You're probably thinking, "What? Aren't all cookie doughs edible?"

Yes! Technically. ;)

But this is a cookie dough made for eating, not baking! It's made without eggs and can be turned into truffles for easy freezing and longer term storage. That way you'll always have some cookie dough on hand when you've got a craving. And for all of those folks out there who are squeamish about eggs, this is a nice edible cookie dough for you!

This raw edible cookie dough tastes just like the Joy of Cooking chocolate chip cookie recipe, which is my favorite. This recipe makes 25-30 cookie dough truffles - so it will feed lots of folks! :D

P.S. Yeah, I know raw flour is now also considered risky, though it is a very low risk. If the raw flour freaks you out, pop it in the microwave, stir it often and heat it until it reaches at least 160 F.

P.P.S. Want cookie dough frosting? Check out this instructable!!

Step 1: Ingredients:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup brown sugar (light or dark - whatever you prefer)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all purpose flour
  • 2 tablespoons milk
  • 1 cup chocolate chips of choice

Boom. Easy peasy!

This amount of ingredients will make 25-30 cookie dough truffles.

Recipe adapted from CenterCutCook.com.

Step 2: Creaming + First Mixing

Cream the butter and sugar together until nice and fluffy.

Then add in the vanilla and salt and mix until well combined.

Step 3: Add the Flour

Mix the flour in until you can't see any dry spots and it's well incoporated.

The dough will be very crumbly at this point and that's okay - we'll fix it on the next step.

Step 4: Mix in the Milk

Now add the two tablespoons of milk and mix again.

The dough will get nice and creamy and look just like a typical cookie dough at this point. :)

Step 5: Fold in the Chocolate Chips + Additional Mix in Ideas

Once the dough is completed, you can add chocolate chips or whatever else you desire!

This dough can accept 1 to 1 1/2 cups mix-ins - it all just depends on what it is. Quick cook oats, chopped nuts, shredded coconut or dried fruit would all be lovely. :D

Step 6: Make Them Bite Size to Store + Truffles

I recommend rolling them into about 1.5 inch balls - you can freeze them on a cookie sheet and then transfer them to a freezer bag. That way you'll have bite size cookie dough whenever you want. They'll keep in the freezer about 3 months.

You can also roll them in cocoa powder, coconut, or whatever other topping you like. Yay quick truffles! :D

