Irresistible Edible Cookie Dough: Safe, Sweet, and Simple
Indulge in delicious edible cookie dough that’s safe to eat, nostalgic, and simple to make, perfect for satisfying your sweet tooth.
Equipment
- - Mixing bowl
- handheld mixer
- microwave
- - Measuring cups
- - Measuring spoons
Ingredients
For the Dough
- 1 cup All-Purpose Flour Heat-treated
- 3/4 cup Light Brown Sugar Can substitute with granulated sugar
- 1/2 cup Unsalted Butter Softened
- 1/4 teaspoon Kosher Salt Can substitute with regular salt
- 1/4 cup Heavy Cream Can use milk or dairy-free alternative
- 1 teaspoon Pure Vanilla Extract Almond extract is a tasty alternative
- 1/2 cup Mini Chocolate Chips Feel free to substitute
For Optional Mix-Ins
- 1/2 cup Peanut Butter Chips
- 1/2 cup Butterscotch Chips
- 1 cup Crushed Cookies Your favorite varieties
Instructions
How to Make Edible Cookie Dough
- Heat the all-purpose flour in a microwave-safe bowl in 15-second intervals until it reaches 160°F, about 45 seconds to 1 minute.
- In a medium bowl, combine the softened unsalted butter and light brown sugar. Beat until light and fluffy, about 2-3 minutes.
- Add the heavy cream and pure vanilla extract to the butter-sugar mixture and beat until well combined.
- Gradually add the heat-treated flour and stir gently until no lumps remain. Fold in the mini chocolate chips.
- Refrigerate your edible cookie dough for at least 2 hours, overnight is ideal.
Notes
Best enjoyed cold or as a topping for ice cream. Chill time is crucial for flavor and texture.