Cookie Dough Recipe
This edible cookie dough Recipe tastes just like the real thing! Made with an eggless dough base and a quick step to ensure it’s safe to eat, you can indulge without worry. I’ll guide you through the process of heat-treating flour and share tips for making a single serving or freezing it for later. With just a few simple ingredients, you can whip it up in under 15 minutes—it’s no wonder this is one of the most popular edible cookie dough recipes online!
What is Edible Cookie Dough?
Edible cookie dough recipe is a delightful, safe-to-eat version of the classic cookie dough we all love. Unlike traditional cookie dough, this version is made without raw eggs and with heat-treated flour, making it perfectly safe to eat without any baking. It’s a sweet treat that you can enjoy straight from the bowl, without worrying about the usual food safety concerns.
Why Make Edible Cookie Dough?
Who hasn’t been tempted to sneak a spoonful of raw cookie dough while baking? Edible cookie dough recipe allows you to indulge in this craving without any risk. It’s perfect for those moments when you want a quick and satisfying snack or when you’re looking for a unique dessert topping. Plus, making it at home means you can customize it to your liking with various flavors and add-ins.
Ingredients Needed for Edible Cookie Dough recipe
Basic Ingredients
To make edible cookie dough, you need just a few simple ingredients:
- Flour: Regular all-purpose flour is typically used, but it’s crucial to heat-treat it first to kill any potential bacteria.
- Butter: Softened butter is key for creating that smooth, creamy texture we all love in cookie dough.
- Sugar: Both white and brown sugars are used to give the dough its sweet, classic cookie flavor.
How to make cookie dough recipe
Heat-Treat the Flour
Before using flour in your edible cookie dough, it’s important to heat-treat it to eliminate any bacteria. Spread the flour on a baking sheet and bake at 350°F (175°C) for about 5 minutes. Allow it to cool completely before using.
Cream the Butter and Sugar
In a mixing bowl, cream together the softened butter and sugars until the mixture is light and fluffy. This step is crucial for achieving that perfect cookie dough texture.
Mix in the Flour and Add-ins
Gradually add the heat-treated flour to the butter-sugar mixture, stirring well to combine. Once the dough is smooth, you can fold in your chosen add-ins, like chocolate chips or nuts.
Why You’ll Love This Edible Cookie Dough Recipe
This edible cookie dough tastes exactly like the classic version but without the risk of harmful bacteria. By heat-treating the flour and skipping the eggs, you get a safe treat that mimics your favorite cookie dough recipe. Here’s why you’ll love it:
- Taste: It’s perfectly sweet and rich, just like traditional cookie dough—minus the eggs.
- Texture: Light and fluffy, making it perfect to scoop, roll, or enjoy straight from the spoon.
- Ease: The hardest part is remembering to set out your butter ahead of time. After that, it comes together in minutes.
- Versatility: Great on its own or added to other desserts for a fun twist.
- Would I make this again? Absolutely! I’ve made this recipe countless times and it never disappoints!
Recipe Variations
Here are some fun twists you can try with this edible cookie dough! I’ve experimented with all of these (the brown butter version is my favorite!). Feel free to get creative with your favorite cookie dough flavors!
- Cookies and Cream: Add crushed Oreos to the dough for a delicious cookies and cream flavor.
- Brown Butter Cookie Dough: Brown the butter first, then let it firm up in the fridge. Mix it into the dough and add dark chocolate chunks and a sprinkle of sea salt.
- Funfetti: Stir in some almond extract and colorful rainbow sprinkles for a fun and festive dough.
- Peanut Butter: Mix in 1/4 cup of creamy peanut butter. You might need to add a bit more milk to balance the texture.
- White Chocolate Macadamia Nut: Add crushed macadamia nuts and white chocolate chips for a nutty and sweet variation.
Can You Bake It?
I don’t recommend baking this edible cookie dough because it lacks eggs, which act as a binder in traditional cookie recipes. If you’re looking for a baked cookie option, check out these chocolate chip pudding cookies instead.
