Edible Cookie Dough Recipe
Craving chocolate chip cookies but don’t want to wait for baking? This edible cookie dough is your perfect solution! Egg free and made with heat-treated flour, it’s safe to eat straight from the bowl. Creamy, chocolatey, and irresistibly sweet, this cookie dough is perfect for snacking, topping ice cream, or mixing into shakes.
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Ingredients
- 2 cups (250 g) all-purpose flour (heat-treated)
- 1 cup (227 g) unsalted butter, softened
- ¾ cup (150 g) brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 tablespoons milk (add more if needed)
- 1 cup semisweet chocolate chips
- ½ cup mini chocolate chips
Optional Mix-Ins:
- Peanut butter
- Sprinkles
- Crushed cookies
Why You’ll Love This Edible Cookie Dough Recipe
- No baking required: Enjoy cookie dough instantly without heating up your oven.
- Safe to eat: Egg-free and uses heat-treated flour for a safe, sweet treat.
- Customizable: Add your favorite mix-ins, like Oreos, peanut butter, or colored sprinkles.
- Perfect for sharing: Great for parties, ice cream toppings, or just indulging by the spoonful.
- Quick & easy: Ready in just 15 minutes with simple ingredients you likely already have.
Recipe Variations
- Peanut Butter Chocolate: Stir in ¼ cup peanut butter for a nutty twist.
- Cookie Dough Ice Cream: Mix cookie dough chunks into vanilla or chocolate ice cream.
- Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend.
- Fun Mix-Ins: Add crushed Oreos, M&Ms, or nuts for extra texture and flavor.
Ultimate Edible Cookie Dough Recipe
Enjoy the sweet, chocolatey goodness of cookie dough without any baking! This edible cookie dough is egg-free and uses heat-treated flour, making it safe to eat straight from the bowl. Perfect for snacking, mixing into ice cream, or sharing with friends.
Ingredients
- 2 cups 250 g all-purpose flour (heat-treated)
- 1 cup 227 g unsalted butter, softened
- ¾ cup 150 g brown sugar, packed
- ¼ cup 50 g granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 tablespoons milk add more if needed
- 1 cup semisweet chocolate chips
- ½ cup mini chocolate chips
Optional Mix-Ins:
- Peanut butter
- Sprinkles
- Crushed cookies
Instructions
- Heat-treat the flour: Preheat oven to 350°F (175°C). Spread flour evenly on a baking sheet and bake for 5–7 minutes, or until it reaches 160–165°F. Let cool and sift to remove any clumps.
- Cream butter and sugars: In a large bowl, use an electric mixer to beat softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add flavorings: Mix in vanilla extract and salt until well combined.
- Combine with flour: Gradually add cooled, sifted flour, mixing until a crumbly dough forms.
- Add milk: Stir in milk, one tablespoon at a time, until dough reaches desired consistency.
- Add chocolate chips: Fold in both types of chocolate chips (and any optional mix-ins).
- Serve: Scoop into bowls and enjoy immediately, or store in an airtight container in the fridge for up to one week. Freeze for up to three months.
Notes
Tips & Tricks
- Chill the dough if it feels too soft or greasy.
- Perfect for spooning over ice cream or mixing into milkshakes.
- Adjust milk to control texture a little goes a long way.
