Edible Cookie Dough

You wouldn’t believe how easy this recipe is! It takes no more than 10-15 mins from start to finish. I’ve never actually tried “real” raw cookie dough (with the raw eggs), but I can imagine this is exactly what it tastes like.

Start off with toasting the all-purpose flour on the stove for about 5 minutes using medium heat. Stir every so often and make sure the flour is heated through in order to make it safe for consumption.

While the flour is heating, you can begin what’s called “creaming” the butter and two sugars together. This basically means mixing with a spatula to fully incorporate the butter and sugar until it forms a creamy paste. This step should not be skipped. Baking is all about technique and it’s best not to take shortcuts.

Once your butter and sugars are creamed, mix in the vanilla extract. Then, add the cooked flour and combine until it forms a shaggy mass. Next, add the milk and combine until smooth. I used whole milk when making this, but you can certainly substitute for any milk of your choice. I’m a fan of vanilla almond milk when baking.

Lastly, fold in your chocolate chips – I find incorporating the chocolate using your hands is easiest and most convenient. I prefer semisweet chocolate chips, but feel free to use what you’d like! It’s all about being creative in the kitchen. My preferences may be different than yours, so add ingredients that make you happy! This edible cookie dough recipe would pair very well with crushed nuts, sprinkles, mini marshmallows, or any crushed chocolate bars!

Edible Cookie Dough

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• Yield: 4 pieces 1x

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Ingredients

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• 4 tbsp unsalted butter (dairy-free can be used too)
• 1 tsp granulated white sugar
• 1/4 cup brown sugar
• 1/2 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1 tbsp milk of your choice (I used vanilla almond milk!)
• 1/4 cup chocolate chips (I prefer semisweet)

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Instructions

1. Toast the flour on the stove using medium heat for around 5 minutes. This will make it safe to consume. Flour should not be eaten raw! Stir every 30 seconds or so, making sure not to burn the flour. The flour should be heated through and hot to the touch.
2. In the meantime, cream together the butter and two types of sugars. You can make this easier by using room temperature butter or simply cut the butter into pieces then mix it all together with a spatula. This step is very important and should not be skipped. Remember that technique is key to baking!
3. Once the mixture is completely smooth, add the vanilla extract and mix.
4. Then, gradually add in the flour while mixing. The mixture will look shaggy.
5. Add the milk of your choice and this should bring the entire mixture together. Mix well and make sure it’s smooth and evenly mixed with no lumps.
6. Lastly, gently fold in the chocolate chips. I find this is easier if you use your hands!
7. You can serve all together, or roll it into balls like you’re about to make cookies!
8. Enjoy! These are best served at room temperature but should be refrigerated if not eaten right away. Simply let it come to room temperature after removing it from the fridge.
9. Also check out my Mochi Cookie Dough recipe I made with the edible cookie dough 🙂