My First Cookie Dough Mistake
I learned about heat-treating flour the hard way. I once made a big batch for my grandson. I used regular flour straight from the bag. We both got a little sick. I still feel bad about that.
That is why we heat the flour first. It makes it safe to eat. It is a simple step that keeps our tummies happy. This small act shows we care for the people we cook for.
Let’s Make the Dough
Creaming the butter and sugars is my favorite part. I love watching them become soft and fluffy. It smells so sweet and wonderful. Doesn’t that smell amazing?
Then you just mix in your cooled flour and a pinch of salt. The dough might seem a little dry. That is okay. Add a tiny splash of milk until it feels just right. Then stir in those chocolate chips.
A Little Cookie Dough History
People have been sneaking dough from the bowl for ages. I certainly did as a little girl. My mother would swat my hand away. She was worried about the raw eggs and flour.
That is why this recipe is so clever. We take out the worry. We leave in all the fun. Fun fact: The first edible cookie dough shops opened in the last ten years! Now we can enjoy that guilty pleasure anytime.
Your Cookie Dough, Your Way
This recipe is like a blank canvas. You can make it your own. Do you love peanut butter? Swap some butter for a big scoop. Feel like a party? Rainbow sprinkles make everything more fun.
I love the double chocolate version. It is so rich and fudgy. Which flavor are you most excited to try first? Tell me your favorite add-in. I am always looking for new ideas.
More Than Just a Spoonful
This dough is not just for eating with a spoon. Though that is a perfectly good way to enjoy it. You can also roll it into little logs. Pop them in the freezer.
Once they are frozen solid, chop them up. Now you have cookie dough chunks. They are the best thing to mix into vanilla ice cream. It is like finding a hidden treasure in every bite.
A Thought to Share
Making this dough always makes me smile. It is a simple joy. It reminds me that the best treats are often the simplest ones. They do not need to be perfect.
Sharing this with someone you love makes it even sweeter. Who will you share your first batch with? Did you have a favorite kitchen mistake that taught you something? I would love to hear your stories.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Butter, softened | 3/4 cup (170 g) | |
| Granulated sugar | 1/2 cup (100 g) | |
| Light brown sugar, firmly packed | 3/4 cup (150 g) | |
| Milk, or dairy-free milk | 2-3 Tablespoons (30-45 g) | |
| Vanilla extract | 2 teaspoons (10 ml) | |
| All-purpose flour, heat treated | 2 cups (250 g) | Can sub gluten-free flour |
| Salt | 1/2 teaspoon (3 g) | |
| Semi-sweet or milk chocolate chips | 1 cup (175 g) |
Let’s Make Some Safe-to-Eat Cookie Dough
Oh, the joy of sneaking a spoonful of cookie dough. I still smile thinking about it. We can make that joy safe now. This recipe lets you enjoy every bite without worry. It all starts with a little trick for the flour.
Step 1: First, we need to heat-treat our flour. Put it in a microwave-safe bowl. Heat it for 30 seconds, then stir. Keep heating in 15-second bursts until it feels warm. This makes it safe to eat. Let it cool completely before we use it. (My hard-learned tip: Let that flour cool! Warm flour melts the butter. We dont want a soupy mess.)
Step 2: Now, lets cream the butter and sugars. Put them in a big mixing bowl. Beat them together for a few minutes. You want it to look light and fluffy. Then, mix in your vanilla and two tablespoons of milk. Doesnt that smell amazing already?
Step 3: Stir in your cooled flour and the salt. Mix it all until its nice and smooth. If it seems a little dry, add another splash of milk. Now for the best part, the chocolate chips! Fold them in gently. Then just pop the bowl in the fridge to firm up. Do you prefer milk chocolate or semi-sweet chips? Share below!
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: About 12 servings
Category: Dessert, Snack
Fun Ways to Mix It Up
This dough is like a blank canvas for your favorite flavors. You can make it different every time. Here are a few of my favorite twists to try in your kitchen.
Peanut Butter Paradise: Swap some butter for creamy peanut butter. Its so rich and delicious. I add Reeses pieces for a fun surprise.
Double Chocolate Dream: For all the chocolate lovers. Just add some cocoa powder to the flour. You might need an extra splash of milk to get it just right.
Birthday Cake Funfetti: Leave out the chocolate chips. Stir in lots of colorful sprinkles instead. It just makes you happy looking at it. Which one would you try first? Comment below!
