dough is pretty tasty, is it not? To be honest with you, I’ve actually never been someone to snack on the dough. Even for the one or two times I’ve purchased the Pillsbury ready to bake doughs, it wasn’t tempting for me to eat the raw dough. I’ve always been scared of raw flour and egg! However, I know eating the raw cookie dough is a serious problem for many. I guess so many people were doing it that Pillsbury had to start selling an edible cookie dough too! (I’ve not tried it.)
Well, let me tell you with this recipe I’ve changed to a cookie dough lover. If I’m making dough with the purpose of baking my cookies, then I still won’t eat it, but having a ton of this dough standing in front of me was just irresistible! I just couldn’t stop eating it! I had to save it to serve with my White Chocolate Mocha that I made the next day, but trust me it was soooo hard not to gobble this all up! If you follow me on Instagram, then you saw my midnight shenanigans making this cookie dough! If you’ve got a craving at midnight, then you totally gotta make this too!
Don’t forget to check out the video to follow along as I show how to make cookie dough! If you’re not already, be sure to subscribe to my YouTube channel and hit the bell button so you receive the notifications when all my video recipes are premiering! I find recording video recipes help make a recipe more tangible, and it’s lots of fun to have these complement the blog posts! Let’s get cooking!
Why Make This Edible Cookie Dough?
This Edible Cookie Dough recipe is the only guide you need to have a truly addicting edible cookie dough! Trust me, it was so hard for me to have some self-control and not eat the entire thing the night I made it (this was for my midnight craving haha)! Feeling like cookie dough? Just do it! No need to run to the store to get some!
This easy cookie dough recipe will discuss:
- Is Cookie Dough Safe to Eat?
- Ingredients for the Cookie Dough recipe
- How to Make Edible Cookie Dough
- Troubleshooting
- Storing Chocolate Chip Edible Cookie Dough
- Switch up your cookie dough!
is this cookie dough safe to eat?▼
Yes, this one is, that’s why it’s called Edible Cookie Dough! However, usually it’s not. Raw flour and eggs can contain pretty dangerous bacteria such as E. Coli. This Chocolate Chip Edible Cookie Dough recipe is eggless, so that’s one safety box checked! We’ll be heat treating our flour to cook out the bacteria, so no worries there! This cookie dough is completely safe, so I recommend if you’ve got a craving, make a big batch of this! However, even when making the full recipe, it was very hard to resist eating it all on the same day!
A further note on the flour, you’ll see that I’ll actually be saving a ton of time by roasting my flour in a different way that’s way quicker! If you’re craving cookie dough, ain’t nobody got the time to wait for the oven!
Tools Needed
Ingredients in Edible Cookie Dough
This Chocolate Chip Edible Cookie Dough recipe uses some pretty standard ingredients as you would include for a real cookie dough recipe!
Make sure you scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD that will include all ingredients and their quantities and the instructions! The recipe card is awesome because you can save the recipe for later, and the card allows you to scale the recipe based on how much cookie dough you want to make! It does all the work for you - no math on your part!
- Flour: I’m using a combination of all-purpose flour and cake flour for this cookie dough recipe. You could use just all purpose flour if you want, but I’ve found the best texture comes from using both.
- Butter: Unsalted butter at room temperature.
- Sugar: This cookie dough recipe will use a combination of brown sugar and granulated white sugar.
- Vanilla extract: A little goes a long way. It adds a nice fragrance and sweetness!
- Salt: Optional. You may find that with salted butter, you don’t need to add extra salt. I’ll be using unsalted butter, and I still didn’t add salt. My complaint with some cookie doughs is that they’re too salty. I loved how this wasn’t salty at all! Add it if you find you need it, but I really enjoyed the taste without.
- Milk: This is what will be used to replace the eggs in typical cookie dough. The milk adds the smoothness of the cookie dough and helps all the ingredients bind together.
