Ready in: 40 minutes · Serves: 4 · Technique: No-Bake · Storage: Up to 1 week in the refrigerator.
Quick Answer
This edible cookie dough recipe allows you to enjoy the deliciousness of classic cookie dough safely, without any raw eggs or flour.
When I think of the holiday season in New York City, I'm flooded with images of twinkling lights, bustling streets, and the sweet aroma of baked goods wafting through the air. One treat that always brings a smile to my face is the irresistible joy of cookie dough. Today, I'm stepping away from the oven to share a recipe that's perfect for the upcoming Thanksgiving and Christmas gatherings: Edible Cookie Dough! This delightful treat allows you to enjoy the classic flavor of cookie dough without worrying about raw eggs or raw flour-perfect for indulging and sharing with friends and family during the cozy winter months.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Enjoy the classic taste of cookie dough without the worry of raw eggs or flour.
- Perfect for sharing at holiday gatherings, making it a crowd-pleaser.
- Quick and easy to prepare, allowing you to indulge in homemade goodness.
- Customize with your favorite add-ins like nuts or sprinkles for a personalized touch.
- Store it conveniently in the fridge or freezer for a sweet treat anytime!
Ingredients
Gather the following ingredients to create your delicious Edible Cookie Dough:
Dry Ingredients
- 1 cup all-purpose flour (heat-treated for safety)
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ⅓ cup granulated sugar
- ⅓ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 tablespoons milk (optional, for softer dough)
Mix-Ins
- ½ cup mini chocolate chips
How to Make Edible Cookie Dough (Step-by-Step)
This delightful treat can be made easily at home by following these steps:
Step 1: Heat the Flour
In a microwave-safe bowl, spread the all-purpose flour evenly. Microwave it on high for 1 minute, stirring halfway through. This step is crucial to eliminate any harmful bacteria-trust me, it's worth it.
Step 2: Cream the Butters and Sugars
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Using a hand mixer or a stand mixer with the paddle attachment, beat them together until the mixture is fluffy and light, usually about 2-3 minutes. The sweet aroma of butter and sugar coming together is simply heavenly.
Step 3: Incorporate the Flavors
Add the vanilla extract and salt to the butter-sugar mixture and continue mixing until well combined. You should achieve a glossy texture-test the mixture with your finger for that perfect sweetness!
Step 4: Blend in the Flour
Gradually add the heated flour, mixing until just combined. If you find the dough too stiff or dry, gently stir in the milk, one tablespoon at a time, until you reach the desired consistency. The dough should be soft enough to hold its shape but not overly sticky.
Step 5: Fold in the Chocolate Chips
Finally, fold in those delightful mini chocolate chips, ensuring they get evenly distributed throughout the dough. I like to save a few chips for sprinkling on top for a decadent touch.
Step 6: Chill & Serve
For the best flavor, I recommend chilling the cookie dough in the refrigerator for about 30 minutes. However, if you can't wait, dig in right away-there's no judgment here! I often keep mine in a cute jar, ready to share at any holiday gathering.
Common Mistakes to Avoid
- Skipping the heat treatment of flour can lead to unwanted bacteria.
- Overmixing the dough can make the texture dense rather than soft and creamy.
- Neglecting to chill the dough can diminish the flavors and texture.
Tips and Tricks for Success
- Use high-quality vanilla extract for a richer flavor.
- Feel free to experiment by adding ingredients like nuts or sprinkles for extra texture.
- Store your edible cookie dough in an airtight container in the refrigerator for up to one week.
- Chill the dough for at least 30 minutes to enhance flavors and texture.
Variations
- Substitute brown sugar with coconut sugar for a different sweetness profile.
- Use peanut butter or almond butter instead of some butter for added flavor.
- Add a pinch of cinnamon for a seasonal twist.
- Incorporate different types of chocolate chips, like dark or white chocolate.
How to Serve
- Serve chilled directly from the jar as a sweet snack.
- Use as a topping for ice cream or yogurt.
- Pair with fresh fruit for a delightful dessert.
- Include in dessert platters for holiday gatherings.
Make Ahead and Storage
- Make Ahead: Prepare the dough in advance and chill it in the fridge for up to a week.
- Storage: Store in an airtight container in the refrigerator for up to one week.
- Freezing: Can be frozen for up to three months. Scoop out portions as needed.
Recipe Notes / What I Learned
In making this edible cookie dough, I realized the magic of savoring the dough you once thought was only for cookie-making. It's a wonderful way to enjoy a classic flavor that resonates with holiday nostalgia and is truly custom tailored to your preferences!
Yield and Serving Size
Yield: 2 cups · Serving Size: 2 tablespoons
Nutrition Snapshot
Estimated Nutrition Per Serving: ~150 calories · 1g protein · 20g carbs · 7g fat
Recipe by:
Delicious Edible Cookie Dough for the Holidays
Ingredients
Equipment
Method
- In a microwave-safe bowl, spread the all-purpose flour evenly. Microwave it on high for 1 minute, stirring halfway through.
- In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Beat them together until fluffy, about 2-3 minutes.
- Add the vanilla extract and salt to the butter-sugar mixture and continue mixing until well combined.
- Gradually add the heated flour, mixing until just combined. If the dough is too stiff, gently stir in milk until the desired consistency.
- Fold in mini chocolate chips, ensuring they are evenly distributed throughout the dough.
- Chill the cookie dough in the refrigerator for about 30 minutes for the best flavor, though it can be enjoyed immediately.
Notes
FAQs
Can I eat cookie dough made with raw flour?
No, traditional cookie dough made with raw flour can contain harmful bacteria. This recipe heats the flour to eliminate any risks.
How long can I store edible cookie dough?
You can store it in an airtight container in the refrigerator for up to one week or freeze it for up to three months.
Can I make this cookie dough gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend that is safe for heat treatment.
What can I add to the cookie dough for extra flavor?
You can experiment by adding nuts, sprinkles, or different types of chocolate chips for additional texture and flavor.
Is it safe to eat edible cookie dough during pregnancy?
As long as the flour is heat-treated and all ingredients are pasteurized, it is considered safe to consume during pregnancy. However, it's always best to consult with your doctor.
