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For anyone who has ever scooped a spoonful of cookie dough out of the mixing bowl (which is everyone), this recipe is for you.
Edible cookie dough has gone from a guilty pleasure to a full-blown dessert obsession, showing up everywhere from ice cream parlors and bakeries to grocery store freezer aisles. It’s easy to see why: it’s rich, nostalgic, and arguably even better than baked chocolate chip cookies.
What makes it edible (and safe to eat) is simple: the flour is heat-treated and there are no raw eggs. What really sets this recipe apart is its texture. Many edible cookie dough recipes are strangely grainy, but this one is smooth and creamy, with just a subtle hint of texture from the brown sugar. Enjoy it straight from the bowl, roll it into bite-sized balls, or pour it into jars for an easy homemade gift.
Contents
What You’ll Need to Make Edible Cookie Dough
You will need all-purpose flour, butter, powdered sugar, dark brown sugar, vanilla extract, salt, heavy cream (or milk), milk or semi-sweet chocolate.
The chocolate can be chopped or chipped, or a combination. I like half chopped milk chocolate and half semi-sweet chocolate.
Step by step instructions
Step 1: Heat treat the flour. Spread the flour on a foil-lined baking sheet and bake for 7 to 10 minutes, stirring once. Let the flour cool completely on the work surface for about 10 minutes, then use a fork to break up any remaining lumps.
Pro tip: Making sure the flour is completely cool before mixing it with the butter and sugar ensures that it won’t melt the butter or chocolate, making the dough greasy instead of fluffy.
- Spoon straight from the bowl
- Roll into truffle-sized balls and refrigerate
- Pour over or stir into vanilla ice cream
- Serve with an espresso or a glass of milk
- Finish with a light pinch of flaky sea salt
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Edible Cookie Dough
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Ingredients
- 1 cup all-purpose flour, poured into a measuring cup and leveled
- ½ cup (1 stick) unsalted butter, softened
- ½ cup icing sugar
- 3 tablespoons (packaged) dark brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons heavy cream or milk (any kind)
- ½ cup milk chocolate or semi-sweet chocolate, chopped or chips (or a combination – I like half chopped milk chocolate and half semi-sweet chocolate)
Instructions
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Heat treat the flour: Preheat the oven to 350°F (175°C) and place an oven rack in the middle position. Line a rimmed baking sheet with foil. Spread the flour on the foil and bake for 7 to 10 minutes, stirring once. Slide the foil from the baking sheet onto the work surface to cool completely, about 10 minutes, then use a fork to break up any lumps.
-
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the softened butter, icing sugar, brown sugar, vanilla and salt. Beat on medium speed until very smooth and creamy, about 3 minutes. Scrape the bowl, add the cooled flour and mix on low speed until well combined. The dough will be crumbly. Add the cream (or milk) and mix on low speed until incorporated, then add the chocolate with the mixer. Store covered in the refrigerator for up to 5 days. Let sit at room temperature for about 10 minutes before serving for best texture.
Remarks
- Ideas for serving
-A spoon straight from the bowl
-Roll into truffle-sized balls and refrigerate
-Drop a spoonful or stir into vanilla ice cream
-Serve with an espresso or a glass of milk
– Finish with a light pinch of flaky sea salt if desired. - Freezing Instructions: Cookie dough can be frozen for up to 3 months. Store in an airtight container or in bite-sized portions and freeze on a parchment-lined baking sheet until firm, then transfer to a freezer bag. Thaw in the refrigerator overnight or let sit at room temperature for 15 to 20 minutes before serving.
Nutritional information
Per serving (8 servings)Calories: 256kilocaloriesCarbohydrates: 30gProtein: 2gFat: 15gSaturated fat: 9gCholesterol: 31mgSodium: 130mgFiber: 1gSugar: 17g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutrition information is provided as a courtesy and should not be construed as a guarantee. Data is calculated via an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these numbers should only be considered estimates. Different factors such as types of produce or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information of a given recipe. Additionally, different online calculators provide different results based on their own nutritional data sources and algorithms. To get the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your favorite nutritional calculator.
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