Raw flour is the reason most cookie dough isn't safe to eat straight from the bowl. Five minutes on a baking tray at 350°F fixes that. Spread the flour thin, let it cool, and you have a base you can eat with a spoon.
This recipe makes one dough and four flavors from it: chocolate chip, cookies and cream, peanut butter chocolate and triple chocolate chunk. There's no egg in any of them, and no baking after the flour is toasted.
You can make just one flavor and keep the rest plain, or do all four and put them side by side. A single batch fills a 9×13 pan of brownies if you'd rather bake it on top.
Step-by-Step Instructions
1. Heat the oven
Set the oven to 350°F (180°C). You're only toasting flour, so there's no need to wait for a long preheat.
2. Toast the flour
Spread the 2 cups of flour evenly on a baking tray, no more than half an inch thick. Bake for 5 minutes, then pull it out and let it cool completely.
3. Mix the base dough
In a large bowl, combine the cooled flour, brown sugar, softened butter, vanilla, milk and salt. Mix until there are no dry patches left and the dough looks even.
4. Chill the dough
Cover the bowl and refrigerate for 30 minutes. This firms the butter so the dough holds together when you press it.
5. Split into four
Divide the dough into 4 equal sections. Set three aside in bowls and keep one out for the first flavor.
6. Make the chocolate chip
Put one section in a bowl and fold in the ¼ cup chocolate chips and ¼ cup mini chocolate chips until they're spread through evenly.
7. Crush the cookies
Put the 5 sandwich cookies in a plastic bag and crush them with a rolling pin or the bottom of a pan. Stop while you still have visible pieces.
8. Make the cookies and cream
Add the crushed cookies to a bowl with a second section of dough. Mix until the pieces are evenly distributed.
9. Make the peanut butter chocolate
Combine the third section of dough with the ¼ cup peanut butter, 3 chopped peanut butter cups and ¼ cup chocolate candy. Mix until everything is folded through.
10. Melt the chocolate
Melt the ⅓ cup chocolate and let it cool for about 5 minutes. It should feel warm, not hot, when you touch the bowl.
11. Make the triple chocolate chunk
Stir the cooled melted chocolate into the last section of dough until the color is even all the way through. Fold in the ¼ cup white chocolate chips and ¼ cup chocolate chips.
12. Serve or store
Eat it right away, or press it into a container and chill it. It firms up in the fridge, so let it sit at room temperature for 10 minutes before scooping.
Tips & Tricks
- Spread the flour no thicker than about half an inch so it toasts evenly in 5 minutes.
- Let the toasted flour cool completely before mixing. Warm flour will melt the butter and make the dough greasy.
- Chill the dough 30 minutes before splitting it. Cold dough holds the mix-ins instead of swallowing them.
- Chop the peanut butter cups and candy while the dough chills so nothing sits out and softens.
Variations
Keep it plain
skip all four flavors and eat the base dough as is, or fold in a handful of whatever chips you have.
Brownie topping
press a full batch of dough over a 9×13 pan of brownie batter before baking, then bake as the brownies direct.
Sandwich it
press cold dough between two cookies or spread it on graham crackers for a sturdier bite.
Swap the mix-ins
chopped pretzels, toasted nuts or dried fruit all work in place of the candy in any section.
How to Store Edible Cookie Dough 4 Ways
Refrigerator
Keep it in a sealed container for up to 1 week. Let it sit out 10 minutes before eating so it softens enough to scoop.
Freezer
Roll into balls or press into a flat layer, wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight.
Reheating
There's nothing to reheat. If the dough gets too firm from cold, a few seconds in your hands or 10 minutes on the counter is enough.
Frequently Asked Questions
Q: Is raw flour safe to eat?
Not straight from the bag. Toasting it at 350°F for 5 minutes is the step that makes this dough safe to eat raw, so don't skip it or shorten it.
Q: Why is there no egg in this dough?
Egg is what makes raw cookie dough a risk, and it isn't needed for texture here. Butter, brown sugar and milk do the work instead.
Q: Can I bake this dough into cookies?
It isn't built for that. There's no egg and no leavening, so the cookies spread and stay soft. It's best eaten raw or pressed onto brownies before they bake.
Q: How do I know the flour is toasted enough?
It loses the raw, chalky smell and picks up a faint toasted one. It won't change color much, so go by smell and the 5-minute timer.
Q: Can I make it dairy-free?
Yes, with plant butter, plant milk and dairy-free chocolate and cookies. Check the labels on the candy and peanut butter cups, since many contain milk.
Q: How long does it keep?
About a week in a sealed container in the fridge, or up to 3 months in the freezer. Write the date on the container so you're not guessing later.
Edible Cookie Dough 4 Ways – Safe No-Bake Recipe
Make one batch of egg-free edible cookie dough, then split it into four flavors: chocolate chip, cookies and cream, peanut butter chocolate and triple chocolate chunk.
Ingredients
Instructions
- 1Heat the oven — Set the oven to 350°F (180°C). You're only toasting flour, so there's no need to wait for a long preheat.
- 2Toast the flour — Spread the 2 cups of flour evenly on a baking tray, no more than half an inch thick. Bake for 5 minutes, then pull it out and let it cool completely.
- 3Mix the base dough — In a large bowl, combine the cooled flour, brown sugar, softened butter, vanilla, milk and salt. Mix until there are no dry patches left and the dough looks even.
- 4Chill the dough — Cover the bowl and refrigerate for 30 minutes. This firms the butter so the dough holds together when you press it.
- 5Split into four — Divide the dough into 4 equal sections. Set three aside in bowls and keep one out for the first flavor.
- 6Make the chocolate chip — Put one section in a bowl and fold in the ¼ cup chocolate chips and ¼ cup mini chocolate chips until they're spread through evenly.
- 7Crush the cookies — Put the 5 sandwich cookies in a plastic bag and crush them with a rolling pin or the bottom of a pan. Stop while you still have visible pieces.
- 8Make the cookies and cream — Add the crushed cookies to a bowl with a second section of dough. Mix until the pieces are evenly distributed.
- 9Make the peanut butter chocolate — Combine the third section of dough with the ¼ cup peanut butter, 3 chopped peanut butter cups and ¼ cup chocolate candy. Mix until everything is folded through.
- 10Melt the chocolate — Melt the ⅓ cup chocolate and let it cool for about 5 minutes. It should feel warm, not hot, when you touch the bowl.
- 11Make the triple chocolate chunk — Stir the cooled melted chocolate into the last section of dough until the color is even all the way through. Fold in the ¼ cup white chocolate chips and ¼ cup chocolate chips.
- 12Serve or store — Eat it right away, or press it into a container and chill it. It firms up in the fridge, so let it sit at room temperature for 10 minutes before scooping.
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