Edible Cookie Dough {3 Delicious Flavors}

09.09.2018

Cookie Dough!! Who could resist a spoonful of this? It’s just sweet, nostalgic comfort food and perfect in every way. And no risk of food born illnesses here, it’s made with heat treated flour and no eggs so you can scoop away without all the worry.

Edible Cookie Dough

Edible Cookie Dough

Forget every other dessert I’ve ever recommend you make because this is the only one that really matters. Okay I’m kidding but honestly cookie dough is one of the best treats ever, right?

I’ve always had to sneak a taste of every batch of cookies before baking but this way is definitely the safer option.

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Since I love cookie dough so much I’ve decided to share THREE incredibly delicious flavors that will tempt everyone and anyone, trust me no one can resist young and old alike.

There’s the classic Chocolate Chip Cookie Dough, Chocolate Chocolate Chunk Cookie Dough and Funfetti Sugar Cookie Dough. Then maybe down the road who knows maybe I’ll add more flavors here (I’m thinking peanut butter, oatmeal and snickerdoodle deserve a place here, don’t you?).

Edible Cookie Dough 3 Flavors

Ingredients for Edible Chocolate Chip Cookie Dough

  • All-purpose flour, heat treated to kill bacteria (as noted in recipe below)
  • Granulated sugar
  • Brown sugar
  • Unsalted butter (or salted, just add a pinch of salt if using salted)
  • Salt
  • Vanilla extract
  • Milk
  • Mini or regular chocolate chips (I prefer the mini especially once cold)

For Chocolate Chocolate Chunk Cookie Dough you’ll need cocoa powder, and I like to use dark chocolate chunks instead of the chocolate chips but chocolate chips are fine too. No brown sugar is needed.

For the Funfetti Sugar Cookie Dough you’ll also need almond extract, and sprinkles. No brown sugar is needed.

Ingredients for edible cookie dough milk sugar brown sugar butter vanilla flour salt chocolate chips

How to Make Safe to Eat Edible Cookie Dough

Because of the possibility of e-coli being found in flour it’s now a good idea to heat it in the oven to kill off any possible bacteria before consuming for things like cookie dough. And of course let’s skip the eggs.

First Heat the Flour so it’s Safe to Eat

So you’ll preheat the oven to 350 degrees. Spread 3 cups of flour out onto a rimmed 18 by 13-inch baking sheet. Bake in preheated oven 7 minutes, or until flour temperature registers 160 degrees on an instant read thermometer. Let cool completely then transfer to an airtight container.

I’ll be honest this step is a little messy, I like to use a metal spatula and scrap to one corner and pour into a resealable bag. Then measure out what you need from there (using the scoop and level method).

Toasting flour for edible cookie dough on sheet pan

Next Cream Butters, Sugars and Salt

Add butter, brown sugar and granulated sugar to a mixing bowl then sprinkle in salt . Using an electric hand mixer whip mixture until pale and fluffy, about 3 minutes.

Mixing butter brown sugar and granulated sugar in a mixing bowl for edible cookie dough

Add in Milk and Vanilla

Then add in milk and vanilla and mix until well blended.

Adding milk and vanilla to sugar butter mixture in mixing bowl for edible cookie dough

Blend in the Flour

Next add in all of the flour and mix just until combined.

Adding flour to mixing bowl for edible cookie dough

Last Don’t Forget the Chocolate

Add the chocolate chips then fold with a rubber spatula to incorporate.

Adding chocolate chips to cookie dough in mixing bowl

Enjoy!

Serve dough right away or chill in refrigerator in an airtight container up to one week.

Finished edible chocolate chip cookie dough in mixing bowl

An Easy Recipe for a Novice Baker

The great thing about this recipe is that just about anyone could make it. No baking skills required! Sure cooking the flour adds an annoying step but it’s worth the peace of mind especially when you are serving it to someone else.

Edible Chocolate Chip Cookie Dough

What Would Be Your Favorite Flavor?

So I’m torn between all three flavors in picking a favorite. I thought for sure chocolate chip cookie dough would be the winner, then I made the chocolate version and was smitten after one bite (hello brownie batter flavor!).

Then next came along the funffeti sugar cookie dough and I felt like I was eating a slice of birthday cake in cookie dough form (hello best of both worlds). I mean how could be pick a favorite here?

Try them them all and let me know your favorite!

Edible Chocolate Chunk Cookie Dough

I’m not sure if the way I’ve written it up in the notes of the recipe (below) is confusing so I though I better just throw the fully written out recipe here too.

Chocolate Chocolate Chunk Cookie Dough

2/3 cup (92g) all-purpose flour, heat treated to kill bacteria (see notes in recipe box below)
1/3 cup (32g) dutch process cocoa powder
1/2 cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
1/4 tsp salt
1 1/2 Tbsp milk, then more as needed
1/2 tsp vanilla extract
2 oz (1/3 cup) dark chocolate, chopped into small bits

Instructions
Add butter and granulated sugar to a medium mixing bowl, sprinkle salt evenly over.
Using an electric hand mixer whip together until pale and fluffy, about 3 minutes.
Mix in 1 1/2 Tbsp milk and the vanilla extract then blend in flour and cocoa powder, while adding milk 1/2 Tbsp at a time to thin if needed.
Using a rubber spatula fold in chocolate bits. Store cookie dough in refrigerator.

