Best Edible Cookie Dough Recipe (2024)

FAQs

How to make cookie dough that is safe to eat raw? ›

As long as you replace the eggs with milk (or use pasteurized eggs) and heat-treat your flour, you should be able to make almost any cookie dough edible (unless there is some other questionable ingredient in there).

Milk: In place of eggs, milk helps to make the cookie dough "chewy."

Eating raw flour or batter made with raw flour is not a safe practice, as this raw flour has not been processed to eliminate pathogens, such as salmonella, e. coli and other pathogens.

What makes Pillsbury's cookie dough safe to eat raw? By enhancing our processes and by using heat treated flour and pasteurized eggs you can now safely enjoy our cookie dough baked or raw.

While heat kills the bacteria, eating raw cookie dough (and similar mixtures, like cake batter) poses risks of food poisoning. E. coli and Salmonella can cause food poisoning symptoms like nausea, vomiting, cramps, and diarrhea. These unpleasant symptoms can last from several hours to days.

We do not recommend baking our Bite-Sized Edible Cookie Dough [flavor/products]. It does not contain eggs or leavening agents, which are key ingredients in developing texture and lift in baked cookies. (If needed) Exposure to high oven temperatures will cause the product to liquefy and possibly burn.

Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.

Kind of like how crumbly dough is usually because there's too much of the dry ingredients, runny cookie dough comes from having too much of the liquid ingredients.

One option is to add milk, water, or another liquid until the dough is the right consistency. You can also try adding melted butter or shortening. If your dough is still too dry, you may need to add more flour. If your cookie dough is too dry and crumbly, you can try adding more fat to it.

Is edible cookie dough better warm or cold? ›

More Flavor

Chilling the dough also improves the way your cookies taste. "In terms of flavor, you'll notice more depth of flavor from the vanilla and the sugar will taste sweeter," says Haught Brown.

Another great thing about edible cookie dough is that there is so much room for creativity and fun as you get to create different flavors of edible cookie dough and combine it with ice cream and other sweet treats. It is truly the ultimate sweet treat and it is very safe to eat.

Start with the eggs in cold water, bring the temperature up to 140°, and hold them at that temperature for three minutes if they're large eggs, five minutes if jumbo. Put them in a bowl of cold water to stop the cooking. They are now safe to use raw in things like cookie dough.

The milk replaces the eggs in this edible cookie dough recipe. I recommend starting by using 3 tablespoons of milk. Then after all the ingredients have been mixed together (except for the chocolate chips) add more milk to reach your desired consistency.

Edible cookie dough is designed to be safe for consumption without baking. It differs from regular cookie dough by using pasteurized eggs or no eggs, as well as heat-treated flour to prevent illness.

Of course, raw flour doesn't exactly look raw, like meat or eggs, but it still comes with its own set of dangers. The best way to eliminate these dangers is to microwave your raw flour on its own for short intervals — around one minute at a time — until it reaches a temperature that will kill bacteria.