Cookie dough on a tray

Edible cookie dough

  • Makes 12 cookies or 10 dough bars
  • Easy

Homemade edible cookie dough is totally irresistible and safe to eat. You could swap the dark chocolate for white or milk, toffee pieces, walnuts or even add a shot of espresso to the dough

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Try this easy recipe for edible cookie dough, then check out our chocolate chip cookies, peanut butter cookies, vegan chocolate cookies and more irresistible cookie recipes.

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Ingredients

  • plain flour 200g
  • unsalted butter 150g, softened
  • golden caster sugar 100g
  • vanilla extract ½ tsp
  • fine sea salt a pinch
  • chocolate chips 50g or dark chocolate, chopped

Method

  • Step 1

    Toast the flour in a large dry frying pan over a medium heat, stirring constantly for 5 minutes, until lightly golden and hot through. Tip the flour onto a plate and leave to cool completely.

  • Step 2

    Put the softened butter in a bowl with the caster sugar and beat with an electric whisk for a few minutes, until pale and fluffy. Add the toasted flour, vanilla extract and salt and mix until fully combined. Fold through the chocolate chips. The dough will keep for five days in the fridge or freeze for up to three months.

  • Step 3

    To bake as cookies: heat the oven to 180C/fan 160C/gas 4. Line a large baking tray with parchment. Divide the dough into 12 balls (about the size of walnuts in their shell). Flatten the balls into discs and arrange on the tray. Bake for 10 minutes until turning golden around the edges. Cool on the tray for 5 minutes, then lift onto a wire rack to cool completely.

    To make cookie dough bars: line a 900g tin with baking parchment. Press the dough into the base of the tin, flattening the top with the back of a spoon. Chill for 4 hours, then turn out onto a board and cut into 10 bars. Wrap each in baking parchment.

Check out our best cookie recipes

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Nutritional Information

  • Kcals 181
  • Fat 9g
  • Saturates 5g
  • Carbs 23g
  • Sugars 10g
  • Fibre 1g
  • Protein 2g
  • Salt 0.1g
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