Easy Edible Cookie Dough Recipe
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5.0
9 reviews
Excellent
Easy Edible Cookie Dough Recipe
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How to Make Edible Cookie Dough - Make "raw" chocolate chip cookie dough with just a handful of your favorite ingredients. It's perfect to enjoy by the spoonful as a fun sweet treat, or use in other dessert recipes!
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Ingredients
- 2 cups all-purpose flour
- 1 ¼ cup light brown sugar packed
- 1 cup unsalted butter softened
- 3 tablespoons milk
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 ¼ cups mix-ins chocolate chips, white chocolate chips, toffee chips, chopped nuts, dried fruit, sprinkles
Instructions
- Set out a medium microwave-safe mixing bowl, and an electric stand mixer.
- Measure the flour by stirring it in the bag, then scooping it into the measuring cups, and leveling the top. Then place the measured flour into the microwave-safe bowl. Place the flour in the microwave for 2 minutes. Pull the flour out of the microwave, stir, and place a cooking thermometer into the center of the flour. It needs to read 160°F to be safe to consume. If the flour is not yet at 160°F continue microwaving, in 30 second increments, until it reaches the proper temperature. Then allow the flour to cool completely before moving on with the recipe. *If you don’t have a microwave, preheat the oven to 350°F. Spread the flour out on a rimmed baking sheet and bake the flour for 5 to 6 minutes. Check the temperature of the flour with a cooking thermometer, making sure it reaches 160°F. If it does not, stir the flour and continue to bake for several more minutes until it reaches the desired temperature.
- Once the flour is heat treated and cooled, place the brown sugar and butter in the bowl of the electric stand mixer. Beat on high for 3 to 5 minutes, until light and fluffy. Scrape the bowl, if needed, and continue to beat until the sugar crystals have broken down into the butter.
- Turn the mixer on low and mix in the milk, vanilla extract, and salt. Then scoop the flour, half a cup at a time, into the dough mixture until it is well combined.
- Scrape the bowl with a rubber spatula. Then turn the mixer on low once more, and add the mix-ins. The moment they are well distributed, turn off the mixer.
Notes
- Store the cookie dough in the refrigerator for up to 2 weeks. Can also freeze it for up to three months. When you’re ready to serve, remove it from the fridge and allow it to warm to room temperature so it’s nice and soft.
- Store the cookie dough in the refrigerator for up to 2 weeks. Can also freeze it for up to three months. When you’re ready to serve, remove it from the fridge and allow it to warm to room temperature so it’s nice and soft.
Nutrition Information
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Serving
2oz
Calories
233kcal
(12%)
Carbohydrates
30g
(10%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
31mg
(10%)
Sodium
161mg
(7%)
Potassium
48mg
(1%)
Fiber
0.4g
(2%)
Sugar
17g
(34%)
Vitamin A
359IU
(7%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 2oz | |
| Calories | 233kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 161mg | 7% |
| Potassium | 48mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 17g | 34% |
| Vitamin A | 359IU | 7% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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