Name: Edible Cookie Dough Recipe: Safe and Indulgent
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 cup all-purpose flour (heat-treated); 1/2 cup unsalted butter (softened); 1/2 cup light brown sugar (packed); 1/4 cup granulated sugar; 2 tbsp milk; 1 tsp vanilla extract; 1/4 tsp kosher salt; 3/4 cup semi-sweet chocolate chips; Optional: Extra chocolate chips (melted chocolate drizzle); Suggested Pairings: Milk (pretzels)

Introduction

Table of Contents

Edible Cookie Dough is a creamy, indulgent treat, perfect for snacks, desserts, or satisfying sweet cravings. Its rich, buttery texture studded with chocolate chips delivers the classic cookie dough flavor without the worry of raw eggs or flour, making it safe to eat as is. Presented in a white ceramic bowl, garnished with extra chocolate chips or a drizzle of melted chocolate, this Edible Cookie Dough offers a tempting, inviting aesthetic. This recipe delivers a traditional chocolate chip version, adaptable for dietary preferences, and ideal for home cooks seeking a quick, delicious treat.

Ingredients

For the Edible Cookie Dough:

1 cup all-purpose flour, heat-treated (see Tips)
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2 tbsp milk (or non-dairy milk)
1 tsp vanilla extract
1/4 tsp kosher salt
3/4 cup semi-sweet chocolate chips (or mini chocolate chips)

For Serving:

Optional: Extra chocolate chips, melted chocolate drizzle, sea salt flakes
Suggested Accompaniments: Pretzels, graham crackers, or as a topping for ice cream
Suggested Pairings: Milk, hot cocoa
Suggested Aesthetic: Serve in a white ceramic bowl
Suggested Equipment: Mixing bowl, spatula, baking sheet (for heat-treating flour), microwave or oven

Step-by-Step Process

Heat-Treat Flour: Preheat oven to 350°F (175°C). Spread flour on a baking sheet and bake for 5-7 minutes to kill bacteria, stirring halfway. Let cool completely. Alternatively, microwave flour in a bowl for 1-2 minutes, stirring every 30 seconds, until it reaches 165°F (74°C); cool completely.
Cream Butter and Sugars: In a mixing bowl, beat softened butter, brown sugar, and granulated sugar with a spatula or hand mixer until light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Add milk, vanilla extract, and salt; mix until smooth.
Incorporate Flour and Chips: Gradually stir in cooled, heat-treated flour until fully combined. Fold in chocolate chips.
Chill (Optional): Refrigerate dough for 15-30 minutes for a firmer texture (optional, but enhances flavor).
Serve: Scoop cookie dough into a white ceramic bowl. Garnish with extra chocolate chips, a melted chocolate drizzle, or sea salt flakes. Serve with pretzels, graham crackers, or as an ice cream topping, paired with milk or hot cocoa.

Tips for Better Edible Cookie Dough

Heat-treat flour to ensure safety, as raw flour may contain bacteria.
Use softened (not melted) butter for a creamy, smooth texture.
Adjust milk as needed to achieve the desired consistency; add 1 tsp at a time if too thick.
Use high-quality vanilla extract for the best flavor.
Chill dough briefly to meld flavors, but it’s safe to eat immediately.
Store in small portions for easy snacking.
Use mini chocolate chips for a more even distribution.
Enhance aesthetic: Serve in a white ceramic bowl, and garnish with vibrant chocolate chips or a chocolate drizzle for a tempting look.

Variations and Customization

Vegan Edible Cookie Dough: Use vegan butter, non-dairy milk, and vegan chocolate chips.
Gluten-Free Edible Cookie Dough: Replace flour with heat-treated gluten-free all-purpose flour.
Low-Sugar Edible Cookie Dough: Use 1/4 cup each of brown and granulated sugar substitutes (e.g., erythritol or stevia blends).
Peanut Butter Cookie Dough: Add 1/4 cup creamy peanut butter with the butter.
Double Chocolate Cookie Dough: Add 2 tbsp cocoa powder with flour and use white chocolate chips.
Oatmeal Raisin Cookie Dough: Replace 1/4 cup flour with 1/4 cup heat-treated oat flour and swap chocolate chips for raisins.
Nutty Cookie Dough: Add 1/4 cup chopped pecans or walnuts with chocolate chips.
Funfetti Cookie Dough: Replace chocolate chips with 1/2 cup white chocolate chips and 1/4 cup sprinkles.

Storage and Serving Tips

Store in an airtight container in the fridge for up to 1 week.
Freeze in small balls or an airtight container for 2 months; thaw in the fridge or at room temperature for 10-15 minutes before serving.
Serve chilled or at room temperature for optimal flavor; avoid room temperature for over 2 hours due to dairy.
Use leftovers as a mix-in for ice cream, milkshakes, or brownies.
Pair with crunchy sides like pretzels to complement creaminess.
Presented in a white ceramic bowl with garnishes for an inviting charm.

Nutritional Information

Based on 8 servings (1/4 cup each):

Calories: 280 kcal
Total Fat: 15g
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 25mg
Sodium: 100mg
Total Carbohydrates: 34g
Dietary Fiber: 1g
Sugars: 20g
Protein: 3g
Vitamin A: 6% Daily Value
Vitamin C: 0% Daily Value
Calcium: 4% Daily Value
Iron: 8% Daily Value

Note: Values vary by brand. These are high in sugar and fat; try low-sugar or vegan versions. Serve with fruit for balance.

Conclusion

This Edible Cookie Dough recipe offers a safe, indulgent treat perfect for any occasion. It transforms simple ingredients into a creamy classic. Its quick preparation and tempting presentation make it a favorite. The rich dough and chocolate chips, with vibrant garnishes, delight every time. It’s sure to be a cherished recipe, loved for its irresistible appeal.