Cookie Dough That’s Safe to Eat | Cupcake Project

Cookie Dough That’s Safe to Eat

Cookie Dough

 

Cookie dough makes me feel like a messy girl with pigtails, beaters, and a big grin – all over again! I love cupcake batter, but cookie dough is in a class of its own. Sadly, it’s probably not the safest idea for me to down gobs of raw cookie dough containing raw egg in my pregnant state (although – there is some debate about the dangers of raw egg).

The good news is that making cookie dough that is egg-free and totally safe to eat is incredibly easy. Because you aren’t going to be baking the cookie dough, you don’t need to worry at all about getting proportions just right, sifting, or the order of incorporating ingredients into the dough. You just dump all the ingredients in a bowl, mix, and you’re done.

What to Do With Raw Cookie Dough

There are countless things to do with raw cookie dough. Some ideas are:

  • Mix it with vanilla ice cream for your own homemade cookie dough ice cream.
  • Swirl it in with fudge for some cookie dough fudge.
  • Spread a layer of it in between two cakes instead of frosting. This would be awesome with cheesecake.
  • Just leave it sitting around with a spoon and eat some periodically.
  • Make cookie dough cupcakes.

The Cookie Dough Lover's Cookbook: Cookies, Cakes, Candies, and More

Or, you could get a whole book full of cookie dough ideas!

View on Amazon.com

Products Related to This Cookie Dough

Scharffen Berger Baking Chunks, Semisweet Dark Chocolate (62% Cacao), 6-Ounce Packages (Pack of 5)

Of course,chocolate chips are a staple in cookie dough.  But, I love to use these chocolate chunks!

View on Amazon.com

Navitas Naturals Organic Raw Cacao Nibs, 1 Pound Pouches (Pack of 2)

When I'm in the mood for extra crunch, cacao nibs are the perfect chocolate chip substitute.

View on Amazon.com

India Tree Seurat Non-Pareil Party Decoratifs, 3.4 lb

For extra fun, try adding sprinkles!

View on Amazon.com

Raw Cookie Dough Recipe

I used the recipe for my cacao nib cookies as a base for the raw cookie dough recipe. To make it egg-less, I used milk to replace the moisture from the eggs. It worked perfectly!

Cookie Dough That’s Safe to Eat

Cookie Dough That’s Safe to Eat

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1/4 cup milk
  • Any amount of any mix-in you'd like - I used cacao nibs, but chocolate chips, nuts, or fruit would all work.

Instructions

  1. Mix all ingredients in a big bowl. That's it!
http://www.cupcakeproject.com/2009/03/raw-cookie-dough-thats-safe-to-eat.html

 

Want More?

Now that you know how to make cookie dough, you might want to know how to turn cookie dough into frosting.

How to Turn Cookie Dough in Frosting

Or, how to make peanut butter cookie dough!

Peanut Butter Cookie Dough

Or, how to make cookie dough cupcakes.

Cookie Dough Cupcakes

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210 Responses to Cookie Dough That’s Safe to Eat

  1. Becky March 24, 2009 at 8:24 am #

    Delish! Who wants raw egg anyway?! Thighs, say hello to your new nemesis.

    • Claire April 29, 2013 at 3:51 pm #

      These are delicious!! Don’t even need to add chocolate chips. I would recommend less butter and more milk though.

    • Stephanie October 27, 2013 at 5:45 pm #

      Delicous! i rolled them in balls and covered them in mini chocolate chips DELICOUS! thanks for the recipe!

    • Linda Larsen April 26, 2014 at 11:30 pm #

      Actually, this recipe is NOT safe. Raw flour is a hazard, and it can contain Salmonella and E. coli just like raw eggs can.

  2. Elyse March 24, 2009 at 9:26 am #

    How wonderful! I love your idea about spreading a layer between two cakes!! That sounds absolutely fabulous.

  3. Eliana March 24, 2009 at 9:58 am #

    I would have never thought about spreading it between layers of a cake instead of frosting. BRILLIANT! Now then what would you use to frost the outside of the cake?

    • Kelsey June 25, 2013 at 2:21 pm #

      Chocolate Icing or a nutmeg/almond would go great with it

  4. Knot By Gran'ma March 24, 2009 at 10:32 am #

    Best blog post ever! Thank you for sharing.

  5. Ivy March 24, 2009 at 10:36 am #

    Oh no, this is waaay too dangerous for me. ca-nnn-ottt loooooookk at recipe.ERKK! :)

  6. Stef March 24, 2009 at 11:19 am #

    Eliana – You’d frost with cookie dough frosting of course. The recipe will be in my next post!

  7. A. Fiercehair March 24, 2009 at 12:21 pm #

    My roommate loves raw cookie dough; perhaps I’ll try your leave-it-out-with-a-spoon-in-it trick. :)

  8. thereddeer March 24, 2009 at 2:59 pm #

    Australians don’t have the same obsession with cookie dough….yet! Sounds yummy though, I am going to bookmark this for future reference. Thanks!

