Edible Cookie Dough (Chocolate Chip)

by Sabrina Snyder

Last Update:

17 Comments

5 from 7 votes
30 servings
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Jump to FAQsJump to Recipe
Cook ModePrevent your screen from going dark

This post may contain affiliate links. Read my disclosure policy.

Edible Cookie Dough is a soft, no-bake treat the whole family can enjoy. Sweet and loaded with flavor, it’s perfect for snacking anytime!

I’ve made a bunch of no-bake cookie dough recipes like Eggless S’mores Cookie Dough to eat by itself or to use in 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!

Cookie dough lovers unite! It’s time to satisfy those cookie dough cravings. You can do it with spin offs like my Cookie Dough Brownies or Cookie Dough Pie, but Edible Cookie Dough is another great way to indulge in everyone’s secret love of eating Chocolate Chip Cookie dough 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.

Recipe Card

Dinner, then Dessert

Edible Cookie Dough Recipe

Edible Cookie Dough is a soft, no-bake treat the whole family can enjoy. Sweet and loaded with flavor, it's perfect for snacking anytime!
Yield 30 servings
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
hand holding a finished cookie dough ball with a bite
PrintRate

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

Calories: 98kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.3g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 142mg | Potassium: 19mg | Fiber: 1g | Sugar: 10g | Vitamin A: 31IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.5mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Pin this recipe now to remember it later

Pin Recipe

Table of Contents

Back to Table of Contents

About Chocolate Chip Cookies

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.

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.

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.

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. 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.

Can This Be Made In Advance?

Yes, this is a great make-ahead dessert recipe. Once you make it, 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.

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. You don’t have to worry about them getting stale or having to reheat them, so 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 Asked Questions

What is the difference between regular cookie dough and edible cookie dough?

Edible cookie dough and traditional cookie dough are very different. Edible cookie dough is an egg-free recipe 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 can make you very sick if you eat it before baking.

What kind of chocolate should I use for Edible Cookie Dough?

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.

Does this make actual cookies?

No, because the lack of eggs and leavening agents, which makes this cookie dough edible, means that baking them isn’t really going to work to make the classic cookie. If you’re looking for a regular chocolate chip cookie recipe check out my Bakery-Style Chocolate Chip Cookies!

Variations

  • Peanut Butter: 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: 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. Try adding a tablespoon of unsweetened cocoa powder to the mix for even more chocolatey goodness!
  • Oreo-Flavored: If you want a stronger flavor than classic chocolate chips, you can crush up Oreos and mix them into the batter. Oreos are delicious when 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: 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: Substitute with equal parts white chocolate chips and add 2 tablespoons of some lemon zest or orange zest for a fun variation!

More No-Bake Desserts

pile of Dough balls on plate

Photos used in a previous version of this post:

Cookie Dough collage of prep steps
Cookie Dough on serving plate
Cookie Dough on serving plate with bite taken out
Cookie Dough collage for Pinterest
Cookie Dough closeup of bite
collage of steps of making cookie dough
Chocolate Chip Dough Bites in a bowl

Cookie Dough in white bowl
collage of cookie dough bites

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Have you checked the FAQ section above to see if your question has already been answered? View previous questions.

Your email address will not be published. Required fields are marked *

Recipe Rating




Maximum file size: 10 MB.
Allowed formats: JPG, JPEG, PNG, WebP, AVIF. Drop images here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 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.

    Reply

  3. I´m thinking about making those with some lemon zest and white chocolate instead of the semisweet chips.

    Reply

  5. We are addicted to edible cookie dough in our house. This recipe was so easy and flavorful. Loved it.

    Reply

  9. Cookie dough is my ultimate weakness, it is half the reason I make cookies in the first place. Now I can just make this!

    Reply