Cookie Dough
Cookie Dough recipe that is made safe to eat without eggs. If you are the type to love the cookie dough as much as the baked cookies, this is the treat for you!
I’ve always found chocolate chip cookie dough to be irresistible and it’s not unusual for there to be missing dough balls on the baking sheet before I get them in the oven if the kids are around. We all know the risks of eating raw dough so this edible version is just the ticket!
Edible Cookie Dough ~ No Bake, Safe to Eat Raw
If you love eating raw cookie dough, you can eat this by the spoonful and have no worries about it being unsafe or making one of the kids sick. A satisfying treat to have on hand when you have sweet tooth cravings.
Ingredients Needed:
- All Purpose Flour ~ Flour has been found to sometimes carry bacteria, so to make it safe, we are baking it for a few minutes so there’s no worries.
- Butter ~ Use real butter, softened to room temperature.
- Brown Sugar ~ Gives the cookie dough that classic flavor.
- Sweetened Condensed Milk ~ Adds sweetness without the gritty texture of white sugar.
- Molasses ~ Adds just a little more caramel flavor to the dough. The flavor is just in the background but really boosts the flavor.
- Vanilla Extract ~ Classic flavor enhancer for cookies.
- Chocolate Chips ~ I used mini semisweet chocolate chips. Regular sized chips or chopped chunks would work too.
How to Make Cookie Dough:
- Line a baking sheet with parchment paper. Sprinkle flour in an even layer. Bake for about 10 minutes or until flour reaches about 160°.
- The flour needs cooled before you make the cookie dough or it will melt the other ingredients. It also tends to clump while baking. Sift the flour to remove clumps and place in the freezer for about 15 minutes or cool at room temperature.
- In a mixer bowl add butter, brown sugar, sweetened condensed milk, molasses and vanilla.
- Beat at medium speed about 5 minutes. You want the mixture to get really creamy and fluffy.
- With the mixer running, slowly add in the sifted, cooled flour beating about 2 minutes.
- Fold in chocolate chips.
- Cookie dough can be served immediately or stored in covered containers in the refrigerator about 2 weeks.
Can You Bake Edible Cookie Dough?
You can but it’s made to eat raw. Since there are no eggs or leavening agent, the cookies will not bake as normal chewy, fluffy cookies.
Can you Freeze Cookie Dough?
Cookie dough can be frozen up to 3 months in a freezer container. Thaw in the refrigerator.
More Chocolate Chip Recipes:
My family goes crazy for this No Bake Cookie Dough Cheesecake. They are so simple to make and perfect for special occasions.
If you are looking for a baked cookie recipe, my Easy Chocolate Chip Walnut Cookies are always a hit.
For the holidays, I love baking Mini Chocolate Chip Cheesecakes. They are the perfect individual serving size for parties.
Chocolate Chip Biscotti is one of my favorites to bake and share and they are sturdy enough to ship to family and friends that live far away.
Edible cookie dough is a tasty treat that is perfect to have on hand to cure your sweet tooth in just a bite or two! It’s also a fun treat to make and share with friends and family.
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Cookie Dough
Ingredients
- 1 1/2 cups all purpose flour
- 1 cup salted butter
- 1 cup brown sugar
- 1/4 cup sweetened condensed milk
- 1 tablespoon molasses
- 1 teaspoon vanilla
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°.
- Line a baking sheet with parchment paper and spread flour in an even layer.
- Bake for about 10 minutes or until flour reaches about 160°.
- Sift flour and cool before making the dough. Speed up the cooling process by placing in the freezer for about 15 minutes.
- Mix butter, brown sugar, sweetened condensed milk, molasses and vanilla at medium speed with a mixer for 5 minutes, scraping down the sides occasionally.
- Slowly add in the flour, beating about 2 minutes.
- Fold in chocolate chips.
- Serve immediately or cover and refrigerate.
Notes
Nutrition
