Edible Cookie Dough
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For anyone who’s ever snuck a spoonful of cookie dough from the mixing bowl (so, everyone), this recipe is for you.
Edible cookie dough has gone from a guilty pleasure to a full-blown dessert obsession, popping up everywhere from ice cream shops and bakeries to grocery store freezer aisles. It’s easy to see why: it’s rich, nostalgic, and arguably even better than baked chocolate chip cookies.
What makes it edible (and safe to eat) is simple: the flour is heat-treated and there are no raw eggs. What really sets this recipe apart, though, is the texture. Many edible cookie dough recipes are oddly gritty, but this one is smooth and creamy, with just a subtle hint of texture from the brown sugar. Enjoy it straight from the bowl, roll it into bite-sized balls, or spoon it into jars for an easy homemade gift.
What You’ll Need To Make Edible Cookie Dough
You’ll need all-purpose flour, butter, confectioners’ sugar, dark brown sugar, vanilla extract, salt, heavy cream (or milk), milk or semi-sweet chocolate.
The chocolate can be chopped or chips, or a combination. I like half chopped milk chocolate and half semi-sweet chocolate.
Step-By-Step Instructions
Step 1: Heat-treat the flour. Spread the flour on a foil-lined baking sheet and bake for 7 to 10 minutes, stirring once. Let the flour cool completely on the countertop for about 10 minutes, then use a fork to mash any remaining lumps.
Pro Tip: Making sure the flour is completely cool before mixing it with the butter and sugar ensures it won’t melt the butter or chocolate, turning the dough greasy instead of fluffy.
Step 2: Mix the dough. Using an electric mixer, beat the butter, sugars, vanilla, and salt on medium speed until smooth and creamy, about 3 minutes. Mix in the cooled flour on low speed until crumbly, then incorporate the cream and chocolate.
Step 3: Serve or store. Enjoy right away, refrigerate for up to 5 days, or freeze for up to 3 months. If frozen, thaw overnight in the refrigerator and let sit at room temperature for about 10 minutes before serving.
Ideas for Serving
- Spoon straight from the bowl
- Roll into truffle-size balls and chill
- Dollop over or stir into vanilla ice cream
- Serve with espresso or a glass of milk
- Finish with a light sprinkle of flaky sea salt
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Edible Cookie Dough
Ingredients
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off
- ½ cup (1 stick) unsalted butter, softened
- ½ cup confectioners’ sugar
- 3 tablespoons (packed) dark brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons heavy cream or milk (any kind)
- ½ cup milk chocolate or semi-sweet chocolate, chopped, or chips (or a combination - I like half chopped milk chocolate and half semi-sweet chocolate)
Instructions
- Heat-treat the flour: Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Line a rimmed baking sheet with aluminum foil. Spread the flour on the foil and bake for 7 to 10 minutes, stirring once. Slide the foil off the baking sheet onto the countertop to cool completely, about 10 minutes, then use a fork to mash any lumps.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the softened butter, confectioners’ sugar, brown sugar, vanilla, and salt. Beat on medium speed until very smooth and creamy, about 3 minutes. Scrape down the bowl, add the cooled flour, and mix on low speed just until combined. The dough will be crumbly. Add the cream (or milk) and mix on low speed until incorporated, then mix in the chocolate with the mixer. Store covered in the refrigerator for up to 5 days. Let sit at room temperature for about 10 minutes before serving for the best texture.
Notes
- Ideas for serving
-Spoon straight from the bowl
-Roll into truffle-size balls and chill
-Dollop on or stir into vanilla ice cream
-Serve with espresso or a glass of milk
-Finish with a light sprinkle of flaky sea salt if you like - Freezing Instructions: The cookie dough can be frozen for up to 3 months. Store in an airtight container or portion into bite-size balls and freeze on a parchment-lined baking sheet until firm, then transfer to a freezer bag. Thaw in the refrigerator overnight or let sit at room temperature for 15 to 20 minutes before serving.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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