Sweet, sweet, delicious cookie dough. One might venture to say that eating raw cookie dough is the best part of making cookies. I can definitely say that I prefer the raw stuff to the cooked version! Shame it’s not actually safe for your consumption.
I was actually trying to figure out what I should post about today when it dawned on me: why not make something new and exciting? I’m sure you’ve noticed that edible cookie dough has been all over the internet. Hell, I’ve seen it in Publix at this point. So, I thought it was time to try the homemade version. After looking online, I stumbled upon this recipe by DO, the New York-based edible cookie dough shop. Imagine that– a whole store dedicated to edible cookie dough.
So below, I’ve inserted the recipe from the original article I originally located it in. I will say– I don’t know if it’s just mine or if it’s how the recipe is written, but if you follow the instructions, your dough is going to look like mine, not the one in the article pictures. I feel like they probably added more milk than they let on in the recipe. So, try the recipe as it’s written, but just know that I recommend using a bit more milk.
I also added about a quarter cup of sprinkles to my recipe after doing just the initial chocolate chips. I think it turned out a bit better because you know when cookie dough has the kinda granulated sugar texture? It helped achieve that. By the way, having had this dough in my fridge for a couple days now, I will say that it does harden up quite a bit over time. Because of that, make sure to take it out a little bit before you want to enjoy it. Or, my personal recommendation would be that you make the dough using coconut oil. Now I haven’t done, that but I bet it would help to fix that problem.
Feel free to make other alterations. Since you’re not baking this, you can always just add a little more sugar or milk here and there to help achieve your desired sweetness and smoothness. I added an additional quarter cup of granulated sugar into the mixture after it was mixed together because I like the granulated sugariness that cookie dough has. You don’t have to do that– it’s all about what makes you happy and tastes good to you. Add peanut butter swirls in there. Add some frosting swirls. Add Reeses Cups. Add oatmeal and raisins. The sky’s the limit!
- 3/4 cup unsalted butter, melted
- 1 1/4 cups brown sugar, loosely packed
- 1/4 cup granulated sugar
- 1/4 milk
- 1 tbsp vanilla extract
- 2 cups + 2 tbsp all-purpose flour
- 1 tsp sea salt ( I used kosher)
- 1 cup semi-sweet chocolate chips
- Assorted extra toppings
- Mix together the flour and sugar in one bowl. Set aside.
- In a large bowl, melt your sugar. Add in the brown and granulated sugars, mixing until smooth.
- Whisk in milk until combined and then add in the vanilla.
- Add the Flour mixture to the wet ingredients. You’ll probably need to switch to a wooden spoon,
- Fold in your chocolate chips and extra toppings.
Note: This recipe would be great for using the cookie dough as an ice cream topper. Also, consider rolling out the dough to about 1 cm thickness, placing this in the fridge for a while. Use a cookie cutter to cut out some pieces. Place a scoop of ice cream in between two disks, and freeze. You have delicious ice cream sandwiches!
P.S. If you like easy, fast desserts, check out my banana pudding recipe!