Edible Cookie Dough
The best edible cookie dough filled with mini chocolate chips and sprinkles.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 teaspoon (5.6 g) salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1/2 cup (110 g) brown sugar, lightly packed
- 2 teaspoons (8.4 g) pure vanilla extract
- 1 cup (150 g) mini chocolate chips
- 1/2 cup (75 g) sprinkles
Instructions
- What makes the cookie dough edible is cooking the flour first to kill any bacteria. To do this, you’ll evenly spread the flour over a baking sheet and bake it for about 10 minutes at 300 degrees F. Keep an eye on it to ensure it doesn’t brown. Allow the flour to cool to room temperature before using it in the cookie dough.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars until light and fluffy, about 2 minutes.
- Add the vanilla extract and mix until combined.
- Slowly add in the flour and salt and mix until the dry ingredients are incorporated.
- Stir in the mini chocolate chips and sprinkles.