  9. Jen H March 24, 2009 at 3:15 pm #

    Yummy!!! My office will love these!

  10. veggievixen March 24, 2009 at 4:02 pm #

    that’s why i love vegan cookie dough!!

    • Anon Y Mous June 11, 2013 at 6:30 pm #

      But, there’s butter in it.

    • Anon Y Mous June 11, 2013 at 6:31 pm #

      But, there’s butter and milk in it.

  11. Jason March 24, 2009 at 8:37 pm #

    Stef, I’m thinking somewhere along the lines of what’s in this link:

    http://www.recipezaar.com/Low-Fat-Vegan-Cookie-Dough-346438

    Although when I make it at some point in the future, it will be even healthier than that.

    As long as I’m going to be eating pounds of raw cookie dough at a time, I figure it should be somewhat healthy :)

  12. ourlifeinfood March 25, 2009 at 4:43 am #

    This looks fantastic! What a great recipe!

  13. Gourmet Mama March 25, 2009 at 5:45 am #

    Oh, I am so making this for my kids. They always want to eat cookie dough and since I`ve had salmonella, I don`t let them. This is perfect!

    • Blah March 16, 2014 at 4:58 pm #

      i know this is from like 4 years ago……….. But………….. you know the flour is the reason people get sick not the raw eggs(in commercial cookie dough…home baked with farm fresh(non pasteurized) eggs is a different topic)

  14. stephchows March 25, 2009 at 6:05 am #

    LOL Awesome!!! I used to make batches of cookie dough minus the eggs with friends growing up. Then we would chow the whole batch raw!

  15. anna March 25, 2009 at 7:05 am #

    I’ve made eggless cookie dough before! I made a batch and rolled it into balls and froze them as a treat for my boyfriend. I’m totally going to make some homemade cookie dough ice cream this summer, ice cream maker or no.

  16. aubrey March 25, 2009 at 7:16 am #

    genius. This recipe will come in handy. Thanks for sharing!

  17. Sara March 25, 2009 at 7:26 am #

    Oh yum- I’m loving your cheesecake idea, how good would that be?! I’m definitely going to be thinking of a great way to use this stuff!

  18. Meg Baxter March 25, 2009 at 8:30 am #

    Thank you! I’m 17 weeks preggo and have also lamented over my inability to partake in the my usual cookie dough-eating rituals. :) This is a recipe I’ll be sure to try.

  19. ☾ Ash ♡ March 25, 2009 at 8:49 am #

    Mmmmmm.. somehow I missed along the way you’re Preggers.. CONGRATS!! Being a mom is the best thing Ever! (and I have a 13 year old boy.. still, he’s the best!)

    This looks like it might be sitting in a tub in the fridge (where the kid won’t find it)as a base for Cheesecake for Easter.. Hmm.. YUMMY!!

  20. ☾ Ash ♡ March 25, 2009 at 8:49 am #

    Mmmmmm.. somehow I missed along the way you’re Preggers.. CONGRATS!! Being a mom is the best thing Ever! (and I have a 13 year old boy.. still, he’s the best!)

    This looks like it might be sitting in a tub in the fridge (where the kid won’t find it)as a base for Cheesecake for Easter.. Hmm.. YUMMY!!

  21. ☾ Ash ♡ March 25, 2009 at 8:49 am #

    Mmmmmm.. somehow I missed along the way you’re Preggers.. CONGRATS!! Being a mom is the best thing Ever! (and I have a 13 year old boy.. still, he’s the best!)

    This looks like it might be sitting in a tub in the fridge (where the kid won’t find it)as a base for Cheesecake for Easter.. Hmm.. YUMMY!!

  22. ☾ Ash ♡ March 25, 2009 at 8:49 am #

    Mmmmmm.. somehow I missed along the way you’re Preggers.. CONGRATS!! Being a mom is the best thing Ever! (and I have a 13 year old boy.. still, he’s the best!)

    This looks like it might be sitting in a tub in the fridge (where the kid won’t find it)as a base for Cheesecake for Easter.. Hmm.. YUMMY!!

  23. ☾ Ash ♡ March 25, 2009 at 8:49 am #

    Mmmmmm.. somehow I missed along the way you’re Preggers.. CONGRATS!! Being a mom is the best thing Ever! (and I have a 13 year old boy.. still, he’s the best!)

    This looks like it might be sitting in a tub in the fridge (where the kid won’t find it)as a base for Cheesecake for Easter.. Hmm.. YUMMY!!

  24. Hillary March 25, 2009 at 11:30 am #

    Thanks for the recipe and ideas! I must confess I eat the raw cookie dough I’m NOT supposed to eat…same goes with cake batter, eep!

  25. Hayley March 26, 2009 at 6:57 pm #

    This is the best! I usually just eat the raw stuff anyways, but now I won’t feel so bad. Thanks for sharing!

  26. finsmom March 27, 2009 at 8:46 am #

    Isnt this just perfect for a lazy day! Makes me want to eat some while relaxing on the couch!

    Thanks for sharing! Yum!

