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Edible Cookie Dough Recipe

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4 from 14 reviews

This edible cookie dough recipe is a safe and delicious treat that captures the classic sweet flavor of real cookie dough without the risks of raw eggs and flour. It’s easy to make with simple ingredients and can be enjoyed by the spoonful or as a dip for your favorite snacks. Perfectly soft and chocolatey, this dough is ready in minutes and can be stored for later enjoyment.

Ingredients

Dry Ingredients

  • 2 cups all purpose flour
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 cup miniature chocolate chips

Wet Ingredients

  • 1 cup unsalted butter, softened to room temperature
  • 2 1/2 teaspoons vanilla extract
  • 2 tablespoons milk, plus more if needed

Instructions

  1. Heat treat the flour: Preheat the oven to 350°F. Line a baking sheet with parchment paper and spread the flour evenly on the pan. Bake for 6-8 minutes until the flour reaches 160°F to make it safe to eat. Allow the flour to cool completely, then sift into the dough to avoid clumps.
  2. Cream the butter and sugars: In a large bowl using an electric or stand mixer, beat together the softened butter, brown sugar, and granulated sugar until fluffy and light in color, about 1 minute. Add the vanilla extract and salt, mixing until combined.
  3. Add dry ingredients: Gradually beat in the heat-treated flour until just mixed. Slowly add milk one tablespoon at a time, mixing until the dough begins to come together. Stir in the miniature chocolate chips with a rubber spatula.
  4. Serve and store: Enjoy the cookie dough immediately or refrigerate in an airtight container for up to 1 week. For longer storage, freeze for up to 3 months and thaw in the refrigerator overnight. Bring to room temperature before serving to soften.

Notes

  • For a gluten-free version, use gluten-free all-purpose flour (e.g., Bob’s Red Mill).
  • Measure flour correctly by weighing or spooning into a measuring cup and leveling off with a knife.
  • Heat-treat flour in the microwave by placing it in a bowl and microwaving in 30-second bursts until it reaches 160-165°F.
  • Store in an airtight container in the fridge for up to one week. Let sit at room temperature before serving for softness.
  • Freeze for up to three months; thaw overnight in the fridge.
  • Ensure the butter is softened but not melted to prevent greasy dough; chill if necessary.
  • If dough is dry or crumbly, continue mixing or add milk a tablespoon at a time until it comes together.
  • For small batches (2-3 servings), adjust ingredient quantities accordingly.

Find it online: https://lauracooks.com/edible-cookie-dough-recipe/