10 Edible Cookie Dough Recipes Made For Eating - Cooking With Karli (2024)

FAQs

Why can't you bake edible cookie dough? ›

We do not recommend baking our Bite-Sized Edible Cookie Dough [flavor/products]. It does not contain eggs or leavening agents, which are key ingredients in developing texture and lift in baked cookies. (If needed) Exposure to high oven temperatures will cause the product to liquefy and possibly burn.

Cookie dough is an uncooked blend of cookie ingredients. While cookie dough is normally intended to be baked into individual cookies before eating, edible cookie dough is made to be eaten as is, and usually is made without eggs to make it safer for human consumption.

The key to preventing bacterial contamination is heat-treating the flour, which you can do in your microwave, and using pasteurized eggs or no eggs. Commercial cookie dough ice cream is typically safe, too.

Edible cookie dough has also become popular because of its versatility. It can be eaten as-is, used as a topping for ice cream, pancakes, or even baked into cookies or cakes. There are endless possibilities for edible cookie dough, which is why it's become a popular trend.

Although the risks are generally low, the Centers for Disease Control and Prevention advises to resist the temptation of eating raw cookie dough to prevent illness. This year, 26 people fell ill due to a salmonella outbreak that left four hospitalized. Why do Americans love ice water so much?

Keep in mind that although this edible cookie dough is safe to eat, it's full of sugar and should be eaten in moderation as an occasional treat. You can buy edible cookie dough made with no eggs and heat-sterilized flour, or make it at home.

Our high quality, pre-portioned IQF ready to bake cookie dough is available in a variety of flavors and sizes to meet any need and price point – over 170 combinations to choose from! Always 100% trans-fat free and kosher.

Store your uneaten edible cookie dough in an airtight container in the refrigerator for up to one week, or in the freezer for up to six months.

For best quality, freeze for two months. Homemade cookie dough should be stored in small containers in the refrigerator for two to four days or freeze for two months. Alternatively, small quantities of dough can be frozen and thawed in the refrigerator as needed.

The milk replaces the eggs in this edible cookie dough recipe. I recommend starting by using 3 tablespoons of milk. Then after all the ingredients have been mixed together (except for the chocolate chips) add more milk to reach your desired consistency.

Why is Pillsbury cookie dough edible? ›

Both the flour and the egg ingredients should be cooked for food safety reasons. What makes Pillsbury's refrigerated cookie and brownie doughs ready to eat raw? We use heat treated flour and pasteurized eggs so you can now safely enjoy our cookie dough baked or raw. Pillsbury Cookie Dough Poppins contains no egg.

Eating cookie dough with raw eggs mixed in is unsafe, and raw flour isn't safe to eat either. Raw flour is one of the Centers for Disease Control and Prevention's (CDC) top-listed items associated with foodborne illness and food poisoning, along with raw meat, eggs, and seafood.

TikTok cookies are created and owned by TikTok via TikTok's server. This type of cookie will always be on for your pixel. Pangle cookies work only in regions Pangle supports and they are read rather than set by TikTok Pixel.

Pillsbury™ Cookie Dough

It's the same cookie dough you've always loved, but now we've refined our process and ingredients so it's safe to eat the dough before baking. The dough will still bake up the same as our classic cookie dough, so now you can enjoy our cookie dough products before and after baking!

When & Why Do You Need to Heat Treat Flour? Raw flour can contain bacteria like e. coli or salmonella so it's important to always heat your flour to a temperature of 160F before eating. (This is what makes eating edible cookie dough safe!)

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.