Edible Cookie Dough
So, I Made Edible Cookie Dough Because… Well, Life
Alright, can we talk? There’s just something about scraping the bowl after making cookies—a pastime that’s probably 60 percent nostalgia, 40 percent pure, raw (ha!) temptation. But after, like, the third nervous side-eye from my partner about raw eggs (“Are you sure we should?”), I figured: time to sort out my own edible cookie dough recipe. It’s been through a wild ride of tweaks—more chocolate, less salt, oops too sweet? No lie, one time I made a batch so sticky we had to eat it with a spoon, which, come to think of it, wasn’t all bad. Anyway, if you’re here, you probably get it. Sometimes you just want the dough, not the cookie.
Why You’ll Love This—Or At Least Tolerate It!
I make this when I get that dunked-in-milk-cookie feeling but don’t want to wait for the oven to heat up. My family goes a bit nuts for edible cookie dough (they eat it by the fistful, like some sort of sweet-loving squirrel brigade). It’s also a real lifesaver when you need dessert stat but your kitchen looks, hmm, creatively disorganized. If you’ve ever regretted biting into a raw, eggy cookie—hey, we’ve all done it—this version sidesteps the awkward “do we call the doctor?” moment.
Ingredients (Don’t Panic, Substitutions Are Totally Fine)
- 120g (1 cup) all-purpose flour (or go for oat flour if that’s what’s in your pantry; my gran swears by King Arthur, but honestly, most will do)
- 110g (1/2 cup) unsalted butter, softened (I’ve tossed in margarine on a pinch when the butter’s disappeared—works okay)
- 100g (1/2 cup) packed brown sugar (white sugar if you like a lighter taste, maybe toss in a tablespoon of molasses if you’re feeling fancy)
- 25g (2 tbsp) granulated sugar
- 2 tbsp milk (never measured this perfectly, but the dough will tell you—sometimes I use oat milk, too)
- 1 tsp vanilla extract (don’t stress over the brand; I’ve even used that Nielsen-Massey stuff when it’s on sale)
- 1/4 tsp salt
- 90g (1/2 cup) mini chocolate chips (or rough-chopped chocolate bars; once I used crushed pretzels for a laugh… success!)
Let’s Get Down to Business—The Method
- Heat treat your flour (sounds fancier than it is). Dump it in a baking tray, bake at about 350°F (180°C) for 6-7 minutes. Stir halfway through. Honestly, just keep an eye on it so it doesn’t toast—unless you want a nutty note, then who am I to stop you?
- In a bowl (a bigish one, unless you’re into chaos), cream together your butter, brown sugar, and granulated sugar until it’s light and fluffy. Electric mixer is nice, but if you’re like me and yours walked off last year, a sturdy spatula works too. Forearm workout included.
- Add the vanilla, salt, and milk. Give it a quick beat—don’t forget to scrape the sides. This is where I usually sneak a taste (because, duh, why not).
- Mix in your cooled flour (not hot, or you’ll have a weird, melty soup). Don’t worry if it looks crumbly at first. It’ll come together. Promise.
- Fold in the chocolate chips. Or whatever crunchy thing is calling your name. Give it a stir. Snackable, right?
- Scoop into a bowl, stash in the fridge for 30 minutes, or just, you know, dig in right away. I never judge.
Notes That Make a Difference (Probably?)
- I used to skip the flour heat-treating step, but then, well, Google convinced me. But, I’ll admit, sometimes I still wing it if I’m feeling lazy.
- If your dough gets a bit stiff in the fridge, a splash more milk fixes it.
- I once tried a gluten-free version with almond flour—it’s not my favorite, but it’ll do in a pinch.
- Oh, and don’t go heavy with the salt. I’ve learned that the hard way. Unless you like surprises.
The Experiments (Aka: Variations That Sometimes Work)
- Chopped nuts instead of (or alongside) chocolate chips—pecans are boss.
- Rainbow sprinkles. My niece’s idea. Turns out they bleed color, but kids don’t seem to mind.
- PB swirl: Mix a big dollop of peanut butter into half the dough. It’s sticky, but delicious. Actually, nutella works too.
- I tried raisins once. Not recommended. It’s just—well, not the vibe.
Don’t Have the Fancy Tools? No Worries
No electric mixer? Seriously, just grab a wooden spoon and channel your inner strongman. Or use a whisk; it’s a bit messy but fun. I even watched this YouTube video once just to check I wasn’t missing some magic.
Storing It (If You Can Wait)
This will keep in a sealed container in the fridge for 3-4 days, probably more—but to be honest, it never makes it past twenty-four hours here. You can freeze it for up to a month. Just give it a few minutes to thaw before scooping (or gnawing, if you’re desperate).
How I Like to Serve My Edible Cookie Dough
I like it straight from the bowl, obviously. Sometimes I roll it into mini balls and stick them in ice cream—my partner calls it “DIY Ben & Jerry’s night.” The kids like tiny scoops in between two graham crackers. Weird, but it works. You could even try dropping little blobs in your coffee if you’re feeling wild, though that usually ends up with a mess on my end.
What I Wish Someone Told Me—AKA Pro Tips from the Trenches
- I once tried to cream cold butter straight from the fridge—it was like trying to spread cement. Let it soften first. Trust me.
- Don’t rush the flour cooling step. I did once, and ended up with, erm, a sort of vanilla-scented soup. Wait it out.
- Taste as you go. Not just an excuse—sometimes you need to know if it’s sweet enough. Or, alright, maybe it’s an excuse after all.
Questions People Actually Ask Me (Not That I’m an Expert or Anything)
Q: Do I have to heat treat the flour?
A: Technically, it’s safer. But I’ll be honest, there’ve been lazy nights I’ve skipped it. Do as you please! Here’s a little science explainer if you want: Bon Appétit on Flour Safety.
Q: Can I use coconut oil instead of butter?
A: Yeah, but your dough might be a bit greasier. Keep it in the fridge and it’ll be firmer. (I think it’s still good!)
Q: Can I bake this into cookies?
A: Not really. It’ll turn out flat, sad, and frankly, a bit confused. Though, if you want actual cookies—try this classic chocolate chip cookie recipe instead.
Q: Is this safe for kids?
A: As long as you heat-treat the flour and skip raw eggs, sure thing! (But watch out, sugar rush is real.)
Q: Can I leave out the chocolate chips?
A: Definitely. Add sprinkles, nuts, or nothing at all. It’s your dough, your rules!
Anyway, hope you enjoy this as much as we do—or at least don’t mind the dishes. Send me your weirdest mix-ins if you try something strange. Happy snacking!
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup mini chocolate chips
Instructions
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1Place the flour in a microwave-safe bowl and heat for 60-90 seconds, stirring every 30 seconds, until it reaches 165°F (74°C) to kill any bacteria. Let the flour cool completely.
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2In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
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3Mix in the milk, vanilla extract, and salt until well combined.
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4Gradually add the cooled flour to the mixture, mixing until fully incorporated and smooth.
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5Fold in the mini chocolate chips. Serve immediately or refrigerate for a firmer texture.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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