Description
Safe to eat and hard to resist—this doubled, twist-enhanced version of edible cookie dough delivers all the buttery, chocolatey joy without baking or raw eggs. Perfect for snacking, rolling into truffles, or adding to ice cream.
Ingredients
1 cup unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
6 tbsp whole milk (or try almond milk for a twist)
1 tsp pure vanilla extract
2 2/3 cups all-purpose flour, heat-treated*
½ tsp salt
1½ cups chocolate chips (mix of mini and regular)
Optional twists:
½ tsp espresso powder (enhances chocolate)
½ cup chopped toasted pecans
¼ cup rainbow sprinkles for fun
Instructions
Heat-Treat Flour: Microwave flour in 30-second bursts, stirring between, until it reaches 165°F (check with a thermometer). Let cool.
Cream Butter & Sugars: In a large bowl, beat butter, brown sugar, and white sugar until creamy. Add milk and vanilla, mix well.
Add Dry Ingredients: Mix in cooled flour, salt, and optional espresso powder. Stir until combined.
Fold in Mix-Ins: Add chocolate chips, nuts, or sprinkles. Chill for 20 minutes if rolling into balls.
Serve: Scoop and enjoy as-is, or roll into bite-size balls for easy snacking.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Snack
Nutrition
- Calories: 160
- Sugar: 12g
- Fat: 9g
- Carbohydrates: 19g