Mini chip edible cookie dough is a soft, spoonable dessert made without eggs and with oven heated flour, blending butter, two kinds of sugar, a splash of milk, and tiny chocolate chips into a dough that tastes just like the bowl you scraped as a child.

The method takes about twenty minutes, most of it spent heating and cooling the flour. After that, you mix in one bowl, fold in the chips, and chill briefly, and you can serve it by the spoonful or roll it into small balls.

Heat treating the flour matters. Raw flour can carry bacteria that are only killed by heat, so baking it until it reaches the proper temperature makes the dough much safer to eat without baking.

Two sugars give balance. Brown sugar adds a caramel note and chew, while a little white sugar keeps the dough from tasting too heavy, so the flavor stays bright and familiar.

Mini chips mix in evenly. The small pieces spread through every bite and keep the soft texture, where large chunks can feel hard against the creamy dough.

You need one cup of all purpose flour, half a cup of softened butter, half a cup of brown sugar, a quarter cup of white sugar, two tablespoons of milk, and one teaspoon of vanilla extract.
A quarter teaspoon of salt and half a cup of mini chocolate chips finish the dough, and extra chips are welcome if you want a richer scoop.

Flour: Spread it thinly on a baking sheet and heat it in the oven until a thermometer reads 165 F, then cool it completely.

Butter: Soften it until a finger leaves a dent. Melted butter makes the dough loose and greasy.

Milk: Any milk works, including almond or oat milk. Add it a spoonful at a time and stop when the dough holds together.

Sugars: Pack the brown sugar into the cup. The mix of brown and white gives a smooth, balanced sweetness.

Mini chips: Mini chips give a smoother texture, but regular chips or chopped chocolate also work.

1. Heat the oven. Heat the oven to 350 degrees F and spread the flour in a thin layer on a rimmed baking sheet.

2. Heat the flour. Bake the flour for five to six minutes until it reaches 165 F on a thermometer, then let it cool completely.

3. Cream the butter. Beat the soft butter with the brown sugar and white sugar until creamy, then mix in the milk, vanilla, and salt.

4. Add the flour. Stir in the cooled flour gradually until the dough is smooth and holds together.

5. Add the chips. Fold in the mini chocolate chips, taste, and add more chips if you like, then chill the dough for twenty minutes.

Serve the dough in small bowls with spoons, or roll it into balls and dip them in chocolate. Brown sugar edible cookie dough is a close cousin, loaded chocolate chip cookies and fudgy chocolate chunk brownies suit a dessert board, and silky chocolate ganache makes a rich dip.

Store the dough in an airtight container in the refrigerator for up to one week. Freeze scooped balls on a tray, then move them to a zip bag for up to three months. Let the dough soften for a few minutes at room temperature before serving.

Flag the allergens. This dough contains wheat and milk, and chocolate chips may contain soy, so label it for guests.

Use the oven. Heat the flour in the oven rather than the microwave, since the microwave can leave cold spots that do not reach the safe temperature.

Check the temperature. Use a thermometer and stir the flour once during heating so it reaches 165 F evenly.

Cool completely. Warm flour melts the butter, so wait until it feels cool to the touch.

Do not bake it. This dough has no eggs or leavening, so it will not turn into good cookies.

Warm it briefly. A few seconds in the microwave turns a scoop into a warm, gooey treat.

Add mix ins. Sprinkles or toffee bits can replace some of the chips for a different look.

Check trusted guidance. Read the FDA safe food handling guidance for the risks of raw flour.

It is much safer because it has no eggs and the flour is heat treated, but it is still meant to be enjoyed in moderation.

Bake it on a sheet at 350 degrees F for five to six minutes until it reaches 165 F, then cool it completely.

Up to one week in the refrigerator or three months in the freezer.

Can I use regular chocolate chips?

Yes. Regular chips work, though mini chips spread more evenly through the dough.

Can I use brown sugar only?

Yes. Use three quarters of a cup of brown sugar for a deeper, more caramel flavor.

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Mini Chip Edible Cookie Dough

Egg free cookie dough made with oven heated flour, butter, two sugars, milk, and mini chocolate chips.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 6

Total Time 26

Course Dessert

Cuisine American

Servings 8 servings

Calories 295 kcal

Equipment

Rimmed Baking Sheet
Instant read thermometer
Mixing bowl
Spatula

Ingredients

Main Ingredients

1 cup all purpose flour heat treated and cooled
½ cup unsalted butter softened
½ cup packed brown sugar
¼ cup granulated sugar
2 tbsp milk any kind
1 tsp vanilla extract
¼ tsp salt
½ cup mini chocolate chips

Instructions

Cooking

Heat. Bake the flour at 350 degrees F for five to six minutes until it reaches 165 F.
Cool. Cool the flour completely.
Cream. Beat the butter with both sugars, then add the milk, vanilla, and salt.
Mix. Stir in the cooled flour until smooth.
Chips. Fold in the mini chips and chill twenty minutes.