Edible Cookie Dough Recipe

Ever find yourself craving the nostalgic joy of sneaking spoonfuls of cookie dough, minus the guilt trip? Same here! I’ve whipped up this delectable cookie dough recipe that’s totally safe to eat and bursting with chocolatey bliss, ready to transport you back to those carefree kitchen adventures.

I love treating myself to this edible cookie dough because it’s so good and a good thing to eat raw. With creamy unsalted butter, rich brown sugar, and vanilla extract, it has the classic cookie dough taste we all crave.

My version skips the eggs, and heat-treated flour makes it safe to eat right out of the bowl. The addition of milk gives it the perfect smooth texture, and a generous cup of chocolate chips makes it beyond delicious.

Edible Cookie Dough Recipe Ingredients

• All-purpose flour: Provides carbohydrates; neutral flavor base.
• Unsalted butter: Adds creaminess and richness; necessary fat content.
• Brown sugar: Adds sweetness and molasses flavor; retains moisture.
• Granulated sugar: Provides sweetness and structure; crystalline texture.
• Milk: Adds moisture and creaminess; binds ingredients.
• Vanilla extract: Adds aromatic sweetness and depth; enhances flavor.
• Salt: Balances sweetness; enhances other flavors.
• Chocolate chips: Contribute sweetness and texture; bursts of chocolate flavor.

Edible Cookie Dough Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup chocolate chips

How to Make this Edible Cookie Dough Recipe

1. Set your oven to 350°F (180°C) and place the flour onto a baking sheet, spreading it in an even layer. Heat the flour in the oven for 5 to 7 minutes, then let it cool completely.

2. In a very big bowl, mix together the softened butter, brown sugar, and granulated sugar until very smooth and very creamy.

3. Combine the milk and vanilla extract with the butter-sugar mixture, blending until the duo becomes a trio—oops, I mean, until it’s fully incorporated. Ah, what a beautiful mixture it is!

4. Slowly incorporate the cooled, heat-treated flour and salt into the bowl, mixing until the blend is uniform and there are no hidden lumps of flour.

5. Incorporate the chocolate chips into the dough by folding them in until they are evenly distributed.

6. Sample and check for sweetness and consistency. Add any of the following as necessary: additional milk, to achieve desired smoothness; sweetener, to taste; or salt, to bring out flavor.

7. Once all components are integrated well, move the cookie dough into a serving bowl or a container that can be sealed airtight.

8. Immediately serve the edible cookie dough or keep it in the refrigerator until you are ready to use it.

9. If it has been kept in the fridge, allow it to sit at room temperature for a few minutes before serving to ensure it is soft enough to enjoy.

10. Savor your DIY cookie dough that is safe to eat, and if you want to put your own special spin on it, consider adding the following to the basic recipe:
• Chopped nuts
• Chocolate chips (or chunks)
• Various sprinkles (for fun, not flavor)

Edible Cookie Dough Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Large mixing bowl
4. Cooling rack (optional, for cooling flour)
5. Mixer (handheld or stand)
6. Measuring cups
7. Measuring spoons
8. Spatula
9. Spoon (for folding in chocolate chips)
10. Airtight container or serving bowl

FAQ

• Q: Can I make this cookie dough gluten-free?A: Yes, a gluten-free flour blend can be used in place of the all-purpose flour.
• Q: Is it safe to eat raw flour?A: The optimum thing to do is to make the flour safe by heat-treating it to kill any possible bacteria. Spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes.
• Q: Can I use a dairy-free alternative?A: You can replace the butter with a plant-based butter and the milk with a non-dairy milk of your choice.
• Q: How should I store this edible cookie dough?A. Keep it in an airtight container in the refrigerator for up to one week.
• Q: Can I freeze this cookie dough?A: Yes, you can freeze it for as long as three months. Just allow it to thaw in the refrigerator before serving.
• Q: Can I add nuts or other mix-ins?Of course! You are welcome to include any nuts, or pretzels, or other add-ins you favor.
• Q: Will this cookie dough bake into cookies?A: This recipe is for eating raw, and it may not hold up well when baked. Use a traditional cookie dough recipe for baking cookies.

Edible Cookie Dough Recipe Substitutions and Variations

All-purpose flour: Use oat flour or almond flour for a different texture.
Coconut oil or vegan butter can be used instead of unsalted butter for a dairy-free option.
Coconut sugar or extra smooth, creamy, granulated sugar; if you want a different sweetness profile, use these.
Milk: Substitute with almond milk or another plant-based milk, such as soy or oat milk, for a non-dairy alternative.
For variety, try these alternatives to chocolate chips: white chocolate chips, peanut butter chips, or chopped nuts.

Pro Tips

1. Heat-Treating Flour: Make sure to spread the flour evenly on the baking sheet and watch it closely while heat-treating it. This step is crucial for safe consumption, as it kills any bacteria present in the raw flour.