Here’s a cheeky, quick weekend recipe for you! Edible cookie dough. We always hear how you “can’t eat raw cookie dough” and usually I ignore that and just do it anyway, but one of my friends recently asked if I had an edible cookie dough recipe. I didn’t, but it really got my gears going and I decided to try some recipes out. Out of those tests, I found my go-to edible cookie dough. The best thing about it is it’s just the right amount for one or two people! You don’t have to make a huge batch and when you’re just looking for something to satisfy that late night (or early night, my-toddler-just-went-to-bed-so-I’m-staying-home-the-rest-of-the-night) sweet tooth, it does the trick.
Let me know if you try this recipe out using #sebbakes !
Ingredients:
- 3 tbsp brown sugar
- 4 tbsp flour*
- 1 tbsp milk
- 2 tbsp softened unsalted butter**
- 1 tbsp chocolate chips
- 1/ 4 tsp vanilla
- Pinch of salt
- Generous dash of cinnamon
- Rainbow sprinkles if you’re feeling extra
Method:
1. Just mix all of the ingredients together with a spoon in a cereal bowl. You can eat it immediately, or do it my preferred way, letting it chill in the refrigerator for about 20-30 minutes.
NOTES:
*You may not have noticed, but on your bag of flour it will have a warning label saying it is dangerous to consume raw flour. To prevent yourself from ingesting potentially harmful bacteria just toast your flour in the oven for five minutes at 350 degrees Fahrenheit/ 177 degrees Celsius. Just let it cool before adding it to your mixture.
**If you only have salted butter go ahead and use it! Just omit the pinch of salt later.