Edible Chocolate Chip Cookie Dough
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If you need a sweet treat to celebrate Valentine’s Day or other special occasion, this small batch of Edible Chocolate Chip Cookie Dough comes together easily, is safe to eat raw, and a fun treat for two. Add your favorite sprinkles – or more chocolate chips – for a delectable and fun treat!
Valentine’s Day Cookie Dough For Two
I’ll admit it. I used to eat raw cookie dough from a plastic tube. You know the kind. Though, now I think it comes in ready-to-bake formed cookies or a tub. But, back in the day, it was a tube-shaped treat that you could carry around and eat like a brick of cheese.
And no. I never thought about the raw flour or eggs I was eating. But then again, I come from a generation that also didn’t wear helmets when riding a bike.
Thankfully, someone (whoever it was is a genius), came up with a way to safely consume the best part about making cookies. Essentially making it a candy. And what’s even better than the back-in-the-day version? It can be made in smaller batches. Making this Edible Chocolate Chip Cookie Dough a fun treat to enjoy with your sweetie or your bestie.
Edible Cookie Dough
What makes cookie dough edible? That is kind of a loaded question – because, isn’t it all edible? But I’ll get into the technicalities of edible cookie dough.
- No eggs – Uncooked eggs can carry bacteria that will make you sick. Specifically – salmonella. No fun. This recipe has no eggs.
- Heat-treated flour – Raw flour can also carry salmonella and e.Coli. Most bags of flour mention this. We are going to ‘cook’ our flour for this recipe.
Now, aside from all the things that can make you ill from eating raw cookie dough – the delectable part of what makes cookie dough so dang good.
- Sugar – Two kinds in this recipe. Granulated and light brown sugar. No nasties in sugar!
- Butter – I wouldn’t have named the blog after butter if it wasn’t one of the most perfect foods (IMO).
- Vanilla – Maybe one of my favorite ingredients in chocolate chip cookies because you can taste it.
- Chocolate chips – Any kind you like. And any kind is good!
- Sprinkles – Even if it isn’t Valentine’s Day, I say sprinkles are a good thing!
Ingredient Notes
- All-purpose flour – The only flour I’ve tested this recipe with. And we are heat treating it. Which means we are ‘cooking’ it in the oven or microwave until it reaches 160F degrees. This temperature will kill anything we don’t want in it.
- Granulated sugar – A must in chocolate chip cookies, thus a must in this recipe.
- Light brown sugar – I prefer light over dark in this recipe for a ‘lighter’ flavor. If you want a more robust brown sugar flavor, go for dark.
- Butter – The binder and goodness that keeps this recipe together.
- Vanilla extract – Flavor!
- Salt – Balances all the flavors.
Helpful Tips
- Heat-treat the flour – Not really a tip, but more of a requirement – if you don’t want to get sick. We need to make sure we get rid of any bacteria that may be hitchhiking in our flour. The flour can be heated in the oven or the microwave – until it reaches 160F degrees.
- Cool the flour – After it has been heated, I recommend spreading it out on a piece of parchment paper. Otherwise, you may end up with a melted butter and chocolate mix.
- Use a digital thermometer – To take the temp of your flour so you know exactly when your flour reaches 160F degrees.
- Flavor to taste – By this I mean add more or less chocolate chips and any kind you like. Additionally, sprinkles. If you want a festive treat, any sprinkle will work!
- Splash the milk – This is really to make up for the liquid we are missing with the eggs. The milk will make the dough less crumbly. And use any kind of milk you like.
- This is raw cookie dough – Therefore it will taste like raw cookie dough. The sugar and butter don’t get an opportunity to melt, so the texture may reflect that.
- Don’t bake the dough – Actually, I have not tested this, therefore I don’t know how the cookies would turn out. They are missing key ingredients needed for chocolate chip cookies (eggs, baking powder/soda), so they probably won’t bake up like a chocolate chip cookie.
More Valentine’s Day Desserts for Two
- Chocolate Pots de Creme For Two
- Healthier Dark Chocolate Bark Candy
- Chocolate Chia Pudding and Pomegranate Parfaits
- Easy Chocolate Mini Cake
- Mini Boston Cream Pie
Edible Chocolate Chip Cookie Dough
Equipment
- Small Mixing Bowl
Ingredients
- 6 tablespoons all-purpose flour (heated to 160F – see Instructions)
- 1 ½ tablespoons granulated sugar
- 2 ½ tablespoons light brown sugar
- 3 tablespoons unsalted butter, room temperature
- ½ teaspoon vanilla extract
- 1 pinch salt
- 1 splash milk (any kind)
- 2 to 3 tablespoons semi-sweet chocolate chips
- 1 tablespoon sprinkles (optional)
Instructions
- Heat the flour – We need to cook the flour until it reaches 160F to kill any bacteria. There are a couple ways to do this. You will need a thermometer to read the temperature of the flour. 1. In the oven – Heat the oven to 350F degrees. Line a small baking sheet with parchment paper and sprinkle the flour into a thin layer on the parchment. Bake for 7-8 minutes, or until the temperature of the flour reaches 160F degrees. 2. In the microwave – Place the flour into a small bowl and microwave in 15 second increments – stirring after each – until the temperature of the flour reaches 160F degrees. For either method – the flour needs to cool before using. I recommend spreading the heated flour onto a piece of parchment to cool.
- In a small mixing bowl, add the granulated sugar, brown sugar, and butter. Using a hand held mixer (or wooden spoon), mix on medium speed until the mix is light and fluffy. Add the vanilla extract and salt, and mix until incorporated.1 ½ tablespoons granulated sugar, 2 ½ tablespoons light brown sugar, 3 tablespoons unsalted butter, room temperature, 1/2 teaspoon vanilla extract, 1 pinch salt
- Sprinkle the cooled flour over the top of the wet ingredients and mix until a dough starts to form. Add the splash of milk and continue to mix until the dough comes together. Note – The milk helps to make the dough more creamy and not so crumbly. Feel free to add more or less to suit your dough consistency preference.6 tablespoons all-purpose flour, 1 splash milk
- Add the chocolate chips and sprinkles and mix the dough by hand to incorporate. The cookie dough is ready immediately, or you can cover it and refrigerate it to enjoy cold.2 to 3 tablespoons semi-sweet chocolate chips, 1 tablespoon sprinkles
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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