If you’ve ever found yourself sneaking bites of brownie batter from the mixing bowl, this Edible Brownie Cookie Dough is about to be your new best friend. Think rich, chocolatey bliss in every spoonful, with bursts of melty mini chocolate chips and just the right hint of vanilla. Completely egg-free and made with heat-treated flour, it’s safe to eat raw—no oven required! Whether you scoop it straight from the bowl or chill it for a firmer texture, this treat is perfect for curing late-night cravings or impressing friends with your sweet skills. Trust me, Edible Brownie Cookie Dough is everything you adore about brownies, minus the wait for baking.

Ingredients You’ll Need
The magic of Edible Brownie Cookie Dough lies in its simple, familiar ingredients—each one plays a special part in building that fudgy, irresistible flavor and doughy texture you crave. Gather these pantry staples, and you’re only minutes away from chocolatey happiness!
- Unsalted Butter (1/2 cup, softened): The backbone of the dough, it creates that creamy, smooth base and deepens both flavor and mouthfeel.
- Brown Sugar (1/2 cup): Adds rich, molasses notes and a bit of chew, just like your favorite brownies.
- Granulated Sugar (1/4 cup): Lends sweetness and a classic cookie dough texture, balancing the brown sugar perfectly.
- Milk (1/4 cup): Brings everything together and keeps the dough soft and spoonable, not dry.
- Vanilla Extract (1 teaspoon): Enhances the chocolate flavor and gives the dough a warm, inviting aroma.
- All-Purpose Flour (1/2 cup, heat-treated): Provides the structure of classic dough while being safe to eat raw—don’t skip the heat-treating step!
- Unsweetened Cocoa Powder (1/3 cup): The secret to that intense brownie flavor and deep, dark color.
- Salt (1/4 teaspoon): Balances sweetness and brings out the boldness of the chocolate.
- Mini Chocolate Chips (1/2 cup): For pockets of melty chocolate in every bite—use mini for better distribution.
- Chopped Walnuts (1/4 cup, optional): Adds a classic crunch and nutty richness, or skip for a nut-free treat.
How to Make Edible Brownie Cookie Dough
Step 1: Heat-Treat the Flour
This is your safety step! Spread the all-purpose flour evenly on a baking sheet and bake at 350°F (175°C) for 5 minutes. This kills any bacteria and makes the dough safe for raw snacking. Let it cool completely before adding it to your mix.
Step 2: Cream the Butter and Sugars
In a medium bowl, use a hand mixer or sturdy spoon to cream together the softened unsalted butter, brown sugar, and granulated sugar. Beat until the mixture is light, fluffy, and a little dreamy—about 2 minutes for the best texture.
Step 3: Add Liquids
Pour in the milk and vanilla extract, then mix again until everything is smooth and silky. This step helps dissolve the sugars and keeps your Edible Brownie Cookie Dough delectably soft.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together your cooled, heat-treated flour, unsweetened cocoa powder, and salt. This ensures every bite is evenly chocolatey without clumps.
Step 5: Combine Wet and Dry Mixtures
Add your dry ingredients gradually to the butter mixture, mixing until everything is fully combined. The dough will become thicker, fudgier, and you’ll start to see what all the buzz is about.
Step 6: Stir in the Goodies
Fold in the mini chocolate chips, and, if you’re feeling fancy, those chopped walnuts too. This is the heartbeat of Edible Brownie Cookie Dough—cue the temptation to nab a spoonful right here!
Step 7: Chill or Serve
You can dive in immediately for ultimate gooeyness, or refrigerate the dough for 30 minutes for a firmer, scoopable treat. Either way, you’re in for a decadent delight.
How to Serve Edible Brownie Cookie Dough

Garnishes
Dress up your Edible Brownie Cookie Dough with a sprinkle of extra mini chocolate chips or a light dusting of cocoa powder on top. A drizzle of warm chocolate sauce or a toss of rainbow sprinkles will make each bite twice as fun—there’s truly no such thing as too much chocolate here!