The Best Ways to Enjoy Your Dough
Of course, you can eat it straight from the bowl with a spoon. I certainly do. But here are a few other ideas for this sweet treat. They make it feel extra special.
You can roll little scoops into balls for a cute snack. Or, press it into a pan to make cookie dough bars. For a real treat, roll it into thin logs and freeze them. Then chop it up and mix it into vanilla ice cream. Its like finding little treasures.
This pairs wonderfully with a tall, cold glass of milk. Thats a classic for a reason. For the grown-ups, a nice cup of coffee is just perfect with it. The bitter coffee and sweet dough are a wonderful match. Which would you choose tonight?
Keeping Your Cookie Dough Happy
This dough is perfect for making ahead. It keeps in the fridge for a whole week. You can also freeze it for up to three months.
I like to make a double batch. I save half for later. This way, a sweet treat is always ready.
I remember my first time freezing it. I was so happy to find it weeks later. It was like a gift from my past self.
Batch cooking saves you time and money. It means a homemade snack is just a thaw away. This is so helpful on busy days.
Have you ever tried storing it this way? Share below!
Simple Fixes for Cookie Dough Troubles
Is your dough too dry? Just add a tiny splash of milk. Mix it in until it feels just right.
I once added the flour too fast. My dough became crumbly. A little extra milk fixed it right up.
Is your dough too greasy? Your butter might have been too soft. Next time, let it soften just until cool.
Getting the texture right builds your confidence. It also makes the flavor so much better. You learn by doing.
No chocolate chips? Use M&M’s or chopped-up candy bars. You can make it your own special recipe.
Which of these problems have you run into before?
Your Cookie Dough Questions Answered
Q: Can I make this gluten-free?
A: Yes! Just use your favorite gluten-free flour. Remember to heat-treat it first.
Q: How far ahead can I make it?
A: You can make it up to one week ahead. Keep it covered in the fridge.
Q: What if I don’t have brown sugar?
A: You can use all white sugar. The taste will be a little different, but still good.
Q: Can I make a smaller batch?
A: Of course! Just cut all the ingredients in half. It works perfectly.
Q: Any fun extra tips?
A: Try rolling it into little logs. Freeze them and cut into chunks for ice cream.
Fun fact: Heat-treating the flour makes it safe to eat raw!
Which tip will you try first?
From My Kitchen to Yours
I hope you love making this edible cookie dough. It is one of my favorite things to share.
I would be so thrilled to see your creations. Your kitchen adventures make me smile.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
Edible Cookie Dough Recipe Tastes Better From Scratch
Description
This safe-to-eat cookie dough recipe is a delicious no-bake treat that tastes just like the real thing, with heat-treated flour and no eggs.
Ingredients
Instructions
- Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using.
- Add butter, sugar, and brown sugar to a mixing bowl and beat well until creamed together, 2-3 minutes. Add vanilla and 2 Tablespoons of milk and mix.
- Stir in flour and salt and mix well until smooth. Add another splash of milk, if the cookie dough is too dry. Stir in chocolate chips. Refrigerate until ready to eat.
- Leftover cookie dough will keep in the refrigerator for up to one week or can be frozen for up to 3 months.
Notes
- **Flavor Variations:**
* M&M Cookie Dough: Replace chocolate chips with M&M’s (or use ½ cup each).
* Double Chocolate Cookie Dough: Reduce flour to 1 ½ cups, and add ½ cup cocoa powder to the recipe. Add an extra splash of milk, if needed, to get the right cookie dough consistency.
* Peanut Butter Cookie Dough: Reduce butter to ½ cup and add ¾ cup creamy peanut butter to the recipe. Add an extra splash of milk, if needed, to get the right cookie dough consistency. I also like to substitute ½ cup of the chocolate chips with Reese’s pieces.
* Funfetti Cookie Dough: leave out the chocolate chips and add sprinkles instead.
**Cookie Dough Chunks for Ice Cream:**
Roll cookie dough into a few long, very thin logs, and place on a baking tray. Freeze for several hours, until firm. Cut the logs into small pieces and then mix into ice cream.
**Heat Treating Flour:**
If microwave is not available, heat treat the flour in the oven. Preheat oven to 300 degrees F. Spread flour onto a baking sheet lined with parchment paper and cook for 8-10 minutes, until it reaches 160 degrees F (push it into a pile in the center of the pan to test it). Cook longer, if needed. Store leftover heat-treated flour in an airtight container at room temperature, or in the freezer, for later use.