If I had to choose between eating cookies or eating cookie dough for the rest of my life, cookie dough would win, hands down. This easy, edible cookie dough recipe comes together in minutes and is completely safe to eat raw! Made this? Let us know what you think in the comments below.Sometimes, the cookie dough is the best part. If you’re planning to freeze, roll the dough into small balls (the same as you would if you were freezing normal cookie dough) and freeze them until firm on a parchment-lined baking sheet before transferring to an airtight container or resealable bag. Storage: Edible cookie dough can be stored in the refrigerator in an airtight container for up to 5 days, or frozen for up to 1 month. In testing, I found that an overnight chill was ideal (but sometimes it’s hard to wait that long for cookie dough, so I’ll admit it’s not strictly necessary).

It also allows the brown sugar, butter, and vanilla to mingle and deepen, which really improves the flavor. Time in the refrigerator gives the flour a chance to absorb the liquid in the dough, creating an overall better texture. While you can definitely grab a spoon and dig into this cookie dough as soon as it’s mixed, I highly recommend chilling it for at least four hours. That being said, if you much prefer a bigger chocolate chunk, feel free to experiment with a bigger chip! I also chose to use mini chips, since I found that regular-sized chocolate chips were too chunky and hard to eat when served cold. Since this cookie dough is designed to be eaten unbaked, I opted to use all brown sugar rather than a mix of brown and granulated to boost those toasty caramel flavors that we love so much. How to make edible cookie dough: Once the flour is heat-treated, this cookie dough comes together much like any other standard cookie dough: Butter, brown sugar, and salt are creamed together, then the rest of the ingredients are folded in.

Overheated flour will start to clump together, making it more difficult to incorporate into the dough. Tip: Don’t be tempted to continue to heat the flour much further past the 160° mark. At that point, any salmonella or other harmful bacteria living in the flour will have died, making it safe to eat without any further cooking. Just microwave the flour in a microwave-safe bowl in 15-second intervals, stirring between each interval, until an instant-read thermometer inserted into the center of the flour registers 160°. Here, we’re sidestepping both issues by substituting heavy cream for the egg and pre-cooking the flour in the microwave, a process known as “heat-treating.” This might sound complicated, but it’s actually very simple. What makes this cookie dough edible? Straight-up ordinary cookie dough isn't considered safe to eat for two reasons: raw flour and raw egg.

Here’s how to make it the best it can be: Whether you’re searching for the perfect late-night snack, prefer the dough over the cookies, or need a kid-friendly dessert, this edible cookie dough is a must-have recipe to have on hand. Loaded with mini chocolate chips and all those classic buttery brown sugar vibes, this “naughty” nostalgic treat will transport you back to childhood with just one bite. If stealing bites of cookie dough from mom’s mixing bowl was your mission on baking day, then this edible cookie dough will be your perfect easy dessert.

Easy edible cookie dough