Is this chocolate chip edible cookie dough really safe to eat?

Absolutely, The key is heat-treating the flour to kill any potential bacteria—that microwave zap or quick bake makes all the difference. No raw eggs here either, so dig in worry-free. My kids and I taste-test every batch (for safety reasons, obviously).

Can I freeze this dough for later?

You bet, Scoop it into little dough balls and freeze on a tray before transferring to a bag. They'll keep for 2 months—though mine never last that long. Thaw at room temp for 10 minutes when the craving hits. For more make-ahead ideas, check out my make ahead quinoa salad jars recipe .

Can I bake this as actual cookies?

Technically yes, but they won't spread like regular cookies since we skip the eggs and leaveners. If you must bake, try flattening the dough balls first—they'll be more like shortbread. But honestly? This no-bake version is way too good to turn on the oven for.

Irresistible 15Min Chocolate Chip Edible Cookie Dough Recipe -

Name: Irresistible 15Min Chocolate Chip Edible Cookie Dough Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 2 tablespoons milk; 1/2 cup chocolate chips

Irresistible 15Min Chocolate Chip Edible Cookie Dough Recipe

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A safe-to-eat chocolate chip cookie dough with no eggs, perfect for a quick treat.

Author: RecipeZest
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 2 cups
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons milk
1/2 cup chocolate chips

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Instructions

Heat-treat the flour by microwaving it for 1 minute or baking at 350°F for 5 minutes. Let it cool.
In a bowl, cream together butter, brown sugar, and granulated sugar.
Add vanilla extract and milk, then mix well.
Stir in the heat-treated flour and salt until combined.
Fold in chocolate chips.
Serve immediately or chill for a firmer texture.

Notes

Store in an airtight container for up to 3 days.
For a gluten-free version, use gluten-free flour.
Adjust milk if the dough is too thick.

Find it online: https://recipeszest.com/chocolate-chip-edible-cookie-dough-recipe/