Description
This Edible Cookie Dough recipe is a quick and easy treat that takes only 5 minutes to prepare and requires no baking. Made eggless for safety, it combines buttery sweetness with the perfect balance of brown and granulated sugars, vanilla, and a hint of salt. Perfect for snacking by the spoonful or as a delicious topping for ice cream and desserts, this recipe yields a creamy, safe-to-eat dough loaded with optional chocolate chips for that irresistible chocolatey crunch.
Ingredients
Scale
Cookie Dough Base
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2-3 tablespoons milk or milk alternative (such as almond milk or oat milk)
- 1/2 cup chocolate chips (optional)
Instructions
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and creamy, ensuring that the sugars are well incorporated.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the butter-sugar mixture, stirring continuously until well combined to form a dough. If the dough feels too dry or crumbly, add milk one tablespoon at a time until you achieve a soft and scoopable consistency.
- Incorporate Chocolate Chips: Gently fold in the chocolate chips if using, distributing them evenly throughout the dough for delightful chocolate bursts in every bite.
- Enjoy the Dough: Once mixed, the cookie dough is ready to eat immediately. Serve it by the spoonful or use it as a delicious topping for ice cream, brownies, or cupcakes to enhance your desserts.
- Store Leftovers: Place any leftover cookie dough in an airtight container and refrigerate. It will keep fresh and tasty for up to one week.
Notes
- This recipe uses heat-treated or pre-cooked flour to ensure the dough is safe to eat raw; do not skip this step.
- The recipe is eggless, making it safe for consumption without baking.
- For a dairy-free version, use a non-dairy butter substitute and plant-based milk.
- Adjust the amount of milk to get your preferred dough consistency.
- Store the dough chilled to maintain freshness and texture.
