“C is for cookie, that’s good enough for me.”
– Cookie Monster
As a child, I remember my eyes getting bright when I had my first taste of raw cookie dough. It changed the cookie game entirely! This was before I knew that raw flour and eggs can turn your stomach quick. Cookie dough will forever be one of my favorite toppings on ice cream. There is nothing like it!
In the early 80s, cookie dough ice cream hit the market and it was love at first bite. Sometimes cookie dough is needed when you’re having a bad day or when you just want something sweet to nibble on.
Did you know that cookie dough gets its very own day!? June 21st celebrates National Cookie Dough Day. So today we’re grabbing a spoonful of that ooey-gooey goodness and cheering in its honor.
Fun Facts
- Edible cookie dough became a dessert trend in 2010, by a momma named Kristen Tomlen, who launched her cookie dough business.
- During the 7th century AD in Persia, the dough was used to make “tester cookie cakes” before becoming the big hit they are today!
- Baking chocolate chip cookies increased during WWII as those back home sent cookie care packages to their loved ones fighting the war.
Simple Edible Cookie Dough Recipe
Today I’m sharing the easiest edible cookie dough recipe. So grab a spoon and dive into this recipe with me.
Ingredients:
- 3 tablespoons all-purpose flour (pasteurized, I’ll share how below)
- 1 1/2 tablespoons butter, softened
- 1 tablespoon brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon of milk or water
- 1/8 teaspoon vanilla extract
- pinch of salt
- any mix-ins you want to add . . . the possibilities are endless! Some of my favorites are chunky chocolate chips and Reese’s pieces.
Instructions:
First, start with pasteurizing your raw flour to make it edible. Microwaving is the quickest way. Place raw flour into a microwave-safe container and heat on high for 20-30 seconds.
Next, mix your sugars with your softened butter in a separate bowl. Add in the milk (or water) and vanilla extract. Then add your pasteurized flour and pinch of salt. Lastly, mix in your favorite toppings.
Double the recipe if you’re making a big batch and store leftovers in an airtight container for up to two days, or freeze up to six months.
This recipe is great for all those summer movie nights, girls’ nights, or when you’re craving something sweet!
