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Edible Cookie Dough

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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!


4.59 from 34 votes
Edible Cookie Dough
Author: Gemma Stafford
  • 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
  1. In a large bowl, cream together your butter and sugars using a whisk or wooden spoon.
  2. 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
  3. Store leftovers in the refrigerator for up to 7 days. Freeze for up to three months.



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Daphne on April 3, 2019 at 2:45 am

    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!

    • Gemma Stafford on April 4, 2019 at 4:11 am

      Hi Daphne,
      would it have been the sugar? some brown sugars, demerara for instance has a coarse crystals, this will not dissolve so easily in this type of recipe. Look for a fine one, sometimes called golden caster sugar. You can also blitz your coarser one too to make it finer. Powdered sugar will work in this recipe too, or a liquid one like a light honey, agave, maple syrup, but go easy with the milk if you use a liquid sugar. I hope this is of help to you,
      Gemma 🙂

      • Daphne on April 4, 2019 at 5:36 am

        Can I dissolve the sugar instead in some water before adding it in? Or could I use a blender to make the sugar crystals finer? We don’t have a food processor so I’m not sure if a blender will work as well.
        Thanks for the reply, Gemma! I appreciate it.

        • Gemma Stafford on April 5, 2019 at 3:56 pm

          Hi you can just use some elbow grease here no need to dissolve it in anything first ;D

  2. Dawn on November 25, 2018 at 12:21 pm

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

    • Gemma Stafford on November 26, 2018 at 3:11 am

      Hi Dawn,
      Good question!
      Heat treating flour is important for cookie dough type recipes. Flour in some places can contain strains of E-coli, so it needs to be cooked out to destroy this.
      Preheat the oven to 350F/180c, spread the flour on a flat tray and bake for 10 minutes. You can do this in the microwave too. If you have a thermometer then the internal temperature should read 160c. This will take about 1 minute in a 1.200 watt microwave depending on the quantity of flour. A thermometer is a great addition to your kitchen equipment.
      Thank you for being in touch,
      Gemma 🙂

  3. Aban Jokhi on October 30, 2018 at 11:24 pm

    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

    • Gemma Stafford on November 1, 2018 at 9:33 pm

      I’m really delighted to hear that, Aban!!! Thanks for trying it out 🙂


  4. Leilei on July 20, 2018 at 11:44 pm

    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 ????

    • Gemma Stafford on July 21, 2018 at 1:47 pm

      I’m delighted to hear that, Leilei!!! Thanks for letting me know.


  5. Nourhan on June 13, 2018 at 9:03 am

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

    • Gemma Stafford on June 13, 2018 at 9:42 pm

      I don’t recommend it for this recipe. Oil won’t taste as good for give you the same texture.


  6. LadyIreland on May 31, 2018 at 10:35 am

    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 may just have another follower. Does Waffles like ice cream?

    • Gemma Stafford on May 31, 2018 at 12:54 pm

      I’m thrilled to hear you like it.

      Waffles LOVES the ice cream. I give him the tub and only allow him 1/4 or so. We don’t have air conditioning in my home in Santa Monica so in the Summer he is grateful for it.


      • LadyIreland on June 1, 2018 at 1:18 am

        Quick question…..Any way to make French Vanilla Ice Cream? I know you need eggs but……

  7. Marlou on January 13, 2018 at 6:43 am

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

    • Gemma Stafford on January 13, 2018 at 8:10 pm

      I’m delighted to hear that, Marlou 🙂

      I’m making some more flavors really soon.

  8. Valerie on January 10, 2018 at 10:51 am

    Can I used this dough also to bake because I wanted to have it edible and also to be able to bake or I use your crazy cookie dough and replace with condece milk and if so how much

    • Gemma Stafford on January 10, 2018 at 8:31 pm

      Hi Valerie,

      So unfortunately these cookies won’t bake out like normal because it’s not the EXACT same as a baking cookie dough. I has no eggs.

