The Best Edible Cookie Dough Recipe

This week I’ll be live-streaming a cookie dough cake on the Food Network!

With that in mind, I figured it was time I post my edible cookie dough recipe!

This recipe is so versatile, and can be used in so many different ways! Of course, edible cookie dough balls were the first thing that came to mind for me.

But you can also make edible cookie disks, to fill cakes with! Or you can stuff cookie dough into cupcakes, for an awesome surprise!!

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This cookie dough can also be made far in advance, and frozen! It keeps for up to 2 months, if you can resist eating it πŸ˜›

I like to form the cookie dough into whatever shape I will need down the road.

This could mean rolling a batch into uniformly sized balls to decorate a cake with, or into disks slightly smaller than the size of my cake layers, to be used as a cake filling!

With cookie dough balls, I usually place them in an airtight container before popping them into the Β freezer.

With the cookie dough disks, I like to double wrap them in plastic wrap, and place then on cake boards so that they freeze nice and flat.

I also LOVE making mini cookie balls, to snack on! They’re so cute when they’re bite sized, and I feel like you’re allowed to eat wayyy more when they’re miniature sized!!

If you ever want to be the hero of a party, bring these edible cookie dough bites. Just make sure you bring a ton, because these things go fast!!

Note: If you want to be sure your flour is safe, you can pasteurize it by microwaving it!! Just be sure that the internal temperature reaches 160 degrees Fahrenheit.

I’ve made a few tweaks to this recipe over the last year, and this is my final recipe.

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To make this edible cookie dough, place butter and brown sugar into bowl, and beat on medium speed using a hand mixer or the whisk attachment of a stand mixer.

Once the butter and brown sugar are creamed together, mix in the salt, heavy cream, and vanilla.

Next mix in the flour, one cup at a time. With a spatula, gently fold in both types of chocolate chips, and sprinkles.

The batter should be sturdy enough to shape with your hands. If it still seems too tacky, add in more flour, 1/4 cup at a time.

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If your dough seems too firm, add in more heavy cream, 1 Tbsp. at a time.

I like to shape the dough into either disks to place between cake layers, or into balls for cake decorating!

You alsoΒ forgo this step and just eat the dough out of the bowl πŸ˜›

Edible Cookie Dough Ingredients:

  • Β 1 1/2 cups of unsalted butter (3 sticks), room temperature
  • 2 1/4 cups of brown sugar (light or dark)
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 1 Tbsp. heavy cream
  • 2 1/4 cups all purpose flour
  • 1 cup mini chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup rainbow sprinkles

Published by

Chelsweets

I work in finance during day, and like to think of myself as a baker by night! Follow me here at Chelsweets.com, on instagram @chelsweets, and on YouTube (http://www.youtube.com/c/ChelsweetsBakery ) to see my creations :D

19 thoughts on “The Best Edible Cookie Dough Recipe

  1. This was a big hit in my house! I made the chocolate chip cookie cake and had extra cookie dough balls. Nom nom nom for several days!

  2. Hey, there! I made your vanilla cake recipe today and it’s love! I’m also making your edible cookie dough discs to put in between the layers. Will this recipe make more than one disc? My layers are 9in so I’m thinking I should get at least 2 discs out of this recipe, right?

  3. So I’m making a chocolate cake with this cookie dough between… Does it keep the cake moist like a layer of mousse or buttercream would? Just have a worry about being too dry but I worry too much so I don’t know if it’s justified πŸ˜‚

    1. I would definitely add some buttercream with it between the layers! It won’t dry out the cake, but it won’t be as moist as a mousse or buttercream would be!

  4. I love your recipes. I am just wondering if the recipe should note that it is not safe to eat raw flour. The flour can be baked at 350 degrees for about 10 minutes to address this and used as indicated in the recipe.

    1. I actually do discuss heating the flour in this blog post, before the recipe! you can use the microwave or the oven!

  5. The flavor was great and not super sweet but mine came out grainy, does that always happen or did I do something wrong?

    1. it can vary based on the brand of sugar you’re using! It will be a bit grainy because there isn’t enough liquid in the recipe to dissolve the sugar! You could add a bit more heavy cream to smooth it out, or try beating together the butter and sugar longer. Hope that helps!!

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