There’s something truly irresistible about that rich, buttery texture mixed with sweet chocolate chips — that's exactly why I’m excited to share this No-Bake Edible Cookie Dough With Chocolate Chips Recipe. It’s simple, safe to eat raw, and perfect for indulging your sweet tooth without turning on the oven.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make No-Bake Edible Cookie Dough With Chocolate Chips Recipe
- Top Tip
- How to Serve No-Bake Edible Cookie Dough With Chocolate Chips Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- No-Bake Edible Cookie Dough With Chocolate Chips Recipe
Why You'll Love This Recipe
I’ve made many edible cookie dough recipes, but this one hits the perfect balance between creamy and chocolate-packed goodness. Plus, it’s totally safe since we heat-treat the flour, so no worries about eating raw dough straight from the bowl!
- Safe and Simple: Heat-treated flour ensures you can enjoy cookie dough uncooked without any safety concerns.
- Easy to Make: Just a few pantry staples and less than 15 minutes to whip up.
- Versatile and Customizable: You can easily swap ingredients or add mix-ins to suit your taste.
- Perfect Texture: Creamy, soft, and studded with mini chocolate chips that give every bite a little burst of chocolate heaven.
Ingredients & Why They Work
Each ingredient here plays a role in giving you that classic cookie dough flavor and texture, while keeping it safe to eat raw. A little note on the flour — heat-treating it is crucial to make sure the dough is safe and smooth.
- All-purpose flour: The base for the dough; heat-treating it removes any bacteria and ensures safety.
- Brown sugar: Adds moisture and those lovely caramel undertones that make cookie dough so comforting.
- Granulated sugar: Offers crunch and sweetness that balances the brown sugar’s richness.
- Unsalted butter: Room temperature for easy creaming, it lends that smooth, buttery richness.
- Vanilla extract: Brings out flavor depth — don’t skip this or your dough will taste flat.
- Salt: A small pinch to enhance the sweetness and round out flavors.
- Milk: Helps bring the dough together without making it greasy or dense; add gradually.
- Miniature chocolate chips: The star chocolate bursts that melt in your mouth perfectly with the dough.
Make It Your Way
This recipe is a fantastic base that I often tweak depending on my mood or what I have on hand. Feel free to get creative and make it your own — that’s part of the fun.
- Variation: I sometimes swap the mini chocolate chips for peanut butter chips or white chocolate chunks — it’s a delightful twist that surprises everyone.
- Dietary swap: Going gluten-free? Try your favorite gluten-free all-purpose flour — just be sure to heat-treat it like the regular flour.
- Texture tweak: Add chopped nuts or sprinkles for a fun crunch, or swirl in a spoonful of cookie butter for extra indulgence.
Step-by-Step: How I Make No-Bake Edible Cookie Dough With Chocolate Chips Recipe
Step 1: Heat-Treat the Flour for Safety
Start by preheating your oven to 350°F and spreading your flour out evenly on a parchment-lined baking sheet. Bake it for 6-8 minutes until it reaches 160°F — this kills any bacteria. Let it cool completely before moving on. I like to sift it before mixing, especially if it forms clumps, so you get a super smooth dough.
Step 2: Cream Butter and Sugars
In a large bowl, beat the softened butter with brown and granulated sugars until nice and fluffy — about one minute. This step is where your dough starts feeling like cookie magic. Then whisk in the vanilla and salt until everything is combined.
Step 3: Combine Dry and Wet Ingredients
Mix in the heat-treated flour just until blended. Then add milk a tablespoon at a time, beating in between, until your dough comes together without feeling dry or crumbly. This gradual addition is key — too much milk and it gets too runny, too little and it’s crumbly.
Step 4: Fold in the Mini Chocolate Chips
Gently stir in the miniature chocolate chips using a rubber spatula. This keeps them intact and evenly distributed. Now it’s time to dive in — or refrigerate for later.
Top Tip
After a few tries making edible cookie dough, I’ve learned a couple of tricks that make a huge difference between a good batch and a great one. These tips keep your dough perfectly soft and safe every time.
- Don’t Over-Soften Butter: Butter should be room temperature but not melted. Too soft butter makes your dough greasy — if that happens, chill the dough briefly before serving.
- Heat-Treat Flour Carefully: Use a kitchen thermometer to check the flour temperature; this guarantees the dough is safe without over-baking the flour and changing its texture.
- Milk in Small Increments: Add milk slowly—one tablespoon at a time—to get just the right consistency. Too much milk and it’ll be too soft to hold.
- Mix Well but Gently: Stir in your chocolate chips at the end with a spatula, so they stay whole and distributed evenly.
How to Serve No-Bake Edible Cookie Dough With Chocolate Chips Recipe
Garnishes
My favorite garnish is a sprinkle of flaky sea salt — it amps up the sweetness and creates a lovely contrast. Sometimes I throw on a few extra mini chocolate chips or even a drizzle of melted chocolate to make it feel extra special.