Can this be used to make a sugar cookie dough?
Lets say you make this dashing looking recipe and decide " I want to cook this but if I do it'll be flat" could you add eggs after and mix it in again and then bake it
Can i use a substitute sugar like Splenda orTruvía. Will that work
<p>Wow MY FRIEND WOULD LOVE THIS! Her birthday's coming up and I wanna do something special for her, sadly they don't sell vanilla extract in my country... Can I drop this ingreediens or replace it with another?</p>
<p>Und ich bin mit Ihnen Theuglyone!</p><p>Es war wundervoll</p><p>Es war wundervoll</p>
We love you matt dop
<p>Ich komme aus Berlin, und ich machte recipie ist ausgezeichnet! Es war wirklich gut . Mit den Resten , machte ich Tr&uuml;ffeln. Yum. Ich bin erst 12 und ich liebte dieses recipie . VIEL BESSER !!! desto besser</p>
Hi matt dop!!! We love you so much
<p>for everyone here who doesn't speak german, he is saying: I come from Berlin , and I made recipie is excellent ! It was really good . With the remains , I made truffles . Yum . I'm only 12 and I loved this recipie . MUCH BETTER !!! the better</p>
Yummy I always have loved just eating cookie dough!
it was amazing<br>
Do you have to use a mixer? Can you just use a spoon?
<p>Use a metal whisk for creaming the butter, and a spoon for the rest! Your arms will be very tired, but it works. :)</p>
I'm replying hear because my phone won't let me comment other wise. When I added the flour it never got crumbly. If something wrong?
<p>Maybe, maybe not! It all depends on the consistency at the end, really. </p><p>On humid days or when the butter gets more melted than softened, that mixture won't be as crumbly as it should. Sometimes it will all work out as you mix the ingredients, but sometimes you may need to add a little more flour so that the dough forms balls. You can also try chilling the dough a little before rolling - that helps if the dough turned out more "wet." :)</p>
<p>THIS RECIPE IS AMAZING!! (I would show but I'm on my laptop with a crappy front camera) just a question, how do I store it?</p>
<p>It keeps really well in the fridge for a few days :)</p>
<p>i was wondering what might be some other options for &quot;pasteurizing&quot; the raw flour.. just a thought but what if you maybe made a roux with the butter and flour.. and just toasted the flour a bit to take the rawness out..? would that totally screw up the taste or texture? i suppose part of what makes cookie dough so good raw is that sharpness/edginess of all the ingredients. but i'm wondering if toasting the flour in butter in a pan would work. i'm also curious if toasting the flour and butter until maybe a bit darker would deepen the flavor..? i don't know but it might make the texture weird. i suppose i should just give it a try and see how it turns out</p>
<p>There are two problems with that method: </p><p>1) By cooking the flour in melted butter, you'll change the texture completely and you won't be able to form the dough. I think it will most likely end up like goopy bread dough or a broken cheese sauce and won't hold together. It definitely won't be like cookies anymore since you're missing the integral creaming the butter and sugar step.</p><p>2) Chances are that will also completely change the flavor. You wouldn't be able to add the traditional amounts of liquid to the roux to temper the flavor, so it would probably taste a little bitter. Plus, it's super easy to overcook a roux, especially if the roux would end up being the main component.<br><br>Honestly, I'd just eat it like normal and not worry about it. I've eaten my weigh in raw cookie dough over the years and I'm fine, ha :P </p>
<p>Can I use white sugar</p>
<p>Yup! It will just be a bit sweeter. :)</p>
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Mission complete!
<p>wat do i do i dont have flour</p>
<p>go buy some or somthin'</p>
<p>Can you bake the dough to get cookies or do you need to add eggs to do that?</p>
<p>you wiil need eggs for that.</p>
This recipe is absolutely DELICIOUS
Can i replace brown sugar with regular whute sugar?
yes. i did it and they were fine
<p>how many people does this recipe feed?</p>
<p>if every person eats 2 truffles, then around 15. It dependson the amount of food they eat.</p>
<p>I don't have any vanilla extract what do I do???</p>
<p>dont put any! the vanilla extract is there to give flavour. I dont have and dont use any for all recipes. totally fine!:)</p>
The whole cup thing doesn't really matter if you use the same cup every time?
<p>Make sure you're using a dry 1 cup measure or it will throw the rest of the ingredients totally out of proportion. :) </p>
<p>does the butter have to be melted </p>
<p>Also, I don't have any vanilla extract at the moment. Is there a substitute? </p>
<p>Maple syrup works pretty well! Just use the same amount. :)</p>
<p>Hi! I really want to make this recipe-do you just add everything, mix it, and put it in the freezer?</p>
<p>You don't have to freeze them unless you're wanting to store them long term! If you plan on eating them quickly, storing it in the fridge is fine. :)</p>
how many people does this feed?
<p>It makes 25-30 cookie dough truffles, it'll all depend on how many people want to eat. :)</p>
Do you have to use chocolate chips? I don't currently have any.
<p>Nope! You could sub in nuts or dried fruit or just leave them out entirely. The dough tastes awesome without them! :)</p>
<p>how many people does this recipe feed?? :)</p>
<p>It makes 25-30 cookie dough truffles, it'll all depend on how many people want to eat. :)</p>
<p>Tastes good in the end though every time I make this recipe the flour quantity is never enough so instead of a cup I end up putting in 2 cups which is not very healthy. Do you have any suggestions?</p>

About This Instructable




Bio: part of the Instructables Design Studio by day, stitch witch by night. follow me on instagram @makingjiggy to see what i'm working on! ^_^
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