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Edible Cookie Dough
Redondo

Edible Cookie Dough

This safe, no-bake edible cookie dough is made with heat-treated flour, no eggs, and just a few pantry staples. Perfect for spooning straight from the bowl, rolling into truffles, or layering into desserts.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 scoops
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour (heat-treated)
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 tbsp milk (any kind)
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips

Equipment

  • Baking sheet for heat-treating flour
  • Mixing bowl to combine ingredients
  • Electric mixer for creaming butter and sugars

Method
 

  1. Preheat oven to 350°F. Spread flour on a baking sheet and bake for 7 minutes to heat-treat. Let cool completely.
  2. Cream together butter, brown sugar, and granulated sugar until smooth.
  3. Add milk and vanilla, mixing until combined.
  4. Fold in cooled flour until dough forms.
  5. Stir in chocolate chips. Serve immediately or chill for firmer dough.

Notes

Make sure to heat-treat the flour to keep it safe for eating raw. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.