  27. eatyet March 30, 2009 at 4:28 am #

    my cousin told me that some flour might be contaminated by salmonenella. http://www.ecolab.com/PublicHealth/Salmonella.asp

  28. Shelly March 30, 2009 at 6:57 pm #

    This is great! I totally pig out on the stuff w/ eggs but wonder if/when I’ll end up getting sick. Well, now I won’t have to!

  29. Anonymous May 2, 2009 at 4:39 pm #

    i just tried this tonight and it was sooo good!! i just found out i’m pregnant and still don’t know what to eat/what not to eat, but i had a taste for cookie dough and i tried this egg free kind and it’s super wicked good!!!

  30. pearls and polaroids May 3, 2009 at 6:57 am #

    oh my gosh this is soooo nice, i’m so bad at cooking i burn cookies and make cupcakes sink but this was so easy i could do it!

  31. Anonymous July 24, 2009 at 7:32 pm #

    haa, i tried this but i accidentally used waay too much salt. it would have been really good if i didnt though [: i’ll be trying again soon!

  32. Alice August 28, 2009 at 1:11 am #

    Best recipe ever taste, and believe that wasn’t my first time ;) Thank you !

  33. Anonymous September 10, 2009 at 10:43 pm #

    Use Unsalted butter! I made this and it was so salty. I should’ve listened. THe flavor was nearly there though

  34. Kimberley October 15, 2009 at 2:21 pm #

    Thankyou sooo much!
    Im looking forward to making this today.
    This is the only good recepie for cookie dough I have found.
    Thanks.
    Cant wait to pig out on it. =]

  35. Anonymous December 2, 2009 at 3:13 pm #

    so gross!, that’s how you get fat when pregnant! feed your babe something more nutricious darling and did you know there chocolate at the store? duh!

  36. Anonymous December 2, 2009 at 3:15 pm #

    oh darling! take it easy! eat some fruit and veggies for your sake! or you’re gonna be with antidepresants after that baby comes!.

  37. Anonymous December 2, 2009 at 3:17 pm #

    gee! theres so much sweets at the store, why do you have to eat THAT!
    HELLO CELLULITE?

  38. Anonymous December 2, 2009 at 3:20 pm #

    I BET IT TASTE GOOD FOR YOU TONGE BUT YOUR BODY CRIES INSIDE OF YOU AFTER EATING THIS.
    I RATHER HAVE A BODY LIKE CINDY MCKANE THAN MARTHA STEWART WHEN I TURN 40!

  39. Eve December 18, 2009 at 7:11 am #

    What the heck is wrong with the post prior to mine ??? I think this recipe is awesome…. =) I’m going to use it today for my holiday cookies Yummy !!!

    Thx for sharing darling !!! =)

  40. Tina December 18, 2009 at 7:14 am #

    ThaT AnonymouS PosteR MusT Be An Idiot.

    KeeP ThE GooD WorK! YouR RecipE Is MarvelouS

    TinA BrighT

  41. Hannah December 20, 2009 at 10:21 am #

    Could these be made into regular cookies without adding eggs?

  42. Nala December 21, 2009 at 12:47 pm #

    ok so this recipe is great and all but did i do something wrong? did it say add one TABLESPOON od TEASPOON of vanilla extract cuz i used a tablespoon and all i could tatse was vanilla someone help me……..!

  43. Stef December 21, 2009 at 1:05 pm #

    Hannah – No, you would need to add eggs.

    Nala – I used a tablespoon. You can reduce it if it is too vanilla-y for you.

  44. Nala December 21, 2009 at 5:44 pm #

    Stef – Did they tast giid? thanks

  45. M. December 23, 2009 at 2:46 pm #

    I LOVE this! Me and my Friend AShley are sitting here eating it plain Right now! We are 13 and 14 and did it ourself! haha. (: Thanks for posting this!(:

  46. Stef December 23, 2009 at 2:49 pm #

    M. – Glad you guys are enjoying!

  47. Stef December 23, 2009 at 2:50 pm #

    Nala – Yes. It tasted good.

  48. Nala December 23, 2009 at 3:59 pm #

    Stef – Ha ok im gunna try the recipe again and see what i did wrong. Thanks

  49. Anonymous February 18, 2010 at 7:28 am #

    Is it caster sugar or granulated??

  50. Stef February 18, 2010 at 9:24 am #

    Anon – Granulated.

  51. Jordie February 25, 2010 at 4:21 pm #

    There was too much vanilla for me – I’ll remember for next time – but I used bittersweet (70%) cacao chips and it toned it down just perfectly :) it was excellent. Thanks for sharing!

  52. Anonymous May 13, 2010 at 9:57 am #

    how many cookies do it make ?

  53. Anonymous May 13, 2010 at 9:59 am #

    how much dough does it make, cause i don’t want to have too much of it or i won’t eat it.

  54. Stef May 13, 2010 at 11:40 am #

    Anon – Cut it in half if you are worried. It makes quite a bit of dough.

  55. Anonymous May 24, 2010 at 10:27 am #

    it makes a whole lot of cookies i made 35 with lots of cookie dough left. But I reccomend not putting in a table spoon of vanilla but put tablespoons of milk and don’t put your chocolate chips in until the butter is not so warm otherwise your choco chips will melt in. I added much more milk and it helped alot. And you will notice that when you eat it it might be a little sweet but just leave it in the fridge overnight and its amazing, enjoy!

  56. Jui Juicebox May 28, 2010 at 3:55 am #

    oh my god. bookmarked. i’m fifteen and sitting my gcses. this is going to be my incentive to get through the day. i have a massive bowl of it now. thankyou SO much. xxxxx

  57. hannah August 3, 2010 at 7:39 am #

    This comment has been removed by the author.

  58. Linz October 27, 2010 at 5:51 am #

    Have you ever tried making cookie dough truffles with this? Refrigerating or freezing balls of the dough and then dipping in melted chocolate?

    Just curious if it turned out well. I’ve been looking for a good eggless cookie dough recipe to use for the inside of truffles.

    • jean smith October 18, 2013 at 9:09 am #

      I did that they are delish took them to work and I didn’t even have to clean the bowl after lol

  59. Stef October 27, 2010 at 3:31 pm #

    Linz – I haven’t tried it, but I don’t see why it wouldn’t work.

  60. Cheryl L. November 8, 2010 at 7:41 am #

    I use pasteurized egg whites, thus eliminating the problem and worry of using raw eggs. I always use them and rarely buy whole eggs anymore. No need. I couldn’t give up eating raw dough. And our grandson loves chocolate cookie dough better than the cookies and he loves to lick the beaters when I’m baking a cake. Using the pasteurized eggs is also better for another reason, no cholesterol.

    3 tbsp pasteurized egg whites = 1 egg

  61. Lori December 6, 2010 at 6:36 am #

    I plan to try this recipe to make cookie dough truffles too. Chocolate chip cookie dough with a chocolate coating topped with chocolate sprinkles. Macadamia cookie dough coated with white chocolate and topped with chopped mac nuts. Peanut butter cookie dough with a chocolate coating and topped with chopped peanuts. Have you ever added peanut butter? If so how much for one whole batch? This is for a cookie exchange. I will put two of each on dessert size plates.

  62. Stef December 6, 2010 at 7:42 pm #

    Lori – I haven’t added peanut butter, but I would say to add a 1/2 cup and taste it. If you want more, keep adding a 1/4 cup at a time until you like it.

  63. Lori December 13, 2010 at 6:19 am #

    Update: My cookie dough truffles turned out delicious and elegant looking. My husband couldn’t stop eating them! Good thing I packaged all that I needed for my cookie exchange before he came home. They make an easy and beautiful gift when put into foil cups. Using a 1 1/2 T scoop, I was able to get approx. 38 balls per batch.

  64. Emily January 7, 2011 at 1:30 pm #

    Thanks for the recipe! I love it and made it into an icing for cakes that I do. I’m posting a link on my blog to your site in my post today at http://www.emiscakes.blogspot.com

    Keep the recipes coming! :-)

  65. Anonymous February 10, 2011 at 8:36 am #

    Yum! I just made these!

  66. Anonymous March 2, 2011 at 9:07 am #

    Great recipe! how long would it last if you kept it in the refrigerator?

  67. Stef March 3, 2011 at 9:00 am #

    Anon – Great question. I’m not expert on food safety, but after about 5 days, I probably wouldn’t want to eat them.

  68. Anonymous March 5, 2011 at 2:16 pm #

    The raw cookie dough idea was delicious! I love it!

  69. Anonymous April 18, 2011 at 5:07 am #

    My son is allergic to egg and nut. I make cupcakes and cookies egg-less all the time. Really it isn’t difficult and still taste yummy! Occasionally the consistency is off slightly. Often times, like for cookies, I use 1 tablespoon applesauce per egg and works like a charm! :)

  70. Anonymous May 25, 2011 at 3:22 pm #

    Mmm this sounds so delicious. I plan on making cookie dough truffles. So grateful that you put this recipe on here, I’ve been searching like crazy to find one NOT measured in the metric system. Just wondering, what would happen if I used salted butter? And would it make a difference if milk chocolate covered the cookie dough (with salted butter)?

    -Courtney Amburgey

  71. Stef May 25, 2011 at 5:52 pm #

    Courtney – You can use salted butter, but if you do, I would leave out the salt in the recipe.

  72. Anonymous May 27, 2011 at 8:38 pm #

    I was wondering if the “T” stood for tablespoon or teaspoon. :)

  73. Amanda May 28, 2011 at 3:11 pm #

    Courtney,

    I’ve made the cookie truffles in the past, and the cookie dough will be just fine for those. A few notes about it, though:

    1. The milk chocolate you’re talking about using may or may not be too sweet for these. The cookie dough is quite sweet and can be eaten on its own, so I recommend a bittersweet or darker chocolate to offset that a bit. (You won’t even notice how dark the chocolate its, but I would bet you would notice how sweet the milk chocolate is.)

