unbaked cookie dough recipe

Written ByJenny Smyth Posted on
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The Best unbaked cookie dough recipe

I’m so excited to share with you my favorite unbaked cookie dough recipe. This treat has been a staple in our household for years, and I’m sure it will become a favorite in yours too. The best part about this recipe is that it’s ridiculously easy to make, requiring only a few ingredients and no baking time at all.

The dough is creamy and indulgent, with a perfect balance of sweetness and richness. My kids absolutely love helping me mix it up, and we often have fun adding different mix-ins like nuts, chocolate chips, or dried fruit to create new flavor combinations. As for where this dish comes from, I’ve heard that it originated in the United States in the mid-20th century as a way to use up leftover cookie dough.

Over time, it evolved into its own unique treat, with people experimenting with different flavors and textures. Today, unbaked cookie dough is a beloved snack and dessert option around the world. When you take your first bite of this dough, you’ll be hit with an intense chocolatey flavor that’s both comforting and familiar.

The texture is smooth and creamy, with just the right amount of chewiness from the butter and sugar. It’s truly irresistible! The key to making this recipe work is using room temperature ingredients and taking your time when mixing the dough.

If you’re using a stand mixer, be sure to scrape down the sides thoroughly to avoid any lumps forming. With these tips in mind, you’ll be rewarded with a perfectly smooth and delicious dough every time.

Unbaked Edible Cookie Dough

4.5 from 580 votes

This is a safe-to-eat unbaked cookie dough recipe. It is perfect for satisfying your sweet tooth without the risk of raw eggs.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time10 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup milk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup mini chocolate chips

👨‍🍳Directions

1In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
2This should take about 2 minutes with an electric mixer on medium speed.
3Continue mixing until the mixture is smooth and well combined.
4Add the milk and vanilla extract to the butter and sugar mixture.
5Mix well until fully incorporated.
6The mixture should be smooth and well combined.
7Gradually add the flour to the wet ingredients, mixing just until the flour is fully incorporated and the mixture is thick and dough-like.
8Be careful not to overmix.
9The dough should be thick and slightly sticky.
10Fold in the mini chocolate chips until they are evenly distributed throughout the dough.
11The dough should be thick and slightly sticky.
12Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
13This will allow the flavors to meld and the dough to firm up slightly.
14The dough should be firm and slightly sticky.
15Remove the dough from the refrigerator and serve.
16The dough should be firm and slightly sticky.
17It can be eaten as is or used as a base for ice cream or other desserts.

🔧Equipment

Mixing bowl
Spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: Make sure to use heat-treated flour to avoid any risk of foodborne illness. You can substitute almond milk for a dairy-free option.

Watch Video Of How Unbaked Edible Cookie Dough Works

This unbaked cookie dough recipe is always a good idea for any occasion – whether you’re looking for a fun family activity or just need a quick snack fix.

My family loves helping me make it together, adding their own special touches along the way.

And let’s not forget about storage: we usually store ours in an airtight container in the fridge for up to five days or freeze it for longer-term storage.

❓ Frequently Asked Questions About Unbaked Edible Cookie Dough

Q: What’s the difference between unbaked cookie dough and regular cookie dough?

Unbaked cookie dough is simply raw cookie dough without any heat applied to it. Unlike regular baked cookies or cookies made from cooked dough, unbaked cookie dough is soft and pliable due to its raw state.

Q: Can I use any type of flour for this recipe?

No! You should only use all-purpose flour for this recipe as it provides the best texture for the dough.

Q: How long does this recipe keep?

This recipe will last for about 5 days if stored properly in an airtight container in the refrigerator.

Q: Can I add nuts or other mix-ins to this recipe?

Yes! Feel free to get creative with add-ins like nuts (walnuts or pecans work great), dried fruit (cranberries or raisins are yummy), or even candy pieces (chocolate chips are classic).

Q: Is this recipe safe for young children?

No! Due to the risk of salmonella from raw eggs, it’s not recommended for young children or pregnant women.

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