Best Ever Edible Cookie Dough Recipe

Best Ever Edible Cookie Dough Recipe

Edible cookie dough has become quite the craze, and I totally understand why! Sometimes it’s way more appetizing to eat the raw cookie dough than to eat the actual cookie. I first made this cookie dough a few years ago when my sister shared with me a similar recipe that I died over. I knew I had to make my own (& incorporate it into a cake, of course), so here is the best ever edible cookie dough recipe I know you’ll love!

the best ever edible cookie dough recipe. www.cakebycourtney.com

This edible cookie dough recipe comes from my Sprinkle Cookie Dough Cake. This cake just screams “Happy Day!” to me, doesn’t it for you too? I love the bright pink color with the sprinkles and of course the cookie dough balls on top. And the fun just keeps on coming once you cut into the cake! It has the cookie dough in between each vanilla cake layer along with vanilla buttercream. So, so good. 

This would be such a fun option for a smash cake or birthday cake. You can of course switch up the buttercream color to fit the celebration. I always like to use Americolor food gels because the gels provide a much more condensed color (compared to food coloring). This means you don’t have to use as much to get the desired color you’re going for. This is a huge win because no one likes getting stained teeth from their dessert!

Anyway, let’s get back on track to the most exciting part of the cake–the best ever edible cookie dough recipe. My recipe calls for mini chocolate chips and sprinkles, but feel free to add in your choice of fillings (candy, butterscotch chips, white chocolate chips, etc.) with whatever you love most!

easy edible cookie dough recipe. www.cakebycourtney.com

Best Ever Edible Cookie Dough Recipe

To make the edible cookie dough, you’ll need:

  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon (5.6 g) salt
  • 1 cup (226 g) unsalted butter, room temperature
  • 1 cup (200 g) granulated sugar
  • ½ cup (110 g) brown sugar, lightly packed
  • 2 teaspoons (8.4 g) pure vanilla extract
  • 1 cup (150 g) mini chocolate chips
  • ½ cup (75 g) sprinkles 

First, combine the butter and sugars in a bowl of a stand mixer fitted with a paddle attachment for about 2 minutes–or until the mixture is light and fluffy. Next, add the vanilla extract and mix until combined.

Slowly add in the flour and salt and mix until the dry ingredients are incorporated. Lastly, stir in the mini chocolate chips and sprinkles.

IMPORTANT TIP: What makes the cookie dough edible is cooking the flour first to kill any bacteria. To do this, you’ll evenly spread the flour over a baking sheet and bake it for about 10 minutes at 300 degrees F. Keep an eye on it to ensure it doesn’t brown. Allow the flour to cool to room temperature before using it in the cookie dough.

easy edible chocolate chip cookie dough recipe. www.cakebycourtney.com

OK, let me know if you think this is also the best ever edible cookie dough recipe! I know I usually talk about cake, but sometimes I like to talk about cookies too, and this time, cookie dough. All the sweet things deserve some love, right?! But I hope you love this edible chocolate chip cookie dough as much as I do! Come let me know over on Instagram. You can follow me @cakebycourtney–I can’t wait to chat!

https://cakebycourtney.com/cakedecorating101/

 

easy edible cookie dough recipe. www.cakebycourtney.com

Edible Cookie Dough

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The best edible cookie dough filled with mini chocolate chips and sprinkles.
Prep Time 15 mins
Total Time 15 mins

Ingredients
 

  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon (5.6 g) salt
  • 1 cup (226 g) unsalted butter, room temperature
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (110 g) brown sugar, lightly packed
  • 2 teaspoons (8.4 g) pure vanilla extract
  • 1 cup (150 g) mini chocolate chips
  • 1/2 cup (75 g) sprinkles

Instructions
 

  • What makes the cookie dough edible is cooking the flour first to kill any bacteria. To do this, you’ll evenly spread the flour over a baking sheet and bake it for about 10 minutes at 300 degrees F. Keep an eye on it to ensure it doesn’t brown. Allow the flour to cool to room temperature before using it in the cookie dough.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars until light and fluffy, about 2 minutes.
  • Add the vanilla extract and mix until combined.
  • Slowly add in the flour and salt and mix until the dry ingredients are incorporated.
  • Stir in the mini chocolate chips and sprinkles.

Courtney Rich

I’m a self-taught baker, obsessed with cake.

I long ago ditched box mixes in pursuit of melt-in-your-mouth, to-die-for flavor combinations, fillings and textures. I believe cake must be decadent, life-changing and worthy of celebration! And I believe anyone should be able to bake that kind of cake – and I’m here to teach you just that!

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Comments

  1. The important tip of baking the flour isn’t mentioned in the printable version of this recipe. Seems like that could really foul someone up if they didn’t feel like the whole read through and just scrolled to the printable version and went from there.

  2. 5 stars
    This was so delicious!! I’m 8 months pregnant and so thankful to have a recipe to fulfill mh craving!!