    2. Make sure the cookie dough is cool enough to be rolled into balls and dipped in chocolate, or bits of your cookie dough ball will break off during dipping. Sticking the dough in the fridge is usually good enough for me, but if you roll it into balls and stick those in the freezer on a baking sheet covered in wax paper, they should dip like a dream. Make sure your chocolate isn’t too hot, or it’ll be a gooey mess. Microwaving in 20 second bursts until it’s nearly, but not entirely melted will be good enough (just stir until the rest of the chocolate lumps are fully melted), and it should still be warm enough to dip in without getting all over you and your kitchen.

    3. You can change up this recipe and mix-ins for the truffles especially–I’ve made the dough with irish cream substituted for the milk, added peanut butter for peanut buttery cookies, added mint extract for a more mint chocolate chip taste, and all of them have been a hit. I bet Kahlua would be great instead of milk, cocoa powder would go in nicely with the dough, or any other kind of special mix-in to get just the taste you like. Good luck with them!

  74. Sparky May 30, 2011 at 3:55 pm #

    I’m pregnant and craving cookie dough and I love you for this. Just love you.

  75. Anonymous July 3, 2011 at 6:39 am #

    Americans are a bunch of nutcases for freaking out over raw egss (and cheeses made of raw milk). I’m 45 and I’ve had raw eggs since I was a baby: mixed in the potatoe puree, in chocolate mousse, in rice pudding, cookie dough or cake batter, … even when I was pregnant. So does everyone else here in Belgium, France, Italy, … Oh, perhaps we are the bunch of nutcases… but we do have great food, and are healthy! Only once had food poisoning in my life, and that was in Thailand.

  76. Anonymous July 3, 2011 at 12:42 pm #

    Hei
    I’m from Denmark, so i know cups and that. But… Whatelet means C and T? I normaly use a cooking converter, so i can make all the nice recipes you have:-)
    I looove cookie dough, and right know i have vacation so, it is the perfect time to make ice creme:-)

  77. Stef July 3, 2011 at 12:47 pm #

    Anon – This will help.

  78. Greggory July 31, 2011 at 3:58 pm #

    Literally just made this. I am thoroughly impressed and definitely going to be using this recipe a lot in the future for a variety of things to eat! Thanks!!

  79. Anonymous August 10, 2011 at 8:57 am #

    this is the best idea ever and is awesome tasting!!!

  80. Anonymous August 10, 2011 at 9:04 am #

    ong i just made this and it rules so how r u sdklgfgfhag;kf.

  81. Anonymous August 16, 2011 at 6:31 am #

    i love this cookie dough sooooo much ive just made it and its almost gone ;) <3 xxx

  82. Anonymous August 26, 2011 at 5:27 am #

    Hey, everybody with the problem of the melting chocolate chips, just put everything else in then add the chips to the dough at the end!
    (BTW, im only 13 and this is really amazing dough!)

  83. Anonymous August 29, 2011 at 7:51 am #

    i love the cookie dough but i was wondering how you use it in a cheesecake … i really want to make it for my family :) frankie (13) <3

  84. Kayla August 29, 2011 at 1:55 pm #

    Delishious! If you add cocao powder, that tastes good too! :) I didn’t have any chocolate chips so I tried that instead. I also find that kneeding the dough helps mix it good.

  85. Tilly September 8, 2011 at 12:32 am #

    How long does this last? There’s no WAY I can finish all of it on my own in one go (even if I cut it down to half). Well, I probably could, but I really, really shouldn’t :(

  86. Summer September 15, 2011 at 9:35 pm #

    This looks amazing! At a baby shower someone had served cookie dough brownies which were to die for. I never asked them for the recipe, so I am excited to use this one. Basically bake brownies and then spread cookie dough on top. Thanks so much!

  87. Anonymous October 5, 2011 at 10:55 pm #

    Great recipe!!! Love it! Can’t believe it was so easy and low fat! Awesome recipes!

  88. Mackenzie October 8, 2011 at 9:21 am #

    this is fabulous soo good but i would suggest only using a half cup of butter inteaed of tree fourths it seemed to oily but i would definatly make this over, and over again!

  89. Anonymous October 9, 2011 at 12:06 pm #

    thank you so much for the eggless cookie dough! i really needed some and i had no eggs! my boyfriend owes you his life! lol xxx

  90. Anonymous October 18, 2011 at 4:18 am #

    I Just made this because I’ve been craving cookie dough but am worried about eating raw eggs, It turned out delicious for the first time but was way too sweet even using bitter chocolate chips so I just added more milk to the recipe (Probably about 25ml) but other than that it’s great!

  91. Rinat October 22, 2011 at 2:18 pm #

    Ho, i can’t wait to make this one to my girls, they LOVE cookie dough and always eat only the dough from my favorite ice cream, they are sooo going to thank you for this one.

  92. Anonymous October 23, 2011 at 6:08 am #

    YUMMY YUMMY Me and my babygirl cant stop eating it :P

  93. Anonymous October 24, 2011 at 6:28 am #

    wow, we havnt even made it yet and it tastes yummy! has anyone seen the ronan parke video?!

