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

17 People Made This Project!

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118 Discussions

0
PlutoLover303
PlutoLover303

4 months ago

Love the recipe!! it’s sooooooo good. I make it with my friend whenever we have a sleepover

0
AhmedA451
AhmedA451

4 years ago

wat do i do i dont have flour

0
Chester54662736363
Chester54662736363

Reply 1 year ago

You can make oat flour! Blend up oats!

0
remmi06
remmi06

Reply 4 years ago

go buy some or somthin'

0
JoshV26
JoshV26

4 years ago

i was wondering what might be some other options for "pasteurizing" 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

0
Chester54662736363
Chester54662736363

Reply 1 year ago

I think you can toast flour in the oven for like 2 minutes I’m going to do that cause I get paranoid about getting sick from raw flour lol and I don’t have a microwave

0
jessyratfink
jessyratfink

Reply 4 years ago

There are two problems with that method:

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.

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.

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

0
Maker_exe
Maker_exe

2 years ago

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

0
Chester54662736363
Chester54662736363

Reply 1 year ago

You can use oat flour! It’s really easy to make. All you do to s blend oats

0
gurrz
gurrz

Reply 2 years ago

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.

0
Maker_exe
Maker_exe

Reply 2 years ago

Thanks will use!

0
BobbyW44
BobbyW44

Tip 1 year ago

This recipe is delicious but in my opinion it has too many chocolate chips, I suggest using 1/2 cup chocolate chips.

0
MichiB2
MichiB2

3 years ago

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?

0
mrsmerwin
mrsmerwin

Reply 2 years ago

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

0
SavanaR
SavanaR

Reply 3 years ago

i'm wondering the same thing

0
Pammie918
Pammie918

2 years ago

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).

0
tgibson2
tgibson2

3 years ago

super easy and del

0
SavanaR
SavanaR

3 years ago

can i use this recipe without the vanilla?

0
SavanaR
SavanaR

Reply 3 years ago

or replace it?

0
Claire09_
Claire09_

4 years ago

Do you have to use a mixer? Can you just use a spoon?