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edible cookie dough recipe

Cookie Dough Recipe

5 from 1 vote
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.
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Coursecookies
CuisineAmerican
Prep Time8 minutes
Cook Time7 minutes
Total Time15 minutes
Servings12 Servings
Calories482kcal

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.

Notes

  1. Make sure the flour is completely cooled before adding it to the dough to prevent clumping.
  2. 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.
  3. 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

Nutrition

Serving: 0.25Cups | Calories: 482kcal | Carbohydrates: 68g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 217mg | Fiber: 3g | Sugar: 37g | Vitamin A: 541IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 2mg
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