Side Dishes
While this dough absolutely steals the show solo, try pairing it with a scoop of vanilla ice cream for an extra-indulgent treat. It’s also delightful with fresh berries or as a dip for pretzel rods, adding a salty-sweet twist that’s out of this world.
Creative Ways to Present
Think beyond the bowl! Roll tablespoonfuls into little truffle balls, sandwich them between crisp cookies, or layer with whipped cream in dainty dessert cups. Edible Brownie Cookie Dough is also amazing as a hidden surprise inside cupcakes or blended into milkshakes for a brownie batter dream come true.
Make Ahead and Storage
Storing Leftovers
Simply scoop any leftover Edible Brownie Cookie Dough into an airtight container and pop it in the fridge. It will stay fresh and delicious for up to one week, with the flavors intensifying as it sits—if you don’t finish it all before then!
Freezing
For longer storage, portion the dough (or roll into balls) and freeze for up to three months. Thaw in the fridge overnight or for a couple of hours on the counter, and your chocolate craving emergency stash is always ready.
Reheating
Want to enjoy your dough warm? Microwave individual portions in short 5–10 second bursts just until slightly warmed—don’t overdo it or the dough may melt. Warm dough is unbelievably gooey and makes the chocolate chips extra melty!
FAQs
Can I use a dairy-free substitute in Edible Brownie Cookie Dough?
Absolutely! You can swap the butter with a vegan buttery spread and use a non-dairy milk like almond or oat. The results are just as rich and delicious, perfect for anyone avoiding dairy.
Is it really safe to eat raw flour?
Raw flour can contain harmful bacteria, which is why heat-treating it by baking at 350°F for 5 minutes is crucial. Once it’s cooled, it’s safe to add to your Edible Brownie Cookie Dough and devour by the spoonful.
Can I leave out the nuts?
Definitely! The walnuts are totally optional. Skipping them will not affect the texture or flavor—just adds some extra crunch if you’re a fan of nuts.
What’s the best way to make the dough extra chocolatey?
For chocolate lovers, try using Dutch-process cocoa powder for a richer flavor and toss in a handful of extra chocolate chips. A pinch of instant espresso powder can also intensify the chocolatey taste.
Can I use Edible Brownie Cookie Dough in baked recipes?
This recipe is designed for raw enjoyment, so if you’re looking to bake, try a traditional brownie or cookie dough recipe. But you can use small chunks as a decadent topping for ice cream or as an add-in to brownie batters for extra fudgy pockets!
Final Thoughts
If you’re looking for a little more joy in your dessert routine, Edible Brownie Cookie Dough is a sweet adventure worth sharing. Give it a try, and don’t be surprised if you find yourself making a double batch next time—you’ll want a stash on hand for every chocolate craving!
Print
Edible Brownie Cookie Dough Recipe
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, chocolatey goodness of this Edible Brownie Cookie Dough. Safe to eat raw, this no-bake treat is perfect for satisfying those sweet cravings.
Ingredients
Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (heat-treated)
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 1/4 cup chopped walnuts (optional)
Instructions
- Heat-Treat Flour: Spread flour on a baking sheet and bake at 350°F (175°C) for 5 minutes, then let cool.
- Prepare Dough: Cream butter, brown sugar, and granulated sugar. Add milk and vanilla, mix until smooth.
- Combine Dry Ingredients: Whisk heat-treated flour, cocoa powder, and salt. Gradually add to wet mixture, mix until combined.
- Add Mix-Ins: Stir in chocolate chips and walnuts.
- Serve: Enjoy immediately or refrigerate for a firmer texture. Store in the fridge.
Notes
- This dough is safe to eat raw due to no eggs and heat-treated flour.
- For enhanced flavor, use Dutch-process cocoa and a pinch of espresso powder.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 270
- Sugar: 22g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg