Edible Chocolate Chip Cookie Dough
If you’re anything like me, Chocolate Chip Cookie Dough is one of the best parts of baking cookies. When I found this recipe on the Eagle Brand® website, I knew I had to try it—because who doesn’t love sneaking bites of cookie dough?
I used mini chocolate chips in this recipe because they’re easier to scoop and give you the perfect little bites of chocolate in every spoonful.
This Edible Chocolate Chip Cookie Dough gives you all the nostalgic cookie dough flavor you love, but in a safe, no-bake recipe that’s completely meant to be eaten with a spoon. And trust me… it’s every bit as delicious as you want it to be!
I love this recipe so much that I’m planning to use this Edible Chocolate Chip Cookie Dough to make the most amazing homemade chocolate chip cookie dough ice cream soon!
Whether you need a fun snack, a party treat, or a sweet late-night dessert, this edible cookie dough recipe is creamy, sweet, buttery, and loaded with chocolate chips. Best of all—no eggs, no raw flour worries, and it comes together in minutes.
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What is Edible Chocolate Chip Cookie Dough?
Edible Chocolate Chip Cookie Dough is a safe-to-eat version of classic cookie dough made specifically for snacking instead of baking. Unlike regular cookie dough, it doesn’t contain raw eggs and uses heat-treated flour, which removes the risk of harmful bacteria.
The result is a creamy, sweet, buttery dough loaded with chocolate chips that tastes just like the dough you love sneaking from the bowl—but it’s completely meant to be eaten with a spoon!
It’s perfect for dessert lovers, kids, parties, holidays, or whenever you’re craving that nostalgic cookie dough flavor without turning on the oven.
Ingredients
- All-purpose flour
- Salted butter, softened
- Dark brown sugar
- Eagle Brand® Sweetened Condensed Milk
- Dark chocolate chips
How to make Edible Chocolate Chip Cookie Dough
Preheat oven to 350°F, using the conventional oven settings only. Line a large baking sheet with parchment paper.
Spread all-purpose flour evenly over the prepared baking sheet and place in the oven.
Toast the flour for 5 minutes, stir, and toast for another 2 minutes.
Remove from the oven and set aside to cool at room temperature.
Mix salted butter and brown sugar in the bowl of an electric mixer fitted with the whisk attachment.
Whisk until fluffy and blended, about 3-4 minutes.
Add the sweetened condensed milk to the blender and continue to whisk until blended, scraping down the sides of the mixing bowl as needed.
Once the flour has toasted and cooled, add to the wet mixture in 1/2 cup increments until blended and resembling traditional cookie dough.
Remove the bowl from the mixer and add chocolate chips, stirring by hand with a spatula to combine.
Enjoy immediately or cover and refrigerate until ready to serve.
Edible cookie dough will keep for 4-5 days in the refrigerator.
Edible Chocolate Chip Cookie Dough
Equipment
Ingredients
- 2 cups all-purpose flour
- 1/2 cup salted butter softened
- 3/4 cup dark brown sugar
- 1 14oz. can Eagle Brand® Sweetened Condensed Milk
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350°F, using the conventional oven settings only. Line a large baking sheet with parchment paper.
- Spread all-purpose flour evenly over the prepared baking sheet, And place in the oven.
- Toast the flour for 5 minutes, stir, and toast for another 2 minutes.
- Remove from the oven and set aside to cool at room temperature.
- Mix salted butter and brown sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk until fluffy and blended, about 3-4 minutes.
- Add the sweetened condensed milk to the blender and continue to whisk until blended, scraping down the sides of the mixing bowl as needed.
- Once the flour has toasted and cooled, add to the wet mixture in 1/2 cup increments until blended and resembling traditional cookie dough.
- Remove the bowl from the mixer and add chocolate chips, stirring by hand with a spatula to combine.
- Enjoy immediately or cover and refrigerate until ready to serve. Edible cookie dough will keep for 4-5 days in the refrigerator.
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