• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Marie Food Tips
  • Recipe index
menu icon
go to homepage
  • Marie Food Tips
  • Recipe index
  • About Marie Food Tips
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Marie Food Tips
    • Recipe index
    • About Marie Food Tips
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Accueil » Countries » American

    Best edible cookie dough

    Publié le : Oct 9, 2022 · Modifié le : Nov 12, 2023 par Marie · Leave a Comment

    Jump to Recipe Print Recipe

    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    We've all eaten a spoonful of raw cookie dough straight from the bowl just before baking...but with this recipe, it's edible and SAFE! This raw cookie dough with chocolate chips is ideal for a delicious, quick and indulgent snack. Watch out, it's addictive!

    Raw cookie dough seen from above with chocolate chips.

    For this recipe, I've gone back to my base of soft and easy chocolate cookies and twisted it a little so that it can be eaten raw without risking illness.

    The great thing about this recipe is that it can be used from many different ways. In a no-bake cheesecake for a fluffy, crunchy layer, as a topping for cupcakes, brownies or muffins, in vanilla ice cream like Ben & Jerry's famous Cookie Dough, etc...

    Table des matières
    • 💙 Why you'll love it
    • 🧈 Ingredients
    • 🍪 Customize cookie dough
    • ✨ 100% edible and safe
    • ✅ Vegan, gluten-free and dairy-free version
    • 🥰 Chef's tips
    • 💡 Frequently Asked Questions
    • ❄️ Storage / freezing
    • 😋 Other delicious snacks
    • 📖 Recette

    💙 Why you'll love it

    • It's as easy as it is quick to make
    • It's delicious and regressive for a Sunday snack under the comforter.
    • No special pastry-making skills required (unlike cookies).

    🧈 Ingredients

    You can find a full list of ingredients and measurements in the recipe card below.

    • Chocolate: dark chocolate chips, which you can replace with pieces of white or milk chocolate, M&M's, Oreo, Kit Kat, etc...
    • Flour: wheat flour. If you don't want to cook it, you can replace it with flax, hazelnut, almond, cashew or coconut flour, as these can be eaten raw.
    • Butter: unsalted and softened, it will be easier to incorporate into the dough.
    • Sugars: brown and white sugar.
    • Vanilla: without vanilla, your dough will lack flavor, and it's vanilla that gives it its aroma. You can use vanilla extract or vanilla powder (or cinnamon).
    • Milk: it provides the softness that eggs usually add to traditional cookie doughs, but as we don't bake this dough, there are no eggs here.
    Cookie dough in a glass jar with chocolate chips and milk.

    🍪 Customize cookie dough

    Feel free to adapt the recipe to suit your tastes and to add or replace certain ingredients: hazelnuts, peanut butter, marshmallows, praline, pecans, walnuts, dried fruit, salted butter caramel, etc...

    ✨ 100% edible and safe

    Eggs add the fluffiness of traditional cookies. But as it's raw here, they can be dangerous to your health, due to bacteria such as salmonella. That's why it's best to remove them.

    Wheat flour can contain E.Coli bacteria (which has unfortunately been in the news recently...), which can cause food poisoning of varying degrees of severity. Fortunately, this bacterium dies when the flour is baked at 175°F/80°C minimum.

    ✅ Vegan, gluten-free and dairy-free version

    • To make this recipe vegan and dairy-free, replace the butter with vegetable margarine and the cow's milk with vegetable milk (soy, almond, hazelnut, oat, etc.).
    • To make this recipe gluten-free, replace the wheat flour with flax, hazelnut, almond, cashew or coconut flour. Check that your chocolate and vanilla extract do not contain any.
    Raw cookie dough seen from above with chocolate chips.

    🥰 Chef's tips

    1. As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
    2. Don't skip the flour-baking step. It's tempting because it allows you to go faster, but for health reasons, it's not recommended at all.
    3. Flour should reach the internal temperature of 165°F/75°C to be food-safe.
    4. The flour may have formed a few small balls after baking. Strain it quickly, to avoid ending up with flour balls in your cookie dough, which won't be very pleasant to the palate.
    5. Leave it to cool before adding it to your cookie dough, otherwise it will melt the chocolate chips.
    6. Blend the butter and sugars well, and you'll get a great texture.

    💡 Frequently Asked Questions

    Can you bake this raw cookie dough to make cookies?

    No: to make it safe to eat raw, I removed the baking soda and eggs, and lightly cooked the flour. But then, when cooked, the result won't be good. If you want to make cookies, try this great recipe for dark chocolate and praline cookies.

    Cookie dough in a glass jar with chocolate chips and milk.

    ❄️ Storage / freezing

    In airtight container, it can be stored in the fridge for up to 5 days. It will harden a little as the butter solidifies, so don't hesitate to take it out a little before tasting it.

    You can also freeze it and keep it in the freezer for up to 2 months.

