The Ultimate Treat You Won’t Be Able to Resist
Ever dreamt of diving into a bowl of cookie dough without the worry of raw eggs? Say goodbye to the guilt because Edible Cookie Dough is here to turn your sweet dreams into a reality! Creamy, chocolatey, and oh-so-good, this recipe is not only quick to whip up but also soothingly indulgent. Imagine digging into a bowl full of velvety cookie goodness that’s safe to eat — feels like a cozy hug, doesn’t it?!
Why Make This Recipe
- Easy Cleanup: You only need one bowl to mix everything, meaning fewer dishes so you can get back to your snacking ASAP.
- Affordable: With simple ingredients, it won’t break the bank. You can make a batch whenever the cookie craving strikes!
- Family-Friendly: Kids (and adults) will love it, which means it’s a perfect activity for when the boredom hits hard. Plus, you get to guarantee they won’t survive a game night with leftover dough.
Ingredients
You don’t need fancy stuff — just these basics!
- 1/2 cup unsalted butter (softened to room temperature)
- 1/2 cup brown sugar (packed)
- 1/4 cup white sugar (granulated)
- 3 tablespoons milk (whole milk preferred)
- 1/2 teaspoon vanilla extract (pure vanilla for best flavor)
- 1 1/3 cups all-purpose flour (must be heat-treated)
- 1/4 teaspoon salt
- 3/4 cup chocolate chips (mix of mini and regular chips)
Directions
Heat-Treat the Flour:
- Spread the flour evenly on a baking sheet and bake at 350°F for 10 minutes, stirring halfway through.
- Alternatively, microwave the flour in a microwave-safe bowl for 60 seconds, stirring every 20 seconds. The flour should reach an internal temperature of 165°F. Let it cool completely.
Cream Butter and Sugars:
- In a large mixing bowl, combine softened butter, brown sugar, and white sugar. Using an electric mixer on medium speed, cream for 2-3 minutes until light and fluffy.
Add Wet Ingredients:
- Add the milk and vanilla extract to the butter-sugar mixture and mix on low speed until combined.
Incorporate Dry Ingredients:
- Gradually add the cooled, heat-treated flour and salt to the mixture. Mix on low speed until just combined. The dough should resemble traditional cookie dough.
Fold in Chocolate Chips:
- Use a wooden spoon or spatula to fold in the chocolate chips.
Serve:
- Enjoy the cookie dough straight from the bowl, or refrigerate in an airtight container for up to a week. Allow it to come to room temperature for easier scooping.
How to Make Edible Cookie Dough (Overview)
Making this edible cookie dough is like playing with a friendly recipe that’s always on your side. Start by heat-treating the flour — this step is key to keeping our bellies safe. Then, whip together some softened butter and sugars until they’re fluffy and happy. Finally, mix in the milk and vanilla, followed by the flour and chocolate chips. Voila! You’ve just created a classic! Pro tip: Don’t skip the cooling step for the flour; it makes a world of difference! 😉
How to Serve Edible Cookie Dough
Scoop your cookie dough into charming little bowls and drizzle with extra chocolate sauce for an even sweeter touch! Serve with colorful sprinkles for a festive vibe or enjoy it right from the mixing bowl in pajamas for that cozy night in. The creamy texture and sweet aroma will make your taste buds dance, and the little chocolate chips offer a delightful crunch in every bite!
How to Store Edible Cookie Dough
You can keep this cookie dough in the fridge for about a week. Just ensure it’s in an airtight container to maintain its freshness. Can’t finish it all? Pop it in the freezer, and it’ll be good to munch on for up to three months. When you’re ready to enjoy, let it thaw in the fridge overnight for the perfect scoopable goodness.
Tips to Make Edible Cookie Dough
- Use room temperature ingredients: This ensures a creamy texture and mixes more easily.
- Swap in your favorite mix-ins: Think nuts, sprinkles, or even cookie butter for some fun flavors!
- Adjust for sweetness: If you prefer it less sweet, reduce the white sugar a tad.
- Test the dough: Taste it! You might want to add a pinch more salt for that sweet-salty contrast.
- Serving size: Make smaller batches for variety, or introduce different flavors every week!
Variation
Feeling adventurous? Turn your cookie dough into a funfetti delight by adding colorful sprinkles! Or, try a vegan version by swapping out the butter for coconut oil and using plant-based milk. The possibilities are endless when it comes to tweaking flavors to match your cravings!
FAQs
1. Can I use regular flour?
Nope! You must heat-treat the flour to ensure it’s safe for raw consumption.
2. How long can I store edible cookie dough?
In the fridge for up to a week or in the freezer for about three months.
3. Can I freeze the dough?
Absolutely! Just scoop it into balls, freeze, then store in an airtight container or bag.
📌 Pin this recipe for your next cozy dinner night!
Edible Cookie Dough
Ingredients
Main Ingredients
- 1/2 cup unsalted butter (softened to room temperature) Softened for easy mixing
- 1/2 cup brown sugar (packed) Use packed brown sugar for best flavor
- 1/4 cup white sugar (granulated) Adjust for sweetness if desired
- 3 tablespoons milk (whole milk preferred) Whole milk gives a creamier texture
- 1/2 teaspoon vanilla extract (pure) For the best flavor
- 1 1/3 cups all-purpose flour (must be heat-treated) Must be heat-treated for safety
- 1/4 teaspoon salt Enhances flavor
- 3/4 cup chocolate chips (mix of mini and regular chips) Use your favorite chocolate chips
Instructions
Preparation
- Spread the flour evenly on a baking sheet and bake at 350°F for 10 minutes, stirring halfway through.
- Alternatively, microwave the flour in a microwave-safe bowl for 60 seconds, stirring every 20 seconds until it reaches 165°F. Let it cool completely.
Mixing
- In a large mixing bowl, combine softened butter, brown sugar, and white sugar. Cream for 2-3 minutes until light and fluffy.
- Add the milk and vanilla extract to the mixture and mix on low speed until combined.
- Gradually add the cooled, heat-treated flour and salt to the mixture. Mix on low speed until just combined.
- Use a wooden spoon or spatula to fold in the chocolate chips.
Serving
- Enjoy the cookie dough straight from the bowl, or refrigerate in an airtight container for up to a week.
Notes
Printable Recipe Card
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