Edible cookie dough recipe

Edible cookie dough recipe

Sometimes, licking the dough off the spoon is the best part of making a cake, or a batch of cookies or biscuits. But, when it comes to food safety, scoffing raw dough or batter isn't really recommended. 

The good news is you can indulge in a large batch of cookie dough, or use it to make cookie dough ice cream, if you follow this recipe. Created by Rich Myers – the genius behind Leeds bakery GET BAKED and its Matilda-inspired Bruce chocolate cake – this makes 24 discs of deliciousness that are soft, indulgent and totally safe to eat.

It's also really easy to make this recipe your own. "You can have some fun with this one and add something else as well as (or instead of) the chocolate," says Rich. "Roasted peanuts are a nice addition, although I particularly enjoy replacing the chocolate with a bit of cinnamon and a handful of raisins."

For US ingredients and measurements, use the drop-down menu and select 'Cups'.


  • 320 g plain flour
  • 300 g dark chocolate, chopped up if in bar form
  • 420 g unsalted butter, softened
  • 230 g caster sugar
  • 5 g sea salt
  • 70 g double cream
  • 10 g vanilla extract
  • 11.3 oz plain flour
  • 10.6 oz dark chocolate, chopped up if in bar form
  • 14.8 oz unsalted butter, softened
  • 8.1 oz caster sugar
  • 0.2 oz sea salt
  • 2.5 oz double cream
  • 0.4 oz vanilla extract
  • 11.3 oz all-purpose flour
  • 10.6 oz dark chocolate, chopped up if in bar form
  • 14.8 oz unsalted butter, softened
  • 8.1 oz superfine sugar
  • 0.2 oz sea salt
  • 2.5 oz heavy cream
  • 0.4 oz vanilla extract


  • Cuisine: American-inspired
  • Recipe Type: Baking
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 15 mins
  • Serves: 24


  1. Preheat your oven to 180°C/160°C fan/350°F/gas mark 4.
  2. Start by baking the flour for 15 minutes (bang it all onto a baking tray as evenly as possible). This step is really important because raw flour can contain some harmful bacteria that you don’t want to eat. When baked, leave to cool at room temperature.
  3. If you’ve got dark chocolate chips then you’re good to go. If your chocolate is in bar form, chop it up into small chunks. Cream the softened butter, sugars and salt in the bowl of a stand mixer, fitted with the beater attachment, until light and fluffy.
  4. Scrape down the base and sides of the bowl, then add the cream, vanilla and chocolate and continue to beat for another minute or until incorporated.
  5. Once the flour has cooled, add it to the cookie mixture and beat until mixed thoroughly. Your cookie dough is now ready. You can do whatever you want with it. Try it with some good-quality vanilla ice cream, or just eat it with a spoon.
  6. Keep refrigerated and eat within 3 days. The cookie dough will also keep in the freezer for up to a month.

Recipe extracted from GET BAKED: Sensational cakes, bakes & desserts by Rich Myers. (RRP £14.99, hardback). Images © Ellis Parrinder. White Lion Publishing. 

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New York Cheesecake ice cream

Paul Hollywood's best-ever chocolate chip cookies


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