    😋 Other delicious snacks

    • Easy Chouquettes (French sugar puffs)
    • Easy chocolat soufflés (French deserts)
    • Cinnamon shortbread cookies

    If you make this edible cookie dough, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Pâte à cookie crue vue de haut avec des pépites de chocolat.
    5 d'1 vote

    Best edible cookie dough

    This edible raw cookie dough with chocolate chip filling is ideal for a delicious, quick and indulgent snack.
    Servings 6 servings
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins

    Ingredients

    • 6 tablespoons unsalted butter softened (85g)
    • 3 ½ tablespoons brown sugar (45g)
    • 3 tablespoons white sugar (35g)
    • 1 teaspoon vanilla extract
    • 5.5 oz all-purpose flour (155g)
    • ¾ cup dark chocolate chips (135g)
    • ¼ cup milk (60ml)
    Metric - US Customary

    Instructions

    • Preheat your oven to 350°F/175°C on natural convection/static heat high and low. Spread the flour on parchment paper and, once the oven is hot, bake for 10 minutes, stirring halfway through (it's okay if it lumps). Use an instant-read thermometer to make sure flour reaches the internal temperature of 165°F/75°C and then let it cool to room temperature.
    • Meanwhile, place the soft butter, brown sugar and white sugar in a bowl. Blend with an electric mixer until the mixture whitens.
    • Sift the flour into a bowl and allow to cool completely.
    • Add the cold flour, chocolate chips and mix well.
    • Stir in the vanilla extract and milk a little at a time (depending on the texture you like, you may add a little more). Place in a bowl and enjoy!

    Notes

    My best advices:
    1. As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
    2. Don't skip the flour-baking step. It's tempting because it allows you to go faster, but for health reasons, it's not recommended at all. 
    3. Flour should reach the internal temperature of 165°F/75°C to be food-safe.
    4. The flour may have formed a few small balls after baking. Strain it quickly, to avoid ending up with flour balls in your cookie dough, which won't be very pleasant to the palate.
    5. Blend the butter and sugars well, and you'll get a great texture.
    6. Leave it to cool before adding it to your cookie dough, otherwise it will melt the chocolate chips.
    Storage - in airtight container, it can be stored in the fridge for up to 5 days. It will harden a little as the butter solidifies, so don't hesitate to take it out a little before tasting it.
    Freeze - you can also freeze it and keep it in the freezer for up to 2 months.
    Author: Marie Compain
    Calories: 375kcal
    Course: Snacks and desserts
    Cuisine: American
    Keyword: delicious, easy, simple
    Régime: Vegetarian

    Nutrition

    Serving: 1part | Calories: 375kcal | Carbohydrates: 46g | Protein: 5g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 122mg | Potassium: 199mg | Fiber: 2g | Sugar: 21g | Vitamin A: 372IU | Vitamin C: 0.1mg | Calcium: 94mg | Iron: 2mg

    More American

    • Three slices of brownie stacked on top of each other.
      Best healthy avocado brownie
    • Homemade McFlurry in a glass, with caramel topping and crushed M&Ms on top.
      Best homemade McFlurry
    • Homemade chicken nuggets on a sheet of parchment paper.
      Easy and delicious Macdonald's chicken nuggets (copycat)
    • Croissant burger on a sheet of baking paper, with onion confit and runny cheese.
      Croissant burger

    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Répondre Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Marie!

    Welcome on Marie Food Tips, where we're all about flavor, good vibes, and zero stress. I whip up seasonal tasty dishes and indulgent desserts for everyday life and sometimes for special occasions. It's all about savoring the moment without any hassle!

    More about me →

    My favorite recipes

    • Katsudon (breaded chicken fillets with a soy sauce omelet and rice) in a bowl, with fresh cilantro and chopsticks.
      Chicken Katsudon (Japanese chicken cutlet rice bowl)
    • Classic Chouquettes (French sugar puffs)
    • Slice of chocolate fondant, gooey and fudgy.
      Perfect French chocolate fondant (easy recipe)

    The last gems

    • Soft, homemade French layered chocolate and vanilla sponge cake on a wooden board.
      French layered vanilla and chocolate sponge cake
    • Leek tarte tatin on a plate with burrata stuffed with pistachio pesto and Parma ham.
      French leek tart tatin
    • Several chocolate M&Ms shortbread biscuits on a gray work surface.
      M&Ms shortbread biscuits
    • French tart tatin with caramelized shallots in a yellow and white dish, with a large burrata cheese on top.
      French shallot tart tatin

    The last Eco Tips

    • Garlic, human rights and hygiene
    • The cocoa drama

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • General Disclaimer
    • Terms & Conditions
    • Accessibility Statement

    Contact

    • Contact

    This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Copyright © 2022 - 2024 Marie Food Tips

    • Français (French)
    • English

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.