Edible Cookie Dough – a secret ingredient makes this eggless cookie dough the best ever! If you love raw cookie dough, you won’t be able to resist it!
Edible Cookie Dough
Who loves eating cookie dough? I’ve loved it since I was little. Truth be told, I eat cookie dough with eggs in it, and I always have. So do my kids. I guess I like to live on the wild side. 😉
I know there are many people who will not eat raw cookie dough that has eggs in it, and I totally get that. I won’t judge you if you don’t judge me. You have to do what you think is best for you and your family.
Some people are now saying that you should be careful about eating raw flour. So if you desire, you can cook the flour as well. Just put it on a pie plate or small pan and bake it at 350° for about 5 minutes. You can cook it a little longer till it is toasted, and that will add a nice nutty flavor to the cookie dough. I skipped this step. I told you, I’m a rebel!
That being said, I wanted to come up with an edible cookie dough that I could use in recipes I would be sharing with other families and friends. But I wanted it to taste good. I tried a few that were pretty good, but I didn’t love them. Then I decided to add a little dry pudding mix to the dough in place of some of the sugar. So tasty! I used vanilla pudding, but French vanilla will work too.
What kind of chocolate chips can I use?
I used mini semi-sweet chocolate chips in my cookie dough, but you can use any kind you like. You could even add butterscotch chips, peanut butter chips, or a combination of a few kinds of chocolate chips. It’s pretty versatile.
How to make Edible Cookie Dough
- brown sugar
- instant vanilla pudding mix
- chocolate chips
Truly, this cookie dough couldn’t be more simple. Just beat or whisk together the softened butter, brown sugar, dry pudding mix, and vanilla. Then stir in the flour, salt, and chocolate chips. That’s it!
Is there a typo, this cookie dough doesn’t have any baking powder?
No silly, since this dough won’t be baked, it doesn’t need a leavening agent.
How do I store my eggless cookie dough?
Make sure you store it in an airtight container so it doesn’t dry out. You can store it for a day or two at room temperature, but after that you should refrigerate it. (Similar to how you would store butter.)
It will keep for a week or two in the refrigerator (if it lasts that long before it gets eaten!). You can also freeze it and it will last at least 3 months.
Can I double the recipe? Yes, of course. It’s easy to double, and you can store the leftovers as I suggested above.
How can I personalize my edible cookie dough?
-I already mentioned using different flavors of chocolate chips, but you could also stir in nuts, M&Ms, toffee bits, chopped up Reese’s pieces, or broken up Oreos. The possibilities are endless!
LOOKING FOR MORE COOKIES WITHOUT EGGS? TRY THESE:
- Seven Layer Bar Cookies
- Chocolate Truffle Cookies
- Banana Chocolate Chip Cookies
- Shortbread Cookies with Lime Frosting
OUT OF THE ORDINARY CHOCOLATE CHIP RECIPES:
- Chocolate Sprinkles Cookies
- Almond Joy Dip
- Chocolate Chip Meringue Cookies
- Turtle Cheesecake
- Chocolate Kit Kat Cookies
- Cookie Dough Pie (frozen)
- Chocolate Chip Pecan Pie
Edible Cookie Dough
- 1/4 cup butter, softened
- 1/4 cup brown sugar
- 2 Tbsp instant vanilla pudding mix
- 1/2 tsp vanilla
- 1/2 cup flour
- Pinch of salt
- 1/4 cup mini chocolate chips
- Beat together butter, brown sugar, dry pudding mix, and vanilla in a small bowl till creamy.
- Stir in the flour, salt, and chocolate chips.
If you are worried about eating raw flour, you can bake the flour in a pie or cake pan at 350° for 5-8 minutes to kill off any bacteria. Let it cool before adding it to the dough.
Amount Per Serving: Calories: 259Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 140mgCarbohydrates: 31gFiber: 1gSugar: 18gProtein: 2g