Edible Cookie Dough

Edible Cookie Dough is the easiest and most addictive treat known to mankind. You need to make this simple recipe for a fun indulgent dessert.

I won’t tell anyone if you eat the whole bowl.

Those who know me, know that cookie dough is a weakness of mine. If I’m being honest, it is more than half the reason I bake cookies at all. I would far rather eat the dough than the cookie.

This addiction was enabled with the craze over edible cookie dough and years and years ago, I made these incredible Easter Egg Cookie Dough Truffles. They were an instant hit. Delicious, cute, and absolutely addictive, they are a very popular recipe year after year around Easter.

But, really, you shouldn’t haven’t to wait for Easter.

This Edible Cookie Dough recipe is easy to make and so delicious. With just a few simple ingredients you can have this delicious treat that is totally safe to eat, but tastes just like traditional cookie dough.

How to Make Edible Cookie Dough

1. Toast the flour. There is a small risk of e coli in uncooked all purpose flour. To eliminate that risk, cook the flour on a rimmed baking sheet for 5 minutes in a 350 degree oven.
2. Beat the butter and the sugar. The key to good cookies is butter that has had air whipped into it by sugar. And the same holds true here.
3. Add in the vanilla extract.
4. Mix in the flour. Make sure you scrape down the sides and the bottom of the bowl so it is fully combined.
5. Beat in the sweetened condensed milk. I like to grab a small spatula and scrape down the can to get every last bit out.
6. Finally, mix in some chocolate chips. I like to use milk chocolate chips, but semi sweet would work as well.

Toasting Flour

This was mentioned above, but I felt like it deserved it’s own section. The reason we are toasting the flour is because there is a small risk of an e coli infection when you consume raw flour. Use an abundance of caution and toast the flour before making this recipe.

Toasting flour only adds about five minutes to this recipe. You simply spread your flour on a rimmed baking sheet and pop it in a 350 degree oven for 5 minutes. This is hot enough and long enough to kill anything.

Sweetened Condensed Milk vs. Evaporated Milk

Sweetened Condensed Milk and Evaporated Milk are sold right next to each other. They even come in the same sized jars with similar branding. It is very easy to buy the wrong one.

Make sure that you use Sweetened Condensed Milk in this recipe. It is thick and results in the perfect cookie dough like texture.

Edible Cookie Dough Tips and Tricks

• Make sure the butter is room temperature. Just like with actual cookie dough, butter should be room temperature for the proper combination of ingredients. It will be cold to the touch, but you should be able to easily dent it with your finger.
• Properly measure the flour. Using a spoon, scoop the flour out of the container you keep it in and into a measuring cup. Then level it off. If you scoop it directly from the container, you will pack the flour and end up with too much.
• Buy sweetened condensed milk. As mentioned above, triple check that you are buying sweetened condensed milk and not evaporated milk.

Storing

This edible cookie dough recipe should be kept in an air tight container in the refrigerator. It will last for 4 to 5 days. As with all of my recipes, use your best judgment when it comes to left overs.

Other Edible Cookie Dough Treats

• Cookie Dough Lush
• Cookie Dough Ice Cream Pie
• Cookie Dough Bark

If you make this edible cookie dough recipe, leave me a comment and let me know what you think!