      Hope this helps,

  9. Ramyan on January 7, 2018 at 10:49 am

    Hi Gemma

    First, I love all your recipes. Simply n Easy to try. I seriously looking to add cookie dough desert into our menu . But how we can call it edible when the flour is not cooked/baked ? Is there any other way. .. Looking forward to know.


    • Gemma Stafford on January 7, 2018 at 4:39 pm


      so if you want you can cook the flour on a tray for 10 minutes and 350oF if you have any worries.


  10. Ericka Zamora on November 29, 2017 at 9:15 am

    Hi! How much peanut butter should I add to make peanut butter cookie dough? I love yhe original! I eat it straight out of the tub hahaha

    • Gemma Stafford on November 30, 2017 at 5:41 am

      Hi Ericka,

      add in 1 cup of peanut butter :). It will taste great.


  11. Astha on November 16, 2017 at 8:00 am

    Hii..want to make d cookie dough v get at Pizza Hut..can u plz help

  12. AayushiM on October 31, 2017 at 11:04 pm

    Is there any difference between your crazy cookie dough and this edible cookie dough??

    • Gemma Stafford on November 2, 2017 at 4:51 am

      Haha! YES!
      Take a look at both of the recipes. You can also bake the edible cookie dough if you wish, and it will be good too!
      Gemma 🙂

  13. Showiestodin on October 22, 2017 at 1:14 pm

    Excellent, tastes better than great, thank you. Easy to make. Just right consistency.

    • Gemma Stafford on October 22, 2017 at 8:07 pm

      Delighted to hear that Cathy 🙂

  14. SmritiJhamb on September 15, 2017 at 7:04 am

    How much cookie dough will be made from this?
    I want to use this in your small batch cookie dough cupcake.

  15. faiza on July 4, 2017 at 10:56 am

    can i use white sugar instead of brown sugar i dont find brown sugar in my country will the white sugar change the texture and stuff

    • Gemma Stafford on July 5, 2017 at 1:34 am

      Hi Faiza,
      We use brown sugar for the flavor of the molasses, which is what makes the brown sugar brown! It gives a slight caramel flavor. You may find a palm sugar which also has its molasses remaining, or a coconut sugar either. White sugar will be good, the finer the better so that it dissolves in the mix,
      Gemma 🙂

      • tatum chess on August 20, 2017 at 11:08 am

        hey gemma made this with my mom and we loved it thank you so much and love you!!!!!

        • Gemma Stafford on August 21, 2017 at 2:07 am

          Great Tatum, I am happy to hear this,
          Gemma 🙂

  16. Manu on July 1, 2017 at 5:12 am

    I tried this and the results were awesome?

  17. Zean Gabriel Castillo on March 29, 2017 at 4:21 am

    Hi gemma what temperature do i have to bake your recipe for edible cookie dough

    • Gemma Stafford on March 29, 2017 at 8:14 am

      Hi there,
      180C/350F will do it. 15 minutes or so should do it,
      Gemma 🙂

  18. Mahek on March 8, 2017 at 10:29 am

    This turned out to be really yummy!! Thanks for the recepie Gemma! ?

    • Gemma Stafford on March 8, 2017 at 10:33 am

      Thank you for your kind comment, I am happy to hear that,
      gemma 🙂

  19. CrunchyLucky on March 4, 2017 at 5:05 am

    I don’t know why but it doesn’t tastes really good. is it because i just ate it like that? i’m making cookie dough ice cream, hope it works over there :I

    • Gemma Stafford on March 5, 2017 at 2:09 am

      Hi there,
      did you use the same ingredients as me? Changing ingredients will change the result. If you do not like it as it is you can also bake it! 180C/350F for 15 mins or so will do it!
      Gemma 🙂

  20. Lily on February 9, 2017 at 5:22 pm

    Thank you

  21. Lily on February 7, 2017 at 1:40 pm

    Do you have to use vanilla extract?
    What is a good substitute if you don’t have it? Thanks in advance- adore your videos !?

