There is nothing quite so tasty as nibbling on some raw cookie dough as you are baking a fresh batch, is there? There’s something about the raw cookie dough that is indescribable.
Maybe it’s the fact that technically you shouldn’t be eating it - the forbidden fruit is always the tastiest, right? Or maybe it’s because the mixture of all those ingredients lends themselves to being eaten raw as well as baked.
Potential salmonella aside (we’re looking at you, raw eggs), cookie dough is a delicious treat and there is a way that you can make it safe.
Whilst the risk of salmonella from a raw egg is very low these days, for most people the thought of tucking into something with raw egg is not usually an appetizing one. As well as this, raw flour is not the most healthy thing in the world, either.
It is far better to heat treat your flour before using it! Cookie dough recipes do not usually ask you to heat treat your flour first because the flour will be heated when the cookies are in the oven.
However, if you want to eat the cookie dough raw, you really should heat the flour first!
Partnering these factors with the fact that we haven’t always got heaps of brown sugar laying around just waiting for a batch of cookies means that usually, we cannot get our cookie dough fix easily. We want to change that!
We have developed a recipe for edible cookie dough that doesn’t use that mysterious brown sugar that non-one ever seems to have hanging around!
Follow our recipe and you will have delicious edible cookie dough in minutes. If this sounds appealing to you (and let’s face it, who doesn’t love cookie dough?!) then keep on reading.
Serving Size: This recipe yields three cups of cookie dough for you to snack on.
- 2 cups of all-purpose flour
- 1 and ¾ cups of granulated white sugar
- 1 cup of unsalted butter that has been softened at room temperature
- 1 cup (or more/less depending on your preferences) of chocolate chips. We like the mini version. These can be white, milk, or dark chocolate depending on your preferences. They can also be mixed if you wish!
- 2 teaspoons of real vanilla extract (trust us, you can taste the difference!)
- 1 teaspoon of fine salt
- 2 tablespoons of milk (be prepared to use more if needed as this will be replacing the egg)
- The first super important step is the flour. You need to heat treat the flour before you use it. To do this simply place all of the flour you are using in a microwavable bowl and heat it on full power until it reaches around 166 degrees Fahrenheit. This can take around one minute in the microwave. Alternatively, you can spread the flour out onto a lined baking sheet (use parchment so it doesn’t stick). Pop the flour on the baking sheet into a preheated oven for around 7 minutes or until it reaches 166 degrees Fahrenheit. Ensure you use an internal temperature thermometer for this.
- As soon as the flour is ready you can get started on the fun bit. Grab a large bowl with high/deep sides. In the bowl put in your granulated white sugar and softened unsalted butter. Beat them together until you have a creamy mixture. You can do this manually or with an electric mixer if you have one. Add in your salt here and mix again.
- When you have your mixture looking smooth and glossy you can add in your liquids. These are the milk and vanilla extract. Mix it again.
- Now for the messy part! Add in your flour. We recommend that you do this slowly, mixing it in bit by bit. Be patient or else you will end up with a pile of dry breadcrumbs. After each small amount, make sure to mix it slowly before adding more. Do this until all the flour has been added. After this step, you may find that you need a tiny drop of more milk so you can add this if you wish.
- Lastly, you can add in your chocolate chips. Simply pour the whole lot in and stir it all up. Voila, your cookie dough is complete! You can eat it right out of the bowl (trust us we won’t judge you!) or you can divide it up between three cups. It keeps in the refrigerator for 1 week.
- If you wish you can freeze some for a later date by putting it in a freezer safe container that is air-tight or a freezer bag, and labeling them with the date you are freezing them. It will keep in the freezer for up to 2 months. When you are ready to eat the frozen cookie dough you can simply take it out to defrost and then eat it raw or bake cookies out of it.
- If you want double chocolate cookie dough you should add cocoa powder to your mixture at the same time as the flour. We recommend omitting half a cup of the all-purpose flour for half a cup of cocoa powder.
- You can add any candies, fruit, or nuts in with the chocolate chips or instead of them, depending on preferences. We love M and Ms in our edible cookie dough.
- Another great addition to this cookie dough recipe is Nutella or peanut butter. You can add both of these in at the same time as your other liquids.
- This can be made gluten-free by using gluten-free flour. You can also make it vegan by ensuring that the unsalted butter is dairy free as well as choosing vegan friendly chocolate chips for it. It is super adaptable.
Edible Cookie Dough Without Brown Sugar
- Microwaveable bowl
- Large mixing bowl
- Electric whisk
- 2 cups of
all purpose flour
- 1¾ cups of
granulated white sugar
- 1 cup of unsalted butter that has been softened at room temperature
- 1 cup (or more/less depending on your preferences) of
chocolate chips . We like the mini version. These can be white, milk, or dark chocolate depending on your preferences. They can also be mixed if you wish!
- 2 tsp of real
vanilla extract(trust us, you can taste the difference!)
- 1 tsp of
- 2 tbsp of milk (be prepared to use more if needed as this will be replacing the egg)
- Place your flour into a microwave safe bowl and heat it up until it hits 166 degrees Fahrenheit.
- In a large bowl, combine the sugar and softened butter. Cream together with an electric whisk until light and fluffy. Add in the salt to the mixture too.
- Add in the milk and vanilla extract. Mix together for a few more minutes.
- Begin to slowly add in the flour to your wet mixture.
- Add in chocolate chips and ensure they are evenly distributed.
- Divide the mixture into three cups and enjoy!
We’re sure you can agree that this cookie dough is super simple to make, as well as being safe due to it not using eggs and heat treating the flour first.
You can use ordinary granulated sugar for this (which most of us have laying around) so there is no need to go out and buy ingredients for it. You can have your cookie dough and eat it within minutes.
We are sure you will have lots of fun experimenting with different flavor combinations for this edible cookie dough. You can eat it on its own or put it on ice cream and other desserts. It is sure to be a hit on family movie night.
We also think it makes a lovely homemade gift. You could put the cookie dough in a mason jar and label it with the ingredients and flavors. You could even personalize it for the recipient by making it with their favorite candy instead of chocolate chips!
As with any recipe, if you are a kid please get your parents or a responsible adult to help you out with this.
Even though the cookies aren’t being cooked, the heat treating of the flour is a really important step that needs to be done precisely to ensure it is safe for consumption.
As we have already mentioned, the recipe can be easily adapted to make it suitable for all dietary requirements. The fact that it does not contain eggs is already a huge step towards making the recipe vegan, all you need to do is ensure that the butter you use, as well as any chocolate chips, are dairy free.
The recipe also calls for milk to use in place of the eggs and you can use any dairy free alternative for this. In fact, we love using coconut milk for this as it gives it a gorgeous nutty flavor.
As well as this, you can get some gluten free flour to make it suitable for the gluten intolerant people in your life.
Whatever you decide to do with your cookie dough, we hope you have the best time making it and an even better time eating it.