Name: Edible Cookie Dough
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 0.333 cup salted butter; 0.33 cup white sugar; 0.33 cup brown sugar; 1 tsp vanilla extract; 3 tablespoons heavy cream; 0.125 tsp salt; 1 cup all-purpose flour*; 0.25 tsp baking soda*; 0.33 cup chocolate chips

From the Cook

1/11

Edible Cookie Dough

Knead Some Sweets Verified

Ingredients

Warning0 allergens identified

Edible Cookie Dough

⅓ cup salted buttersoftened

⅓ cup white sugar

⅓ cup brown sugarpacked

1 tsp vanilla extract

3 tablespoons heavy cream

⅛ tsp salt

1 cup all-purpose flour*(instructions for heat-treating below)

¼ tsp baking soda*(optional, see recipe notes)

⅓ cup chocolate chips(or regular-size)

Instructions

This recipe also lives on Knead Some Sweets. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

To Heat Treat the Flour

Preheat the oven to 350℉. Line a baking sheet with parchment paper. Spread out all-purpose flour evenly on the baking sheet. Bake in the preheated oven for 5 minutes or until very hot to the touch but not browned. Let cool fully.

To make the Cookie Dough

Add the softened butter, sugar, and brown sugar to a mixing bowl and beat with an electric handheld mixer at high speed for 30 seconds. Add the vanilla extract and whipping cream and continue beating on high speed for 1 minute or until light and fluffy. Add the cooled-down heat-treated flour, baking soda (if using), and salt and mix on low speed just until all the flour is incorporated. Fold in the chocolate chips with a spatula.

You may serve the cookie dough as is right away, scoop it out with a small cookie scoop, or refrigerate it for at least 1 hour to harden before rolling it into balls to serve. This cookie dough is great on its own but I love to serve it with vanilla ice cream, whipped cream, and chocolate sauce for a cookie dough sundae. Enjoy!

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Flour Safety First 🌡️
Always heat-treat your flour by spreading it on a baking sheet and microwaving in 30-second intervals until it reaches 165°F to eliminate potential bacteria and make it safe for raw consumption.
Texture Perfection 🥄
Cream the butter and sugars thoroughly until light and fluffy to ensure a smooth, creamy texture that mimics traditional cookie dough without the risk of raw eggs.
Chill for Intensity 🧊
Refrigerate the cookie dough for 30 minutes before serving to allow the flavors to meld and create a more concentrated, rich taste profile.
Chocolate Chip Pro Tip 🍫
Reserve a handful of chocolate chips to fold in at the very end, creating pockets of melty chocolate and adding visual appeal to your edible cookie dough.
Storage Hack 🥡
Store your edible cookie dough in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months for a make-ahead treat.