Edible Cookie Dough Recipe

When I was little my sisters and I would always fight over who got to lick the egg beaters after making cookies. I understand that this is now considered to be a bad idea giving kids cookie dough (i.e. raw eggs), but I turned out just fine. While I will probably allow my children to lick the beaters I am a little more cautious of eating something that might make me and the baby sick. Which means that I must make one recipe for baking cookies and one recipe for eating. Twice as much effort but, better safe than sorry.

This hasn’t been a big deal but as of late, I have developed a bit of a sweet tooth. Don’t get me wrong, I love the savory side of things but I cannot get enough of the sugary sweetness. Donuts, ice cream, cake, doesn’t matter just something to meet my sugar fix. When I had a specific craving for cookie dough this week I searched through my recipe box for this edible cookie dough recipe that I used to make with my sister during our late-night chats when I was home from college.

What I love about this recipe is how simple it is. I can whip up a big ole’ batch in 10 minutes which lasts quite a while in the refrigerator, and because the recipe is straightforward I usually have all the ingredients on hand. It is perfect for a sweet treat when the sugar monster rears its head.


2 cups All Purpose Flour

1 ½ cups Brown Sugar

1 cup Chocolate Chips

1 tsp Salt

2 tsp Vanilla Extract

2 sticks Butter, Unsalted

2 tbsp Milk


Mix the soften butter, milk vanilla, salt and sugar together, in a mixer until well blended. Slowly add flour until fully mixed. Fold in chocolate chips. Refrigerate anything you don’t eat in an air tight container.

Like cookie dough ice cream, place small drops of cookie dough on parchment paper and freeze for 4 at least four hours. Add to your favorite ice cream flavor, or stir into a thick malt.

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