Edible cookie dough is a raw flour and egg-free treat with graham crackers and chocolate chips that is safe for everyone to enjoy.
I’ve made a bunch of no bake desserts, like Eggless S’mores Cookie Dough, Cupcakes Stuffed with Chocolate Cookie Dough, and Monster Cookie Dough Cupcakes, and this version made with graham crackers is the BEST one yet.
COOKIE DOUGH BITES
Edible cookie dough is the perfect way to indulge in everyone’s secret love of eating cookie batter straight from the bowl. My edible cookie dough recipe is delicious, rich, and you have NO chance of getting salmonella or E. coli from it.
Chocolate chip cookies were invented by Ruth Graves Wakefield, an American business woman and chef who owned the Tollhouse Inn (does the name sound familiar?) Her invention is one of the best things to come out of the 1900s and couldn’t possibly get any better, right? If that’s what you think, you haven’t tried the no bake version.
Edible cookie dough is delicious (especially chocolate chip cookie dough,) and it takes a lot of us back to childhood where we snuck a taste of cookie batter from the bowl and were scolded by an adult for eating something with raw eggs and raw flour in it.
This version is totally safe to eat raw (it actually wouldn’t really work if you tried to cook them – it is eggless, flourless and has no leavening agents), and the natural flavors of the dough are rich and delicious.
If you’re a fan of cookies, you’re not alone. There’s a cookie museum in Joplin, Missouri, called the National Cookie Cutter Historical Museum, and December 4th is National Cookie Day. Whether or not you’ve celebrated December 4th in the past, it’s a pretty good excuse to try cookie dough bites out with some friends.
HOW TO MAKE COOKIE DOUGH BITES?
- Get out a large baking sheet and line it with parchment paper.
- Pour the mini chocolate chips into a small bowl and set aside.
- With an electric or stand mixer, stir the butter, brown sugar and vanilla.
- Once the mixture is light and fluffy, gradually mix in the graham crackers, salt, and milk.
- Fold in the mini chocolate chips. Make sure they are well mixed in.
- You can use a cookie scoop to make perfect, round balls.
- Press the dough ball into the bowl of chocolate chips and set onto the baking sheet.
- Chill before eating.
The nice thing about edible cookie dough is that you can mix and match ingredients from other cookie recipes to fit whatever you’re craving that day. Here are some fun alternative ingredients you can use to mix things up a bit.
- Peanut butter: peanut butter is amazing in everything from Chicken Satay with Peanut Sauce to cheesecake, and cookie dough balls are no exception. Try mixing peanut butter into this recipe for a richer, nuttier flavor. If you are allergic to peanut butter, you can also try this recipe with almond butter for a similarly rich flavor.
- Chocolate: you can use whatever kind of chocolate you would like for this edible cookie dough recipe. I used semisweet, but you can use milk chocolate or dark chocolate instead.
- Oreo: if you want a stronger flavor than classic chocolate chip, you can crush up Oreos and mix them into the batter. Oreos are delicious chilled and add a lot of crunch to the edible cookie dough.
- Vegan: you can make a vegan version of my recipe very easily by substituting margarine for the butter and almond milk for the cow milk. Be aware that you may need to adjust the amounts to personal taste.
HOW LONG ARE THEY GOOD FOR?
- Serve: since they have milk in them, you shouldn’t leave your cookie dough bites at room temperature for longer than 2 hours to be on the safe side.
- Store: since you don’t have to worry about them getting stale or having to reheat them, edible cookie dough is good in the fridge for up to 1 month.
- Freeze: you can freeze these cookie dough bites for up to 10 months in an airtight container. To thaw them, let them sit in the fridge until they are soft to the touch.
Edible Cookie Dough Food Safety
Edible cookie dough and traditional cookie dough are very different.
My recipe is for an egg-free and flour-free version of traditional cookie dough, since eating raw eggs or uncooked all purpose flour or wheat flour can make you very sick.
Don’t think that you can just go eating packages of uncooked cookie dough because of this no bake version.
Although Nestle did just release a new product which is a tub of edible no-bake cookie dough. I tried it, and while the taste isn’t completely the same as the original dough, it is a good option for kids who are eager to eat the cookie dough while baking!
Edible cookie dough is an egg-free, yummy treat that is safe for everyone to enjoy.
Fun ways to enjoy this Edible Cookie Dough:
- Make these bites EVEN better and dip them in melted chocolate or add a few kinds of chocolate.
- Sometimes I even grab one out of the freezer, let it thaw for about five minutes and eat it that way, it’s the best treat ever.
- Make the bites into bar form and cut them into cookie shape, then make them into ice cream sandwiches!
- Make them into tiny little circles and add them as an ice cream topping, or a topping to a cake.
- Make them into tiny circles and add them as a homemade ice cream mix-in.
Edible Cookie Dough
- Yield: 30 servings
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
Edible Cookie Dough is a raw flour and egg-free treat with graham crackers and chocolate chips that is safe for everyone to enjoy.
Note: click on times in the instructions to start a kitchen timer while cooking.
- Prepare a baking sheet or large tray with parchment paper or wax paper
To your stand mixer add the butter, brown sugar and vanilla on medium speed until light and fluffy, about 1-2 minutes.
Add in the graham cracker crumbs, milk, salt and 1 cup of the mini chocolate chips.
Using a 2 tablespoon scoop, scoop the cookie dough onto a tray with the remaining chocolate chips spread out over it and roll over more chips. (Don't dip into a bowl of chips or it will get way too many onto the bites, make sure they are spread out).
- Refrigerate until serving.
Yield: 30 servings, Amount per serving: 221 calories, Calories: 221g, Carbohydrates: 26g, Protein: 1g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 26mg, Sodium: 147mg, Potassium: 36mg, Fiber: 1g, Sugar: 20g, Vitamin A: 315g, Vitamin C: 0.1g, Calcium: 35g, Iron: 0.6g
All images and text © for Dinner, then Dessert.