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The Ultimate Edible Cookie Dough Recipe – Safe, Easy & Irresistibly Delicious!

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This edible cookie dough recipe is safe to eat raw, incredibly easy to make, and tastes just like the real deal! Ready in 15 minutes with simple pantry ingredients, it’s the perfect no-bake treat for cookie dough lovers. Enjoy it by the spoonful, as a dip, or in dessert parfaits.

Ingredients

Scale
  • 1 cup all-purpose flour (heat-treated)
  • ½ cup unsalted butter, softened to room temperature
  • ⅓ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 2 tablespoons milk (plus more as needed)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¾ cup mini chocolate chips (or regular-sized)

Instructions

  • Heat-treat the flour: Spread flour evenly on a baking sheet and bake at 350°F for 5 minutes, stirring halfway through. Alternatively, microwave flour in a microwave-safe bowl in 30-second intervals, stirring between each, until it reaches 160°F on an instant-read thermometer. Let cool completely before using. This step is essential for food safety.
  • Cream the butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer (or wooden spoon) for 2-3 minutes until light and fluffy. The mixture should be well combined and smooth.
  • Add vanilla and milk: Pour in the vanilla extract and milk, then mix until fully incorporated. The mixture will look slightly separated at this point—that’s normal!
  • Mix in the flour: Add the heat-treated, cooled flour and salt to the bowl. Mix on low speed (or stir vigorously) until the flour is completely incorporated and the mixture comes together as a soft, thick dough. If the dough seems too thick or crumbly, add milk 1 tablespoon at a time until you reach a scoopable consistency.
  • Fold in chocolate chips: Using a spatula, gently fold in the chocolate chips until evenly distributed throughout the dough.
  • Serve or chill: Enjoy immediately, or refrigerate for 15-20 minutes for a firmer texture. The dough will thicken slightly when chilled.
  • Store properly: Transfer to an airtight container and refrigerate for up to 5 days, or freeze for up to 2 months.

Notes

  • Food Safety First: Always heat-treat your flour to 160°F to kill potential bacteria. This is non-negotiable for safe raw consumption.
  • Butter Temperature: Make sure your butter is truly softened (not melted) for the best texture. It should leave a slight indent when pressed.
  • Consistency Adjustments: The dough should be thick but scoopable. Add more milk if it’s too crumbly, or more flour if it’s too wet.
  • Mix-In Variations: Feel free to add chopped nuts, M&Ms, peanut butter chips, toffee bits, or any other mix-ins you love.
  • Serving Size: Each serving is approximately 2-3 tablespoons. Since this is rich and sweet, a little goes a long way!

Nutrition

Find it online: https://focialy.com/cookie-dough-recipe/