Silky chocolate chip cookie dough bars topped with a rich chocolate glaze are guilt free and utterly delicious. This is the ultimate safe edible cookie dough recipe!
This is the only safe cookie dough bar recipe
Eating traditional cookie dough is a no-no, and for good reason. We all knew the risks of eating raw eggs, but did you also know that eating raw flour is just as dangerous? No treat, however delicious, is worth the risk of getting food poisoning, so I had to do some research to figure out a way to make a safe and delicious cookie dough bar. This recipe is a-mazing!
What I love about these edible cookie dough bars:
- They’re no-bake ~ perfect for a spring and summer dessert.
- The edible cookie dough is the best ever, silky doesn’t even begin to describe the texture.
- There are no risky ingredients in the recipe.
- I’m obsessed with these bars.
A quick word about raw flour
• Flour is a minimally processed agricultural product, not a ready-to-eat food.
• As wheat grows, it can come into contact with bacteria like E. coli or Salmonella.
• Baking kills these pathogens, but raw flour can still be unsafe to eat.
What makes these cookie dough bars 100% safe
• No raw eggs here, so that risk is eliminated.
• We use commercially heat-treated flour, which has been heated to kill harmful bacteria and is safe to eat raw (you can buy it here).
• Note: you can also use oat flour or finely ground almond flour, which are safe to eat raw, but they will change the flavor and texture of your bars.
Where to find heat treated flour
Heat treated flour for edible cookie dough can be hard to find. I think we may start seeing it in supermarkets soon, but for now I suggest buying online, here. These cookie dough bars are so delicious it’s worth the effort to track this flour down (see my heat treated flour buying guide, below the recipe card*)
Remember you can use heat treated (pasteurized) flour just as you do regular flour, so you don’t have to save it for just cookie dough.
It’s not safe to heat treat flour at home
Many cookie dough recipes will tell you that you can heat treat your own flour in the oven or microwave, but this is not safe and the FDA advises against it. Here’s why:
Home heat-treating flour can be unreliable because most ovens don’t heat evenly, making it hard to guarantee all parts of the flour reach the necessary 160°F to kill harmful bacteria like E. coli. Workarounds like stirring during baking help distribute heat, but they still can’t guarantee that every bit of flour reaches and holds 160°F evenly.
how to store edible cookie dough bars
The bars are best kept in the fridge until ready to serve, and best eaten while still chilled. They can also be frozen for up to 3 months.
The texture is like fudge when cold, but will soften as it sits at room temperature and becomes more cookie dough-ish. Both ways are extremely deliciously irresistible.
featured reader comment:
My grandson said, “These are the best things you’ve ever made, Nonna.” Pretty high praise. But when my husband said the same thing, I knew I really had a winner! ~Rosemary
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Edible Cookie Dough Bars
Equipment
- 9×9 square baking pan
- parchment paper
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups heat treated flour*, buy heat treated flour here.
- 14 ounce sweetened condensed milk
- 10 ounces mini chocolate chips
frosting
- 1 cup semi sweet chocolate chips
- 1 Tbsp neutral oil
Instructions
- Cream the 1/2 cup unsalted butter and 3/4 cup packed light brown sugar and 1/4 tsp salt together until fluffy. I use electric beaters. Just beat it really good so it's light and creamy. Scrape down the sides of the bowl as necessary. Mix in the 1 tsp vanilla extract.
- Blend in the 14 ounce sweetened condensed milk and then the 2 cups heat treated flour*.
- Fold in the 10 ounces mini chocolate chips.
- Spray a 9×9 square baking pan with cooking spray and line it with parchment paper with long ends so you can lift out the bars for easy cutting later. You can skip the paper if you want to cut and serve them right out of the pan.
- Turn the dough out into the pan and pat down evenly with your hands. You may want to flour your hands as the dough is sticky. Smooth it out evenly, I used an offset spatula to finish the job.
- Cover and refrigerate until firm, (about 2-3 hours.) The texture will be similar to a fudge.
- To make the chocolate topping, put the 1 cup semi sweet chocolate chips and 1 Tbsp neutral oil in a microwave safe bowl or measuring cup and microwave for 45 seconds. Stir until all the chocolate is completely melted.
- Let the chocolate cool for about 5 minutes, and then pour onto the dough. Spread out evenly. Allow the chocolate to set up before slicing. Cut into 16 squares.
- Keep the bars in the refrigerator until ready to eat.
Notes
Nutrition
*Heat treated flour buying guide
- DŌ, Cookie Dough Confections
- Offers heat-treated flour in various sizes, perfect for baking and edible doughs.
- Available on their website.
- Honeyville’s Page House
- Provides consumer-packaged heat-treated flour, ensuring safety for raw consumption.
- Available through the Honeyville website.
- Amazon
- Search for heat-treated flour on Amazon
- Ensure the product description specifies “heat-treated” or “safe for raw consumption.”
- Local Sources
- Check your local bakery supply shops ~ if they don’t carry it, request it!
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