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Homemade Edible Cookie Dough Recipe photo

Edible Cookie Dough Recipe

This Edible Cookie Dough is a creamy, safe treat to indulge in anytime! With no eggs and heat-treated flour, it's perfect for satisfying cravings.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup all-purpose flour (heat-treated)
  • 1/3 cup unsalted butter (melted and slightly cooled)
  • 1/3 cup brown sugar (packed, dark or light)
  • 3 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon whole milk (1% or 2% also work)
  • 1/3 cup mini chocolate chips

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Spatula
  • Storage Container

Method
 

  1. Step 1: Heat-Treat the Flour
    To ensure the flour is safe to eat, spread it out on a baking sheet and bake at 350°F (175°C) for about 5 minutes. Let it cool before using it in the recipe.
  2. Step 2: Melt the Butter
    In a mixing bowl, melt the unsalted butter in the microwave or on the stove. Allow it to cool slightly before adding it to the other ingredients.
  3. Step 3: Combine the Sugars and Butter
    Add the brown sugar and granulated sugar to the melted butter. Mix well until the sugars are fully incorporated and the mixture is creamy.
  4. Step 4: Add the Remaining Ingredients
    Stir in the salt, vanilla extract, and whole milk. Mix until everything is well combined.
  5. Step 5: Fold in the Flour
    Gradually add the heat-treated flour to the mixture, stirring gently to combine. Be careful not to overmix.
  6. Step 6: Add Chocolate Chips
    Finally, fold in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.
  7. Step 7: Chill and Enjoy
    If desired, chill the dough in the refrigerator for about 30 minutes for a firmer texture. Scoop out portions and enjoy your delicious edible cookie dough!

Notes

  • Store your edible cookie dough in an airtight container in the refrigerator for up to one week.
  • Freeze portions by scooping onto a baking sheet, then transfer to a zip-top bag for up to three months.
  • Experiment with different mix-ins like nuts or sprinkles for a personalized touch.