How to Make Edible Cookie Dough – Dessert

 How to Make Edible Cookie Dough 

Recipe for edible cookie dough – With just a few of your
preferred ingredients, you can make “raw” chocolate chip cookie
dough. Use it in other dessert dishes or take it by the spoonful as a tasty
treat!

Reasons We Adore This Recipe

Who doesn’t enjoy a generous serving of cookie dough with
chocolate chips? Before baking a batch of cookies, I always feel the temptation
to sample one. However, due to microorganisms in uncooked wheat and eggs,
eating raw dough is not the safest option. Therefore, I keep telling myself
“no.” Place the spoon on the ground and slowly move away.

Today, we’ll show you how to produce edible cookie dough
that is soft, delicious, and perfectly safe to eat. To this really easy recipe,
add any of your preferred mix-ins, such as traditional chocolate chips,
almonds, raisins, or even sprinkles.

For simple instructions, advice, and a variety of
suggestions for treats to include in the dough, keep reading!

Eaten raw, is cookie dough safe?

The majority of people are aware that eating raw eggs is not
a good idea because they may contain deadly bacteria like salmonella. Making an
eggless dough can be the easiest way to avoid any security issues. Uncooked
flour, nevertheless, may also contain microorganisms.

The grains may come into touch with a variety of pollutants
in the processing chain, much like produce does. In order to “heat
treat” the flour, it is best to microwave or bake it just a little bit
before usage. This will eliminate any potential ick and render the food safe to
consume without additional cooking.

Therefore, edible cookie dough recipes are not genuinely raw
in a strict sense. But what really matters is that they ARE secure!

The Ingredients And Equipment You Need

• Tools: a bowl that can go in the microwave and a standing
mixer.

• All-purpose flour made without gluten.

• Coconut sugar or light brown sugar.

• Softened, unsalted butter.

• Milk: whole fat, 2%, or the non-dairy milk of your choice.

• Vanilla extract—for the flavour of a freshly baked
biscuit.

• A dash of salt to counteract the sweetness.

Making Eating “Raw” Cookie Dough

Set out an electric stand mixer and a medium mixing dish
that can go in the microwave.

The flour must first undergo heat treatment. After stirring
the flour in the bag, scooping it into the measuring cups, and levelling the
top, you may measure the flour. After that, add the measured flour to the bowl
that is microwave-safe. 2 minutes in the microwave with the flour. After
stirring the flour and removing it from the microwave, you should insert a
cooking thermometer into its centre.

 For it to be safe to eat, the temperature
must be 160°F. Continue microwaving and stirring the flour in 30-second
intervals if the temperature is not yet 160°F until it is. When the flour is
totally cooled, continue with the recipe.

Note: Set your oven to 350°F if you don’t have a microwave.
On a baking sheet with a rim, spread out the flour, and bake it for 5 to 6
minutes. Make sure the flour reaches 160°F by using a kitchen thermometer to
check the temperature. If it doesn’t, stir the flour and bake for a few more
minutes until the appropriate temperature is reached.

Put the brown sugar and butter in the electric stand mixer’s
bowl once the flour has been heated and cooled. For 3 to 5 minutes on high,
beat until fluffy and light. When the sugar granules have dissolved into the
butter, scrape the basin if necessary and keep beating.

Add the milk, vanilla extract, and salt while running the
mixer on low. Once the flour has been added, stir it into the dough mixture by
adding a half cup at a time.

Use a rubber spatula to scrape the bowl.

The mix-ins should then be added after turning the mixer
back to low.

Turn off the mixer once they are evenly dispersed.

You can either consume right once or move to one or more
airtight containers and refrigerate.

Add-Ins for Cookie Dough

Add any additional ingredients you like to this basic edible
cookie dough recipe to make it your own! Here are a handful of our preferred
suggestions:

• Chocolate chunks or chips, such as dark or white
chocolate, milk or semi-sweet chocolate, butterscotch, toffee, cinnamon, or
peanut butter flavours.

• Sprinkles: use a rainbow pattern or cheery holiday
colours.

• Chopped nuts, such as almonds, cashews, walnuts, pecans,
or peanuts.

