Two Flavors of Edible Cookie Dough

What better way to get your 12 year old off her phone and out of her room than with the promise of making edible cookie dough. So we’re going to make two different flavors of edible cookie dough. We’re making chocolate chip cookie dough and funfetti sugar cookie.

Why You’ll Love This

That’s right. So because this is edible cookie dough, we’re not using eggs and the flour that we’re going to use, Ellie and I have heat treated. That means you put it in the oven on a cookie sheet, about three cups on a cookie sheet, spread it out into the oven at 350 degrees for anywhere from seven to 10 minutes. You want to get the temperature to 160 degrees to kill any bacteria that may be in the flour.

Ingredients

For the Chocolate Chip Cookie Dough:

• half a cup of unsalted softened butter
• half a cup of light brown sugar
• three tablespoons of granulated sugar
• quarter teaspoon of salt
• two tablespoons of milk
• half a teaspoon of vanilla extract
• one cup of flour
• half a cup of mini chocolate morsels

For the Funfetti Sugar Cookie Edible Cookie Dough:

• half a cup of unsalted butter
• two thirds a cup of granulated sugar
• teaspoon of salt
• two tablespoons of milk
• half a teaspoon of vanilla extract
• quarter teaspoon of almond extract
• one cup of flour
• three tablespoons of rainbow sprinkles
• one third a cup of white chocolate chips

Instructions

For the Chocolate Chip Cookie Dough:

1. We’re going to start with our chocolate chip cookie dough.
2. We need a half a cup of unsalted softened butter, and we’re going to whip that with a half a cup of light brown sugar and three tablespoons of granulated sugar.
3. We’re also going to add a quarter teaspoon of salt.
4. We’re going to take the hand mixer.
5. All right, whip it.
6. Keep whipping it.
7. You want to whip it until it’s like light and fluffy.
8. Next, we’re going to put in our milk, our two tablespoons of milk and our half a teaspoon of vanilla extract.
9. Now we’re going to add in one cup of flour.
10. I’m going to add it in gradually while Ellie mixes it up.
11. Let’s scrape the sides a bit.
12. Let’s scrape the cookie dough off of the beaters here.
13. We’re going to let Ellie fold in a half a cup of our mini chocolate morsels.
14. Drop them in.
15. You keep mixing a little bit.

For the Funfetti Sugar Cookie Edible Cookie Dough:

1. We’re doing our Funfetti sugar cookie edible cookie dough.
2. We’re going to start with our half a cup of unsalted butter.
3. We’re going to whip that with our two thirds a cup of granulated sugar and teaspoon of salt.
4. All right, whip it.
5. Now the butter’s nice and fluffy and the sugar’s combined.
6. We’re going to put in two tablespoons of milk and then a half a teaspoon of vanilla extract and a quarter teaspoon of almond extract.
7. Here goes the milk.
8. Two tablespoons of milk.
9. We’re going to add in our one cup of flour.
10. As Ellie’s mixing, I’m going to add.
11. We’ve got our butter and our flour mixture combined.
12. We’re going to scrape the dough off our beater.
13. We’re going to fold in three tablespoons of rainbow sprinkles.
14. We’re going to also fold in one third a cup of white chocolate chips.
15. Put some muscle into it.

Cooking Tips

You want to get the temperature to 160 degrees to kill any bacteria that may be in the flour. Once you’re done with it, you can keep it.

Serving Suggestions

You can eat the cookie dough as it is, or you can put it in the fridge. It’s going to harden a little more in the fridge. You can roll it into little balls, put it in your vanilla ice cream.

I think the chocolate chip is an eight and a half. And the Funfetti is a nine.