  94. Anonymous December 12, 2011 at 7:39 pm #

    Wow just made this and it was delicious. I was nervous since I never really make anything from scratch but was craving sweets. I am so glad I found this. Thank you so much. I love cookie dough ice cream.. Yumm

  95. Anonymous December 14, 2011 at 3:03 am #

    Flour can contain E-coli, and according to this NY Times article 13% of commercial wheat flour, in a test that was conducted, did.

    Here’s the article: http://well.blogs.nytimes.com/2011/12/12/beware-of-raw-cookie-dough/

  96. Anonymous December 20, 2011 at 12:28 am #

    You just saved my life! im just over 4 months pregnant and its been so depressing every time ive made cookies, and not been able to eat the dough! now my craving for cookie dough shall be fulfilled :D

  97. Malinda December 20, 2011 at 12:26 pm #

    Is this pretty spreadable after it is made? I want to make brownies covered in a layer of cookie dough, but a lot of the cookie dough recipes that I find on the cookie dough brownie instructions have bad reviews :( Too bland, too sweet, or too grainy.

  98. Anonymous December 24, 2011 at 11:36 am #

    I have heard raw flour can give you e coli…are you sure this is safe?

  99. Stef January 2, 2012 at 5:40 pm #

    Malinda – You can add some milk to it a little at a time until it is the texture you like.

    Anon – I really don’t know. I have heard that there has been some concern about it, but at this point, it’s not going to stop me from eating this.

  100. Anonymous January 15, 2012 at 6:11 pm #

    My girlfriend always seems to make cookies just so she can eat the dough, so I think this would make a pretty awesome and humorous valentines gift, thanks!!

  101. Anonymous January 23, 2012 at 11:26 pm #

    Stef, Can we eat the raw cookie dough with out getting sick…

  102. Anonymous January 25, 2012 at 5:46 pm #

    Love tis cookie dough

  103. Anonymous January 28, 2012 at 1:58 pm #

    woooow sexcaayyy

  104. Tina @ Babycakes Blog February 7, 2012 at 9:44 pm #

    Yum, that would be so good. Sometimes I like licking the dough off the mixers more than the cookies themselves. Thanks!

  105. Anonymous February 14, 2012 at 11:48 am #

    This dough wasn’t good! We made them exact to the measurements and it didn’t work. Disapointing.

  106. Anonymous March 7, 2012 at 3:41 pm #

    Anonymous from 14 Feb. Unfortunately I agree with you. I sooo wanted to fall in love with this but there is just something a bit offsetting w/ the results. But thank you Ms, Stef for posting.

  107. Anonymous March 29, 2012 at 6:46 pm #

    Yum! A bit sweet for me, but I popped some dough in the microwave and it was perfect!

  108. Anonymous April 6, 2012 at 11:22 am #

    tHERE IS WAY TO MUCH BUTTER IN THIS!

  109. Anonymous April 9, 2012 at 4:12 pm #

    OMG!!! This is sooo good! I love how this is safe to eat because a lot of people love to eat the raw dough, including me!!!!!! Although, if I had one critique it would be too much salt, but overall fantastic!

  110. Anonymous May 3, 2012 at 8:18 am #

    omg going to have to try it omgomgomg!

  111. Cassandra May 15, 2012 at 6:24 pm #

    I was looking everywhere for this recipe. I had tried making this on my own, but it wasn’t quite right. Hopefully these are just the “tweaks” it needed!

  112. Anonymous May 16, 2012 at 8:50 pm #

    The concept is nice, but the recipe didn’t taste right. The cookie dough was way too sweet and had too much flour. It wasn’t enjoyable :(

  113. Tracy May 20, 2012 at 12:44 pm #

    This sounds very good, but here are a couple of tips:

    1. You can make this vegan by using coconut spread instead of butter (Earth Balance is really good) and rice, soy or nut milk instead of dairy milk.

    2. Use coconut or almond flour instead of wheat flour. This will give the same end result but without the “bad” raw taste.

    3. Use a simple chocolate truffle recipe (8 oz. semi-sweet dark chocolate melted in 1/2 C heavy cream with 1/4 C butter, stirred off heat until smooth then cooled) to make small balls, then coat with a layer of the cookie dough, then dip in melted chocolate. You could do multiple dips in different kinds of chocolate if you were going to give these as gifts.

    4. The cake filling idea is inspired! Back in my catering days this would’ve made us a fortune (I’m in Manhattan), and the way I’d do this is as follows:

    a. Fill a spring-form pan the same size as your cake layers with the cookie dough
    b. Freeze until firm
    c. Brush the bottom layer with a liqueur (Bailey’s Irish Cream, Kahlua, Godiva, etc.) (Optional – this just keeps the cake moist and adds flavour. You can use juice instead, or leave it out.)
    d. Pop the dough out and line up your cake and dough layers evenly
    e. Brush the top layer with the same or a complementary liqueur
    f. Drizzle the cake with a simple glaze (1/4 C melted butter, 2 C powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla)
    g. Drizzle the cake with melted chocolate

  114. molly May 22, 2012 at 6:33 pm #

    This stuff is dangerous to keep around…so delicious! Thanks for the idea…and the Sugar Rush!

