Doing a little research, I found that there’s also some concern about eating raw flour – that it might contain pathogens. So eating it is at your own risk. That said, there’s some evidence that suggests heat treating the flour will eliminate the bacteria. Various methods include microwaving it, toasting it in a large skillet, or even baking it. I’ll let you make a decision about what’s best for your family.
I know what’s coming next… “Can you bake this?” Yes, but I’d recommend adding an egg and about an additional 1/2 cup of flour. But it’s cookie dough. And that’s the point. Just eat it. Y’all enjoy! 🙂
Edible Cookie Dough
Prep Time10 mins
Total Time10 mins
Ingredients
- 1/2 cup unsalted better 1 stick, softened
- 1/2 cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour* (see note)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
Instructions
- In a stand mixer or with a hand mixer, cream the butter and sugar together then mix in the vanilla, flour, baking soda, and salt. Mix well. Stir in the chocolate chips. Transfer to a sealable container and keep refrigerated.
Notes
*New evidence suggests that there may be risk involved with eating raw flour. Heat treat your flour by spreading it on a silicone mat lined baking sheet and bake it in a 350°F preheated oven for 5 minutes. Allow to cool before using in the recipe.
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Thank you!!!
My family thanks you!!!
Enjoy!!
Thank you for sharing this recipe. My two youngest LOVE cookie dough and are always asking if I can spare them some.
LOL! Hope y’all will enjoy!
I was just at a school yesterday eating lunch with some teachers when one of them pulled out a container of eggless cookie dough that she bought at a gourmet grocery store. Someone was genius to package that, for sure. However, I’d rather make it myself. This looks delicious! I’m sharing. 🙂
Thanks, Mary!!
This looks delicious! I am thinking of subbing the white flour for blanched almond flour. Thank you for this recipe.
Great idea!!
Just wondering about the baking soda in it? Thanks!
What about it? Are you worried about eating it?
I was wondering the same thing, what is the purpose of the baking soda, the dough isn’t going to be baked, need leavening for rise? I was wondering its role was in the recipe? Thanks!
The baking soda is about flavor in this instance. You’re welcome to leave it out if you wish.
Cookie dough is just the best thing ever. This sounds brilliant!
Kari
http://www.sweetteasweetie.com
I couldn’t agree more! Thanks, Kari!
Thanks for this recipe. I just got a new ice cream maker. Now I can add in cookie dough bites for a fun variation. Do you think this will be okay going info the ice cream maker as a mix-in?
Make sure to freeze some dollops of the cookie dough first and then mix them in once the ice cream has been made and frozen, otherwise the ingredients will just break down and become part of the ice cream mixture and you won’t have those bites of cookie dough.
Thanks for the advice, Stacy. I’m excited to try this. I got your cookbook last week w/the Kindle offer. The recipes look scrumptious, and the book is a delight to read. Thanks again for getting back to me!
I meant “Stacey”. Silly autocorrect!
No worries! Thanks so much for the support!
Personally I changed the recipe by instead of doing 1/2 cup of brown sugar putting 1/4th regular and 1/4th brown, not adding baking soda, adding cinnamon, and adding milk because this recipe is really dry
Hmmm… I’ve not had this turn out dry. I’m glad you were able to get it like you liked it, though. 🙂
I tried and found it a little dry as well. It could have been user error though. I added 1/2 cup peanut butter to remedy and it is delicious! Will try again for sure!
Great idea to get it back in shape, Beth!
Hi!
I made this and found that the mix turned out as a powder! It must’ve been that I made a mistake when making it, but I added milk! Could you suggest anything to me so I can make it the correct way next time?
That’s crazy! Was your butter softened? I think adding milk is the right direction, but you shouldn’t have to.
Can you use dark brown sugar instead of light?
Sure! The taste will be a little different, but absolutely. 🙂
Very delicious! Tasted just like normal cookie dough!
Awesome! Glad you enjoyed it!
If white flour causes illness (maybe), what about using organic almond flour? Do you think that would be better against bacterial contamination?
That’s probably a safer option, though I don’t know a whole lot about the way it is processed.
Why add baking soda if your not baking them? Just wondering.
The baking soda adds a flavor and saltiness that makes it taste like authentic cookie dough. You’re welcome to leave it out though.
Thank you!! I’m SO excited to try this! I used to eat raw cookie down all the time, raw eggs or not, but I didn’t like giving them to my young kids. Now I don’t have to worry!!!!
It’s so good! Hope y’all will enjoy!
They tasted good
this is pretty good. just a caution to other bakers: be very careful with the vanilla! a little goes a long way. i added a few drops too much on accident and it made the cookie dough not very good. i do love the recipie though!
Hi, sorry but I didn’t like this. The texture was strange but I’m afraid I didn’t like the taste either. I’m often outside the popular opinion though. It’s still sad that I had to throw away cookie dough.
Sorry you didn’t like it!
I would take oats and grind into oat flour using blender or food processor in substitution to the white flour; has a better taste, too.
I was wondering if I can use salted butter? (maybe remove the salt from the mixture?)
Sure!