Then, transfer to a freezer bag for up to six months. To Freeze: Portion the dough into balls and freeze them on a baking sheet lined with parchment paper until solid. To Store: Keep leftovers in an airtight container or tightly covered with plastic wrap. Planning to store or freeze your edible cookie dough? Here’s how to do it without any fuss. Each choice impacts the flavor, so choose wisely. Butter swaps: While butter is key to the rich flavor, you can experiment with margarine, vegan butter, or ghee.Flour alternatives: Dealing with a flour sensitivity? Try almond meal, almond flour, gluten-free flour, pancake mix, or buckwheat flour.Try white chocolate chips, cranberries, nuts, Reese’s, sprinkles…the list goes on! If your dough is crumbly, add small amounts of milk until it comes together. Instead, get the butter out about 20-30 minutes before mixing. Melted butter is the culprit for soupy cookie dough. To avoid this, sift the flour before adding it. During the heat-treating process, the flour may clump. But you do you! Recipe Tips and VariationsĪs easy as this recipe is, I still have a few tips and tricks for you: I like it best after a couple of hours in the fridge. You can enjoy edible cookie dough right away. So, add the chocolate, then the milk, and stir until it’s nice and smooth. Since you’re not baking this, you don’t really need to worry about overmixing the dough. Add the flour slowly so it doesn’t make a mess.ģ. Add vanilla and salt, then mix in the flour. Use a paddle attachment or electric mixer to speed things up.Ģ. Beat the soft butter and sugars until fluffy. In fact, it’s almost identical! Just stop before baking and dig in.ġ. Making edible cookie dough is pretty much as easy as making any other cookie dough you can think of. Then, make edible cookie dough! How to Make Edible Cookie Dough This temperature is key to killing off any harmful bacteria.Ĥ. Spread the flour on the baking sheet and bake for 5-10 minutes.ģ. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.Ģ. Scroll to the bottom to find the complete list with measurements.ġ. Milk: A little milk brings the dough to the right consistency.

Choose between milk, semisweet, or mini chips for more texture. Chocolate Chips: For that quintessential cookie dough feel.Alternatively, use salted butter and skip the extra salt. Salt: Just a pinch to enhance all the sweet flavors.Be sure to use quality vanilla extract and not essence. Vanilla Extract: A dash of vanilla brings all the flavors together.Light Brown Sugar and Granulated Sugar: The best chocolate chip cookies use white and brown sugar for the best flavor.Unsalted Butter: This is key for that rich, creamy texture.It needs a quick spin in the oven to kill any bacteria, so it’s safe to eat. All-Purpose Flour: The base of the dough.Making homemade edible cookie dough is a breeze with these simple ingredients: So, get your spoons ready for a delightful experience that’s as easy as it is tasty! Ingredients This worry-free, delicious treat is a surefire hit for all ages. I love chocolate chips, but you can add all kinds of fun extras!Įasy to make and impossible to resist, it’s the perfect solution for an effortless sweet snack. It’s an eggless cookie recipe with heat-treated flour, making it totally safe for everyone to consume. And to be honest, I’ve always eaten cookie dough while baking.īut the raw eggs and flour can be unsafe for some people.Īnd since this edible cookie dough is just like standard cookie dough in taste and texture, why not give it a try? I know what you’re thinking: isn’t all cookie dough edible?

Edible cookie dough recipe 3 ingredient