there’s something about edible cookies that brings out the child in me , it’s one of my all time favorite treats.
making it from scratch feels like a little adventure every time, a mix of anticipation and creativity as i tweak ingredients to get that perfect texture and flavor, i want it to be soft chewy and absolutely melt in your mouth.
getting it right is all about balancing everything just right -a touch of fudgy richness and that gooey goodness that’s simply irresistible, but i’ve learned through trial and error that it’s easy to go wrong ; just one ingredient can make the dough bland or worse, unsafe.
so i stick to my ultimate recipe, using fresh simple ingredient that keep it safe and truly yummy , it’s amazing what a little tweaking can do – i go for that soft fluffy bite with a unique twist and i’m always on the lockout for extra ways to make it even better.
here’s my go-to recipe for edible cookie cookie -it’s quick, simple and guaranteed to give you the yummiest, softest melt in your mouth treat every time, every ingredient here has it’s role , and getting each one right is key to nailing thta chewy, fudgy texture we all crave .
ingredients :
1 cup of heat treated all purpose flour : flour is the backbone of our dough, it gives it structure and just the right level of chew .
heat treat flour by microwaving it in 30 second burst until it reaches 165 f , or baking it in the oven at 350 for about 5 minutes, heat treating the flour is crucial because it makes it safe to eat raw while keeping that fresh fluffy texture.
1/2 cup of unsalted butter ( softened ) : butter brings in that rich , creamy flavor and adds an unbeatable melt in your mouth feel , softened butter blend easily, makin the dough smooth and fluffy, and i go for unsalted so i can control the seasoning myself.
when i’m out of brown sugar but still craving edible cookie dough , i have a few go to swaps that almost hit the mark-though, to be honest , nothing beats the real thing .
first , i’ll mix 1/4 white sugar with a tiny bit of molasses , maybe 1/2 teaspoon , to get that brown sugar vibe, it’s close but not quite as rich.
coconut sugar is another option i like , especially since it has that mild caramel taste that gives a nod to brown sugar.
but i prefer the classic , 1/2 cup brown sugar and 1/4 granulated sugar : i use a mix here because brown sugar keeps the dough moist and fudgy, while a bit of granulated sugar gives it just the right hint of crispiness , that combo is what makes every bite feel like a little indulgent treat.
2tbsp milk or heavy milk : a little milk goes a long way in bringing the dough together while adding that extra softness, heavy cream gives it even more richness if you’re going for ultimate decadence.
1tsp vanilla extract : vanilla is the hero of flavor here – it’s that warm , sweet note that makes the dough taste like pure comfort, just a little is enough to make it super delicious and give it that bakery fresh taste.
1/4 tsp salt : adding a tiny bit of salt may seem like a small step, but it’s essential, salt balances out the sweetness , making every bite more flavorful and unique , skip it and you’ll definitely notice something’s missing.
( optional ) 1/2 cup chocolate chips ( or mix – ins of choice ) : chocolate chips are a classic for a reason; they add that gooey, melty goodness that makes the dough feel even more decadent, you can also play with mix-ins like white chocolate -peanut butter chips or even sprinkles for a fun twist.
in a bowl in a bowl, i cream the butter and sugars until the mixture is light , fluffy and smooth, this makes sure the dough is soft and creamy with that perfect chewy texture.
add the milk, vanilla extract and salt , mix until everything is well combined.
slowly add the heat treated flour and stir until smooth, fold in the chocolate chips or your choice of mix-ins to keep the dough rich and gooey.
ideas :
i absolutely love getting creative with my edible cookie dough , each time i mix up a batch , my edible cookie dough becomes a delicious canvas for whatever flavors i’m craving , whether i’m feeling fruity, nutty or going all out with chocolate , i find so much joy in experimenting flavors.
here are some of my favorite add-ins each bringing its own flair that makes may taste buds do a happy dance.
strawberries : oh , juicy strawberries! i chop them up and fold them right into the dough, the color the sweetness- it’s like a mini celebration in each spoonful!
bananas : when i want a creamy , naturally sweet twist, i mash up a ripe banana, it’s such a sneaky way to keep the dough moist and add a hint of tropical goodness.
pumpkin : when fall hits, i’m all about pumpkin puree! it adds that warm , spiced flavor that feels like wrapping up in a cozy sweater.
apple : sometimes, i go for applesauce to keep it moist , or i chop up fresh apples for that satisfying crunch, they add a sweet wholesome vibe that feels like comfort in every bite.
blueberries : tossing in a handful of blueberry is a must for me , they burst with flavor and bring a little taste of summer transforming my dough into a masterpiece.
peanut butter : this creamy dream is a game changer ! it brings richness and nuttiness that pairs perfectly with chocolate – my mouth’s happy place.
macademia nuts : these buttery nuts add an irresistible crunch and gourmet vibe that makes me feel fancy.