    • Gemma Stafford on February 9, 2017 at 6:55 am

      Hi Lily,
      No, you do not have to use this, it is entirely optional. I love vanilla, and I put it in everything!
      If you can get a vanilla bean you can use the seeds to flavour ice cream and custards, and the pod to flavour sugar for baking.
      Happy baking,
      Gemma 🙂

  22. Mourin on February 6, 2017 at 1:05 am

    Can you please tell me how many cup will this cookie dough recipe yield? ??

    • Gemma Stafford on February 6, 2017 at 1:53 am

      Hi there,
      It is easy to calculate this by adding up the ingredients in a recipe.
      In this case you should get a little over 4 cups.
      Thank you for being with us.
      Gemma 🙂

      • Mourin on February 6, 2017 at 11:16 am

        Thank you ☺

  23. sbishnoi88 on January 31, 2017 at 11:05 am

    Amazing. Not smart of me to make it during exams but so glad I did! Can’t wait to mix it into some homemade vanilla ice cream

    • Gemma Stafford on January 31, 2017 at 4:10 pm

      lol, that’s good brain food right there.

  24. Eshita Shahani on January 28, 2017 at 8:45 am

    Hi Gemma,

    Do you have a flourless cookie dough recipe?
    For this recipe can we substitute all purpose flour with oats or almond flour?

    • Gemma Stafford on January 29, 2017 at 2:55 am

      Hi there,
      This is probably perfect for cookie dough, as it can always be eaten raw. Other nut flours would also be good.
      Do experiment with this, divide down the recipes and try them, when you get it to your taste it will be your own recipe.
      Gemma 🙂

  25. Eshita Shahani on January 28, 2017 at 3:20 am

    Hi Gemma,

    Can I use almond flour or oats instead of all-purpose flour? Do you have a cookie dough recipe which is flourless?

    • Gemma Stafford on January 29, 2017 at 3:04 am

      I think I answered this one above!
      Short answer again just in case, yes, it will be ideal,
      Gemma 🙂

  26. sophie read on December 21, 2016 at 12:21 am

    oh my god so good

    • Gemma Stafford on December 21, 2016 at 1:33 am

      Thank you Sophie, I am happy to have you with us,
      Gemma 🙂

  27. Tamara on December 4, 2016 at 9:44 am

    Hi Gemma!
    I recently made some edible cookie dough using this recipe.
    I used unsalted butter, whole wheat flour and regular brown sugar along with the rest of the ingredients.
    It turned out really bitter. I tried to mix in a bit more sugar but that didn’t seem to help. I did see a comment above about salted vs. unsalted butter but will salt make that much of a difference?
    Should I have used different ingredients?
    Any help is greatly appreciated.
    Thank you,

    • Gemma Stafford on December 5, 2016 at 1:38 am

      Hi Tamara,
      No, it is not the salt, this is a matter of taste. It is probably the whole wheat flour! I think the brown sugar should be good, will add to the flavor, but the flour does not blend in the same way with other ingredients. This is my best guess,
      Gemma 🙂

  28. Chelsea on November 19, 2016 at 3:19 pm

    This is absolutely awful. I have tried plenty of your other recepies and they are awful too. Will not be comming back to this website again.

    • Gemma Stafford on November 20, 2016 at 9:44 am

      Hi there Chelsea, I am really sorry to hear that, so many people have had success with the recipes. I will be sorry to lose you,
      Gemma 🙂

  29. Gabriela on October 2, 2016 at 12:57 am

    Just in case someone was wondering, 115g is 1/2 cup + 1tbsp of butter 🙂

    • Gemma Stafford on October 2, 2016 at 2:29 am

      Thank you Gabriela 🙂

  30. Fatima L. on September 19, 2016 at 9:07 am

    I tried it using the homemade light brown sugar recipe .
    It was delicious
    Thanks Gemma

    • Gemma Stafford on September 20, 2016 at 1:25 pm

      That is great Fatima, I am happy to hear that, Gemma 🙂

  31. MinahilIshaq on August 22, 2016 at 11:24 am

    Thanks chef gemma you were a big help

  32. MinahilIshaq on August 21, 2016 at 3:37 am

    hi chef gemma can we make cookies with this edible cookie dough its such a big n bold recipe if yes then can we add in eggs for extra flavour before baking it

