I had so much fun with this recipe! I have always been curious if “edible” cookie dough tasted as good as “real” cookie dough – and by edible and real, I mean the kind that is touted safe to eat raw vs. the kind you should cook before you eat, (I use the word “should” loosely because I still eat it anyway), but this way maybe I would feel better about it – especially when my toddler sneaks a bite! And feel better I do! We (my 1-year-old and I) ate the entire recipe in one sitting. If you’re anything like me, you may want to double it or make different flavors because this stuff is good, really good – and really easy! And it brings people joy! And it’s versatile! You can eat it alone or stuff it inside chocolate molded shapes as I did for an extra “wow” factor. I’m still in the Valentine’s Day spirit, hence the hearts but the possibilities for variations of this recipe are endless. Below I’ve included two recipes and I encourage you to play around with your favorite cookie flavors – to the base recipe, add sprinkles and almond extract for funfetti, or cinnamon for snickerdoodle; roll into balls and dip into chocolate for a truffle-like treat or simply eat directly out of the bowl – enjoy!
Cookie Dough
Prep Time: 20 min
Makes: About 2 cups, or enough to fill 8 medium chocolate molds
Ingredients
- 1 CUP FLOUR
- 1 STICK OF BUTTER, SOFTENED
- ½ CUP LIGHT BROWN SUGAR
- 3 TBS GRANULATED SUGAR
- ¼ TSP SALT
- 1 ½ TBS MILK
FOR CHOCOLATE CHIP
- ½ TSP VANILLA EXTRACT
- ½ CUP CHOCOLATE CHIPS
FOR PEANUT BUTTER
- 2 TBS PEANUT BUTTER POWDER
- 2 TBS PEANUT BUTTER
Directions
- Heat-treat your flour. Heat oven to 350. Spread flour in a thin, even layer across a rimmed baking sheet. Bake for approx. 7 mins.
- Add butter, brown sugar, and granulated sugar to a bowl. Mix until fluffy with electric or stand mixer, approx. 3 mins.
- For Chocolate Chip flavor – mix in milk and vanilla extract. For peanut butter flavor – mix in milk, powder, and peanut butter
- Add flour until just combined, adding more milk if too thick. Fold in chocolate chips for chocolate chip flavor (or even peanut butter chips for Peanut butter if desired)
- Serve as is or use as a filling to your favorite chocolate shell. Store in the fridge but bring to room temperature before serving so the butter can soften again
Notes
- “Raw” flour needs to be heat treated before being eaten to kill natural bacteria that occurs in flour but is usually burned off when used in baked goods. Because this cookie dough is meant to be eaten without baking, heat-treating the flour keeps it safe.
- In my experience, this dough does not bake well.
- I had never made chocolate molds before this recipe and found them quite easy as well. I ordered silicone molds online, melted (pink) chocolate pieces in the microwave in 30-second increments, stirring in-between each increment. Filled the mold with a thin layer of chocolate and refrigerated it as I made the cookie dough. I filled with the cookie dough, then topped it with a bit more melted chocolate to complete the mold and refrigerated again. They looked adorable and my friends were impressed.
