Edible Cookie Dough
Yield: 12 servings
An easy edible cookie dough recipe that's egg-free and made with heat-treated flour so it's safe to eat by the spoonful. Refrigerate or freeze it for a sweet treat later on.
Ingredients
- 1.25 cups all-purpose flour
- ½ cup unsalted butter at soft room temperature
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 tablespoons half & half or use cream or milk
- 1 tablespoon pure vanilla extract
- ½ teaspoon kosher salt
- ⅔ cup mini chocolate chips - We use these chips
Instructions
- Preheat oven to 350° F. Spread flour evenly on a large rimmed pan. Place in preheated oven until lightly toasty and temperature reaches 160° F when tested with an instant-read thermometer, about 5 to 8 minutes. Remove from oven and let cool completely.
- In a medium bowl, beat butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes. Mix in half & half and vanilla until combined. Reduce speed to low and then mix in flour and salt. With a spatula or wooden spoon, fold in chocolate chips.
- Cookie dough can be consumed immediately (when the texture is utter perfection!). Or place in an airtight container and refrigerate for later. Just know that the butter will solidify in the refrigerator and harden the cookie dough - simply let it rest at room temperature to soften.
Notes
from a farmgirl's dabbles
Nutrition Information:
Serving: 1 Calories: 213kcal Carbohydrates: 28g Protein: 2g Fat: 11g Saturated Fat: 7g Polyunsaturated Fat: 4g Cholesterol: 21mg Sodium: 59mg Fiber: 1g Sugar: 17g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.