Easy Edible Cookie Dough

I should add that we found this cookie dough after we realized that cookie dough was AMAZING with our fondue recipe. You may be coming here FROM that post, but if you haven’t tried it before — check out my VERY EASY fondue (that post has chocolate and cheese options).

Eating Cookie Dough Safely

There are two concerns to eating cookie dough, and as The Pregnancy Nurse® I really take food safety seriously.

Raw Eggs: You can contract salmonella through raw eggs. So, you can either use pasteurized eggs in your cookie dough, or eliminate them. This recipe just doesn’t use them.

Eggs are mainly used for lift in the oven (and clearly add some protein and choline – but I doubt you’re eating cookie dough for the great nutritional benefits) — so, taking them out in raw cookie dough isn’t much of an issue.

Raw Flour: In recent years they’ve decided that flour can also carry salmonella — so, they recommend you toast the flour in the oven. Source: https://www.cdc.gov/food-safety/foods/no-raw-dough.html

You’re going to just measure your flour, and then stick in the oven on 350 for 10-15 minutes — that should kill any bacteria on the flour. Source: https://glossykitchen.com/why-toast-flour/

You, of course, can ignore these two rules, but I gotta put them out there. 🙂 I will admit that I haven’t toasted flour before, I probably should but I’m almost 50 and I’ve eaten a lot of raw flour in those 50 years…. unfortunately.

Edible Cookie Dough Recipe:

Mix together (I recommend softening the butter, or this is going to be really hard):

• 1/2 C brown sugar
• 1/2 C granulated sugar
• 1 tsp cinnamon (if you like that)
• 1/2 C butter (softened)
• 1/4 C milk (I like whole)
• 3/4 tsp vanilla extra
• 1/4 tsp salt
• 1 & 1/8 C flour (toasted for safety)
• 1 C chocolate chips (or whatever you want to add)

Instructions:

• Soften the butter
• Toast the flour if desired for safety
• Cream the butter with the sugars and cinnamon
• Add milk and vanilla
• Add in salt, flour – mix til’ combined
• Stir in chocolate chips
• Freeze for place in fridge to stiffen if desired

Because I’m not a recipe site — I just typed it out into a cute PDF file for you that you can just grab here (click on it and it will take you to Canva – just right click on it to print it).

(I have some tips for using it in fondue below the recipe — so, keep reading for those)

What Type of Chocolate Chips?

Great question — you can use whatever kind you have on hand, but when I use this to make fondue, I much prefer to use the mini chocolate chips. It just makes it easier to skewer, but my daughter loves to make this to snack on and she uses regular ones in that case.

My FAVORITE way to do chocolate chips in cookies 1/2 milk 1/2 semi sweet — it makes a great cookie!

Of course, you could also add caramel chips, white chocolate chips, peanut butter chips, or toffee pieces — whatever you find on the baking isle is good to go!

How to Use This in Fondue?

You can pull-off chunks, but I like to smear it on some plastic wrap and then use the plastic wrap to push it fairly flat.

I then use a ruler to push in some indentations in a grid pattern in the dough. I then put it in the freezer until I need it. I don’t find that I need to pull it out of the freezer early to eat it.

I can then easily break it into small squares to use in dipping.

This isn’t a scientific process — so, if anyone else has a better way to do it let me know.

I try to do smaller portions so no one is double-dipping — because ew.

Want other family-friendly recipes — check these out:

• Bread Hacks: Tips for better bread making
• 7 Layer Brownies in the Dutch Oven
• Best Whole Wheat Bread Recipe: 100% whole wheat bread for sandwiches
• The Best Cookies: Expert tips to using your stand mixer to make cookies!
• Easy Winter Meals: Meals to warm your heart and hands