Edible Monster Cookie Dough
Hey There, Ready to Make Cookie Dough?
I remember the first time I made edible cookie dough – it was one of those nights where I just wanted something sweet but wasn’t in the mood to bake anything (or deal with the dishes). So, I thought, why not just the dough? Turns out, it’s a hit in my house. My kids ask for it all the time, though I suspect it’s just an excuse to sneak chocolate chips.
Why You’ll Love This
I make this when I need a quick, no-bake dessert that satisfies a sweet craving. My family goes crazy for this because it’s ridiculously easy – no oven, no waiting, and it’s just plain fun! (Plus, who doesn’t love sneaking a piece of cookie dough when no one’s watching?)
What You’ll Need
- 1/2 cup unsalted butter, softened (I sometimes use salted if that’s all I have)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup all-purpose flour (heat-treated)
- 2 tbsp milk (any kind you like, or even cream if you’re feeling fancy)
- 1/2 cup mini chocolate chips (my grandmother swore by the regular ones, but I think minis are more fun)
- 1/4 cup M&Ms (optional, but who are we kidding?)
How to Make It
- In a bowl, beat the butter, brown sugar, and granulated sugar until creamy. This is where I usually sneak a taste. It’s like a reward for starting!
- Add vanilla extract and salt, mix well.
- Stir in the flour, which you’ve hopefully heat-treated (just pop it in the microwave for a bit). Don’t worry if it looks a bit weird at this stage – it always does!
- Pour in the milk and combine until you have a smooth dough. This part’s a bit of a guessing game; add more milk if it feels too thick.
- Finally, fold in chocolate chips and M&Ms. And yes, this is another tasting opportunity!
Notes
Heat-treating the flour is a must – I learned this the hard way when a batch turned out a bit too crunchy. Just nuke it in the microwave for a minute or two. Actually, I find it works better if you stir in between to avoid hot spots.
Fun Variations
Once, I tried adding peanut butter to the mix – can you say delicious? Although, I wouldn’t recommend the time I experimented with adding marshmallows; they got kind of sticky and weird.
Equipment You Might Need
If you don’t have a mixer, no worries – a sturdy spoon and some elbow grease will do the trick. But if you have an electric mixer, your arms will thank you.
Storing Your Dough
Store it in an airtight container in the fridge for up to a week, though honestly, in my house, it never lasts more than a day! You can also freeze it for later if you manage to have any leftovers.
Serving Suggestions
We love to scoop it into little bowls and eat it with a spoon. Sometimes I’ll even serve it at parties with little pretzel sticks for dipping – it’s a hit every time!
Pro Tips from My Kitchen
I once tried rushing the butter-softening step and regretted it because the dough was too lumpy. So, take your time with that – patience is key!
FAQ
Can I use almond flour instead? You could try! It might change the texture a bit, but I think it could work, especially if you’re going for a gluten-free version.
Why do I need to heat-treat the flour? Well, it’s to kill any bacteria lurking around; just a safety thing. But on second thought, I suppose you could skip it if you’re feeling adventurous.
Can I use coconut sugar? Sure! I mean, I haven’t tried it personally, but I hear it makes a good substitute for brown sugar.
