Edible Chocolate Chip Cookie Dough
Ingredients
- 1 cup all-purpose flour
- ½ cup 1 stick Challenge butter, softened
- ½ cup brown sugar packed
- 3 tablespoons granulated sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1/8 teaspoon salt
- ¾ cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350F.
- Spread the flour out evenly on a small baking sheet. Bake at 350F for 4-5 minutes until the flour reaches 165F (do not allow the flour to get brown). Use a meat thermometer since you can't eyeball it. Remove from the oven and set aside to cool to room temperature.
- In a large mixing bowl, use an electric mixer on medium speed to cream together the butter, brown sugar and granulated sugar until light and fluffy, about 2-3 minutes or so.
- Add the milk, vanilla, and salt and mix well.
- Add in the cooled flour and mix just until the ingredients are all combined. Fold in the chocolate chips.
- Serve immediately by the spoonful, in cones, on pop sticks, or as rolled balls of dough.
Notes
- The cookie dough can be stored in the refrigerator for up to a week or the freezer for up to three months.
- I think this edible cookie dough tastes best when it comes to room temperature, but there’s no such thing as “the wrong way” with this recipe. Try frozen cookie dough balls for a summer treat.
- Add any mix-ins you like: mini M&M’s, Craisins, raisins, chocolate chunks, white chocolate chips, peanut butter chips, chopped candy bars, mini Reese’s cups, Reese’s Pieces, etc.
Nutrition
Calories: 360kcalCarbohydrates: 42gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 32mgSodium: 135mgPotassium: 170mgFiber: 2gSugar: 26gVitamin A: 372IUCalcium: 36mgIron: 2mg
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