Dough for cookies! A spoonful of this is impossible to resist. It’s just delicious comfort food from the past that is ideal in every way.
Additionally, there is no danger of food-borne infections because it is manufactured without eggs and with heat-treated flour, so you can consume it without concern.
Best Recipe for Edible Cookie Dough!
This is the only dessert I’ve ever advised you to cook, so disregard everything else. Okay, I’m joking, but cookie dough has to rank among the best sweets ever, right?
Before baking, I’ve always had to sneak a bite of every batch of cookies, but doing it this way is unquestionably safer.
These recipes are fantastic because almost anyone can cook them.
No baking experience is necessary! Even while heating the flour adds a tedious step, the peace of mind is worthwhile, especially if you are feeding it to someone else.
Since I adore cookie dough so much, I’ve chosen to share THREE delectable flavors that will tempt everyone and anyone—believe me, neither the young nor the old can resist!
The flavors available are listed below:
- Cookie dough with chocolate chips
- Cookie dough with chocolate chunks
- Sugar Cookie Dough with Sprinkles
Edible Cookie Dough(Pinterest)Chocolate Chip Cookie Dough Ingredients
- All-purpose flour: heat treated to kill bacteria (as noted in the recipe below)
- Granulated sugar and brown sugar: the combination of the two gives it that classic flavor.
- Unsalted butter: salted butter will work as well just add a pinch of salt if using salted.
- Salt: this will bring out the flavors of the cookie dough.
- Vanilla extract: use real vanilla extract for the best flavor.
- Milk: since there are no eggs milk is added so cookie dough isn’t dry.
- Mini or regular chocolate chips prefer the mini especially once cold.
You’ll also need cocoa powder for the chocolate chunk cookie dough, though chocolate chips are OK as well. I prefer to use dark chocolate chunks instead of chocolate chips. Brown sugar is not required.
Sprinkles and almond extract are additional ingredients you’ll need for the Funfetti Sugar Cookie Dough. Brown sugar is not required.
How Do I Make Safe and Edible Cookie Dough?
It’s now a good idea to heat flour in the oven to eliminate any potential germs before consuming it for things like cookie dough because it’s likely that e-cold could be found in it. Of course, we’ll omit the eggs.
- Spread 3 cups of flour out on a baking sheet with a rim that measures 18 by 13 inches to heat treat the flour. Bake for 7 minutes in a preheated oven, or until an instant-read thermometer reads 160 degrees for the flour. After letting it cool fully, transfer it to a container that is airtight.
- Since this process can be a little messy, I like to use a metal spatula to scrape the material into a corner before pouring it into a sealable bag. Measure what you need from there and then (using the scoop and level method).
- Butter, brown sugar, and salt are combined to form a cream by adding them all to a mixing dish. Whip the mixture for about three minutes with an electric hand mixer until it is light and fluffy.
- Add liquids and stir thoroughly after adding the milk and vanilla.
- In a mixing dish, combine the sugar, butter, and milk to make the edible cookie dough.
- Add all of the flour and stir briefly to incorporate after that.
- Finish with the chocolate: Add the chocolate chips and fold everything together with a rubber spatula.
What’s the Shelf Life of Cookie Dough in the Fridge?
The dough can be served immediately away or chilled for up to a week in the refrigerator in an airtight container.
Is It Freezable?
Yes. This cookie dough can be frozen for up to two months.
Does it Mix with Ice Cream?
Yes. The quickest technique would be to shape the dough into a few little logs, wrap them in parchment paper, and freeze them for a few hours before cutting them into small rounds. Don’t add too much milk so you can shape the dough.
Can I mix this by hand even though I don’t have an electric mixer?
If you don’t have a mixer, you could certainly make this by hand. However, to make mixing simpler, I would probably use almost-melted butter (skipping the step where it becomes pale and fluffy in the process), and I would combine it with a wooden spoon.
Is This Cookie Dough Safe to Bake?
Please refrain from attempting to bake this cookie dough. The absence of eggs and leavening (baking soda/baking powder) would cause the cookies to spread and become flat rather than soft and chewy.
How Can I Make Cookie Dough for Two?
Here are the amounts you should use if you don’t want the entire batch to entice you:
- 1/4 cup all-purpose flour, heat treated
- 2 Tbsp unsalted butter
- 2 Tbsp packed light brown sugar
- Scant 1 Tbsp granulated sugar
- Pinch of salt
- 1 tsp milk, then more as needed
- 1/8 tsp vanilla extract
- 2 Tbsp mini chocolate chips
I’m not sure whether the way I’ve written it in the recipe notes (below) is clear, so I figured I should just include the complete recipe here as well.
