Description
This Edible Cookie Dough recipe offers a quick and safe-to-eat treat that mimics classic cookie dough without eggs and with heat-treated flour to ensure safety. Ready in just 5 minutes, it’s perfect for indulging by the spoonful or using as a decadent topping for desserts like ice cream and brownies.
Ingredients
Scale
Butter & Sugars
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon salt
Liquid & Add-ins
- 2–3 tablespoons milk or milk alternative (almond milk, oat milk, etc.)
- 1/2 cup chocolate chips (optional)
Instructions
- Cream Butter and Sugars: In a mixing bowl, combine the softened unsalted butter, brown sugar, granulated sugar, and vanilla extract. Use a hand mixer or whisk to beat the mixture until it becomes smooth and creamy, ensuring all sugar is incorporated.
- Add Dry Ingredients: Gradually mix in the all-purpose flour and salt to the butter and sugar mixture. Stir well to combine, creating a thick dough-like texture. If the dough feels dry or crumbly, proceed to the next step.
- Adjust Consistency with Milk: Add milk or a milk alternative one tablespoon at a time to the dough, mixing carefully until the dough achieves a soft and pliable consistency. Avoid adding too much liquid to keep the dough thick and spoonable.
- Fold in Chocolate Chips: Incorporate the chocolate chips gently by folding them into the dough, distributing them evenly throughout without breaking them up.
- Serve or Store: Your edible cookie dough is now ready to enjoy! Eat it straight from the bowl, use it as a topping for ice cream, brownies, or cupcakes. Store leftover dough in an airtight container in the refrigerator for up to one week to maintain freshness and safety.
Notes
- This recipe uses raw flour, so ensure you use heat-treated flour or microwave the flour for 1 minute to eliminate bacteria before using.
- Do not add eggs since the dough is meant to be eaten raw and eggs might increase the risk of foodborne illness.
- For a vegan version, substitute butter with vegan margarine and use plant-based milk.
- Chocolate chips can be omitted or swapped for other mix-ins such as mini M&Ms, nuts, or dried fruit.
- Keep refrigerated when not consuming to maintain quality and food safety.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
