Cookie Dough Recipe
American · Dessert · 10 min total
This edible cookie dough is safe to eat raw, made without eggs and with heat-treated flour. Perfect for a quick sweet treat or as a base for ice cream mix-ins.
10
min prep
min prep
8
servings
servings
310
kcal/serving
kcal/serving
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
Instructions
- Heat-treat the flour: Place flour in a microwave-safe bowl and microwave on high for 1 minute, stirring every 30 seconds, until it reaches 165°F. Let cool completely.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.
- Add milk and vanilla extract; beat until combined.
- Gradually add the cooled flour and salt, mixing on low speed until just incorporated. Do not overmix.
- Fold in mini chocolate chips with a spatula.
- Serve immediately or refrigerate for 30 minutes for a firmer texture.
Tips
- For a vegan version, use plant-based butter and milk, and ensure chocolate chips are dairy-free.
- Store in an airtight container in the refrigerator for up to 1 week.
- Can be frozen for up to 3 months; thaw in the fridge before serving.
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