Edible Cookie Dough
Indulge in this creamy, chocolatey edible cookie dough that's safe to eat, quick to make, and perfect for satisfying your sweet cravings without the guilt.
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
For a fun twist, add colorful sprinkles or try a vegan version by swapping butter for coconut oil. Ensure to taste for sweetness and salt balance. Store in the fridge or freeze for later.