Easy Edible Cookie Dough Recipe
No-bake edible cookie dough made safe by heat-treating the flour; ready to eat straight from the bowl.
Servings: 4 servings
Ingredients
Ingredients
- 1 1/2 cups 180 gall-purpose flour, measured correctly (See Notes)
- 1/2 cupunsalted butter cubed
- 2/3 cuplight or dark packed brown sugar
- 1/4 cupgranulated sugar
- 3 tablespoonspeanut butter chunky or smooth
- 2 tablespoonsmilk
- 1 tablespoonvanilla extract
- 1/4 teaspoonsalt
- 2/3 cupmini chocolate chips
Instructions
Instructions
- Treat the flour: Place 1½ cups (180 g) all-purpose flour in a large microwave-safe bowl. Microwave on high in 30-second intervals, stirring between intervals, until an instant-read thermometer inserted into the flour reads 165°F (about 1 to 1½ minutes total). Spread or leave the flour to cool completely before using.
- Partially melt the butter: Put 1/2 cup unsalted butter, cubed, in a small microwave-safe bowl and microwave for 30 seconds. The butter should be partially melted (soft with some solid pieces). If it is still completely solid, microwave an additional 5–10 seconds until partially melted.
- Cream butter and sugars: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the partially melted butter, 2/3 cup packed light or dark brown sugar, and 1/4 cup granulated sugar. Beat on medium speed for 2–3 minutes, scraping the bowl as needed, until the mixture is light and fluffy.
- Add peanut butter and wet ingredients: Add 3 tablespoons peanut butter, 2 tablespoons milk, 1 tablespoon vanilla extract, and 1/4 teaspoon salt to the creamed mixture. Beat on low to medium speed until thoroughly combined and smooth.
- Add the treated flour: With the mixer on low, gradually add the cooled, heated flour to the wet mixture. Mix only until no dry streaks remain—do not overmix.
- Fold in chocolate chips: Stir in 2/3 cup mini chocolate chips by hand with a spatula until evenly distributed.
- Chill or serve: Enjoy immediately or chill the dough in the refrigerator for about 10 minutes to allow the butter to firm up. If the dough has been stored in the fridge, let it sit at room temperature a few minutes or microwave individual scoops about 10 seconds to soften before serving.
Equipment
- Microwave
- Large Mixing Bowl
- small microwave-safe bowl
- stand mixer (optional)
- paddle attachment (if using stand mixer)
- Spatula
- Instant-read thermometer
Notes
Refrigerator: Keep your dough in an airtight container in the fridge for up to 5 days. This is perfect if you plan to enjoy it throughout the week.
Freezer: Portion the dough into individual scoops or logs and freeze for up to 3 months. Thaw in the fridge or at room temperature before enjoying.
Weigh your flour if possible: Using akitchen scaleensures you get the exact amount for perfect texture every time—too much packed flour can make the dough dense instead of soft and creamy.
If you don’t have a scale:Fluff the flour in the bag, spoon it into your measuring cup, and level it off with a knife.
Mix, mix, mix.Cream the butter and sugars for a full 2 minutes—this step is what keeps your dough silky smooth, rather than grainy.
Make it your own.Stir in sprinkles, white chocolate, M&Ms, or even crushed Oreos—this dough is your playground. See Variations Section in the post.
Freezer: Portion the dough into individual scoops or logs and freeze for up to 3 months. Thaw in the fridge or at room temperature before enjoying.
Weigh your flour if possible: Using akitchen scaleensures you get the exact amount for perfect texture every time—too much packed flour can make the dough dense instead of soft and creamy.
If you don’t have a scale:Fluff the flour in the bag, spoon it into your measuring cup, and level it off with a knife.
Mix, mix, mix.Cream the butter and sugars for a full 2 minutes—this step is what keeps your dough silky smooth, rather than grainy.
Make it your own.Stir in sprinkles, white chocolate, M&Ms, or even crushed Oreos—this dough is your playground. See Variations Section in the post.