- Chocolate chips: I’m using semi-sweet mini chocolate chips. I’m using mini chocolate chips because I find that the small chocolate chips will distribute better in the dough, and give you more chocolate goodness in every bite! You could use regular-sized chocolate chips if you want, but I really recommend the mini ones! You want an even distribution for the same deliciousness in every bite!
How to Make Edible Chocolate Chip Cookie Dough
- Add all of the flour to a pan and turn the pan on medium high heat. Using a whisk, start mixing and shaking the pan ever so often.
- Continue to roast until the flour is heated through and has darkened ever so slightly. The flour is ready when it smells similar to popcorn and doesn't appear dusty anymore - it should develop some texture. About 12-15 minutes.
- Once done, immediately move the pan off the heat. Mix every 2-3 minutes to prevent any residual heat from burning the flour.
Soften the butter by microwaving for 20-30 seconds on high. In a large bowl, add in the sugars and butter. Start your stand mixer with the paddle attachment and run on medium speed. It will take about 30 seconds to a minute. You can also use a hand mixer.
When you have a smooth texture like peanut butter, add the 1/2 of the milk and all of the vanilla and mix again. Mix until the dough looks nice and fluffy and the color is much paler. It will take about 30 seconds to 2 minutes.
Start adding in the flour, little bit at a time while you continue to mix on low speed. Continue to mix until you have added all of the flour and the dough has come together. If the dough appears crumbly or dry, add more milk, 1 Tbsp at a time.
Once the dough has come together, stop the mixer and add in the chocolate chips. Continue mixing until they are well combined. The dough should be soft and smooth - add more milk as required to achieve this texture.
Transfer to a bowl and cover with plastic wrap and chill for at least 20 minutes.
Scoop the cookie dough and enjoy!
Tips for the Best Edible Cookie Dough
- Roasting the flour is important to heat cure it and kill off any harmful bacteria.
- While roasting the flour, don't leave the pan unsupervised at any point, the flour will burn and turn the cookie dough bitter.
- Avoid the urge to add all of the milk at the beginning. Add it only 1 Tbsp at a time to adjust consistency
- Try playing with the amount of time you roast the flour for. The more you roast, the more intense the flavor.
- Using a paddle attachment on the stand mixer is the easiest and quickest method for this recipe.
Questions You May Have!
What if My Cookie Dough is Too Dry?▼
Not to worry, just add some milk, 1 Tbsp at a time and mix until the texture turns to your liking. Just avoid adding too much milk off the jump. You can always add more but you cannot remove it!
What if My Cookie Dough is Too Wet?▼
Unfortunately, you will need to roast and heat cure some more flour and then add it to the cookie dough to make it tighter. Please avoid adding in raw flour
Storing Edible Cookie Dough
You can store cookie dough in the fridge or freeze it for later. To store in the fridge, transfer into an airtight container or cover a bowl with plastic wrap. Edible cookie dough will stay fresh in the fridge for about 4 days.
If you will be freezing your cookie dough, transfer into an airtight container or in a plastic bag. Edible Cookie Dough will stay good frozen for 6 weeks. This is because there’s milk in the dough, and according to Dairy Farmer’s of Canada, milk can be frozen for up to 6 weeks without impacting its taste and freshness.
can i make this by hand?▼
Yes, no worries if you don’t have a stand mixer! Simply whisk in a large mixing bowl. It’ll be a heck of an arm workout, but it should be just fine! Perhaps make a smaller batch. Alternatively, you can use a hand mixer to cream the butter and sugar - although it may be hard for the hand mixer to effectively mix the thick cookie dough.
Can I Bake this Cookie Dough?▼
I’ve read some other edible cookie dough recipes saying that yes you can, but in my opinion I’d say no. The main reason is that we just don’t have that egg to give a fluffy cookie texture, so your dough won’t rise. But if you enjoy a dense cookie, go ahead!
If you want a cookie dough that’s intended to be baked, then follow my Ultimate Stuffed Cookie Guide - that’ll give you the most delicious cookie dough ever! You may be tempted to eat it raw, but perhaps have some of this on hand so you don’t consume raw flour and eggs!
