Shortcut Edible Cookie Dough

There are only a few cookie or cake batters that are just as tasty raw as they are cooked, but classic chocolate chip cookie dough has to be one of them. If you're consistently sneaking bites out of the bowl while baking, then this edible cookie dough recipe will be your new go-to easy dessert. While we love our best-ever edible cookie dough, when we need cookie dough FAST, we turn to this shortcut recipe which requires no chill time before enjoying. 

Why is this cookie dough safe to eat raw?
Typically, cookie dough contains raw eggs and flour—both of which shouldn’t be eaten raw. Our version eliminates those ingredients so it’s safe to eat (and just as good!). Instead of heat treating flour in this recipe—like we do in our classic version—we swap it out completely with graham crackers, making this 100% safe to eat.  

Tip: You can buy packaged graham cracker crumbs at the store, or you can make your own! For this recipe, you'll need 22 graham cracker sheets (or 2 1/2 sleeves). Throw them into a food processor and pulse until you have fine crumbs. 

Can I replace the chocolate chips?
If you prefer white chocolate chips, walnuts, or raisins then go for it! You can add to the dough or replace the chocolate chips as your heart desires. 

The amount of cookie dough:
Fair warning: This makes a lot of cookie dough. If you want to cut the recipe in half, you'll need: 3/4 cup butter, 3/4 cup brown sugar, 1 1/2 teaspoons vanilla extract, 1 2/3 cup graham cracker crumbs, 2 1/2 tablespoons milk, 1/2 teaspoons salt, and 2/3 cup chocolate chips. 

How long does it stay fresh?
It may be hard to reserve some for later, but if you do, store the cookie dough in an airtight container and place in the fridge where it will be good for around a week. You can also portion the dough into small Ziplock freezer bags and store in the freezer for up to a month.

Made this recipe? Let us know in the comments below!