Side Dishes
Pair this cookie dough with vanilla ice cream or fresh berries for a quick dessert upgrade. It’s also delicious scooped inside a waffle bowl for an easy no-bake treat that feels fancy.
Creative Ways to Present
For parties, I like to serve this in mini mason jars or bite-sized portions on a platter with spoons so everyone can sample safely without double-dipping. You could even roll it into small balls and coat with cocoa powder or sprinkles to make edible cookie dough truffles — always a hit!
Make Ahead and Storage
Storing Leftovers
I keep my leftover edible cookie dough in an airtight container in the fridge for up to a week. Before serving, I let it sit out at room temperature for about 10 minutes so it’s nicely softened and scoopable again.
Freezing
This recipe freezes beautifully. I portion it into freezer-safe bags or containers, then thaw overnight in the fridge. It keeps well for up to three months and tastes just as delicious once thawed.
Reheating
Since it’s no-bake dough, reheating isn’t necessary. Just bring the dough to room temperature before eating, and if it feels a bit stiff, give it a gentle stir — the texture bounces right back.
Frequently Asked Questions:
Yes! By heat-treating the flour to at least 160°F, you eliminate any harmful bacteria. This makes the dough perfectly safe and delicious to enjoy raw.
Absolutely. Scoop your dough into a freezer-safe container or bag, freeze for up to 3 months, then thaw in the fridge overnight before enjoying.
You can spread the flour on a baking sheet and bake for 6-8 minutes at 350°F, or microwave it in 30-second bursts, stirring in between, until it reaches 160-165°F. Make sure to let it cool before using.
Yes! You can easily halve or quarter the ingredients. Just keep the ratios the same and remember to heat-treat the flour accordingly.
Final Thoughts
This No-Bake Edible Cookie Dough With Chocolate Chips Recipe has quickly become my go-to for whenever I want a sweet treat without the fuss of baking. It’s comforting, easy, and totally customizable — plus, it’s just pure fun to make. I hope you enjoy making it as much as I do, and don’t hesitate to get creative with mix-ins or even use it as a base for other desserts!
Print
No-Bake Edible Cookie Dough With Chocolate Chips Recipe
- Prep Time: 8 minutes
- Cook Time: 8 minutes
- Total Time: 16 minutes
- Yield: 12 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Edible Cookie Dough recipe is a safe-to-eat dough packed with brown and granulated sugar, creamy unsalted butter, heat-treated flour, and miniature chocolate chips. Perfect for indulging in the classic cookie dough flavor without the need to bake, it’s creamy, sweet, and irresistibly good. Enjoy it right away or store it in the fridge or freezer for later treats.
Ingredients
Dry Ingredients
- 2 cups (250g) all purpose flour
- 1 cup (200g) brown sugar packed
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
Wet Ingredients
- 1 cup (227g) unsalted butter softened to room temperature
- 2 ½ teaspoons vanilla extract
- 2 Tablespoons (29ml) milk plus more if needed
Add-ins
- 1 cup (180g) miniature chocolate chips
Instructions
- Heat treat the flour: Preheat your oven to 350°F. Line a baking sheet with parchment paper and spread the flour evenly. Bake the flour for 8 minutes or until it reaches 160°F to make it safe to eat. Let it cool completely before using. To avoid clumps, sift the cooled flour before adding it to the dough.
- Cream the butter and sugars: In a large bowl, use an electric or stand mixer to beat together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 1 minute. Then add vanilla extract and salt and mix until fully incorporated.
- Combine dough: Beat in the heat-treated flour until just combined. Add milk one tablespoon at a time, mixing well until the dough begins to come together and is soft but not wet. If it’s dry, continue adding milk slowly.
- Add chocolate chips: Fold in the miniature chocolate chips gently using a rubber spatula to evenly distribute them without overmixing.
- Serve and store: Enjoy immediately or store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the dough for up to 3 months and thaw overnight in the fridge. Before serving after refrigeration or freezing, allow the dough to come to room temperature for a softer texture.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose alternative like Bob’s Red Mill.
- Measure flour accurately by weighing it or spooning it into a measuring cup and leveling with a knife for best results.
- To heat-treat flour in the microwave, place it in a bowl and heat in 30-second bursts, stirring between, until it reaches 160-165°F.
- Store dough in the fridge in an airtight container for up to 1 week and let it soften at room temperature before serving.
- Freeze dough up to 3 months. Thaw in the fridge overnight for best texture.
- Ensure flour is fully cooled before mixing to prevent a greasy texture.
- Do not overly soften or melt the butter; it should be softened but still cool to avoid greasiness. If dough is greasy, chill it before serving.
- If dough is dry or crumbly, keep mixing or add milk slowly one tablespoon at a time until it comes together smoothly.
- Small batch variation (2-3 servings): ½ cup flour, ¼ cup (50g) brown sugar, 2 tablespoon (25g) granulated sugar, ¼ cup unsalted butter, ¾ teaspoon vanilla, ¼ teaspoon salt, 1 ½ teaspoon milk, ¼ cup mini chocolate chips.
Nutrition
- Serving Size: 1/12 batch
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
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