Easy Edible Cookie Dough Recipe
This safe-to-eat, egg-free edible cookie dough is made with heat-treated flour and pantry staples. It comes together in minutes for an easy, nostalgic treat loaded with mini chocolate chips.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.25 cup all-purpose flour heat-treated to 165 F and fully cooled
- 0.5 cup unsalted butter softened
- 0.5 cup light brown sugar packed
- 0.25 cup granulated sugar
- 1.5 tsp vanilla extract pure
- 2 tbsp milk add more as needed for texture
- 0.25 tsp fine sea salt
- 0.75 cup mini chocolate chips mini or regular
Instructions
Preparation Steps
- Heat-treat the flour: Spread the flour on a parchment-lined baking sheet and bake at 300 F for about 7 minutes, stirring once, until it reaches at least 165 F. Let it cool completely to avoid melting the butter.
- Cream butter and sugars: In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy, about 2 minutes.
- Add vanilla, salt, and milk: Mix in the vanilla extract, salt, and milk until smooth.
- Mix in the cooled flour: Sift or whisk the cooled, heat-treated flour to remove any lumps, then mix it into the bowl just until combined and smooth. Adjust with a splash of milk if needed for a scoopable texture.
- Fold in the chocolate chips: Stir in the mini chocolate chips. Serve immediately or chill for a firmer texture.
- Storage: Refrigerate in an airtight container for up to 5 days or freeze up to 2 months. Let soften at room temperature before scooping.
Notes
Microwave option: Heat flour in a microwave-safe bowl in 30-second bursts, stirring between each, until it reaches 165 F. For a gluten-free version, use a cup-for-cup gluten-free flour blend and heat-treat it the same way. Add a pinch more salt if using salted butter.