How to Make Cookie Dough: Edible Raw Cookie Dough

If you’ve travelled abroad recently, you may have noticed a curious chilled dessert in many supermarkets: cookie dough. Yes, literally translated it means cookie dough, but this version isn’t meant for baking — it’s meant to be enjoyed by the spoonful, raw, without ever going in the oven. Be warned: it’s addictive! Today, you’ll discover how to make this American-style edible cookie dough at home — ready in under 15 minutes!

Raw cookie dough is a super easy recipe that’s loved by both children and adults. Who can resist licking the mixing bowl when baking cookies? Exactly — this is a delicious dough, with just a few things to keep in mind to ensure it’s safe and perfectly enjoyable.

To make it extra fun, it’s usually made with chocolate chips, but you can mix in anything you like (Smarties, white chocolate, walnuts...) or leave it plain and top it with shredded coconut, brown sugar, chopped hazelnuts… Either way, it’s delicious.

What is cookie dough?

Literally, cookie dough refers to the dough we prepare when making cookies to be baked. But nowadays, the term has taken on a new meaning: it can also refer to cookie dough that’s meant to be eaten raw — as a dessert in itself.

Cooking the flour (important!)

Raw flour isn’t an innocent ingredient. Just like raw eggs, untreated flour can contain bacteria such as E. coli, since it hasn’t been cooked or heat-treated. If you’re using it in a no-bake recipe like edible cookie dough, it’s important to heat-treat the flour first to make it safe.

How to treat flour for raw use

There are two simple ways to make your flour safe:

1. Oven method
Spread the flour on a baking tray lined with baking paper and bake at 160°C for about 10 minutes, stirring halfway through to ensure even heating. The internal temperature must reach at least 74°C. You can use a food thermometer to check. Let the flour cool completely before using.

2. Microwave method
Place the flour in a large microwave-safe bowl and heat it on full power in 30-second intervals, stirring between each. Continue until it reaches 74°C throughout — this usually takes 1.5 to 2 minutes, depending on the amount and your microwave.

Can I skip heating the flour?

If your dough will be baked, no problem. But if you’re preparing cookie dough to eat raw, as a topping or as bite-sized balls, this step is essential. It only takes a few minutes and ensures your recipe is not only tasty but safe.

Isn’t raw dough hard to digest?

Edible cookie dough has just one flaw: it’s delicious! But to enjoy it safely, you need to do two things: use a recipe with no eggs — like the one below — and heat-treat the flour.

This dough contains no eggs, and if the flour is treated properly, there’s no reason it should cause any issues, since all the other ingredients (butter, sugar, milk, chocolate...) are safe to eat raw.

Of course, it’s not suitable for those with gluten intolerance (in that case, you’ll need a gluten-free version), and as with any treat, don’t overdo it — it’s rich!

Step-by-step: How to make edible cookie dough

Ingredients

• 60 g butter (at room temperature)
• 40 g brown sugar*
• 20 g white sugar
• 1 tsp vanilla extract
• 1 pinch of salt
• 85 g plain flour
• 1–2 tbsp milk (as needed)
• 50 g chocolate chips or chopped chocolate

*You can adjust the balance of brown and white sugar. More brown sugar gives a darker, richer dough.

Instructions

1. Heat-treat the flour by spreading it on a lined baking tray and baking at 160 °C for about 10 minutes. Stir halfway through and let cool completely before using.
2. In a bowl, beat the butter with both sugars until smooth and creamy.
3. Add the vanilla extract and salt, and mix well.
4. Add the cooled flour and stir to combine.
5. Add 1 tbsp of milk and mix. If the dough feels dry, add a little more milk.
6. Fold in the chocolate chips.
7. Shape into balls or store in a bowl in the fridge. It will keep for 4–5 days in the fridge, or for weeks in the freezer.

Extra tips

• You can use half plain flour and half oat flour.
• You may add a pinch of cinnamon or half a teaspoon of ground ginger for extra flavour.
• Want chocolate-flavoured cookie dough? Add a couple of tablespoons of cocoa powder while mixing the dough.
• Mix in anything you love: nuts, biscuit pieces, coloured sprinkles, coarse brown sugar, vanilla sugar, hazelnuts…
• You’ll love this: Dip the dough balls in melted chocolate and let them set — they’ll be irresistible snack bites!

How to store edible cookie dough

Once prepared, this edible cookie dough can be kept in an airtight container in the fridge for 4–5 days (or longer if vacuum sealed — like in a Pebbly vacuum container). You can also freeze it in small portions or as balls — it’ll keep for 2 to 3 months in the freezer.

How to serve cookie dough

There are lots of ways to enjoy it:

• Scoop it into small glasses or mini cocottes and eat as is, or form into balls and serve in ice cream bowls.
• Top with Smarties, shredded coconut, chopped almonds, pistachios, pieces of white chocolate…
• Use it as a topping for ice cream, yoghurt, or as a base for a no-bake brownie.
• Or coat the balls in melted chocolate to create little truffles!

Let your imagination run wild — how will you enjoy yours?

This is a simple and versatile recipe that you can adapt to your taste. We hope it becomes a delightful little discovery!