Want more no-bake desserts? Try Oreo Balls, Lemon Mousse, Banana Pudding, or Peanut Butter Balls.
Why I love this edible cookie dough:
Quick – you can whip up this edible cookie dough in 10 minutes with ingredients you already have in your pantry. Freezer Friendly – It’s safe to eat and can be stored in the freezer to enjoy any time. Safe to eat: Raw eggs and raw flour may contain bacteria that lead to food poisoning, E. Coli or salmonella, so this recipe has no eggs, and we heat-treat the flour, making it safe to eat this cookie dough.
How to Make Edible Cookie Dough:
Heat Flour: Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using. Cream Butter and Sugar: Add butter, sugar, and brown sugar to a mixing bowl and beat well until creamed together, 2-3 minutes. Add vanilla and mix. Add Dry Ingredients: Stir in flour, salt, and chocolate chips. Enjoy: Store these easy cookie dough bites in the refrigerator for up to one week or freeze for up to 3 months.
Flavor Variations:
M&M Cookie Dough: Replace chocolate chips with M&M’s (or use ½ cup of each). Double Chocolate Cookie Dough: Reduce flour to 1 ½ cups, and add ½ cup cocoa powder to the recipe. Peanut Butter Cookie Dough: Reduce butter to ½ cup and add ¾ cup creamy peanut butter to the recipe. I also like to substitute ½ cup of the chocolate chips with Reese’s pieces. Funfetti Cookie Dough: leave out the chocolate chips and add sprinkles instead.
Cookie Dough for Ice Cream:
To make cookie dough chunks for stirring in your homemade ice cream, roll cookie dough into a few thin “snakes” and place on a baking tray. Freeze until firm, then cut into small pieces and then mix into ice cream. I originally shared this recipe August 2020. Updated December 2023.
This post contains affiliate links.