    • Gemma Stafford on August 22, 2016 at 2:14 am

      Yes you can, but do not add egg to this recipe.
      Commercially produced extracts are also preserved in Vodka, and of course alcohol is not appropriate for many people. When it is used as an ingredient the amount is tiny in use, and in hot food the alcohol burns off. If you like you can of course use vanilla pods, and use the spent pods to flavor sugar,
      Gemma 🙂

  33. Eunice on August 12, 2016 at 5:56 pm

    Hello Gemma 🙂
    I would like to know if is it okay if I will going to bake it in my electric oven? How long? And what was the temperature in baking it? Thank you. I really loved your videos if you will see my cellphone all my videos there is all about your baking videos 🙂 keep uploading your videos because it so very helping most especially to me a new beginner in baking 🙂

    • Gemma Stafford on August 13, 2016 at 1:26 am

      Hi Eunice,
      Cookie dough as described here is generally not baked, but you can try it if you like. 180 degrees for about 15 mins, keep an eye on it,
      Gemma 🙂

  34. Janerover on July 28, 2016 at 3:59 am


    I never cook but I thought I would give the cookie dough ice cream a go! I tried it with Nutella instead of chocolate chips and it tasted amazing! The ice cream is absolutely to die for 🙂

    Thanks for making baking actually seem do-a-ble because seriously if I can do this, anyone can!

    Ps I didn’t add milk I saw your video and the consistency of my formula looked identical to yours without it 🙂

    • Gemma Stafford on July 28, 2016 at 4:27 am

      Hi Jane,
      that is great, I am really happy when Bold Bakers are encouraged to try something, thank you for sharing this,
      Gemma 🙂

  35. Triple-B-er on July 19, 2016 at 11:04 am

    Sorry to ask again Gemma but I need help with the dough – I’m trying to shape the mixture into bite-size balls but my mix is a little too wet and so it keeps sticking to my fingers while I role. What do I do to get it to firm up a little better?

    • Gemma Stafford on July 20, 2016 at 1:23 am

      Hi there, pop it into the fridge for 30 mins or so. I suspect you used a soft margarine, which is made with vegetable oil. This will give a different result to butter.,
      Gemma 🙂

  36. Triple-B-er on July 18, 2016 at 9:50 am

    I’d like to make this as a little gift, any ideas how long it will last in the fridge (so I can know how many days in advance I can prepare the dough)?

    • Gemma Stafford on July 18, 2016 at 1:43 pm

      Hi there,
      This will keep really well for quite a few days, in the fridge though, and well wrapped. I would say up to one week to be perfect,
      Gemma 🙂

      • Triple-B-er on July 19, 2016 at 10:03 am

        Thanks for the help Gemma 🙂

  37. Amalia❤ on July 15, 2016 at 11:19 pm

    Hello Gemma,
    I love your recipes but my cookie dough was really sticky what can I do?

    • Gemma Stafford on July 16, 2016 at 12:28 pm

      Hi Amalia,
      Here is the recipe:
      1 stick (115g/4oz) butter, softened
      ¾ Cup (130g/4½oz) brown sugar
      2 teaspoons vanilla
      1 cup (133g/41/2oz) all-purpose flour
      2 tablespoons milk
      1 cup milk (180g/6½oz) chocolate chips.
      I am wondering if you added too much liquid! It is important to get your measurements right, to read the recipe a few times before you start, to be sure you ‘get’ it. This is my best guess. if you wish, you can actually bake this, it should work well for you. 180 degrees for about 15 – 20 mins.
      Gemma 🙂

  38. LuLu on July 13, 2016 at 1:34 pm

    Just tried this it was AMAZING! :]

    • Gemma Stafford on July 13, 2016 at 2:19 pm

      Hi Lulu,
      Good, that is so nice to hear, i am happy when you are happy!
      Gemma 🙂

  39. LuLu on July 13, 2016 at 9:34 am

    I’m so excited to try this! I have tried a bunch of cookie dough recipes but they haven’t ever been good. I know that yours will taste good though. Super excited about this!:]

