Edible Cookie Dough
Servings: 8 servings
Calories: 339cal
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter at room temperature
- ¾ cup light brown sugar lightly packed
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon salt
- 2 Tablespoons milk we used whole milk
- ¾ cup chocolate chips
Instructions
- Add the flour to a microwave-safe bowl. Microwave for 1 minute 15 seconds, stopping every 15-20 seconds to stir it. Let it cool to room temperature.
- Use a handheld electric mixer to cream together the butter and brown sugar in a large bowl. Beat in the vanilla and salt.
- Add the flour and beat to combine (the dough will look lumpy at this point).
- Beat in the milk until well combined (the dough will smooth out). Use a wooden spoon to stir in the chocolate chips. Serve.
Video
Notes
- The most important step of making edible cookie dough is to heat treat your flour. Raw flour can contain harmful bacteria that can make you sick if consumed. You have two options for heat-treating your flour for this recipe - bake it or microwave it.
- For heat treating flour in the oven: If you prefer to heat treat your flour in the oven, you can spread it out on a parchment-lined baking tray and bake it at 350F until it reaches a temperature of 165F, about 6 to 8 minutes, stirring once halfway through.
- We used whole milk in this recipe, but any kind of milk will work.
- You can substitute the chocolate chips for sprinkles, crushed pretzels, nuts, other flavored chocolate chips such as cinnamon, white chocolate, butterscotch, you name it. This dough is a solid foundation for whatever additions you want to incorporate.
- Store edible cookie dough in an airtight container in the fridge for up to 10 days. Let it sit at room temperature for 15 to 20 minutes to soften before serving.
- To Freeze - I recommend rolling the dough into balls and then flash-freezing them on a baking sheet until solid. This will prevent the dough from sticking to each other when storing. Transfer the solid dough balls to a large ziptop bag or air-tight container and freeze for up to 2 months.
- Edible cookie dough should not be baked as it doesn't contain the necessary leavening agents (baking soda/baking powder) nor eggs which both help create a classic baked cookie. Baking edible cookie dough will result in flat, hard, cookies that have the tendency to turn to burn under the heat of the oven. Hop over to our chocolate chip cookie recipe if you're looking to bake!
Nutrition
Serving: 1serving | Calories: 339cal | Carbohydrates: 41g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 83mg | Potassium: 150mg | Fiber: 2g | Sugar: 27g | Vitamin A: 369IU | Calcium: 38mg | Iron: 2mg
