This edible cookie dough recipe takes just minutes to prepare and is perfect eaten with a spoon or as a dip! There’s no eggs in this cookie dough which makes it perfect for snacking on.
An Easy Edible Cookie Dough Recipe
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, they are so much fun. I put together a recipe that could not be more simple and delicious. No raw eggs here, so you are in for a treat!
Why You’ll Love This Recipe
- This recipe takes just minutes to make.
- There’s no eggs in the cookie dough which makes it great for snacking.
- It tastes just like regular cookie dough!
Try my favorite Perfect M and M Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
Here are the ingredients you’ll need to make edible cookie dough at home. See the recipe card located at the bottom of the post for full details and instructions.
- butter- I generally use salted butter, unsalted works just fine too.
- light brown sugar- Make sure you pack your brown sugar when measuring.
- granulated sugar– This fine white sugar brings sweetness to the cookie dough.
- pure vanilla extract– For best tasting results, use pure vanilla.
- all-purpose flour– Flour is the main dry ingredient in the cookie dough.
- kosher salt- Kosher salt is a coarse salt commonly used in cooking and baking.
- mini chocolate chips– Find mini chips near the regular chocolate chips.
- heavy cream if needed to thin dough– Use heavy cream to thin the dough if it’s too dry.
How To Make Edible Cookie Dough
You’ll be amazed by how easy it is to make this recipe. Here’s how to do it:
Prepare Cookie Dough. 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.
Use Heavy Cream If Dough Is Dry. If dough is dry, drizzle 1-2 tablespoons heavy cream in dough to bring together. Cover tightly with plastic wrap or lid until ready to use. Best if NOT refrigerated unless using the heavy cream.
If dough is too dry, add a small amount of heavy cream to help. Doesn’t take much.
How To Serve Edible Cookie Dough
Serve cookie dough as a sweet side to any dessert table. Delicious by the spoonfuls, or as a dip for graham crackers.
Tips For Making The Best Cookie Dough
- Don’t alter the recipe, use all ingredients as listed.
- Always use butter, not margarine. ALWAYS. I prefer salted butter for my chocolate chip cookies. Try it!
- Don’t try to bake this cookie dough. This recipe is for edible cookie dough, not making cookies! The cookie dough itself is for eating & snacking.
If the dough is a bit dry, add a good tablespoon of heavy cream or milk to the bowl.
Leftovers
Store any leftover dough in an airtight container for up to 3 days. If using cream, store in the refrigerator. For best results, keep at room temperature.
Try These Cookie Recipes Too!
- Flourless Peanut Butter Cookies
- Churro White Chocolate Chip Cookies
- Chewy Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
Edible Cookie Dough
Equipment
- mixing bowl
- mixing spoon
- measuring spoons
- measuring cups
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
- 1-2 tablespoons heavy cream if needed to bring together dry dough
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. If dough is dry, drizzle 1-2 tablespoons heavy cream in dough to bring together. Cover tightly with plastic wrap or lid until ready to use. Best if NOT refrigerated unless using the heavy cream.
Nutrition
Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
Do you heat treat the flour in any way before preparing this? The danger in raw dough isn’t just eggs, raw flour shouldn’t be consumed, there is a risk of E-coli and Salmonella from the flour as well. There have been outbreaks of illness and recalls because of this type of flour contamination.
This very easy-to-eat dish is a vegetarian friendly option. can be done in a short time. Thanks for sharing.
Instead of milk or cream try using just a bit of water.
When not adding milk/cream- do you know how long this will keep if not refrigerated? I’m assuming it’s the same guidelines as butter storage?
It dries out pretty quick when refrigerated, I would say one day or two.
yeah mine too
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.
Good to see you here
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