 

Edible Chocolate Chocolate Chunk Cookie Dough

Funfetti Sugar Cookie Dough

1 cup (136g) all-purpose flour, heat treated to kill bacteria (see notes in recipe box below)
1/2 cup (113g) unsalted butter, softened
2/3 cup (136g) granulated sugar
1/4 tsp salt
1 1/2 Tbsp milk, then more as needed
1/2 tsp vanilla extract
1/4 tsp almond extract
1/3 cup (54g) white chocolate chips
3 Tbsp (36g) rainbow jimmies, then more for topping

Instructions
Add butter, brown sugar and granulated sugar to a medium mixing bowl, sprinkle salt evenly over.
Using an electric hand mixer whip together until pale and fluffy, about 3 minutes.
Mix in 1 1/2 Tbsp milk, vanilla extract and almond extract then blend in flour mixture, while adding milk 1/2 Tbsp at a time to thin if needed.
Using a rubber spatula fold in white chocolate chips and sprinkles. Serve with more sprinkles on top. Store cookie dough in refrigerator.

Edible Cookie Dough Funfetti Sugar Cookie

I Don’t Have an Electric Mixer, Can I Mix This by Hand?

If you don’t own an electric hand mixer or stand mixer yes you could still make this by hand. I would probably go with nearly melted butter though to make mixing easier (therefor skipping getting to the pale and fluffy stage) and use a wooden spoon to mix.

Can I Bake This Cookie Dough?

Please don’t try to bake this cookie dough. With it’s lack of egg and leavening (baking soda/baking powder) the cookies would spread and be flat, and you wouldn’t end with a soft and chewy cookie.

Edible Cookie Dough Funfetti Sugar Cookie

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Print

Edible Cookie Dough {3 Flavors}

5 from 2 votes

Safe to eat cookie dough in 3 tempting flavors - Chocolate Chip, Chocolate Chocolate Chunk and Funfetti Sugar Cookie! Made with heat treated flour and no raw eggs so no worry here. No one will be able to resist these!

Course: Dessert
Cuisine: American
Keyword: edible cookie dough
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 27 minutes
Servings: 7
Calories: 338 kcal
Author: Jaclyn

Ingredients

  • 1 cup (136g) all-purpose flour, heat treated to kill bacteria*
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (110g) packed light brown sugar
  • 3 Tbsp (40g) granulated sugar
  • 1/4 tsp salt
  • 1 1/2 Tbsp milk, then more as needed
  • 1/2 tsp vanilla extract
  • 1/2 cup (82g) mini semi-sweet chocolate chips

Instructions

  1. Add butter, brown sugar and granulated sugar to a medium mixing bowl, sprinkle salt evenly over. 

  2. Using an electric hand mixer whip together until pale and fluffy, about 3 minutes.

  3. Mix in 1 1/2 Tbsp milk and the vanilla extract.

  4. Add in flour and blend just to combined, while adding milk 1/2 Tbsp at a time to thin if needed.

  5. Using a rubber spatula fold in chocolate chips. 

  6. Store cookie dough in refrigerator (note that it will harden up once chilled because the butter will solidify, you can let it rest at room temperature if desired).
  7. FOR CHOCOLATE CHOCOLATE CHUNK COOKIE DOUGH: replace 1/3 cup of the all-purpose flour with 1/3 cup (32g) dutch process cocoa powder. Mix cocoa in with the flour. Replace mini chocolate chips with 2 oz. dark chocolate chopped into small bits.

  8. FOR FUNFETTI SUGAR COOKIE DOUGH: omit brown sugar, use 2/3 cup (136g) granulated sugar (total). Add 1/4 tsp almond extract in with the vanilla extract. Replace chocolate chips with 1/3 cup (52g) white chocolate chips. Fold in 3 Tbsp rainbow jimmies sprinkles with white chocolate chips, serve with more sprinkles on top.

Recipe Notes

*To heat treat flour: preheat oven to 350 degrees. Evenly spread 3 cups all-purpose flour onto a rimmed 18 by 13-inch baking sheet. Bake in preheated oven 7 minutes or until flour registers 160 degrees on an instant read thermometer. Cool completely store in an airtight container.

**Nutrition listed is for chocolate chip cookie dough.

Nutrition Facts
Edible Cookie Dough {3 Flavors}
Amount Per Serving
Calories 338 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 35mg 12%
Sodium 92mg 4%
Potassium 108mg 3%
Total Carbohydrates 42g 14%
Dietary Fiber 1g 4%
Sugars 25g
Protein 2g 4%
Vitamin A 8.1%
Calcium 3.1%
Iron 9.7%
* Percent Daily Values are based on a 2000 calorie diet.

16 comments

  • Alyssa: How long will these keep refrigerated? Do they get hard in fridge? October 26, 2018 at 7:50am Reply

    • Jaclyn: They should last for a week in the fridge and yes the dough does harden up in the fridge because the butter re-solidfies so you can let it rest at room temperature if desired to soften. October 26, 2018 at 9:18am Reply

  • Éowyn: Hi, this looks lovely! However I’m just a bit confused, because in the recipe it says you need 1 cup of flour, but in the recipe notes it says use 3 cups of flour, why is this? I’m only making the chocolate chip cookie dough, so does that mean when heating the flour i should only use 1 cup? And because I’m only using 1 cup, do I heat it at a different heat, than I would when I heat 3 cups? October 25, 2018 at 1:51am Reply

    • Jaclyn: Sorry for the confusion. It was just easier to make 3 cups at once and fill the baking sheet then you have some for later. So yes you only need 1 cup for the recipe. If only heat treating 1 cup I’d probably just cut the time slightly (by a minute or two). October 27, 2018 at 9:09am Reply

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