Edible Cookie Dough {3 Delicious Flavors}


  • 1 cup (136g) all-purpose flour, heat treated to kill bacteria*
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (110g) packed light brown sugar
  • 3 Tbsp (40g) granulated sugar
  • 1/4 tsp salt
  • 1 1/2 Tbsp milk, then more as needed
  • 1/2 tsp vanilla extract
  • 1/2 cup (82g) mini semi-sweet chocolate chips


  1. Add butter, brown sugar and granulated sugar to a medium mixing bowl, sprinkle salt evenly over.
  2. Using an electric hand mixer whip together until pale and fluffy, about 3 minutes.
  3. Mix in 1 1/2 Tbsp milk and the vanilla extract.
  4. Add in flour and blend just to combined, while adding milk 1/2 Tbsp at a time to thin if needed.
  5. Using a rubber spatula fold in chocolate chips.
  6. Store cookie dough in refrigerator (note that it will harden up once chilled because the butter will solidify, you can let it rest at room temperature if desired).
  7. FOR CHOCOLATE CHOCOLATE CHUNK COOKIE DOUGH: replace 1/3 cup of the all-purpose flour with 1/3 cup (32g) dutch process cocoa powder. Mix cocoa in with the flour. Replace mini chocolate chips with 2 oz. dark chocolate chopped into small bits.
  8. FOR FUNFETTI SUGAR COOKIE DOUGH: omit brown sugar, use 2/3 cup (136g) granulated sugar (total). Add 1/4 tsp almond extract in with the vanilla extract. Replace chocolate chips with 1/3 cup (52g) white chocolate chips. Fold in 3 Tbsp rainbow jimmies sprinkles with white chocolate chips, serve with more sprinkles on top.

Recipe Notes

  • *To heat treat flour: preheat oven to 350 degrees. Evenly spread 3 cups all-purpose flour onto a rimmed 18 by 13-inch baking sheet. Bake in preheated oven 7 minutes or until flour registers 160 degrees on an instant read thermometer. Cool completely store in an airtight container.
  • **Nutrition listed is for chocolate chip cookie dough.
  • This article and recipe adapted from this site

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