  115. Sarah May 23, 2012 at 2:02 pm #

    My gosh! I made this and it tastes so good, even though it is slightly grainy and hurts my toungue a bit. I was having a really bad day but this made it so much better! Thanks Stef!

  116. Anonymous May 25, 2012 at 8:05 pm #

    Delish! I halved the recipe, mixed and matched sugars (ran out of brown) and subbed half of the butter for applesauce. Yum. Still dangerous with pure sugar, butter and flour but delish. Wondering if anyone has tried different no-calorie sweeteners?

  117. Anonymous May 25, 2012 at 9:28 pm #

    C=cups
    T= tablespoons

  118. Anonymous May 29, 2012 at 10:11 pm #

    I used margarine instead of butter and it was extremely crumbly. Hmm

  119. Shannon Charbonneau May 31, 2012 at 1:44 am #

    This is a great recipe! One question– if we put the cookie dough in a oven, would they bake like regular cookies? Just wondering :) Thank you!

  120. Anonymous June 2, 2012 at 12:56 am #

    No, she said in an earlier post that it can’t be used to make regular cookies

  121. Tiffany June 11, 2012 at 7:41 pm #

    somethings wrong with what i did too :(

  122. juliemarg June 19, 2012 at 7:24 am #

    Thank you for sharing your idea… but for me I will prefer Cooked one for my kids…

  123. SomeAwesomePerson July 4, 2012 at 10:02 am #

    WOWwowWOWwowWOW!
    omg this is amazing, I LOVE cookie dough, but don’t wanna eat raw eggs! so this recipe is really awesome :P

    THANK YOU!

  124. Anonymous July 5, 2012 at 3:26 pm #

    This stuff is so nasty

  125. jellocakez July 6, 2012 at 11:50 pm #

    this. stuff. is. epicly. tasty.
    thanks for sharing!

  126. Anonymous July 8, 2012 at 6:40 pm #

    my husband and i are fighting so i went to my moms on the computer and found this….. best comfort food EVER thanks so much for sharing (:

  127. Anonymous August 1, 2012 at 8:57 am #

    Safe to eat? Except for the part where eating raw flour poses the SAME danger as eating raw eggs…

  128. Anonymous August 2, 2012 at 1:35 pm #

    Try switching out a few ingredients to make a healthy treat.

    I used:
    -light I can’t believe it’s not butter
    -skim milk
    -sugar substitute (truvia is a great option, it tastes just like sugar. For this recepie use a little less than a half cup)

    The taste is amazing and I love it. Be sure to eat this as a TREAT, do not eat an excess amount because you can always make more at a later time. I hope everyone enjoys. :D

    • Anonymous September 30, 2012 at 7:08 am #

      I tried this, and I am sorry, but it turned out horrid. I prefer the version with more calories to the goo that came out of this. Sorry, but I don’t recommend this, I rather eat some more calories with the real recipe.

  129. Stacey August 5, 2012 at 6:14 pm #

    I’m fighting a new found egg allergy, along with my sadness of being unable to make your cupcakes.. but this brightened my mood right up! Thanks again for your lovely recipes!

  130. Marta August 31, 2012 at 8:08 am #

    This was pretty good. It tested best with ice cream.

    It’s very, very sweet and there’s too much brown sugar. I believe that the strong vanilla taste everyone is describing is in fact molasses from the brown sugar; it doesn’t sit well when uncooked.

    I’d recommend using just 1/2 a cup of brown sugar + 1/2 a cup of white sugar. And while you’re at it, cut back on the butter too, maybe use just 1/2 a cup.

    FYI, this recipe makes quite a lot of cookie dough.

  131. Anonymous September 7, 2012 at 7:14 pm #

    Hi! I’m new around here, but definitely looking forward to exploring. Are you using American cups? Haven’t researched your sight to find out where you are. I can do conversions myself, but including grams in your recipes would be convenient for all us international folk. I’m going to try your Ultimate Vanilla Cupcake paired with this cookie dough recipe today!

    • Stef September 7, 2012 at 8:32 pm #

      I use American cups. Sorry to give you the extra conversion step. I do have the grams on the Ultimate Vanilla Recipe.

  132. Anonymous September 9, 2012 at 1:50 pm #

    Se ve delicioso y espectacular… pero JAMÁS he comido harina cruda, haré el intento.
    Gracias por tu receta

  133. Bridal Gowns September 28, 2012 at 1:51 am #

    We really wish I hadn’t seen this as I really want one now!

  134. Bridal Gowns October 12, 2012 at 1:17 am #

    Its very innovative blog. Thanks for sharing such inspiring experience with us. Great blog, congrats.!

