Edible Cookie Dough
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5.0
99 reviews
Excellent
Edible Cookie Dough
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This Edible Cookie Dough is safe to eat, and can be used to make all your favorite flavors like chocolate chip, double chocolate, funfetti, M&M and peanut butter cookie dough.
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Ingredients
- 3/4 cup butter , softened
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar , firmly packed
- 2-3 Tablespoons milk , or dairy-free milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour , heat treated* (or sub gluten-free flour)
- 1/2 teaspoon salt
- 1 cup semi-sweet or milk chocolate chips
Instructions
- Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using.
- Add butter, sugar, and brown sugar to a mixing bowl and beat well until creamed together, 2-3 minutes. Add vanilla and 2 Tablespoons of milk and mix.
- Stir in flour and salt and mix well until smooth. Add another splash of milk, if the cookie dough is too dry. Stir in chocolate chips. Refrigerate until ready to eat.
- Leftover cookie dough will keep in the refrigerator for up to one week or can be frozen for up to 3 months.
Equipments used:
Notes
- Flavor Variations:
- Cookie Dough Chunks for Ice Cream: Roll cookie dough into a few long, very thin logs, and place on a baking tray. Freeze for several hours, until firm. Cut the logs into small pieces and then mix into ice cream.
- *Heat Treating Flour: If microwave is not available, heat treat the flour in the oven. Preheat oven to 300 degrees F. Spread flour onto a baking sheet lined with parchment paper and cook for 8-10 minutes, until it reaches 160 degrees F (push it into a pile in the center of the pan to test it). Cook longer, if needed. Store leftover heat-treated flour in an airtight container at room temperature, or in the freezer, for later use.
- Baking Edible Cookie Dough: I don’t recommend baking this edible cookie dough because it’s missing leavening ingredients like eggs, baking power and baking soda. Here are all of my favorite cookie recipes.
- Gluten Free Edible Cookie Dough: Use your favorite gluten free baking flour.
- M&M Cookie Dough: Replace chocolate chips with M&M’s (or use ½ cup each).
- Double Chocolate Cookie Dough: Reduce flour to 1 ½ cups, and add ½ cup cocoa powder to the recipe. Add an extra splash of milk, if needed, to get the right cookie dough consistency.
- Peanut Butter Cookie Dough: Reduce butter to ½ cup and add 3/4 cup creamy peanut butter to the recipe. Add an extra splash of milk, if needed, to get the right cookie dough consistency. I also like to substitute ½ cup of the chocolate chips with Reese’s pieces.
- Funfetti Cookie Dough: leave out the chocolate chips and add sprinkles instead.
Nutrition Information
Show Details
Calories
407kcal
(20%)
Carbohydrates
57g
(19%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
37mg
(12%)
Sodium
231mg
(10%)
Potassium
106mg
(3%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
426IU
(9%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 57g | 19% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 231mg | 10% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 426IU | 9% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
99 reviews
Excellent
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