Cookies, No Bake

Edible Cookie Dough

4.64 from 41 votes
Learn how to easily make homemade edible cookie dough for Chocolate Chip Cookie Dough Ice Cream, Frosting, Milkshakes & more!

Hi Bold Bakers!

This week, I’ll show you how to make an edible cookie dough so you can make Chocolate Chip Cookie Dough Ice Cream! It is an incredibly easy, no-bake recipe and once you have it in your fridge you can use it to create a host of other recipes including Cookie Dough Frosting for my Brownie Layer Cake & even a Cookie Dough Milkshake. So let’s get baking!

 

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Edible Cookie Dough

4.64 from 41 votes
Learn how to easily make homemade edible cookie dough for Chocolate Chip Cookie Dough Ice Cream, Frosting, Milkshakes & more!
Author: Gemma Stafford
Learn how to easily make homemade edible cookie dough for Chocolate Chip Cookie Dough Ice Cream, Frosting, Milkshakes & more!
Author: Gemma Stafford

Ingredients

  • 1/2 cup (4oz/115g) butter, softened
  • 3/4 cup (41/2oz/128g) brown sugar
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 cup (50z/142g) all-purpose flour
  • 2 tablespoons milk
  • 1 cup milk (8floz/225ml) chocolate chips

Instructions

  • In a large bowl, cream together your butter and sugars using a whisk or wooden spoon.
  • Add in vanilla, salt and heat treated flour. The mixture is going to be crumbly at this point. Add in 2 tablespoons of milk and mix. Now the dough will look like the cookie dough you’re used to seeing. Fold in the chocolate chips
  • Store leftovers in the refrigerator for up to 7 days. Freeze for up to three months.

 

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Dawn
Dawn
1 year ago

What is heat treated flour? Your edible cookie dough recipe asks for it in the directions

2 years ago

Now you’ve done it!!!! I made myself a bowl of Mint Chocolate Chip Ice Cream, set it down on my coffee table, went 6 feet away to get a napkin and lo and behold my cat who is already 12 pounds , had downed half of MY ice cream. Now when I go anywhere near the freezer he meows at me. I called his vet and told him your recipe and not only did he say it was okay in small portions as a treat but will start making it as well so I clued him into your website. You… Read more »

Pick Ana Me
Pick Ana Me
2 months ago

Hi, Gemma. I’m out of milk, but I do have evaporated milk and heavy whipping cream. Can I use one of those in lieu of milk?
Thanks. Love your recipes!

Cookielover77
Cookielover77
3 months ago

This cookie dough is great for eating it raw and for cooking. I baked mine for 10 mins in the oven and they turned out perfectly. I used normal brown sugar rather than soft brown sugar as it made the cookies taste better.

Zabelle
Zabelle
3 months ago

hello, was wondering how much does this recipe yield? thanks

Daphne
Daphne
1 year ago

Hi Gemma!
I tried this and the taste was wonderful but it was a bit grainy. I heat treated my flour just as you said in the other comments for 10mins in the oven.
What could have been the problem?
Thanks in advance!

Aban Jokhi
Aban Jokhi
1 year ago

Hi.Gemma.Loved making your edible cookie dough.added it to my mini cup cake batter.Result was just awesome..your cookie dough tastes fantastic.Thanks for sharing your recipes

Leilei
Leilei
2 years ago

Hello Gemma! My name is Leilei, and I just wanted to say that when I made your edible cookie dough back in sixth grade, I made it every day because that’s how good it is ???????? it is absolutely genius! And popsugars recipes I made too they are both delish ????

Nourhan
Nourhan
2 years ago

Can I substitute the butter using oil??
If yes how much??

Marlou
Marlou
2 years ago

Have made this several times already and love it both in ice cream and yoghurt (with raspberries and coconut flakes)!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford