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I have been eating raw cookie dough for years. I mean, let’s be honest, who hasn’t? I’m sure that you’re aware that you’re not supposed to be eating raw cookie dough. I am. But, really, isn’t any cookie dough edible if you’re brave enough? And while I personally don’t mind rolling the dice with salmonella, I kinda feel like a jerk for sneaking bites while at the same time telling my daughter that she can’t have any because it isn’t safe. Let me tell you, it blew her mind when I made this Edible Cookie Dough.

Why is raw cookie dough unsafe?

So let’s talk about the reasons that you’re not supposed to eat raw cookie dough. The first, I’m sure you’re aware of, is that normal cookie dough contains raw eggs. The consumption of raw (and undercooked) eggs can lead to salmonella. Salmonella is actually most common among children… so really think twice before letting those kiddos lick batter spoons and sample raw dough.

The second reason, that you may not know, is because it contains uncooked flour. Even though flour doesn’t look like a raw product, typical all-purpose flour is, in fact, raw. Flour is made from a grain that comes directly from fields and it is not (typically) treated to kill bacteria. So eating uncooked flour can lead to foodborne illness. Now there are some safe “raw” flours like coconut flour and almond flour because they aren’t actually made from untreated grains. But for this recipe, I wanted to get as close to “real” cookie dough as possible and for me that means using regular ol’ all-purpose flour. But in order include it, you have to cook the flour so that it’s safe to eat.

So why Edible Cookie Dough?

There’s just something about cookie dough that makes it fun. While you can’t bake this cookie dough, it’s every bit as much of a treat. It’s safe, it’s delicous, and you can eat it right from the bowl without feeling guilty or nervous about it. Edible Cookie Dough does still need to be refrigerated because it contains butter. It can be stored in an air-tight container in the refrigerator for up to 5 days.

Let me show you how I made this Edible Cookie Dough 👇🏻

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Cook the flour first.

Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Spread 1 1/2 cups of all-purpose flour across the parchment. Bake for 5-7 minutes to cook the raw flour. Do not brown it, so watch carefully. Let it cool completely.

Whip it, whip it good.

In a mixing bowl, use a hand mixer to beat 1/2 cup unsalted butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar. Beat on medium speed for 2-3 minutes until light and fluffy.

Add 1 tbsp pure vanilla extract, 2 tbsp pure maple syrup, 3 tbsp heavy cream, and 1/2 tsp salt. Mix again on medium speed until well incorporated.

Add the flour.

Add the cooked flour. Beat on low speed, then increase to medium speed until thoroughly mixed.

You may need to add another tbsp of heavy cream to loosen/bind the dough a little more. If so, then do so now.

Add 1/2 cup mini chocolate chips.

Stir in the chocolate chips by hand.

And that’s it. Grab your spoon!

To chill or not to chill?

You might want to chill the cookie dough before enjoying. Personally, I enjoy it more at room temp.

Store leftover cookie dough in the refrigerator for up to 5 days.

Enjoy!!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.