Edible Cookie Dough
User Reviews
5
Edible Cookie Dough
Description
This recipe uses heat-treated all-purpose flour that eliminates potential bacteria to make raw flour safe for consumption. Butter is creamed with sugars before adding vanilla extract and milk to create a smooth base. The heat-treated flour and salt are stirred in, and chocolate chips fold in last, creating a dough that can be eaten directly without baking.
The dough is chilled to firm up and can be kept refrigerated for up to a week or frozen for up to three months. It offers the familiar sweet, buttery taste and chocolate burst typical of cookie dough without leavening agents or eggs, so it remains soft and creamy rather than forming cookies when baked, which is not recommended.
Variations include rolling portions of dough into thin logs and freezing them to chunk into ice cream mixes, or substitutions like gluten-free flour and adding flavors such as cocoa powder or peanut butter. This versatility allows enjoyment as a standalone treat or an addition to desserts.
Heat-treat flour in the microwave or oven to eliminate bacteria for safe raw consumption.Refrigerate dough for up to one week or freeze for up to three months extended storage.For ice cream mix-ins, freeze dough logs and cut into chunks before folding into ice cream.Gluten-free flour can be substituted for all-purpose flour if desired.Variations include adding cocoa powder, peanut butter, or using candies like M&M’s for different flavors.
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 chocolate chips 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.
Notes
- Heat-treat flour in the microwave or oven to eliminate bacteria for safe raw consumption.
- Refrigerate dough for up to one week or freeze for up to three months extended storage.
- For ice cream mix-ins, freeze dough logs and cut into chunks before folding into ice cream.
- Gluten-free flour can be substituted for all-purpose flour if desired.
- Variations include adding cocoa powder, peanut butter, or using candies like M&M’s for different flavors.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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