Tips and FAQs
After reading through over 400 comments on this recipe. So, I’ve compiled answers to the most frequently asked questions. I highly recommend going through these tips before you start making the recipe!
Tips for Customizing
Flavor Variations
So, There are endless possibilities when it comes to flavors! So, Here are a few ideas:
- Chocolate Chip Cookie Dough: The classic choice, just add a handful of chocolate chips.
- Peanut Butter Cookie Dough: Mix in a couple of tablespoons of peanut butter for a nutty twist.
- Sugar Cookie Dough: Omit the brown sugar for a simple sugar cookie flavor.
Conclusion
Finally, Edible cookie dough is a delicious and versatile treat that’s easy to make at home. With a few simple ingredients and a little creativity, you can whip up a batch of dough that’s safe to eat and perfect for snacking or adding to desserts. So, why not give it a try and enjoy this fun, nostalgic treat whenever the craving strikes?
More cookies recipes
So, here some other cookies recipes:
- Best Cookies Recipe
- Lemon Crinkle Cookies recipe
- Patisserie Flour Cookies Recipe
- Easy Wedding Cookies Recipe
- Homemade Cookie Recipe
- Cornstarch Cookies recipe
- Easy Cookie Recipe
- Milka Heart Sandwich Cookies
Your cookie dough might be greasy if the butter was too warm when you started mixing, or if the butter and sugar weren’t creamed properly. Make sure to use softened, but not melted, butter and beat it with the sugar until light and fluffy to avoid a greasy texture.
Dry and crumbly dough often happens if there’s too much flour or not enough liquid. Make sure to measure your ingredients carefully and add more milk or a splash of water if the dough seems too dry.
Edible cookie dough can harden in the refrigerator because the butter solidifies at cold temperatures. To soften it, let the dough sit at room temperature for about 10-15 minutes before enjoying it again.
Yes, you can make most cookie dough recipes safe to eat by heat-treating the flour and omitting raw eggs. Simply bake the flour at 350°F (175°C) for 5 minutes to kill any potential bacteria and use a substitute like milk or applesauce instead of eggs.
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Cookie Dough Recipe
Ingredients
- 2 cups 250g all-purpose flour (use gluten-free if needed)
- 1 cup 200g packed brown sugar
- 1/4 cup 50g granulated sugar
- 1 cup 227g unsalted butter, softened to room temperature
- 2 1/2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 tablespoons 29ml milk, plus more if needed
- 1 cup 180g miniature chocolate chips
Instructions
- Heat-Treat the Flour: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Spread the flour evenly over the pan. Bake for 6-8 minutes, or until the flour reaches a temperature of 160°F (70°C). Let the flour cool completely before using it in the dough. If the flour clumps up after baking, sift it into the dough to ensure a smooth texture.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer or stand mixer to cream together the brown sugar, granulated sugar, and butter. Beat the mixture until it becomes light and fluffy, about 1 minute. Add the vanilla extract and salt, and mix until well combined.
- Combine Dry Ingredients: Gradually beat the heat-treated flour into the butter and sugar mixture until just combined. Add the milk one tablespoon at a time, beating until the dough starts to come together. Gently fold in the miniature chocolate chips using a rubber spatula.
- Serve and Store: Enjoy the cookie dough immediately or store it in an airtight container in the refrigerator for up to one week. For longer storage, freeze the dough for up to three months. When ready to eat, thaw in the refrigerator overnight and let it sit at room temperature for a few minutes to soften slightly before serving.
Video
Notes
- Make sure the flour is completely cooled before adding it to the dough to prevent clumping.
- Avoid melting or over-softening the butter, as this can make the dough greasy. If the dough does become greasy, chill it in the refrigerator to firm it up.
- If the dough is dry and crumbly, continue mixing or add a tablespoon of milk at a time until the desired consistency is achieved.
Small Batch Recipe (2-3 Servings)
- 1/2 cup flour
- 1/4 cup (50g) brown sugar
- 2 tablespoons (25g) granulated sugar
- 1/4 cup unsalted butter
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 teaspoons milk
- 1/4 cup miniature chocolate chips
Make It and enjoy