• Crumbled Oreo cookies, vanilla wafers, oatmeal cookies,
peanut butter cookies or snickerdoodle cookies (YAY for cookies in cookies!).

• Add your favourite cereal, small marshmallows, M&Ms or
other sweets, crushed graham crackers, dried cranberries or raisins, or chopped
pretzels to the mix.

How to Use Rough Cookie Dough

Do you have any ideas for using homemade cookie dough? Of
course, the first tip is to eat it with a spoon!

Use of homemade uncooked dough in other dishes is equally
lovely. When making parfaits of yoghurt or custard, put in little slices of
handmade ice cream.

Even portions can be formed into little balls for
grab-and-go snacks. As a fantastic delicious present, package them in a pretty
box.

Questions and Answers

Can you create homemade cookie dough that is edible?

Yes, you can. However, it would be preferable if you used
one of our basic cookie recipes. You’ll see that this recipe omits eggs, baking
soda, and baking powder. In other words, the cookies will be quite flat and
dense. It is preferable to use other cookie dough recipes for baking and
consume this dough raw.

Are you looking for a terrific bakeable cookie dough recipe?
Check out our recipe for the BEST no-chill chocolate chip cookies ever.

Can you produce cookie dough that is edible without flour?

Sure! To make this recipe gluten-free, replace the
all-purpose flour with gluten-free baking mix or almond flour.

How do you make vegan cookie dough that is edible?

The dish already lacks eggs. Use your preferred dairy-free
milk and butter for a completely vegan treat.

How long does chilled cookie dough last?

The cookie dough can be kept in the fridge for up to two
weeks. It may also be frozen for three months. When you’re ready to serve, take
it out of the refrigerator and let it come to room temperature so it can warm
up and become nice and soft.

How to Make Edible Cookie Dough

With just a few of your preferred ingredients, you can make
edible, “raw” chocolate chip cookie dough. It’s ideal to use in other
dessert recipes or to eat by the spoonful as a tasty treat!

Ingredients.

• Two cups of all-purpose flour.

• 1 14 cups of packed light brown sugar.

• 1 cup softened unsalted butter.

• Milk, 3 tablespoons.

• Vanilla extract, 2 tablespoons.

• Salt, 1 teaspoon.

• 1 14 cups of mix-ins, including chopped nuts, dried fruit,
toffee chips and sprinkles.

Instructions.

1. Set out an electric stand mixer and a medium mixing bowl
that can be used in a microwave.

2. Stir the flour in the bag, then scoop it into the measuring
cups, levelling the surface as you go. After that, add the measured flour to
the bowl that is microwave-safe. 2 minutes in the microwave with the flour.

 After stirring the flour and removing it from the microwave, you should insert
a cooking thermometer into its centre. For it to be safe to eat, the
temperature must be 160°F. Continue microwaving the flour in 30 second
intervals if the temperature is not yet 160°F until it is. 

When the flour is
totally cooled, continue with the recipe.Set your oven to 350 degrees
Fahrenheit if you don’t have a microwave. On a baking sheet with a rim, spread
out the flour, and bake it for 5 to 6 minutes. Make sure the flour reaches
160°F by using a kitchen thermometer to check the temperature. If it doesn’t,
stir the flour and bake for a few more minutes until the appropriate
temperature is reached.

3. After the flour has been heated through and cooled, add
the brown sugar and butter to the electric stand mixer’s bowl. For 3 to 5
minutes on high, beat until fluffy and light. When the sugar granules have
dissolved into the butter, scrape the basin if necessary and keep beating.

4. Add the milk, vanilla extract, and salt while running the
mixer on low. Once the flour has been added, stir it into the dough mixture by
adding a half cup at a time.

5. Utilise a rubber spatula to scrape the bowl. The mix-ins
should then be added after turning the mixer back to low. Turn off the mixer
once they are evenly dispersed.

Notes.

The cookie dough can be kept in the fridge for up to two weeks.
It may also be frozen for three months. When you’re ready to serve, take it out
of the refrigerator and let it come to room temperature so it can warm up and
become nice and soft.