Recipe for Chocolate Chunk Cookie Dough
2/3 cup (92g) all-purpose flour, heat treated to kill bacteria (see notes in the recipe box below)
1/3 cup (32g) dutch process cocoa powder
1/2 cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
1/4 tsp salt
1 1/2 Tbsp milk, then more as needed
1/2 tsp vanilla extract
2 oz (1/3 cup) dark chocolate, chopped into small bits
Instructions
- Salt should be distributed evenly over the butter, sugar, and granulated sugar in a medium mixing basin.
- Whip the ingredients with an electric hand mixer for about 3 minutes, until they are light and fluffy.
- Blend in flour and cocoa powder after adding 1 1/2 Tbsp milk and the vanilla essence. If necessary, thicken the mixture with additional milk by adding 1/2 Tbsp at a time.
- Add the chocolate bits and fold them in with a rubber spatula. Keep cookie dough in the fridge.
Edible Cookie Dough(Pinterest)Recipe for Funfetti Sugar Cookie Dough
1 cup (136g) all-purpose flour, heat treated to kill bacteria (see notes in the recipe box below)
1/2 cup (113g) unsalted butter, softened
2/3 cup (136g) granulated sugar
1/4 tsp salt
1 1/2 Tbsp milk, then more as needed
1/2 tsp vanilla extract
1/4 tsp almond extract
1/3 cup (54g) white chocolate chips
3 Tbsp (36g) rainbow jimmies, then more for topping
Instructions
- Salt should be distributed evenly over the butter, sugar, and granulated sugar in a medium mixing basin.
- Whip the ingredients with an electric hand mixer for about 3 minutes, until they are light and fluffy.
- Blend in flour mixture while adding milk 1/2 Tbsp at a time to thin, if necessary, after adding 1 1/2 Tbsp milk, vanilla essence, and almond extract.
- Fold in the sprinkles and white chocolate chips using a rubber spatula. Serve with more sprinklings. Keep cookie dough in the fridge.
What Flavor Would You Say is Your Favorite?
So it’s difficult for me to choose a favorite among the three flavors.
I was certain that chocolate chip cookie dough would win out, but after making the chocolate version, I took one mouthful and fell in love (hello, brownie batter flavor!).
Then the confetti sugar cookie dough appeared, and I had the impression that I was eating a piece of birthday cake in cookie dough shape (hello best of both worlds). How could I possibly choose a favorite among these?
Try them all and let me know which one you like best!
You’ll Love These Other Cookie Recipes:
- Cookie Bites with Chocolate Chips
- One chocolate chip cookie recipe
- Cookies with chocolate crinkles
- Avocado Cookies
- Chocolate-Peanut Cookies
- Snickerdoodles
Ingredients
- 1 cup (136g) all-purpose flour, heat treated to kill bacteria*
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (110g) packed light brown sugar
- 3 Tbsp (40g) granulated sugar
- 1/4 tsp salt
- 1 1/2 Tbsp milk, then more as needed
- 1/2 tsp vanilla extract
- 1/2 cup (82g) mini semi-sweet chocolate chips
Instructions
- In a medium mixing bowl, combine the butter, brown sugar, and granulated sugar. Add salt on top in a uniform layer.
- Whip the ingredients with an electric hand mixer for about 3 minutes, until they are light and fluffy.
- Mix in the vanilla extract and 1 1/2 tablespoons of milk.
- Just incorporate the flour with the other ingredients before adding milk, 1/2 Tbsp at a time, to thin it if necessary.
- Add chocolate chips and fold them in with a rubber spatula.
- Keep cookie dough in the fridge (note that it will harden up once chilled because the butter will solidify, you can let it rest at room temperature if desired).
- IN THE CASE OF CHOCOLATE COOKIE DOUGH CHUNKS: Dutch-process cocoa powder can be used in place of 1/3 cup (32g) of the all-purpose flour. Combine flour and cocoa in a bowl. 2 oz. of chopped, dark chocolate in place of the micro chocolate chips.
- SUGAR COOKIE DOUGH FOR FUNFETTI Use 2/3 cup (136g) granulated sugar instead of brown sugar instead (total). Along with the vanilla essence, add 1/4 tsp of almond extract.
Replace 1/3 cup (52g) of the chocolate chips with the white variety. Mix in 3 tablespoons of rainbow jimmies sprinkled with the white chocolate chips before serving.
Notes
- *Preheat oven to 350 degrees to heat treat flour. On a baking sheet with a rim that measures 18 by 13, evenly distribute 3 cups of all-purpose flour. Bake for 7 minutes in a preheated oven, or until an instant-read thermometer reads 160 degrees for the flour. Store in an airtight jar after totally cooled.
- **Nutrition for chocolate chip cookie dough is indicated.