I Don’t Want Any Flour!
Okay, I get you! I’ve got two flourless cookie dough recipes! You could check out my Protein Packed Edible Pumpkin Cookie Dough, and if you don’t want to use protein powder, then my Greek yogurt Protein Edible Cookie Dough has got you covered! The first recipe uses coconut flour, and the latter uses oat flour! Those are super quick, 5-minute recipes too!
Switch It Up!
This recipe is to master the basics of making the most delicious edible cookie dough you’ve ever had! Chocolate chip cookie dough is a classic that no one can resist, but what about other variations? I know it’s lots of fun to switch things up and spruce up our traditional cookie dough!
Here are some topping ideas you could throw in there!
- Mini M&Ms: I love M&Ms, and as with the same logic of using mini chocolate chips, these mini M&Ms are perfect to mix in your cookie dough! They’ll make your cookie dough really colorful and add that amazing M&M magic!
- S’mores: Add in some crushed graham crackers, white chocolate chips and mini marshmallows.
- Sugar cookie dough: Make this a birthday cake cookie dough and by throwing in some sprinkles! This is the ultimate birthday celebration, and it’ll save you time from baking a cake!
- Nutty: Add in almonds, cashews, or peanuts.
- Peanut lovers: Throw in mini Reese’s cups and Reese’s pieces. For the diehard peanut lovers, toss in some crunchy peanut butter or smooth peanut butter, the choice is yours!
- Fall-themed: Throw in some butterscotch chips with your chocolate chips along with some pumpkin spice for a fall-themed cookie dough!
- Snickerdoodle: Sprinkle in some cinnamon sugar and omit the chocolate chips if you want!
- Oreo: Any Oreo flavor of your preference will work! Add in crushed Oreos for all that cookie goodness!
Why You Cannot Bake This Cookie Dough
This looks like a chocolate chip cookie recipe and it is not one. There are no eggs in it anywhere, and there is no baking soda and no baking powder either. Put a scoop of it on a cookie sheet in a hot oven and you will get a flat, greasy puddle rather than a cookie, because nothing in the bowl is there to lift it.
That is the trade. Every raw dough warning you have read is about two things: raw eggs and raw flour. This recipe removes the first by simply not using eggs, and deals with the second by heat-treating the flour before it ever meets the butter. What you are left with is a dessert in its own right, meant to be eaten cold with a spoon, not a cookie recipe with a step missing.
Heat-Treating the Flour in a Pan, Not the Oven
Most guides tell you to spread flour on a baking sheet and bake it. This one uses a dry pan on the stove instead, which is faster and much easier to judge. All 3 cups of flour go into the pan over medium-high heat, and you whisk and shake it every so often for about 12 to 15 minutes.
You are watching for three signals rather than a timer. The flour darkens very slightly. It stops looking dusty and starts to develop a little texture. And it smells like popcorn, which is the clearest tell of the three. The moment it gets there, move the pan off the heat immediately and keep stirring every 2 or 3 minutes, because a hot pan will happily scorch the bottom layer after you have walked away.
Let it cool before it goes anywhere near the butter, or you will melt the mixture instead of creaming it. This is the only step in the recipe that needs real attention, and it is the one that makes the dough safe to eat.
Mixing, Chilling and Freezing the Dough Balls
Soften the 1 cup butter in the microwave for 20 to 30 seconds first, then cream it with both sugars in a stand mixer with the paddle attachment on medium, or an electric hand mixer, until it looks like smooth peanut butter. Half the milk and all the vanilla go in next and it should turn visibly paler and fluffier. Only then does the flour go in, a little at a time on low speed. This is a mixer job throughout, not something you fold by hand, and the 1 cup of butter is where the buttery flavor comes from.
If the dry ingredients leave the dough crumbly, add more milk one tablespoon at a time until it is soft and smooth again. Resist adding it by the measuring cup: a tablespoon does more than you expect, and you cannot take it back out. The chocolate chips go in last, once the dough has come together.
