Description
This edible cookie dough recipe is a safe and delicious way to enjoy the taste of cookie dough without the risks of raw eggs or flour. It’s quick, easy, and perfect for eating with a spoon or as a topping.
Ingredients
- 1 1/3 cups All-Purpose Flour
- 1/2 cup Unsalted Butter, softened
- 1/2 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 3 tablespoons Milk
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 3/4 cup Chocolate Chips
Instructions
- Preheat your oven to 350F (180C).
- Spread the flour on a cookie sheet and bake for 10 minutes to heat treat it. Remove from oven and turn off.
- In a bowl, beat together the softened butter and sugars until creamed.
- Mix in the milk and vanilla extract.
- Stir in the heat-treated flour and salt.
- Fold in the chocolate chips to create your edible cookie dough.
Notes
- Ensure the butter is very soft by cubing it and microwaving in short intervals until almost melted.
- Properly measure flour by whisking, then spooning into dry measuring cups or weighing. Gluten-free flour also works.
- Store the edible cookie dough in an airtight container in the fridge for up to 5 days. Let it sit at room temperature for 15-30 minutes before serving.
- Leftovers can be frozen in an airtight container for up to 3 months and thawed in the fridge.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 457 kcal
- Sugar: 41 g
- Sodium: 123 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 63 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
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