Ingredients
Creating this edible cookie dough requires just a few simple ingredients, many of which you probably already have in your pantry. Here’s what you’ll need:
- 1 cup all-purpose flour (heat-treated)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons milk
- 1/2 cup mini chocolate chips
If you’re feeling adventurous, consider swapping out the chocolate chips for white chocolate or adding a handful of crushed nuts for some extra crunch. Growing up, my mom often encouraged us to experiment in the kitchen, and I’ve carried that spirit into my own recipes.
Instructions
Making this edible cookie dough is as easy as pie – or even easier! Let’s dive right in:
- Start by heat-treating the flour to ensure it’s safe to eat. Preheat your oven to 350°F (175°C). Spread the flour evenly on a baking sheet and bake it for about 5 minutes. Let it cool completely before using.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
- Mix in the vanilla extract and salt. Stir until everything is well combined.
- Gradually add the heat-treated flour to the mixture, stirring continuously. Pour in the milk and mix until it reaches a smooth, dough-like consistency.
- Fold in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.
- Once everything is combined, your edible cookie dough is ready to enjoy! You can scoop it into bowls or just dig in with a spoon.
Remember, the key to perfect cookie dough is to avoid over-mixing. Keep it gentle, like the way my dad would slowly stir his famous guacamole to keep the avocados creamy yet chunky.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International