Edible Cookie Dough is raw-flour and egg-free treat with graham crackers and chocolate chips. It is safe for the whole family! Try today!
I’ve made a bunch of no-bake cookie dough recipes, both for eating on it’s own like Eggless S’mores Cookie Dough or to use in baked Dessert Recipes like Cupcakes Stuffed with Chocolate Cookie Dough and Monster Cookie Dough Cupcakes. This version is made with graham crackers and might just be the BEST one yet!
If you want some other no-bake treats, try my recipes for No Bake Cookies, No Bake Cheesecake and No Bake Granola Bars.
Table of contents
Sabrina’s Edible Cookie Dough Recipe
Cookie dough lovers unite! It’s time to satisfy those cookie dough cravings. Edible Cookie Dough is the perfect way to indulge in everyone’s secret love of eating Chocolate Chip Cookie dough batter straight from the bowl. This edible dough has the perfect texture and is delicious and it will take you back to childhood sneaking a taste of raw cookie dough from the bowl. But this time, you won’t be scolded by an adult!
Chef’s Note: Why is raw cookie dough unsafe to eat?
You may have grown up hearing that you can’t eat raw cookie dough because of raw eggs. This is partially true but it is also because of the raw flour. Both raw eggs and uncooked flour can carry germs like salmonella and E coli which cause food poisoning.
The good news is this recipe does not include eggs or flour making the cookie dough safe to eat! You have NO chance of getting harmful bacteria, like salmonella or E. coli from it. You can even grab one out of the freezer, let it thaw for about five minutes, and eat it that way, it’s the best frozen treat ever.
Ingredients
- 1 ½ cups Unsalted Butter: Butter is safe to eat raw and helps bind the dough together. You can omit the extra salt and substitute with salted butter but it will have a little extra saltiness.
- 1 ½ cups Brown Sugar: Brown sugar has a better flavor than plain white granulated sugar and will give it more of that true chocolate chip cookie flavor.
- 2 teaspoons Vanilla Extract: Vanilla is the classic cookie flavor enhancer! Use pure vanilla extract for the best flavor.
- 3 cups Graham Cracker Crumbs: Some people use heat-treated flour but Graham Crackers taste some much better and there’s still no potential risk of food poisoning! These serve as the base of the cookie dough and the crumbs are mixed with the butter and sugar. You can blend Graham Crackers in a food processor to make your own.
- 1 teaspoon Kosher Salt: A pinch of salt helps to add flavor to the dough. You can omit it if you’re using salted butter.
- ⅓ cup Whole Milk: This is the binding agent that helps make it all pliable when shaping.
- 2 cups Mini Chocolate Chips: Chocolate chip cookie dough would be incomplete without chocolate chips. I’m using the mini version so they distribute more evenly with the dough. But you can use regular-sized ones if that’s what’s available, or you can chop them into smaller pieces if needed.
How to Make Edible Cookie Dough
Time needed: 20 minutes
- Mix the Dough
Cream together softened unsalted butter, brown sugar, and vanilla extract in an electric mixer until light and fluffy. Add in the graham cracker crumbs, kosher salt, whole milk, and most of the mini chocolate chips until well combined.
- Form the Bites
Use a 2-tablespoon scoop to portion the cookie dough onto a cookie sheet with parchment paper or wax paper on it. Then spread the remaining mini chocolate chips over the top of the dough bites, gently pressing them in so they hold. Avoid dipping the spoonfuls of dough into a separate bowl of chips to prevent overcrowding the bites.
- Chill the Dough
Refrigerate the cookie dough bites until ready to serve. Cover the tray with plastic wrap if chilling for more than an hour to prevent the bites from drying out. Enjoy!
Recipe Card
Ingredients
- 1 1/2 cups unsalted butter , softened
- 1 1/2 cups brown sugar
- 2 teaspoons vanilla extract
- 3 cups graham cracker crumbs
- 1 teaspoon kosher salt
- 1/3 cup whole milk
- 2 cups mini chocolate chips , (semisweet)
Instructions
- 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.
Video
Nutrition
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Can This Be Made In Advance?
Yes, this is a great make-ahead dessert recipe. Once it’s made, simply store it in the fridge for up to a week before serving. You can also freeze them for a few months before letting them thaw in the fridge overnight.
Chocolate Chip Cookie History
Chocolate chip cookies were invented by Ruth Graves Wakefield, an American businesswoman 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.
This raw dough 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.
Nutritional Facts
How to Store
- Store: 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. And 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 in an airtight container!
- 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.
Frequent Questions
Edible cookie dough and traditional cookie dough are very different. Edible cookie dough is an egg-free recipe made without raw flour that is safe for everyone to enjoy. Traditional cookie dough is made with raw eggs and uncooked all-purpose flour or wheat flour which make you very sick if you eat it before baking.
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.
No, due to the lack of eggs or leavening agents (making this cookie dough edible) like what’s found in normal cookie dough, baking them isn’t really going to work to make the classic baked cookies. If you’re looking for a regular chocolate chip cookie recipe check out my Bakery-Style Chocolate Chip Cookies!
Variations
- Peanut Butter Flavored Edible Cookie Dough: Try mixing creamy 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 Dipped Dough: Make these bites EVEN better and dip them in melted chocolate. Melt the chocolate in a microwave-safe bowl in 30-second intervals until melted. Or add a tablespoon of unsweetened cocoa powder to the mix for even more chocolatey goodness!
- Oreo-Flavored Edible Cookie Dough: If you want a stronger flavor than classic chocolate chips, 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.
- Ice Cream Sandwiches: Make the bites into bar form and cut them into cookie shapes, then make them into ice cream sandwiches!
- Toppings and Mix-ins: Roll them into tiny little balls and add them as an ice cream topping, or a topping to a cake. Or roll them into tiny balls and add them as a homemade ice cream mix-in.
- Vegan Edible Cookie Dough: You can make a vegan version of this recipe very easily by substituting margarine or other vegan-based butter for the regular butter and almond milk for the cow milk. Be aware that you may need to adjust the amounts to personal taste.
- Citrus Zesty Dough Bites: Substitute with equal parts white chocolate chips and add 2 tablespoons of some lemon zest or orange zest for a fun variation!
Related Recipes
More No-Bake Desserts
Photos used in a previous version of this post.
I love this and it was so easy to make and while it is tasty the amount of butter was definitely a lot! I used the exact recipe and ended up putting in more Graham cracker to soak up some of the butter, it was definitely too much. But, regardless, it still came out tasty and it was a big hit to my sister and parents.
Love this recipe! Can it be frozen?
Yes 🙂
I´m thinking about making those with some lemon zest and white chocolate instead of the semisweet chips.
Sounds delicious!
Oh everyone ones cookie dough! YUMMM!
It’s irresistible!
We are addicted to edible cookie dough in our house. This recipe was so easy and flavorful. Loved it.
It’s so hard not to want to eat it all!
So easy to make and such an awesome treat for my daughter!
This is definitely kid approved!
We really enjoyed this! Thank you!
Fantastic! Thanks for the 5 stars.
Yay! I love cookie dough and I always feel like I’m rolling the dice when I indulge. Thanks!
No need to be worried anymore! Enjoy!
Cookie dough is my ultimate weakness, it is half the reason I make cookies in the first place. Now I can just make this!
So true!