There are times when I want the comfort of cookie dough without actually baking anything, and this edible cookie dough is what I end up making. It comes together quickly with basic ingredients and gives that familiar taste in just a few minutes.
I like how simple the process is just mixing everything in one bowl and adjusting the texture as I go. Sometimes I make it a bit softer, sometimes thicker, depending on how I feel that day. It’s easy to shape, scoop, or just enjoy straight from the bowl.
What keeps me coming back to this recipe is how flexible and reliable it is. I can switch up the chocolate chips or keep it classic, and it still turns out just right. It’s a small, easy treat that fits into everyday moments without much effort.
Why I Love This Recipe (And You Will Too)
- No Baking Required: Enjoy the best part of cookies without the wait!
- Quick to Make: It only takes a few minutes to whip up this delicious treat.
- Versatile: Customize with your favorite mix-ins, like nuts or sprinkles.
- Great for Sharing: It’s a fun snack for parties, movie nights, or just because!
Indulge in this edible cookie dough recipe for a delightful, no-bake dessert that pairs beautifully with butter pecan ice cream and deviled strawberries. Enjoy the sweet simplicity of this treat.
Edible Cookie Dough Recipe
Equipment
- Microwave-safe dish
- Electric mixer
- Mixing bowl
- Spatula
Ingredients
- 1 cup all-purpose flour
- ¾ cup packed brown sugar
- ½ cup butter softened
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons milk
- ½ cup milk chocolate chips
- ½ cup mini chocolate chips
Instructions
- Heat-Treat the Flour: To make the flour safe for consumption, place it in a microwave-safe dish. Microwave for 1 minute and 15 seconds, stirring every 15 seconds. Set aside to cool.
- Cream Butter and Sugar: In a large mixing bowl, beat together the brown sugar and softened butter until light and creamy. Mix in the vanilla extract and salt.
- Add Flour and Milk: Gradually add the heat-treated flour to the bowl, mixing until a crumbly dough forms. Stir in the milk until the dough comes together smoothly.
- Fold in Chocolate Chips: Gently fold in the milk chocolate chips and mini chocolate chips.
- Serve and Enjoy: Spoon the dough into small bowls, or enjoy directly from the mixing bowl!
Nutritional Facts:
| Nutrition | Value |
|---|---|
| Calories | 348 kcal |
| Fat | 19 g |
| Cholesterol | 34 mg |
| Sugar | 32 g |
| Protein | 3 g |
Tips that Will Surely Help!
- Measure the flour: To avoid a “floury” taste and ensure the dough isn’t too hard or crumbly, use a kitchen scale to measure the flour. If you don’t have one, fluff the flour first and then sprinkle it into a measuring cup. Level off the top with a knife.
- Heat treat the flour in the oven: For an easier method, you can toast the flour in the oven instead of using the microwave. Preheat the oven to 350°F, spread the flour on a rimmed baking sheet, and bake for 12 minutes or until it reaches 165°F.
- Prepare flour in advance: To save time, you can heat treat the flour ahead of time. Once it cools, store it in an airtight container so it’s ready for your next batch of edible dough.
- Don’t fully melt the butter: If the butter is completely melted when you mix it with the sugar, the cookie dough might become too soupy.
- Make chocolate cookie dough: To create chocolate cookie dough, replace 1/4 cup of all-purpose flour with unsweetened cocoa powder. You don’t need to heat treat the cocoa powder; just add it to the butter mixture with the other flour.
hi there,
i’m Noah
A California-born food blogger behind Freshman Cook, whose culinary journey began in his tiny apartment kitchen.
