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Edible Cookie Dough

A safe and delicious edible cookie dough made without eggs or raw flour, perfect for indulging in a sweet treat without any health concerns.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 7
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup brown sugar packed
  • 1/4 cup white sugar granulated
  • 3 tablespoons milk whole milk preferred
  • 1/2 teaspoon vanilla extract pure vanilla for best flavor
  • 1 1/3 cups all-purpose flour must be heat-treated
  • 1/4 teaspoon salt
  • 3/4 cup chocolate chips mix of mini and regular chips

Method
 

  1. Heat-Treat the Flour:
  2. Spread the flour evenly on a baking sheet and bake at 350°F for 10 minutes, stirring halfway through. Alternatively, microwave the flour in a microwave-safe bowl for 60 seconds, stirring every 20 seconds. The flour should reach an internal temperature of 165°F. Let it cool completely.
  3. Cream Butter and Sugars:
  4. In a large mixing bowl, combine softened butter, brown sugar, and white sugar. Using an electric mixer on medium speed, cream for 2-3 minutes until light and fluffy.
  5. Add Wet Ingredients:
  6. Add the milk and vanilla extract to the butter-sugar mixture and mix on low speed until combined.
  7. Incorporate Dry Ingredients:
  8. Gradually add the cooled, heat-treated flour and salt to the mixture. Mix on low speed until just combined. The dough should resemble traditional cookie dough.
  9. Fold in Chocolate Chips:
  10. Use a wooden spoon or spatula to fold in the chocolate chips.
  11. Serve:
  12. Enjoy the cookie dough straight from the bowl, or refrigerate in an airtight container for up to a week. Allow it to come to room temperature for easier scooping.

Notes

Temperature Matters: Ensure the heat-treated flour is completely cool before adding it to the mixture to avoid melting the butter.
Storage: This cookie dough can be stored in an airtight container in the fridge for up to one week, or frozen for up to 3 months. Portion it into individual servings before freezing for easy access.
Texture Adjustments: Add more milk for a creamier dough or more flour if it's too thin.
Creative Uses: Use as a dip for graham crackers, top ice cream with it, or make cookie dough truffles by dipping dough balls in melted chocolate.