Edible Cookie Dough Recipe

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Introduction: Edible Cookie Dough Recipe

About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

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

13 People Made This Project!

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115 Comments

What can i substitute the flour for to make it gluten free like almond flour or somthing?

2 replies

You can replace it with gluten free flour(should get it in the supermarket i think) or if you can get some buckwheat flour it would be the best alternative.. ;-)
The best places where you can get some buckwheat flour is maybe the organic store or a mill with a store(if there is one near you). :-)
The most gluten free flour's are mixtures of rice flour, corn flour and lecithin.

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?

2 replies

If you leave out the vanilla you will barely even notice the difference. I have accidentally left it out several times.

i'm wondering the same thing

To anyone that might want to bake this, it's not the eggs that make it thicker, it's the baking soda or baking powder. They cause a chemical reaction in the baking process that makes them thick instead of flat. So, to bake, add a tsp of baking powder or 1/2 tsp of baking soda sifted with the flour (AFTER microwaving if you do that).

super easy and del

can i use this recipe without the vanilla?

1 reply

or replace it?

I used a spoon it worked out the same!

Use a metal whisk for creaming the butter, and a spoon for the rest! Your arms will be very tired, but it works. :)

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?

Maybe, maybe not! It all depends on the consistency at the end, really.

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." :)

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

Ich komme aus Berlin, und ich machte recipie ist ausgezeichnet! Es war wirklich gut . Mit den Resten , machte ich Trüffeln. Yum. Ich bin erst 12 und ich liebte dieses recipie . VIEL BESSER !!! desto besser

1 reply