    • Gemma Stafford on July 13, 2016 at 1:09 pm

      Hi Lulu,
      Thank you for your kind words, now get baking!
      Gemma 🙂

  40. Rachaelcurtin on July 7, 2016 at 6:22 am

    hey gemma if i use your ice cream base could i make cookie dough ice cream?thx 🙂

    • Gemma Stafford on July 7, 2016 at 1:15 pm

      Yep, check out my cookie dough ice cream recipe here on my website 🙂

  41. Alexandra on June 28, 2016 at 12:56 pm

    Hello Gemma,

    I’ve been following you on Youtube for a while now and already made a few recipes. So far, using your ice cream base, i’ve done red velvet oreo cookie ice cream (amazing!), coffee crisp ice cream using instant coffee as the flavor and crushed up coffee crisp bars and today I have made both cookie dough ice cream (using your edible cookie dough) and mint chocolate ice cream using my fresh mint. They are all wonderful and delicious!! Thank you soooo much for your easy to make recipes and continue your amazing work!!!

    • Gemma Stafford on June 29, 2016 at 3:09 pm

      That’s really great to hear, Alexandra. Thanks so much for your feedback 🙂

  42. Sonia Merino on June 17, 2016 at 11:23 am

    Love this… Was wondering will this be good for cake pops? Grandkids coming tomorrow… they requested cookie dough cake pops… Never made those before so not sure if this recipe would be good or not..

    • Gemma Stafford on June 18, 2016 at 1:18 am

      Hi Sonia,
      yes, this will do it, just not too big as it is rich for kids,
      Gemma 🙂

  43. Sherlyn Hang on May 27, 2016 at 11:08 pm

    Can we use plain flour instead of all purpose flour?

    • Gemma Stafford on May 28, 2016 at 11:50 am

      Hi Sherlyn,
      Yes! it is the same thing,
      Gemma 🙂

      • Sherlyn Hang on May 28, 2016 at 6:51 pm

        Ok thank you!

        • Gemma Stafford on May 29, 2016 at 1:44 pm


  44. Michelle on May 25, 2016 at 3:07 pm

    Wow, firs I thought this was kind of weird eating raw flour, but, I’ve just tried and it is very good! I rolled the balls out in chocolate sprinkles, soooo good!

    • Gemma Stafford on May 26, 2016 at 1:08 am

      Hi Michelle,
      I know, it really is weird sounding! I felt like that about it when I first came across this recipe, it is a surprise!
      Thank you for being in touch,
      Gemma 🙂

  45. Jenifer Gallardo lopez on May 18, 2016 at 3:42 pm

    How much of the ingredients do you think would be needed if making enough cookie dough for 50 people?

    • Gemma Stafford on May 19, 2016 at 4:28 pm

      I would recommend double or tripling the recipe. Hope this helps 🙂

  46. Sarah on May 16, 2016 at 11:49 pm

    Love most of your recipes.however the cookie dough one which uses raw flour is not great,especially to give children according to me.I also noticed you said this dough cannot be baked as there are no eggs in the recipe.don’t see any reason to not bake this dough.will be delicious.

    • Gemma Stafford on May 17, 2016 at 9:48 am

      Hi Sarah,
      You can bake this dough, but it may be a bit crumbly, but it will taste delicious. You make a good point!
      Gemma 🙂

  47. Bilal Choudhry on May 8, 2016 at 5:28 pm

    IF i were to make this into cookies, how many eggs would i put in this?

    • Gemma Stafford on May 9, 2016 at 3:59 pm

      Sorry, this recipe is not for baking. Check out the recipe section here on my website for all of my cookie recipes 🙂

  48. Mitch Aguilar on May 5, 2016 at 3:48 am

    Hi Gemma, is it okay to use Margarine as an alternative to butter? thanks heaps!

    • Gemma Stafford on May 6, 2016 at 11:34 am

      Sure, that should work fine. Let me know how your edible cookie dough turns out 🙂

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