Picture this: it's late at night, you're making your favorite cookies, but you can't wait for them to finish baking even though you know they aren't edible. You're tempted to eat the delicious, raw cookie dough. Instead, you're hit with the *DO NOT EAT RAW COOKIE DOUGH* message on the packaging that crushes your cookie dough dreams. 

If you've ever been tempted to eat raw cookie dough by the spoonful, you're in the right place. I created a mouthwatering cookie dough recipe that's edible and safe to eat! The only warning? *EXTREMELY ADDICTIVE!*

Marissa Rivers

Unlike regular cookie dough, this cookie dough is eggless and uses cooked flour, so its safe to eat. Eggs can contain salmonella, and uncooked flour can contain E.coli. If you want to eat cookie dough by the spoonful, edible cookie dough is the way to go.

Marissa Rivers

Using my mom's cookie dough recipe and following food safety tips, I created a recipe for edible cookie dough that you can transform to any flavor you'd like. If you need flavor inspiration, I made a classic chocolate chip cookie dough, triple chocolate, peanut butter chip and birthday cake. No more waiting...it's time to treat yo' self!

Edible Cookie Dough

  • Prep Time:15 mins
  • Cook Time:0
  • Total Time:15 mins
  • Servings:3
  • Medium


  • 1 cup white all-purpose flour
  • 1/3 cup melted salted butter
  • 1/3 cup light brown sugar
  • 4 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons milk I use 2%
Marissa Rivers
  • Step 1

    Place flour on a baking sheet. Spread evenly.

  • Step 2

    Preheat oven to 350°.

  • Step 3

    Bake flour for 5 minutes. Allow to cool.

  • Step 4

    In a large bowl, mix the light brown sugar and white sugar with the melted butter until the sugars dissolve.

  • Step 5

    Stir in vanilla extract and milk.

  • Step 6

    Add flour to the wet ingredients. Add a half tablespoon more of milk if the dough is too dry!

  • Step 7

    Eat your dough plain or create your dream cookie dough creation!

The dough can be stored in the fridge for a week or you can freeze it for two months. Or, you can be like me and eat the dough as soon as you make it. 

Ready to personalize your dough? Try these delicious flavors:

Edible Classic Chocolate Chip Cookie Dough

Marissa Rivers

Add 1/3 cup of chocolate chips to your dough. I prefer dark chocolate chips, but you could also add semi-sweet or mini chips.

Spoon Tip: Refrigerate for 1 hour or freeze for 15 minutes to have cold dough. Cold cookie dough is my favorite!

Edible Triple Chocolate Cookie Dough

Marissa Rivers

Add 1/3 cup of chocolate chips, 1 tablespoon of milk and 3 heaping tablespoons of cocoa powder. If you're a chocoholic like me, you'll love this.

Edible Peanut Butter Chip Cookie Dough

Marissa Rivers

Add 1/3 cup of peanut butter chips and 2 tablespoons of peanut butter. Feel free to add more peanut butter than that. You can never have too much peanut butter...right?

Spoon Tip: Top with a sprinkle of sea salt if you're feeling ~fancy~.

Edible Birthday Cake Cookie Dough

Marissa Rivers

For this flavor, I purchased pre-made vanilla shortcakes from Publix, roughly chopped two of the shortcakes and added it to the batter. Then, I added 3 tablespoons of colorful sprinkles. You can use any kind of cake/muffins you have on hand!

Enjoy and Treat Yo' Self!

If you make my edible cookie dough, send a picture to me on Twitter @KaileyKiss or to our chapter's Instagram @spoon_uf. Happy baking!