  135. pmfilan05 October 19, 2012 at 4:09 pm #

    I’m not sure if you’ve heard this, but raw flour is suspected to be the cause of cookie dough-related illness rather than raw eggs due to the high possibility of it being contaminated during processing; whereas eggs are typically kept within reasonable conditions.
    http://well.blogs.nytimes.com/2011/12/12/beware-of-raw-cookie-dough/

  136. Anonymous October 27, 2012 at 8:15 pm #

    Try a custard frosting perhaps?

  137. Anonymous November 5, 2012 at 10:00 pm #

    I have always frozen my flour as soon as I walk in the door from the store. I have had a fear that if any bugs had gotten in during shipping, they could multiply and spread into all my dry goods in the pantry.
    Once the flour has frozen for a week,I refill a canister that has been run through the dishwasher first, and the left over flour is poured into a one gallon sterilized jar.
    I use a canister set, and even though the flour canister has a snug lid, I just don’t want to have to throw out all the food I have stocked up on, due to flour bugs brought in from the store.

    Now I am wondering, and say I have no knowledge, but I am wondering two things…
    1. If you freeze something first, like the flour, if it could kill the e-coli.
    2. Then if it hasn’t killed it, IF it was inffected, would the baking process bake it out of the flour?

    I’m wondering if people that know science, could answer this question? If flour does have e-coli, does the freezing process kill the germs to prevent you from becoming infected if you eat the raw dough?

  138. Anonymous February 7, 2013 at 5:57 am #

    could one also incorporate peanut butter into this??? would it then take less butter?

  139. pepper bowl February 27, 2013 at 9:05 pm #

    Love the recipe!!

  140. Newbie April 13, 2013 at 9:54 pm #

    Quartered the recipe. Used white whole wheat flour. Eliminated salt. Used 2T soy milk (all I had). Mixed everything except butter. Swapped butter for peanut butter, adding in about 1 tsp at a time by knife until the dough held together.

    It’s gritty from the sugar, but sure killed the craving!

  141. Je$$!3 April 27, 2013 at 9:20 am #

    …you do realise that nobody uses egg when making cookies anyway, right? If you put egg into a cookie recipe, it becomes a cake!!!!! The reason you’re not supposed to eat raw cookie dough is because the raw FLOUR can cause diarrhea.

  142. Randelle June 22, 2013 at 2:58 am #

    THE GOOD NEWS & THE BAD NEWS

    THE BAD: Raw flour can carry E. Coli. Freezing flour does kill some bacteria but not E. Coli (think frozen chicken…).

    THE GOOD: If you are pregnant or just concerned about food poisoning, you can simply “roast” the flour ahead of time. Yes, this makes the recipe longer, but you gain peace of mind (especially if pregnant or sharing with young children or the elderly). Also, roasted flour tastes better.

    “ROASTING” FLOUR: Preheat the oven to 160°C (320°F). Spread the flour evenly on a rimmed cookie sheet and put in the oven to toast for 20 minutes, until fragrant, stirring the flour around every 5 minutes or so. (It may become lightly golden in places, but it should not change color overall.) Remove from the oven and let cool completely on the cookie sheet. This will take about an hour; you can toast the flour in advance and keep it in a jar.
    http://chocolateandzucchini.com/archives/2010/04/squeeze_cookies_a_roasted_flour_experiment.php

    • Blah March 16, 2014 at 5:05 pm #

      And then you can buy pasteurized eggs……… and just use eggs in your recipe…. and it will taste so much better!

      If you’re going to get fat at-least make it taste good.

      Texture’s just not right.

  143. claire July 26, 2013 at 6:58 am #

    THIS IS DANGEROUS. i just made, and consumed, an entire bowl to myself. No regrets!

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  145. Sophie September 21, 2013 at 2:52 pm #

    ugh ugh ugh seriously, roll this dough into a cylinder in cling film, put it in the fridge then cut it up into 1cm thick discs and bake them for like 15 mins until theyre golden at 180c. without choc chips theyre actually really good cookies. trust me.

  146. Tim December 19, 2013 at 11:08 am #

    That’s horrible – raw dough?

    Eat a salad or some fruit – poor baby.

  147. Anna December 20, 2013 at 11:24 am #

    It’s great!☆☆★★★★★★★★☆★★:)

  148. meesha February 13, 2014 at 5:14 am #

    What about using almond flour and stevia for sweeter? Is there a way to make these gluten free and without using refined sugar?

    • meesha February 13, 2014 at 5:16 am #

      What about almond butter or coconut oil too

    • Blah March 16, 2014 at 4:59 pm #

      Use gluten free flour…………. simple enough.

  149. Tastes Great! March 8, 2014 at 1:53 pm #

    This tastes great! Little bit more milk though (1cup).Also a little bit less salt too. This recipie tastes good anyways kids will enjoy!

    • Blah March 16, 2014 at 4:59 pm #

      And they will die from eating raw flour.

  150. Linda Larsen May 5, 2014 at 12:56 am #

    This is NOT safe to eat. Raw flour can be contaminated with E. coli and Salmonella bacteria. Very, very deceptive article.

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