Edible Cookie Dough

white bowl full of edible cookie dough on a bring pink fabric with a white background

Print Recipe

5 from 1 vote

This Edible Cookie Dough recipe has all the same flavors of a chocolate chip cookie dough, but without the egg!

Prep Time10

Cook Time5

Total Time15

Servings: cups

Author: Miranda Couse

Ingredients

1 cup butter very soft but not melted
1 cup light brown sugar packed
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 3/4 cup all-purpose flour heat-treated
1 1/2 cups milk chocolate chips semi-sweet chocolate chips will work as well
1/2 cup mini semi-sweet chocolate chips

Instructions

Preheat the oven to 350 degrees F.
Spread the 1 3/4 cup all-purpose flour out on a parchment lined baking sheet. Place in the oven and bake for about 5 to 7 minutes or until an instant read thermometer reads 160 degrees F.
Add the 1 cup butter, 1 cup light brown sugar, and 2 tablespoons granulated sugar to a large mixing bowl. Beat with a hand mixer on medium speed until creamy.
Beat in the 1/2 teaspoon salt and 1/2 teaspoon vanilla extract.
Add in half of the flour and mix until incorporated.
Add in the second half of the flour and continue to mix until the cookie dough comes together.
Fold in the 1 1/2 cups milk chocolate chips and 1/2 cup mini semi-sweet chocolate chips with a spatula.
Grab a spoon and serve immediately or cover with plastic wrap and store in the fridge.

Notes

You can also heat treat your flour by microwaving it. Add the flour to a shallow dish that's microwave-safe and microwave in 30 second intervals. Stir after each interval. Repeat until the flour reaches 160 degrees F with an instant read thermometer. I typically do 2 minutes to 2 1/2 minutes. The flour will start to stick slightly to the sides of the bowl, just use a wire whisk and run it along the sides of the bowl to release the flour.

If you're not crazy about chocolate chips, I recommend only using 1 cup. You can also substitute the chocolate chips for M&M's, toffee bits, butterscotch chips, sprinkles, etc.

Storage: Store the cookie dough at room temperature for up to 2 days or up to a week in the refrigerator.

Freezing: Place the cookie dough in a freezer container or freezer bag for up to 3 months. Thaw in the refrigerator overnight or out on the counter for 20 to 30 minutes.

Nutrition