You need this buttery sweet edible cookie dough in your life. It’s filled with miniature chocolate chips in a bite-size chunk of snackable Chocolate Chip Cookie Dough Bites.
Edible Chocolate Chip Cookie Dough
Oh, the awesomeness of cookie dough. It’s forever a favorite snack in our house. Is there anyone who can resist the urge to snack on a bite or two of dough when baking cookies?
Edible cookie dough is great for a few different reasons. Not only is it delicious, but it’s wonderfully snackable. And it gets bonus points for being freezable and thawing quickly when the craving hits.
What could be better than a bag of cookie dough bites stashed in the freezer? Pop them on a plate and you’ll have a sweet snack ready to eat in minutes.
The sweet chunks of edible cookie dough fill each scoop of this rich and creamy Chocolate Chip Cookie Dough Ice Cream.
For more edible cookie dough fun, you’ll want to try Monster Cookie Dough Bites, Cranberry Pistachio Cookie Dough Bites, Coconut Oatmeal Cookie Dough Bites, and Chocolate Chip Cookie Dough Dip.
Can You Eat Raw Cookie Dough?
While many people (myself included) eat a bite or two of raw cookie dough without giving it a second thought, when planning a whole recipe’s worth of raw cookie dough to share with friends or family there are a few precautions you may want to follow.
First, skip the egg. That one probably goes without saying. I think most of us avoid consuming raw eggs, right?
Second, it turns out that you aren’t supposed to eat raw flour. However, if you’re like me, you’ve probably been tasting cookie dough and cake batters your entire life without any issues at all, right?
That said, when making a full batch of cookie dough with plans to consume it raw, it’s not a bad idea to follow the safety recommendation and toast the flour for a few minutes in the oven first. I’ve provided directions below for heat-treating the flour.
Edible Cookie Dough Ingredients
- butter
- brown sugar
- vanilla
- flour
- baking soda
- mini chocolate chips
Chocolate Chip Cookie Dough Bites
- Combine the butter, sugar, and vanilla extract in a bowl and beat to combine. Add the flour and baking soda. Beat again to mix throughout. Stir in the chocolate chips.
- Scoop the cookie dough into 1-inch balls and smooth with your hands. Store in an airtight container in the refrigerator until ready to serve.
How To Heat Treat Flour
To heat treat your flour, just spread the flour across a parchment-lined baking sheet. (The parchment isn’t required, but it will make it easy to transfer the flour to the mixing bowl when it’s cool.)
Bake the flour for 5 minutes at 350°F. Remove from the oven and cool. Use the treated flour as instructed in the recipe.
Edible Chocolate Chip Cookie Dough
Ingredients
- ½ cup butter room temperature
- 1 cup light brown sugar
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour heat treated as instructed below
- ½ teaspoon baking soda optional, but it adds a distinct "dough" flavor
- ⅔ cup mini chocolate chips
Instructions
- Combine the butter, sugar, and vanilla extract in a bowl and beat to combine. Add the flour and baking soda. Beat again to mix throughout. Stir in the chocolate chips.
- Scoop the cookie dough into 1-inch balls and smooth with your hands. Store in an airtight container in the refrigerator until ready to serve.
Notes
Nutrition
Peggy Smolucha says
Can you dip in chocolate to make a trufflle?
Mary Younkin says
Peggy – Absolutely, that would be delicious.
Janice W says
Have you tried this with gluten free all purpose flour? I’m wondering how they would turn out.
Mary Younkin says
I’m guessing that will work fine. That said, I’ve learned that some pre-made GF blends have a slightly unusual taste prior to baking due to the unique flours and starches. If I were trying it, I’d likely try just swapping in 3/4 cup brown rice flour and 1/4 cup of tapioca starch for the cup of all-purpose flour in the recipe.
Helena Guzman says
since im gluten free i use gluten free flour with anything that contains it, and it turned out fine!
Janice W says
Mary, I substituted the brown rice and tapioca flour as you suggested and they taste fantastic!! Thank you for the suggestion!!
Mary Younkin says
Janice – That is fantastic to hear. I try hard to make sure the alternative options taste as good as the original.
Helena Guzman says
I LOVE COOKIEDOUGH! I love it soo much! (I actually spent $7 on a little container on it!) AND it looks so easy to make! I really want to make it! THANK YOU!
Mary Younkin says
Helena, it is so good!! And a dangerous recipe to have on hand. . .
Helena Guzman says
i made this and it was good but i thought that there was a bit too much brown sugar, it tasted SO sugary and there was a lot,hwo much should i put in it next time?
Mary Younkin says
You can easily reduce the sugar amount to the taste you like best, Helena. I’d start with half the sugar and adjust from there.
Helena Guzman says
What happens when you DON’T heat treat the flour? I’m thinking it won’t stick, but just curious
Mary Younkin says
Hi, Helena! Heat treating the flour is more of a safety precaution; the consistency of the cookie dough won’t really be affected.
Helena Guzman says
Umm…just read the instructions twice and nothing says when to add the brown sugar….what do I do?
Mary Younkin says
Hi, Helena! In the recipe card, it should say to add the brown sugar at the start of the recipe. It should be mixed with the butter and vanilla extract; then you can start to add the flour/chocolate chips/etc. I hope you love the cookie dough!