Description
This edible cookie dough recipe is a simple, no-bake wonder, perfect for a quick and safe treat that satisfies sweet cravings. It offers the beloved raw dough taste, making it a family-friendly favorite on busy weeknights.
Ingredients
- 1.25 cups plain all-purpose flour
- 0.5 cup unsalted butter, softened
- 0.33 cup light brown sugar, packed
- 0.25 cup granulated sugar
- 0.25 cup full-fat milk
- 1 teaspoon alcohol-free vanilla extract
- 0.5 teaspoon fine sea salt
- 0.75 cup chocolate chips
Instructions
- Heat-Treat Flour: Spread 1.25 cups plain flour on a baking sheet. Bake at 300°F (150°C) for 5-7 minutes, stirring, until it reaches 165°F (74°C). Cool completely.
- Cream Butter And Sugars: In a large bowl, cream 0.5 cup softened butter, 0.33 cup brown sugar, and 0.25 cup granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat In Wet Ingredients: Add 0.25 cup milk, 1 teaspoon vanilla, and 0.5 teaspoon sea salt. Beat until well combined and smooth, about 1 minute.
- Gradually Mix In Flour: Slowly add the cooled, heat-treated flour. Mix on low speed until just combined with no dry streaks. Do not overmix. (If dry, add 1-2 teaspoons more milk).
- Fold In Chocolate Chips: Gently fold in 0.75 cup chocolate chips. Serve immediately or chill.
Notes
For variations, use different types of chocolate chips (milk, dark, sprinkles) or a dairy-free milk alternative. Adjust granulated sugar for sweetness. If the dough seems dry, add 1-2 teaspoons more milk. Store chilled.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 0.75 cup (95 g)
- Calories: 380 calories
- Sugar: 30 g
- Sodium: 167 mg
- Fat: 22 g
- Saturated Fat: 10.5 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 51.5 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg