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edible cookie dough recipe

Edible Cookie Dough Recipe

Indulge in a creamy, vanilla-forward edible cookie dough recipe that’s safe to eat with no eggs or raw flour, crafted for quick, spoon-ready satisfaction.
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 2 cups
Calories 400 kcal

Equipment

  • Mixing Bowls
  • Spatula
  • Measuring cups and spoons
  • Baking sheet (for heat-treating flour)

Ingredients
  

  • 1/2 cups Unsalted butter
  • 1/2 cups Light brown sugar
  • 1/4 cups Granulated sugar
  • 1 tsp Vanilla extract
  • 1 cup Heat-treated all-purpose flour
  • 1/4 tsp Salt
  • 2 tbsp Milk
  • 1/2 cups Mini chocolate chips

Instructions
 

  • Heat-treat the flour: spread the flour on a parchment-lined baking sheet and bake at 350°F (175°C) for 5–7 minutes, then cool completely.
  • Cream the butter with the brown sugar and granulated sugar until light and fluffy.
  • Beat in vanilla and enough milk (about 1–2 tablespoons) to reach a scoopable dough consistency.
  • Stir in the cooled, heat-treated flour and salt until a thick dough forms, then fold in the chocolate chips.
  • Chill briefly for firmer scoops, or serve immediately for a softer texture.

Notes

To ensure safe, egg-free dough, flour is heat-treated before mixing.
Store any leftovers in the refrigerator for up to 5 days, or freeze for longer keeping; thaw before serving for best texture.

Nutrition

Calories: 400kcalCarbohydrates: 50gProtein: 6gFat: 22gSaturated Fat: 12gCholesterol: 18mgSodium: 120mgPotassium: 110mgFiber: 1gSugar: 28gCalcium: 15mgIron: 1mg
Keyword Cookie Dough, Edible, no-bake
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