Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
This fun recipe means you won’t feel guilty eating all the edible cookie dough BEFORE the cookies can even go into the oven. The dough is eggless and the flour will be heat-treated. It’s a quick and easy way to cure the craving for a chocolate chip cookie, that requires no baking at all.
We have a couple more delicious recipes to share with all of you no-bake fans out there. Cookie Dough Dip and Butterscotch Delight are easy to make sweet treats. If you like this, you are sure to love them both.
MORE COOKIE DOUGH RECIPES:
Cookie Dough Cupcakes | Cookie Dough Bars
INGREDIENTS FOR EDIBLE COOKIE DOUGH
You will need:
- 1 3/4 cups all-purpose flour
- 1 cup (2 sticks) salted sweet cream butter, softened
- 3/4 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 2 tablespoon heavy cream
- 1 1/2 cups mini semi-sweet chocolate chips
- 1 cup semi-sweet chocolate chips
SUBSTITUTIONS and additions
Butter: You can opt for regular salted butter or unsalted butter if you prefer.
Chocolate Chips: Any type of chocolate chips will work for your dough. You can switch it up everytime you make this recipe. Some ideas are white chocolate chips, dark chocolate, butterscotch, or peanut butter chips.
HOW TO MAKE THIS EDIBLE COOKIE DOUGH RECIPE
STEP ONE: In order to kill any possible strains of e-coli that may be present in the all-purpose flour, it is recommended that the flour be “heat-treated”. To do this, line a baking sheet with parchment paper, evenly spread the 2 cups of flour over the parchment paper, and bake at 350 degrees F for 5 to 7 minutes.
STEP TWO: Keep a close eye on the flour, making sure it does not burn. Remove the flour from the oven and allow it to completely cool before using it in this recipe.
STEP THREE: Using a stand mixer, or a large mixing bowl and a handheld mixer, on medium-high speed. Cream together the butter, brown sugar, granulated sugar, and vanilla extract. Mix this mixture until it is fluffy.
STEP FOUR: Slow the mixer speed to low and add 2 tablespoons of heavy cream. Continue to mix on low until the cream is completely incorporated.
STEP FIVE: Slowly add the flour 1/2 cup at a time. Mix until the flour is well incorporated and white streaks of flour are no longer visible.
STEP SIX: Using a large wooden spoon, mix in mini and regular size chocolate chips until they are evenly distributed.
STEP SEVEN: Cover the cookie dough and chill in the refrigerator for 30 minutes.
STORAGE
IN THE FRIDGE: Keep the unused cookie dough covered and stored in the refrigerator. It will last for 2 to 3 days.
IN THE FREEZER: You can also place cookie dough in the freezer, covered for 2 to 3 months.
We all love the guilty pleasure of eating raw cookie dough. My kids are always sneaking in the kitchen when I’m baking chocolate chip cookies!
With this recipe you can forget the guilt, because it’s completely safe to eat. Break this out the next time your kids have their friends over, and you’re sure to be their hero!
more recipes you’ll love
Edible Cookie Dough
Ingredients
- 1 3/4 cup all-purpose flour
- 1 cup salted sweet cream butter softened (2 sticks)
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 2 tbsp heavy cream
- 1 1/2 cup mini semi-sweet chocolate chips
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 300 degrees.
- Line a baking sheet with parchment paper.
- Evenly spread the all-purpose flour over the parchment paper.
- Allow the flour to be treated in the oven for 5 to 7 minutes. Keep a close eye on the flour, making sure it does not burn.
- Remove the flour from the oven and allow it to completely cool before using it in this recipe.
- Using a stand mixer, or a large mixing bowl and a handheld mixer, on medium-high speed. Cream together the butter, light brown sugar, granulated sugar, and the vanilla extract. Mix the butter mixture until it is fluffy.
- Slow the mixer speed to low and add 2 tablespoons of heavy cream. Continue to mix on low until the cream is completely incorporated.
- Slowly add the flour a 1/2 cup at a time. Mix until the flour is well incorporated and no white streaks of flour are visible.
- Using a large wooden spoon, mix in mini and regular size chocolate chips until they are evenly distributed.
- Cover the cookie dough and chill in the refrigerator for 30 minutes.
I absolutely love cookie dough and I’m so excited to be able to eat it with this recipe!