chocolate : when the chocolate craving hits, nutella is my go- to , an absolute chocolate lover’s dream!
seasoning : i add a pinch of fresh ginger or ginger powder when i want a spicy kick, it’s like adding a cozy warming hug to every bite! a dash of cinnamon brings a warmth that makes the dough feel like a cozy blanket pure comfort food.
raisins : a handful of raisins brings chewy texture and a dose of nostalgia, reminding me of cookie baking days as a kid.
lemon : a splash of lemon juice or a sprinkle of zest brings a refreshing zing that balances out the sweetness perfectly.
red velvet : mixing in red velvet cake mix adds a gorgeous color and a hint of cocoa it’s indulgent , festive and just plain fun!
m&ms : bright , colorful and with that iconic chocolate crunch, m&ms are an instant mood boost in every bite.
dates : for a natural sweetness and chew, i chop up dates , it’s an indulgent , guilt free treat that i keep coming back to.
biscoff :crushed biscoff cookies add a caramel like sweetness that feel like a mini luxury in every bite .
butterscotch : buttersocth chips add a rich , delicious buttery sweetness , they’re the perfect complement to the rest of the flavors.
tahini : this sesame paste is a surprising favorite , it adds a nutty depth and creamy texture that’s tottaly unique.
walnut : walnut are my go – to for adding a nutty crunch , they give the dough that classic cookies feel with a bit of extra texture.
mint : a little fresh mint or mint extract adds a refreshing zing, especially when i’m craving that classic mint chocolate combo.
matcha :i’m a fan of matcha powder for it’s earthy flavor and green hue, it’s unique twist that’s beautifully balanced with the sweetness.
nenestle chips : you just can’t beat the classic melted nestlé chocolate chips brings that traditional warm chocolatey goodness i grew up loving
coconut flakes : unsweetened coconut flakes add a hint of tropical fun, they’re chewy and sweet making every spoonful feel like a mini vocation.
meringue : when i want a little extra fluff, i fold in some meringue , it creates a light airy texture that’s just pure bliss.
marshmallows : mini marshmallows are my secret to gooey , extra special dough, they add a nostalgic sweetness that brings back the best memories.
flour & fats :
creating the perfect edible cookie dough involve experimenting with different flours, each bringing it’s unique character, my favorite is all purpose flour for it’s classic texture , which when heat treated , result in a smoth rich dough that melt in your mouth .
for a nutty gluten free option almond flour adds protein and healthy fats, making it a guilt free treat.
coconut flour is low carb but requires extra moisture due to it’s absorbency.
oatmeal flour offers a wholesome chewy texture and is high in fiber .
whole wheat flour gives a slightly nutty taste but can make the dough denser.
though i’ve tried rice , corn and chickpea flours , they haven’t impressed me , self raising flour isn’t suitable either .
as i prefer a creamy texture ultimately nothing beats the comforting taste of all purpose flour for that melt in your mouth experience, though i always keep almond flour on hand for unique occasion.
when it comes to fats , my go to is butter for it’s rich flavor , melted butter works well for a gooier consistency, sometimes i use light margarine for a low fat low calorie option, however i prefer the rich flavor of butter
vegetable oil adds moisture but lack depth , while olive oil offers a healthier option with a distinct flavor.
heavy cream makes the dough luxuriously creamy , buttermilk can make it too soft .
cream cheese adds richness , and greek yogurt provides a healthier twist, though it can make the texture dense.
dairy free option like coconut oil can mimic butter’s texture , but the flavor may vary , ultimately butter remains my top choice for it’s unparalleled taste and creamy texture in cookie dough.
sweetened condensed milk adds sweetness but can overly rich if not measured carefully.
FAQ
can you bake edible cookie dough ?
no , edible cookie dough is all about enjoying it raw , it doesn’t have ingredients like eggs that are necessary for safe baking.
how much is safe to eat :
for me a couple of spoonfuls is the perfect amount to satisfy my sweet tooth, but it’s hard to resist going back for more ,moderation is key
can edible dough be left out ?
yes it can sits out for a little while , but i always pop it in the fridge after a few hours to keep it nice and fresh.
if left out for too long it can go bad fairly quickly.
need to be refrigerated and how do you store it ?
definitely, refrigeration helps prevent any bacteria from growing , so it’s best to keep it chilled.
to properly store edible dough , i keep mine in an airtight container in the fridge where it stays good for about a week
can you freeze it? absolutely! i like to scoop it into little balls , freeze them on a baking sheet, then store them in the freezer bag.
how long can you keep it in the freezer , if i store it properly sealed, it’ll last up to three months in the freezer
what are some unique uses for edible cookies : oh , so many! i love topping my ice cream with it or mixing it into milkshakes for a delicious twist, it’s such a fun way to elevate dessert.
how do you make small batches ? when i’m in the mood for a small treat , i just scale down the ingredient
if you want to go flourless or buterless