Edible Cookie Dough

Name: Edible Cookie Dough
Total time: 10 min
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons kosher salt; 2 sticks unsalted butter, softened; 1 cup packed light brown sugar; 1/3 cup granulated sugar; 2 tablespoons whole milk; 1 teaspoon pure vanilla extract; 1 cup bittersweet chocolate chips

3 Reviews

There are so many reasons to make edible cookie dough. The weather is hot, the oven is broken or you have a fierce cookie dough craving. Perhaps all of the above. Enter edible cookie dough: Unburdened by leaveners or raw eggs, it can be enjoyed straight from the bowl with a spoon.We like classic chocolate chip dough, but the variations are endless. A couple of suggestions: Swap M&Ms, crushed Oreos or milk chocolate chips in for the bittersweet chips. Beat in 3 tablespoons of peanut butter with the butter, then fold in 1/2 cup each of chopped salted peanuts and chocolate chips. Slideshow: More Cookie Recipes

Anna Painter

Published on February 23, 2017

Edible Cookie Dough — Photo: © Abby Hocking

Total Time:

10 mins

Yield:

4 cups

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons kosher salt
2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
2 tablespoons whole milk
1 teaspoon pure vanilla extract
1 cup bittersweet chocolate chips

Directions

In a medium bowl, whisk the flour with the salt. In a large bowl, using a hand mixer, beat the butter with both sugars at medium speed until blended, about 2 minutes. At low speed, beat in the milk and vanilla until just combined. Add the dry ingredients and mix until just combined. Using a rubber spatula, fold in the chocolate chips. Eat the cookie dough straight out of the bowl or refrigerate in an airtight container for up to 2 weeks.