Hey there, fellow dessert lovers! Ever found yourself sneaking a spoonful of cookie dough straight from the bowl? Let me guess; mom told you not to eat it because it will make you sick. Well, not anymore with this edible cookie dough recipe!
Table of Contents
What is Edible Cookie Dough?
Edible Cookie Dough is a safe-to-eat version of the classic cookie dough. It is made without raw eggs and with heat-treated flour. It promises all the joy of cookie dough without the concern of foodborne illness. Let’s roll up the sleeves and do it!
Edible Cookie Dough Recipe
Ingredients for Edible Cookie Dough
Before starting, we need to prepare all the ingredients.
- Unsalted butter (softened): 1/2 cup (1 stick)—leave it 1 hour outside the fridge.
- Granulated sugar: 1/2 cup
- Packed light brown sugar: 1/4 cup
- Milk: 2 tablespoons
- Vanilla extract: 1 teaspoon
- All-purpose flour: 1 and 1/4 cups (follow the heat-treating instructions)
- Salt: 1/4 teaspoon
- Mini chocolate chips: 1/2 cup
Check this out for baking tools and ingredients —> Sephra
How to make Edible Cookie Dough
There are 2 main stages to this edible cookie dough recipe:
- Heat-treating the flour to prevent foodborne illness. Practically, what makes it edible.
- Mixing the ingredients.
Let’s get to it!
- Step 1: Heat-treat the flour. Don’t overcook it!
> Put the flour in a ceramic or glass bowl and place it in the microwave for 90 seconds.
> Take it out every 20 seconds to stir the flour and make sure it’s evenly heated.
> If you have a kitchen thermometer, do this process until the temperature of the flour reaches 165 degrees Fahrenheit.
Note: If you don’t have a microwave, just put the flour in the oven for 5 minutes at 350 degrees Fahrenheit. Make sure to spread it evenly in the pan. - Step 2: Beat the softened butter, granulated sugar, and blown sugar with a mixer in a mixing bowl until they form a smooth cream.
- Step 3: Add the vanilla extract and milk to the mixture while beating with a mixer.
- Step 4: Gradually add the heat-treated flour and the salt while beating with the mixer until it turns into a crumbly dough.
- Step 5: Add the chocolate chips and gently work the dough with a spatula.
Your edible cookie dough is ready. You can either eat it as it is or refrigerate it for 30 minutes for a firm texture.
Nutrition facts for this edible cookie dough recipe
- Calories: 250–300 calories per 1/4 cup serving.
- Fat: 15–20 grams, depending on the kind of butter.
- Carbohydrates: 25–30 grams from the sugars and flour.
- Sugar: 15-20 grams from granulated and brown sugar.
- Protein: Less than 4 grams per serving.
- Sodium: 150–200 mg per serving.
Variations and Flavors
Once you have made the cookie dough, you can explore different flavors other than chocolate chips. Try these instead:
- Chocolate sprinkles
- Cacao
- Peanut butter
- Naked: No chocolate chips or other toppings at all.
- Raisins
- Chopped nuts: almonds, walnuts, or pecans.
Feel free to explore more flavors!
If you like snacks, you should try UrthBox
FAQs
Can I bake Edible Cookie Dough into cookies?
This recipe isn’t meant to be used for baking. Leaving out eggs & baking powder and heat-treating the flour will cause the cookies to burn or liquify.
Is Edible Cookie Dough safe for children?
Since this recipe doesn’t use raw eggs and the flour has been heated, it’s safe for kids to eat. Still, it’s smart to use good ingredients and be careful to be clean while making it.
Can I freeze Edible Cookie Dough?
Of course! Put the dough in a container that won’t let air in or wrap it tightly in plastic wrap. For the best texture, let it thaw in the fridge before eating.
How can I store leftover Edible Cookie Dough?
For short-term storage, put it in the fridge in a container that won’t let air in. It should be fine to consume it within a week. If you want to keep it for a longer time, freezing it in portions works well.
Can I change the sweetness level?
Yes, you can change the amount of granulated sugar, but not much. Changing the amount can affect the dough’s texture and consistency.
