This Edible Cookie Dough is such a fun treat that is completely safe to consume with no raw eggs or flour added! Follow my quick and easy instructions for heat-treating flour included in the recipe!
Cookie dough is one of those things where you either love it or you just don't. I'm a cookie dough lover! My mom, on the other hand, is not. She firmly believes that cookie dough should be baked. I guess I got my good looks from my mama but not my cookie dough preferences! 😜 Haha!
So, despite my mother's disgust at it, from the time I was a kid I was sneaking bites of cookie dough while baking cookies. Hehe! No idea where I learned it from, but I do know that it tasted wonderful!!
After taking the course to get my Food Safe certification a few years ago, I stopped eating raw cookie dough for some time. All the talk about bacteria from raw eggs and raw flour totally freaked me out! But, slowly but surely I started sneaking a bite or two thinking "what's the chance that I'll get sick from it?". Well, I never have gotten sick from it, but please know that there is risk involved with eating cookie dough that has raw eggs and flour.
So that is why I made cookie dough recipe specifically for eating raw! Like I said before, this recipe has absolutely no eggs and we heat-treat the flour before adding it to the recipe. Here's how:
How to heat-treat flour
Heat-treating is a simple step to ensure that your flour is completely safe to consume in recipes that do not require any further cooking or baking. All you need to do is bake the flour in a 350℉ oven for about 5 minutes to kill any bacteria that may be present in the raw flour.
If you are comfortable eating raw flour you can totally skip the heat-treating step but it is definitely recommended if you will be serving this to children, pregnant women, elderly, or anyone with a compromised immune system.
You may also be surprised at the addition of baking soda in this recipe for cookie dough that you will not be baking! Well, this ingredient is totally optional. Whenever I've made edible cookie dough in the past, I have always felt like something is missing in the flavour. While testing this recipe, I realized it was that slight hint of baking soda present in regular cookie dough that I was missing!
If you think the baking soda flavour is totally gross or you won't miss it at all, you can totally leave it out and the recipe will work just fine without it!
If you make this recipe, I invite you to please share an authentic review and starred rating in the comments below! Or share on social media using my hashtag: #kneadsomesweets! Thank you for supporting Knead Some Sweets! ♡
Edible Cookie Dough
- baking sheet
- parchment paper
- mixing bowl
- electric handheld mixer
- measuring cups & spoons
- silicone spatula
- ⅓ cup salted butter, softened
- ⅓ cup granulated white sugar
- ⅓ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 3 tablespoons whipping cream
- 1 pinch salt
- 1 cup all-purpose flour* (instructions for heat-treating below)
- ¼ teaspoon baking soda* (optional, see recipe notes)
- ⅓ cup miniature chocolate chips
To Heat Treat the Flour:
- Preheat the oven to 350℉. Line a baking sheet with parchment paper. Spread out all-purpose flour evenly on the baking sheet. Bake in the preheated oven for 5 minutes or until very hot to the touch but not browned.
To make the Cookie Dough:
- Add the softened butter, sugar, and brown sugar to a mixing bowl and beat with an electric handheld mixer on high speed for 30 seconds. Add the vanilla extract and whipping cream and continue beating on high speed for 1 minute or until light and fluffy. Add the heat-treated flour, baking soda (if using), and salt and mix on low speed just until all the flour is incorporated. Fold in the chocolate chips with a spatula.
- You may serve the cookie dough as is right away or refrigerate for at least 1 hour to harden before rolling into balls to serve. This cookie dough is great on its own but I love to serve it with vanilla ice cream, whipped cream, and chocolate sauce for a cookie dough sundae. Enjoy!
Love and Cookies,