This edible raw cookie dough is totally safe to snack on — no eggs, no raw flour, just sweet, buttery goodness with melty chocolate chips in every bite. Perfect for cookie dough lovers who just can’t wait for the oven!

✨ Ingredients:

(Makes about 2 cups)

1/2 cup (1 stick) unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
2 tbsp milk (or cream, for extra richness)
1 cup all-purpose flour, heat-treated (see below)
1/2 tsp salt
1/2 cup chocolate chips (or chunks, mini, white, whatever you love!)

???? How to Heat-Treat Flour (Important!):

To make raw flour safe to eat:

Spread it on a baking sheet.
Bake at 350°F (175°C) for 5–7 minutes, stirring once.
Let it cool completely before using.

????‍???? Instructions:

Cream the butter and sugars in a bowl until light and fluffy.
Mix in the vanilla and milk.
Add the heat-treated flour and salt, mix until dough forms.
Fold in the chocolate chips.
Taste test immediately. ????

???? Storage:

Keep in an airtight container in the fridge up to 5 days, or freeze for up to 2 months (great for portioned snacks or ice cream mix-ins!).

???? Variations & Ideas:

✔️ Swap chocolate chips for M&Ms, sprinkles, peanut butter chips, or cookie crumbs
✔️ Roll into bite-size balls and freeze for snack-sized joy
✔️ Add a scoop to ice cream, milkshakes, or sandwich between cookies

No oven, no waiting — just instant cookie dough happiness. Want a vegan or gluten-free version? I’ve got you covered!