Cover the bowl and chill for at least 20 minutes before eating. It keeps in the refrigerator for about a week. To keep it longer, use a cookie scoop to portion it into cookie dough balls first and freeze them on a tray before bagging them, so they do not fuse into one lump. Thaw a few in the fridge for 20 minutes when you want them. Frozen dough balls stirred through softened vanilla ice cream is the best thing you can do with a batch.
If you liked this recipe please let me know in the comments. Tag your post on social media using #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Satisfy your cookie dough cravings safely with this easy edible chocolate chip cookie dough recipe. Quick to make, no baking required, and absolutely delicious every time.
Stovetop
Rate this recipe ✦
7 min
Prep
12 min
Cook
19 min
Total
16
dough balls
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
Instructions
Preparing the flour
- 1
Add all of the flour to a pan and turn the pan on medium high heat. Using a whisk, start mixing and shaking the pan ever so often.
Add all of the flour to a pan and turn the pan on medium high heat. Using a whisk, start mixing and shaking the pan ever so often.
- 2
Continue to roast until the flour is heated through and has darkened ever so slightly. The flour is ready when it smells similar to popcorn and doesn't appear dusty anymore - it should develop some texture. About 12-15 minutes.
Continue to roast until the flour is heated through and has darkened ever so slightly. The flour is ready when it smells similar to popcorn and doesn't appear dusty anymore - it should develop some texture. About 12-15 minutes.
- 3
Once done, immediately move the pan off the heat. Mix every 2-3 minutes to prevent any residual heat from burning the flour.
Once done, immediately move the pan off the heat. Mix every 2-3 minutes to prevent any residual heat from burning the flour.
Making the cookie dough
- 1
Soften the butter by microwaving for 20-30 seconds on high. In a large bowl, add the sugars and butter. Start your stand mixer with the paddle attachment and run on medium speed. It will take about 30 seconds to a minute. You can also use a hand mixer.
Soften the butter by microwaving for 20-30 seconds on high. In a large bowl, add the sugars and butter. Start your stand mixer with the paddle attachment and run on medium speed. It will take about 30 seconds to a minute. You can also use a hand mixer.
- 2
When you have a smooth texture like peanut butter, add the 1/2 of the milk and all of the vanilla and mix again. Mix until the dough looks nice and fluffy and the color is much paler. It will take about 30 seconds to 2 minutes.
When you have a smooth texture like peanut butter, add the 1/2 of the milk and all of the vanilla and mix again. Mix until the dough looks nice and fluffy and the color is much paler. It will take about 30 seconds to 2 minutes.
- 3
Start add ing in the flour, little bit at a time while you continue to mix on low speed. Continue to mix until you have added all of the flour and the dough has come together. If the dough appears crumbly or dry, add more milk, 1 Tbsp at a time.
Start add ing in the flour, little bit at a time while you continue to mix on low speed. Continue to mix until you have added all of the flour and the dough has come together. If the dough appears crumbly or dry, add more milk, 1 Tbsp at a time.
- 4
Once the dough has come together, stop the mixer and add in the chocolate chips. Continue mixing until they are well combined. The dough should be soft and smooth - add more milk as required to achieve this texture.
Once the dough has come together, stop the mixer and add in the chocolate chips. Continue mixing until they are well combined. The dough should be soft and smooth - add more milk as required to achieve this texture.
- 5
Transfer to a bowl and cover with plastic wrap and chill for at least 20 minutes. Scoop the cookie dough and enjoy!
Transfer to a bowl and cover with plastic wrap and chill for at least 20 minutes. Scoop the cookie dough and enjoy!
Notes
- •Don't leave the pan unsupervised at any point, the flour will burn and turn the cookie dough bitter.
Nutrition per dough ball
322
Calories
3g
Protein
44g
Carbs
16g
Fat
1g
Fiber
24g
Sugar
106mg
Sodium
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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