Edible Chocolate Chip Cookie Dough

Sometimes when I think of cookie dough, I’m reminded of baking cookies with my mom as a child. She always forbade that I taste the cookie dough before baking it because of the fear of raw eggs.

There is a way, however, to eat all the cookie dough you want without worrying about raw eggs. Just a warning—it’s addicting!

Why you’ll love this recipe

  • Easy to make
  • Delicious cookie dough flavor
  • 100% natural
  • Super moist texture
  • No raw eggs
  • Versatile for any dessert
  • Can be baked

Swiss Meringue Buttercream
Swiss Meringue Buttercream used in Cookie Dough Cupcakes

To make this cookie dough gloriously delicious and safe, it’s made with plain or vanilla yogurt in place of the eggs. The rich chocolate chip cookie dough flavor comes from the brown sugar and butter.

Blend the butter, sugars, flour, extract, salt, and yogurt, then fold in the chocolate chips. The cookie dough can be eaten as is, added in chunks into brownies or cake, or used as a tasty topping for any dessert.

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Hand mixer

Large mixing bowl

Edible Cookie Dough

Servings 16 ounces


  • 1/2 cup (113g) unsalted butter, room temperature
  • 1/2 cup (100g) granulated sugar
  • 4 tbsp (60g) dark brown sugar
  • 1/2 tsp vanilla extract
  • 1 cup (100g) all-purpose flour
  • 2 tbsp plain whole yogurt
  • 1/4 tsp sea salt
  • 1/2 cup (100g) semi-sweet chocolate chips


  1. In a large mixing bowl, blend together all of the cookie dough ingredients except for the chocolate chips until a light brown dough begins to form.
  2. Fold the chocolate chips into the dough until fully incorporated.
  3. Cover the bowl with plastic wrap and leave the cookie dough in the refrigerator until ready to use. Or, place the dough in a sealable food safe container until ready to use.

  4. Keep the cookie dough refrigerated for up to five days, or store it in the freezer for up to one month.

© Parker Artistry Brands LLC, All Rights Reserved.

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