Edible Cookie Dough
A delightful and safe-to-eat cookie dough recipe, combining everyday ingredients for a nostalgic treat, without the worry of raw eggs or uncooked flour.
Ingredients
Sugar Mixture
- 1/2 C brown sugar adds moisture and depth of flavor
- 1/2 C granulated sugar balances sweetness
Wet Ingredients
- 1/2 C butter (softened) provides richness and moisture
- 1/4 C milk (whole) adds creaminess
- 3/4 tsp vanilla extract enhances flavor
- 1/4 tsp salt balances sweetness
Dry Ingredients
- 1 & 1/8 C flour (toasted for safety) provides structure
- 1 C chocolate chips adds sweetness and texture
- 1 tsp cinnamon adds warmth and spice
Instructions
Preparation
- In a large mixing bowl, combine the brown sugar and granulated sugar. Mix until well combined.
- Add the softened butter and mix until creamy and smooth.
- Pour in the milk and add the vanilla extract. Stir until fully blended.
- Sprinkle in the cinnamon and salt, and mix until evenly distributed.
- Gradually add the toasted flour, stirring gently until just combined.
- Fold in the chocolate chips until evenly dispersed throughout the dough.
Notes
Store your cookie dough in an airtight container. It can be kept at room temperature for up to two days or in the fridge for about a week. You can also freeze it for up to three months.