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 the 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 is 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 actually mention this. We are actually 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 – May be one of my favorite ingredients in chocolate chip cookies because you can really 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!
What You Need To Make Edible Chocolate Chip Cookie Dough
This Edible Chocolate Chip Cookie Dough could be one of the easiest recipes for a sweet treat fix.
- 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.
- Baking sheet lined with parchment paper – IF you choose to heat-treat your flour in the oven.
- Digital thermometer – To take the temperature of the heat treated flour. We need to heat it until it reaches 160F degrees and I recommend a thermometer to do this. This is the one I use.
- Small mixing bowl
- Hand held mixer – Though you could mix the cookie dough by hand.
- Cookie scoop – IF you want to get fancy and serve your edible cookie dough in bite-sized dough balls.
Tips For Making Edible Cookie Dough
- 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. I’m not going to give any guesses as to when flour reaches 160F degrees because every oven and microwave is different. And there are no tell-tale signs that it has reached this temp. Therefore, I recommend investing in a digital thermometer. A valuable tool in any baker’s kitchen.
- 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. But, if you want to try it – go for it and let me know how they turn out!
This may be the cutest Valentine’s Day dessert on the menu this year!
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
- 1 – Small Mixing Bowl
- Digital Thermometer
- 6 tablespoons all-purpose flour - heated to 160F – see Instructions
- 1 and 1/2 tablespoons granulated sugar
- 2 and 1/2 tablespoons light brown sugar
- 3 tablespoons unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
- pinch salt
- splash milk - any kind
- 2-3 tablespoons semi-sweet chocolate chips - more or less to taste; I used mini chocolate chips
- 1/2 – 1 tablespoon Sprinkles - optional; more or less to preference
- Heating 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.
- 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.
- 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.
- I recommend heating the flour to kill any bacteria. I do not recommend, nor advise, consuming raw flour that has not been heat treated.
- Use a digital thermometer to take the temperature of the flour.
- I prefer light brown sugar for a lighter flavor. But you can use dark brown sugar if you prefer.