Sharing my favorite edible cookie dough today! Grab a bowl and sit down with some tempting cookie dough with no raw eggs! So good!
Edible Cookie Dough
Have you ever made yourself a bowl of edible cookie dough?! It is fantastic! You see more and more cookie dough dessert shops opening up, there so much fun. I put together a recipe for edible cookie dough that could not be more simple and delicious. No raw eggs here, so you are in for a treat!
Try my favorite Perfect M and M Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.
Edible Cookie Dough Recipe
Here are your simple ingredients to make your own bowl of egg free cookie dough.
Cream your butter and sugars to start. Also stir in your vanilla until well combined.
Mix until dough starts to form then add the mini chocolate chips.
If the dough is a bit dry, add a good tablespoon of heavy cream or milk to the bowl.
Tips For Making The Best Cookies
- Don’t alter the recipe, use all ingredients as listed.
- For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
- Always use butter, not margarine. ALWAYS. I prefer salted butter for my chocolate chip cookies. Try it!
- Do not ever grease your cookie sheets. Will make cookies spread and change texture.
- Don’t skip creaming your butter and sugars for a good 2 minutes. Helps create a fluffy, chewy cookie.
- Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
- Don’t overtake your cookies. Cookies will continue to cook on hot cookie sheet when removed from oven.
- Let cookies cool completely before storing in containers. This will keep their crispness
- Store leftover cookies in an airtight container for 3 days room temperature.
Edible Cookie Dough
Ingredients
- 1 stick unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose Flour
- 1/4 teaspoon kosher salt
- 1 cup chocolate chips I prefer mini
Instructions
- Place softened butter into a medium mixing bowl. Cream sugars until well combined. Add vanilla stirring well. Stir in flour, salt and chocolate chips until dough forms. Cover tightly with plastic wrap or lid until ready to use. Best if NOT refrigerated.
Nutrition
This seemed to be a little dry at first, and neither my whisk nor my spatula seemed to be able to incorporate all the flour, but when I went in with my hands, it came together smoothly. Would make again!
How much does this make? I see it’s 20 servings, but how much is a serving?
This is absolutely AMAZING!! I love it and so does my boyfriend
Hi, this recipe looks amazing, I have children with phenylketonuria, a low protein diet and they can’t eat eggs, I thought they would love this recipe and would try to make it for them. I was wondering what the unsalted butter was in grams because we buy it in blocks, I don’t think I’ve seen in sticks. I would be grateful if you could get back to me when you get time. thankyou. Caroline.
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Someone has already mentioned that it’s missing the 1/4 cup milk but I just made it as per recipe and it turned out like dust, just want whoever makes this next to know to add the milk and it fixes it!
Some water works too
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I just made this, but only made 1/4th the recipe. I ate it all in one sitting! So good! I love your website! Best cookie recipes ever!
This recipe looks delicious! I love cookie dough, so I am going to love trying this out and not worrying about getting sick! I have made this before and have refrigerated it, since I feel as it holds the shape longer and won’t melt too much. Here is another recipe, just as delicious, with refrigeration: https://omghow.com/articles/eggless-cookie-dough . Thanks so much for your insight!
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would it still taste good if I put it in the freezer overnight Then let it thaw the next day?
I’m pretty sure that you forgot the milk when you were typing this recipe.
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This didn’t work well for me. I made a batch and it was super grainy and crumbly. I figured it had some something wrong so I made another batch carefully following the directions. Sadly, it turned out the same. I badly wanted my dough to taste as amazing as the picture looks but it didn’t happen 🙁 It’s like eating Moon Sand and isn’t very sweet. I love PP but wanted to share that this didn’t work.
I have a major sweet tooth and have been trying to find a “better for you” cookie dough recipe and this is SO GOOD even without the chips, not a big fan of chocolate.
I made this, didn’t have any brown sugar, so I subbed in white and added 1/2 t. molasses. It was kind of grainy, but tasted great. I immediately ate a quarter of it. 🙁
Thank you for this recipe!! Cookie dough is soo good, and now it’s safe,too!
How long does this stay good for?
There is always time for cookie dough!!
I love cookie dough so much! That bowl would not last long around me 🙂
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Can these be baked?
My dad and I baked them at 375 f just to see if they would turn out nice. We didn’t time them, we just watched to see when they were golden brown.These cookies,when baked, are almost as good as they are unbaked!
Yum! I can’t wait to make this 🙂
This looks so yummy except, my batch is all crumbles…?
this recipe is so dangerous – I’m sure I could eat half the bowl! love this!
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What a fun snack! I don’t know if I’ll be able to stop myself eating cookie dough with raw eggs, but this might help me kick the habit 🙂
Love it, and love that you didn’t put cream cheese into it. I know this tastes just like the real deal! Mmmm! 🙂
Have you tried this yet?