Edible Cookie Dough – 3 Ways!

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Edible Cookie Dough – 3 Ways!

There’s nothing better than sneaking a spoonful of cookie dough—except when it’s safe to eat! These three variations—Classic Chocolate Chip, Peanut Butter, and Brownie Cookie Dough—are made without eggs and with heat-treated flour, so you can indulge worry-free.

Each recipe is rich, creamy, and completely customizable. Whether you’re in the mood for traditional chocolate chip, the nutty goodness of peanut butter, or the deep cocoa flavor of brownie dough, there’s something for everyone.

Why Heat-Treat Flour?

Raw flour can contain bacteria, so it’s important to heat-treat it first to make it safe to eat. Here’s how:

How to Heat-Treat Flour:

  1. Oven Method:
    • Preheat your oven to 350°F (175°C).
    • Spread the flour evenly on a baking sheet.
    • Bake for 5-7 minutes, stirring once or twice to prevent burning.
    • Let cool completely before using.
  2. Microwave Method:
    • Place the flour in a microwave-safe bowl.
    • Heat in 30-second intervals, stirring after each, until the flour reaches 165°F (74°C) (use a kitchen thermometer if available).
    • Let cool before adding to your dough.

1. Classic Chocolate Chip Edible Cookie Dough

The timeless flavor of brown sugar, vanilla, and mini chocolate chips makes this version a fan favorite!

Ingredients:

  • 1¾ cups all-purpose flour, heat-treated
  • 1 cup salted sweet cream butter, softened
  • ¾ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1½ teaspoons vanilla extract
  • 2 tablespoons heavy cream (or milk)
  • ¼ teaspoon salt
  • 1½ cups mini semi-sweet chocolate chips

Instructions:

  1. Cream the Butter & Sugar:
    • In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar together using an electric mixer until light and fluffy.
  2. Add Liquid Ingredients:
    • Mix in vanilla extract, heavy cream, and salt, blending until smooth.
  3. Incorporate the Flour:
    • Slowly add the heat-treated flour, mixing until fully incorporated.
  4. Fold in the Chocolate Chips:
    • Stir in mini chocolate chips, making sure they are evenly distributed.
  5. Chill & Serve:
    • Enjoy immediately or refrigerate for 30 minutes if you prefer a firmer texture.

2. Peanut Butter Cookie Dough

This version is rich, creamy, and packed with peanut butter flavor, featuring mini peanut butter cups for extra indulgence!

Ingredients:

  • 1½ cups all-purpose flour, heat-treated
  • ¾ cup creamy peanut butter (Jif or your favorite brand)
  • ½ cup salted sweet cream butter, softened
  • ¾ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 4 tablespoons heavy cream (or milk)
  • 1½ teaspoons pure vanilla extract
  • 2 cups mini peanut butter cups, chopped

Instructions:

  1. Beat Butter & Peanut Butter:
    • In a large bowl, beat together softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
  2. Add the Liquid Ingredients:
    • Stir in vanilla extract and heavy cream, mixing well.
  3. Mix in the Flour:
    • Slowly add heat-treated flour, stirring until a soft dough forms.
  4. Fold in Peanut Butter Cups:
    • Gently mix in chopped mini peanut butter cups for extra flavor and texture.
  5. Enjoy Immediately or Chill:
    • Serve right away or refrigerate for a firmer consistency.

3. Brownie Edible Cookie Dough

If you love fudgy brownies, this chocolate lover’s dream is for you!

Ingredients:

  • 1 cup all-purpose flour, heat-treated
  • ½ cup salted butter, softened
  • 4 oz semi-sweet or dark chocolate, melted
  • ½ cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 6 tablespoons milk

Instructions:

  1. Melt the Chocolate:
    • Heat chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until fully melted. Let cool slightly.
  2. Beat Butter & Sugars:
    • In a separate bowl, beat together butter, brown sugar, and granulated sugar until smooth and fluffy.
  3. Add the Vanilla & Chocolate:
    • Stir in vanilla extract and melted chocolate, blending well.
  4. Incorporate Dry Ingredients:
    • Mix in heat-treated flour, cocoa powder, and salt, stirring until combined.
  5. Adjust Consistency:
    • Slowly add milk, one tablespoon at a time, until the dough reaches a soft, scoopable texture.
  6. Enjoy or Chill:
    • Serve immediately, or refrigerate for a denser, fudgier consistency.

Tips for the Best Edible Cookie Dough:

✅ Customize It: Swap chocolate chips for white chocolate, M&Ms, sprinkles, or nuts.
✅ Dairy-Free Option: Use vegan butter and dairy-free milk like almond or oat milk.
✅ Gluten-Free Version: Substitute gluten-free 1:1 flour instead of all-purpose flour.
✅ Storage Tips:

  • Store in an airtight container in the fridge for up to 5 days.
  • Freeze for up to 3 months. Thaw slightly before eating.

Serving Ideas & Fun Ways to Eat It:

✨ Straight from the bowl – the classic way!
✨ Cookie Dough Bites – roll into balls, freeze, and dip in melted chocolate.
✨ Ice Cream Mix-In – stir into vanilla or chocolate ice cream.
✨ Cookie Dough Sandwiches – spread between two graham crackers or cookies.
✨ Milkshake Topping – crumble over milkshakes for extra texture.

Final Thoughts:

Now you have three irresistible edible cookie dough recipes to satisfy any craving! Whether you’re in the mood for classic chocolate chip, nutty peanut butter, or rich brownie dough, these recipes will hit the spot.

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