Description
A rich, safe, and dangerously easy no-bake edible cookie dough that delivers classic chocolate-chip flavor without the risks of raw eggs.
Ingredients
Scale
- 1/2 cup unsalted butter (softened) — or vegan butter for dairy-free
- 1/2 cup brown sugar (packed)
- 1/4 cup white sugar
- 3 tablespoons milk — dairy or plant-based
- 1/2 teaspoon vanilla extract
- 1 1/3 cups heat-treated all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup chocolate chips (semisweet or mix of chips)
Instructions
- Preheat the oven to 350°F (180°C). Spread the measured flour thinly on a baking sheet. Bake for 10 minutes to heat-treat it, then let cool completely.
- In a mixing bowl, cream the softened butter with the brown sugar and white sugar until smooth and slightly fluffy — about 1–2 minutes by hand, or 30–45 seconds with a hand mixer.
- Stir in the milk and vanilla extract until evenly combined and glossy.
- Gradually add the cooled, heat-treated flour and salt. Stir with a spatula until just combined; don’t overwork the dough.
- Fold in the chocolate chips until evenly distributed. Serve immediately or chill briefly to firm up for scooping.
Notes
For a lower-glycemic option, use coconut sugar instead of brown sugar. For a dairy-free version, substitute vegan butter and almond or oat milk.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg