Chocolate Chip Cookie Dough
This edible chocolate chip cookie dough is made without eggs so that you can eat it straight from the bowl! This is an easy recipe that takes just a few minutes to make, plus cookie dough keeps for up to a week, or you can freeze it for later.
Do you ever want to eat raw cookie dough straight from the bowl while you’re making cookies? I know I do, but I restrain myself because of the raw eggs in the dough. Well, there is a way to get that cookie dough fix safely – you just have to make eggless cookie dough.
I shared edible cookies and cream cookie dough a while back, and now I have an edible chocolate chip cookie dough. It’s a really fun treat to make.
I have to admit I don’t like to indulge a whole lot when I eat this, but it is really good, and just a few tastes go a long way. The good news is that it keeps well in the refrigerator for up to a week, so you can have a little treat when you get a craving.
Ingredients
- Melted unsalted butter
- Brown sugar
- Condensed milk
- Vanilla extract
- Salt
- All-purpose flour
- Chocolate chips – you can use regular ones or mini chocolate chips.
Substitutions
Instead of chocolate chips, you can use any baking chips that you like to change the flavors. White chocolate, chocolate mint baking chips, peanut butter chips, and butterscotch scotch chips would all be good.
Or, try mixing in sprinkles, chopped nuts, or candy like M&Ms or Reese’s Pieces.
Ideas for Using It
I like a spoonful straight from the bowl, but I’m also excited to use it to make cookie dough truffles and cookie dough ice cream.
Recipe Tips
If you are worried about using raw flour, you can heat treat flour before making your cookie dough.
Heat-treating flour is easy. Just spread the flour on a baking sheet and bake it in the oven for five minutes at 350°F.
I’d definitely make this edible cookie dough recipe again. It’s easy to make, and I’d like to try different versions by changing up the mix-ins.
More Recipes with Chocolate Chips
- No-Bake Chocolate Chip Cookies
- Flourless Peanut Butter Chocolate Chip Mug Cake
- Pumpkin Chocolate Chip Cookie Bars
Chocolate Chip Cookie Dough
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup condensed milk
- 1 tsp vanilla
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1 cup chocolate chips.
Instructions
- Melt butter in microwave and add in brown sugar and mix until brown sugar is dissolved.
- Add in condensed milk, vanilla, salt and 1 cup of flour and stir until cookie dough forms. If your dough is too sticky, add some more flour. Mix in chocolate chips. Store uneaten portions in refrigerator.
I remember making this as a child, but being a little dumb and not having everything. I didn’t have brown sugar so I used regular sugar and just added maple syrup to it until it looked right. Also didn’t have any condensed milk so I used regular milk and I think whipped cream. As a child I still thought it was great but I have now tried the actual recipe and it is much better.
We’re so happy to hear you enjoyed this recipe!!
What is the time shelf for this recipe is i do not store it in the fridge? considering that the condenced milk is not easilly spoiled and It does´n have any eggs?
even though this recipe does not use any eggs, it should still be stored in the fridge
Do i need to keep in fridge?
As stated in the recipe instructions, store any uneaten portions in the fridge
I made this today and it turned out great!! Tastes just like raw cookie dough, lol. This one is a keeper!
hehehe. Glad you like it!
Great Recipe:) But can it still be cooked?
there’s no baking soda, so no, this is not meant for baking.