What’s the big deal about cookie dough, right? Wrong!! Edible cookie Dough is the safe way to eat cookie dough and it’s a sure thing to say, that it’s one of the best things on the planet! Creamy, delicious, and filled with chunks of chocolate or your favorite add-ins.
Cookie Dough Emergencies
Make for treats or keep in a jar in the fridge for cookie dough emergencies. What? You do not have cookie dough emergencies!? I do, sometimes I really make a batch of cookies just so I can enjoy a little bit of cookie dough.
Chocolate Chip Cookies are an all-American cookie, but the dough, yes we have taken Chocolate Chip Cookie Dough to new levels! We eat it plain, put it in our ice cream, shakes, truffles, cake pops and more. If you haven’t tried it, now is the time to whip up a batch!
How to heat treat flour
If you are really worried about bacteria, then heat treat your flour first.
Evenly spread several cups of all-purpose flour onto a half sheet pan (for easier clean up, line with parchment paper) and bake in 350° oven for about 7 minutes. Cool completely and store in airtight container.
TIP | I keep all my flours in fridge or freezer, they stay fresher longer and are less prone to bacteria, so I don’t heat treat.
In a mixing bowl, using either a hand held mixer or stand mixer, add your softened butter, brown sugar, all natural cane sugar and salt; with mixer on medium-high whip until light and fluffy, about 3-4 minutes. Scrape down sides of bowl once or twice.
Add your vanilla to your milk, this is my favorite mini measuring cup, I use it all the time!
Alternate your flour and vanilla milk mixture; mixing only until combined.
Pour in your favorite chips, or try these other variations:
- Milk Chocolate Chips
- Butterscotch Chips
- Mini M&M’s
- Dark Chocolate Chunks
- Sprinkles
- White Chocolate Chips
- Reeses Pieces or Peanut Butter Chips
- Mini Rolos, Reese’s Peanut Butter Cups or other minis
Keep cookie dough refrigerated — it will harden in the fridge, simply remove and allow to come to room temperature if soft dough is desired.
How Can I serve Cookie Dough
- Using a small or medium scoop, scoop into cookie sized bites or keep in a jar for scooping.
- A fun way to serve this to scoop cookie dough into small cups, rolling the tops in your favorite seasonal sprinkle for a festive touch. Add a small spoon and serve for a party treat or as mini-desserts
- Scoop a small amount and serve on ice cream cone.
- Roll into cake pop shape, dipping in your favorite chocolate coating.
Be creative using these for classroom treats, great for Halloween or Fall Festivals, or customize using seasonal sprinkles.
Here is a fun way to use this cookie dough, try it with these cool sweet treats, Cookie Dough Ice Cream Sandwiches.
Try these other amazing cookie inspired recipes!
- Chocolate Chip Cookie Ice Cream Sandwiches
- Sugar Cookie Bites & Bars
- Brownie Sandwich Cookies with Chocolate Chip Cookie Dough Frosting
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Ingredients
- ½ cup butter softened to room temperature, I used salted,
- ½ cup light brown sugar packed
- 3 tablespoons granulated sugar I use all natural cane sugar
- ⅛-1/4 teaspoon salt If using unsalted butter, use ¼ teaspoon
- 1 cup all-purpose flour heat treated in oven or microwave (see instructions)
- 1 ½ tablespoons milk more if needed
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips semi-sweet or milk chocolate
Instructions
Heat Treat Flour (use about 1 ½ cups to account for any burnt flour)
- Oven: Evenly spread all-purpose flour onto a half sheet pan (for easier clean up, line with parchment paper) and bake in 300°F oven, stirring every 2-3 minutes for a total of about 4-6 minutes, temperature should be 165°F.
- Microwave: Add flour to a microwave-safe bowl and microwave in 30-second bursts, Stirring between heatings, this helps to avoid clumping or burning. Check the temperature after each heating, it's done when it reaches 165°F.
- Discard any browned or "burned" edges. Cool completely and store in airtight container.
For the Cookie Dough
- In a mixing bowl, using either a hand held mixer or stand mixer, add softened butter, brown sugar, granulated sugar and salt; with mixer on medium-high whip until light and fluffy, about 3-4 minutes. Scrape down sides of bowl once or twice.½ cup butter, ½ cup light brown sugar, 3 tablespoons granulated sugar, ⅛-1/4 teaspoon salt
- Add vanilla to milk. Scoop cooled flour into measuring cup, discarding any clumps or burnt flour. Alternate flour and milk, mixing only until combined.
- Pour in chocolate chips (see note) and mix in by hand½ cup mini chocolate chips
- Using a small or medium scoop, scoop into cookie sized bites or keep in a jar for scooping.
Notes
- Milk Chocolate Chips, Butterscotch Chips, Mini M&M’s, Dark Chocolate Chunks, Sprinkles/jimmies, White Chocolate Chips, Reeses Pieces or Peanut Butter Chips, Mini Rolos, Reese’s Peanut Butter Cups or other minis
Nutrition
This recipe is slightly adapted from Cooking Classy.
Lynn Spencer
ARE YOU KIDDING ME? Since raw cookie dough is the best part of baking cookies, now I can eat it without having to dodge salmonella! SCORE!
LOL! SCORE is right my friend!
Caitlin Quattromani
Cold weather + soccer practice canceled (yay!) = opportunity to make this yummy treat. I doubled the recipe and used half oat flour because we love the nuttier flavor. Hard to not eat this by the spoonful directly out of the mixer!!
I love this Caitlin!! I love oat flour too. I’ll have to try it. And yay for the chill and cancel.
Eliza from Happy Simple Living
Yum! What a sweet treat! I appreciate the tips to make safe, edible cookie dough. The teens in my life are going to love this! (Oh, who am I kidding? I’ll probably eat most of it!) Thank you, Kathleen!
Thank you Eliza, it’s so very yummy!!!
Eliza from Happy Simple Living
Yum! What a sweet treat! I appreciate the tips to make safe, edible cookie dough. The teens in my life are going to love this! (Oh, who am I kidding? I’ll probably eat most of it!) Thank you, Kathleen!