Description
This Edible Cookie Dough recipe provides a safe, delicious treat that can be enjoyed straight from the bowl without baking. Made with heat-treated flour and no eggs, it’s perfect for satisfying your cookie cravings while avoiding raw dough risks. Creamy, sweet, and packed with mini chocolate chips, this easy-to-make dessert is ready in just 17 minutes, making it a quick and fun option for all ages.
Ingredients
Scale
Cookie Dough Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, heat-treated
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Instructions
- Cream Butter and Sugars: In a large bowl, use a mixer or spoon to cream together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy. This ensures a smooth and creamy base for the dough.
- Add Vanilla and Milk: Mix in the vanilla extract and milk thoroughly until the ingredients are well combined, helping to achieve the perfect dough consistency.
- Incorporate Heat-Treated Flour and Salt: Gradually add the heat-treated all-purpose flour and salt to the wet mixture, stirring gently until just combined. Heat-treating the flour makes it safe to consume raw, which is essential for edible cookie dough.
- Fold in Chocolate Chips: Carefully fold in the mini chocolate chips, distributing them evenly throughout the dough without over-mixing.
- Serve or Store: Enjoy the cookie dough immediately as a sweet treat, or store it in an airtight container in the refrigerator for up to one week to maintain freshness.
Notes
- Make sure to heat-treat the flour to eliminate any harmful bacteria if consuming raw flour.
- This cookie dough does not contain eggs, making it safe to eat raw.
- Store the dough in the refrigerator for optimal freshness and texture.
- You can customize this recipe by adding nuts or different types of chocolate chips if desired.
- The dough can also be frozen for up to 2 months; thaw before serving.
