There’s something incredibly comforting about edible cookie dough—it’s like a sweet hug in a bowl. This treat is all the fun of cookie dough without the worry of raw eggs or flour, making it perfect for satisfying those cravings straight from the mixing bowl!
With its rich buttery flavor, the delightful sweetness of brown sugar, and chocolatey chunks, you’ll find it hard to resist. Plus, making this edible cookie dough is quick and easy, so you can whip up a batch whenever the mood strikes.
To elevate your cookie dough experience, serve it alongside a scoop of Butter Pecan Ice Cream. The creamy, nutty flavors of the ice cream create a delicious contrast with the sweet dough. For a refreshing twist, pair it with Deviled Strawberries—fresh strawberries filled with a sweet, creamy mixture that’s a perfect complement to the rich cookie dough.
Why I Love This Recipe (And You Will Too)
- No Baking Required: Enjoy the best part of cookies without the wait!
- Quick to Make: It only takes a few minutes to whip up this delicious treat.
- Versatile: Customize with your favorite mix-ins, like nuts or sprinkles.
- Great for Sharing: It’s a fun snack for parties, movie nights, or just because!
Indulge in this edible cookie dough recipe for a delightful, no-bake dessert that pairs beautifully with butter pecan ice cream and deviled strawberries. Enjoy the sweet simplicity of this treat.
Edible Cookie Dough Recipe
Equipment
- Microwave-safe dish
- Electric mixer
- Mixing bowl
- Spatula
Ingredients
- 1 cup all-purpose flour
- ¾ cup packed brown sugar
- ½ cup butter softened
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons milk
- ½ cup milk chocolate chips
- ½ cup mini chocolate chips
Instructions
- Heat-Treat the Flour: To make the flour safe for consumption, place it in a microwave-safe dish. Microwave for 1 minute and 15 seconds, stirring every 15 seconds. Set aside to cool.
- Cream Butter and Sugar: In a large mixing bowl, beat together the brown sugar and softened butter until light and creamy. Mix in the vanilla extract and salt.
- Add Flour and Milk: Gradually add the heat-treated flour to the bowl, mixing until a crumbly dough forms. Stir in the milk until the dough comes together smoothly.
- Fold in Chocolate Chips: Gently fold in the milk chocolate chips and mini chocolate chips.
- Serve and Enjoy: Spoon the dough into small bowls, or enjoy directly from the mixing bowl!
Nutritional Facts:
| Nutrition | Value |
|---|---|
| Calories | 348 kcal |
| Fat | 19 g |
| Cholesterol | 34 mg |
| Sugar | 32 g |
| Protein | 3 g |
Tips that Will Surely Help!
- Measure the flour: To avoid a “floury” taste and ensure the dough isn’t too hard or crumbly, use a kitchen scale to measure the flour. If you don’t have one, fluff the flour first and then sprinkle it into a measuring cup. Level off the top with a knife.
- Heat treat the flour in the oven: For an easier method, you can toast the flour in the oven instead of using the microwave. Preheat the oven to 350°F, spread the flour on a rimmed baking sheet, and bake for 12 minutes or until it reaches 165°F.
- Prepare flour in advance: To save time, you can heat treat the flour ahead of time. Once it cools, store it in an airtight container so it’s ready for your next batch of edible dough.
- Don’t fully melt the butter: If the butter is completely melted when you mix it with the sugar, the cookie dough might become too soupy.
- Make chocolate cookie dough: To create chocolate cookie dough, replace 1/4 cup of all-purpose flour with unsweetened cocoa powder. You don’t need to heat treat the cocoa powder; just add it to the butter mixture with the other flour.
