Try this easy recipe for edible cookie dough, then check out our chocolate chip cookies, sugar cookies, vegan chocolate cookies and more irresistible cookie recipes.


  • 200g plain flour
  • 150g unsalted butter, softened
  • 100g golden caster sugar
  • ½ tsp vanilla extract
  • a pinch fine sea salt
  • 50g or dark chocolate chocolate chips, chopped


  • STEP 1

    Toast the flour in a large dry frying pan over a medium heat, stirring constantly for 5 minutes, until lightly golden and hot through. Tip the flour onto a plate and leave to cool completely.

  • STEP 2

    Put the softened butter in a bowl with the caster sugar and beat with an electric whisk for a few minutes, until pale and fluffy. Add the toasted flour, vanilla extract and salt and mix until fully combined. Fold through the chocolate chips. The dough will keep for five days in the fridge or freeze for up to three months.

  • STEP 3

    To bake as cookies: heat the oven to 180C/fan 160C/gas 4. Line a large baking tray with parchment or a silicone baking mat. Divide the dough into 12 balls (about the size of walnuts in their shell). Flatten the balls into discs and arrange on the tray. Bake for 10 minutes until turning golden around the edges. Cool on the tray for 5 minutes, then lift onto a wire rack to cool completely.
    To make cookie dough bars: line a 900g tin with baking parchment. Press the dough into the base of the tin, flattening the top with the back of a spoon. Chill for 4 hours, then turn out onto a board and cut into 10 bars. Wrap each in baking parchment.

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