Place the 2 cups of flour on a rimmed baking sheet and bake in an oven at 350 degrees Fahrenheit for about 10 minutes. Step 1: Bake or heat up flour to kill pathogens and bacteria. Use 3/4 cup to 1 cup depending on how dense in chocolate chips you want the dough.ĭirections for Homemade Edible Cookie Dough.1 cup of mini semi-sweet chocolate chips.

If using unsalted butter, add up to a half teaspoon more of salt.

1 cup salted butter, softened at room temperature, not melted.

Made with the basic chocolate chip cookie dough ingredients, this recipe is quick and easy so a sweet snack is never far away. They are single serving size snacks with no raw materials that make snack time fun and delicious! Plus, they can be made ahead and frozen for those days when you need a mid-day pick-me-up! With homemade edible cookie dough in the house, life is good! Edible Chocolate Chip Dough Recipe You can either use salted butter, or add ¼-½ tsp salt.Free yourself from the guilt and enjoy that cookie dough! Creamed together butter and brown sugar with mini semi-sweet chocolate chips formed into single-serving size balls, this eggless edible cookie dough recipe is the perfect snack for your sweet tooth!ġ00%, A++! If we could give this kid-friendly snack a grade, it would pass every day! Our family LOVES these edible cookie dough balls.

Another way to balance the sweetness is to add salt.

Sweetness: If you’re worried about this being too sweet, reduce the amount of white sugar you add by about ¼ c.

The softened butter and milk should reduce, but not eliminate, the texture of the sugar granules.

Grainy: Be sure that you are mixing the ingredients in step 2 until you get a silky smooth texture.

When the dough is chilled the melted butter should solidify and help the dough set.

Another way to control the texture is to replace ⅛ c milk with ⅛ c melted butter.

You can try adding ⅛ c milk in step 2 and then, after you have mixed in the flour, add the remaining ⅛ c as needed.

To help it set, chill it in the fridge for 20-30 minutes.

Too Soft: This edible cookie dough is softer than a normal cookie dough, but shouldn’t be too runny.

Here are a couple of things you can keep in mind when you’re making this recipe at home. Because I only post successful recipes it can be hard to know exactly what the culprit is when a recipe doesn’t work for my readers. If I don’t like the end result of a new recipe I’m trying, then I start over. Troubleshooting : All the recipes that I post have been tested by Lil Luna.

M&Ms – Add mini M&Ms to the mix and mini chocolate chips for candy lovers.

Andes – Add mint Andes pieces to the dough for a mint lover.Heath – Add Toffee Bits and mini chocolate chips to the dough.Different Chips – Add white chocolate chips, caramel chips or butterscotch chips to change it up!.Variations: We love to add different goodies to the dough to jar up and give as gifts. Go ahead and purchase a high quality vanilla. Vanilla is Key : The type of vanilla you use can make or break this recipe. Add flour and sugar, then fold in the chocolate chips and mix well.

Add milk and vanilla and mix until well combined.Cream butter and brown sugar in a bowl, until smooth.You don’t need these last two, because this cookie dough isn’t for baking! Just for eating. Edible cookie dough uses just about all the same ingredients as normal cookie dough with the exception of eggs (hence why it’s eggless cookie dough – this is what makes it edible), and baking powder/soda.

Edible cookie dough recipe single