Edible Cookie Dough
User Reviews
5
Edible Cookie Dough
Description
This edible cookie dough relies on heat-treated all-purpose flour baked briefly to 160°F to ensure food safety. In the meantime, creamed butter and brown sugar mix with peanut butter and vanilla to form a smooth base. Nutmeg adds warmth, while mini chocolate chips contribute sweet pockets throughout.
The dough's texture is creamy yet firm enough to hold shape, achieved by stirring in milk to reach desired consistency. Not containing eggs or leaveners, it won't rise or bake like traditional cookies and is designed to be eaten as is.
Edible on its own, this dough can be scooped into portions or stirred into ice cream recipes for added texture. Heat treating flour is crucial to avoid ingesting bacteria that raw flour may carry.
Store edible cookie dough refrigerated for up to 7-10 days or at room temperature up to 3-4 days. It freezes well for up to six months. Avoid melting the butter to maintain dough texture, and allow cooled flour before mixing to prevent chip melting.
Ingredients
- ½ cup butter softened, salted
- ¾ cup brown sugar lightly packed
- 1 teaspoon vanilla
- 3 Tablespoons creamy peanut butter or crunchy peanut butter
- 1 ¼ cups all-purpose flour heat-treated
- ¼ teaspoon nutmeg
- 1 cup mini chocolate chips
- 1 Tablespoon milk plus more as needed
Instructions
- Preheat oven to 350 degrees F.
- Pour flour into an oven safe dish and bake for 5 minutes or until flour has reached a temperature above 160 degrees Fahrenheit. Do not overcook. Let cool.
- Beat together softened butter and sugar until light and fluffy, about one to two minutes.
- Stir in vanilla and peanut butter.
- Add in heat treated flour, nutmeg, and mini chocolate chips and stir.
- Pour in milk and stir. If your cookie dough is too dry, feel free to add in more milk until it reaches your desired consistency.
Notes
- Heat treat flour by baking at 350°F until it reaches 160°F internal temperature to eliminate bacteria.
- Do not overcook the flour to avoid a burnt taste; 5 minutes is typical but monitor closely.
- Store the cookie dough refrigerated for up to 7-10 days or at room temperature for 3-4 days.
- The dough freezes well up to six months when wrapped properly.
- Use softened, not melted, butter for proper dough texture.
- Let heated flour cool before mixing to prevent melting chocolate chips.
- This dough lacks leavening and eggs, so it won't bake like traditional cookies; it's intended for raw consumption.
- Optionally use it as an ice cream mix-in, adjusting milk amount for scoopable consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Serving | 0.25c. | |
| Calories | 511kcal | 26% |
| Carbohydrates | 72g | 24% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 36mg | 12% |
| Sodium | 161mg | 7% |
| Potassium | 108mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
| Vitamin A | 436IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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