If you have a serious sweet tooth and love the nostalgic comfort of cookie dough but want to keep it perfectly safe to eat raw, then this Edible Brownie Cookie Dough Recipe is an absolute game-changer. It’s rich, chocolatey, and creamy with those delightful little bursts of mini chocolate chips throughout, delivering all the cozy brownie vibes in a scoopable, no-bake treat. Whether you need a quick dessert fix or a fun snack to share with friends, this recipe captures that perfect balance between fudgy brownie flavor and that irresistible cookie dough texture you crave.
Ingredients You’ll Need
This Edible Brownie Cookie Dough Recipe keeps things simple yet incredibly delicious by relying on everyday ingredients. Each element plays a special role—whether it’s creating moisture, adding depth of flavor, or giving you that luscious texture you dream of.
- Unsalted butter (1/2 cup, softened): Provides the rich, creamy base and perfect mouthfeel for the dough.
- Granulated sugar (2/3 cup): Sweetens and helps achieve that slight sandy texture unique to cookie dough.
- Brown sugar (1/4 cup, packed): Adds a warm, caramel undertone and extra moisture for soft chewiness.
- Unsweetened cocoa powder (1/4 cup): Brings the deep, fudgy brownie flavor right into the dough.
- Milk (1/4 cup): Keeps the dough soft and velvety so it’s easy to scoop and enjoy.
- Vanilla extract (1 teaspoon): Enhances all the chocolatey goodness with aromatic sweetness.
- All-purpose flour (1 cup, heat-treated): Essential for safety and structure, this flour is baked to make it edible without cooking the dough.
- Salt (1/2 teaspoon): Balances the sweetness and sharpens the chocolate flavor.
- Mini chocolate chips (1/2 cup): Little pockets of melty chocolate that add texture and bursts of sweetness.
How to Make Edible Brownie Cookie Dough Recipe
Step 1: Heat-Treat the Flour
To keep your dough safe and edible, start by heat-treating the flour. Spread your flour evenly on a baking sheet and pop it in a 350°F (175°C) oven for 5 minutes. This kills any bacteria and makes the flour safe to eat raw while keeping it nice and dry.
Step 2: Cream Butter and Sugars
In a large bowl, cream together the softened butter with both granulated and brown sugar until the mixture looks light and fluffy. This step is key for the texture, giving the dough a soft, melt-in-your-mouth feel.
Step 3: Add Cocoa, Milk, and Vanilla
Whisk in the unsweetened cocoa powder, pour in the milk, and mix in the vanilla extract. These ingredients come together to make the dough decadently chocolatey with just the right amount of moisture to keep it tender.
Step 4: Incorporate Flour and Salt
Slowly add the cooled, heat-treated flour and salt to the wet mixture. Stir just until combined—you want a soft dough that holds together but isn’t stiff.
Step 5: Fold in Mini Chocolate Chips
Finally, gently fold in the mini chocolate chips. These tiny gems add bursts of rich chocolate and fun texture that make every bite exciting.
Step 6: Ready to Enjoy
Your Edible Brownie Cookie Dough Recipe is now ready to scoop into bowls or jars. Pop it into the refrigerator if you want it a bit firmer or serve immediately for the soft, creamy experience.
How to Serve Edible Brownie Cookie Dough Recipe
Garnishes
Sprinkle a pinch of flaky sea salt on top to elevate the sweetness with a subtle salty kick. You can also add a swirl of chocolate syrup or dust the dough lightly with cocoa powder to make it feel extra special and indulgent.
Side Dishes
This chocolatey cookie dough pairs beautifully with a scoop of vanilla ice cream or alongside fresh berries to add a refreshing contrast. For a crunch, try serving it with graham crackers or waffle cone pieces for dipping.
Creative Ways to Present
Want to impress your guests? Serve your Edible Brownie Cookie Dough Recipe in individual mini mason jars with a tiny wooden spoon. Or shape the dough into bite-sized balls and roll them in cocoa powder, crushed nuts, or sprinkles for snackable treats. You can even use the dough as a decadent spread on toast or swirl it into warm hot chocolate for a cozy twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Edible Brownie Cookie Dough in an airtight container in the refrigerator. It will stay fresh for up to one week, tightening just enough to scoop easily without losing its creamy texture.
Freezing
If you want to hold onto this indulgence longer, freeze the dough in a sealed container for up to three months. When ready to eat, transfer it to the fridge overnight to thaw gently without melting.
Reheating
This recipe is best enjoyed cold or at room temperature, so reheating isn’t usually necessary. If you prefer a softer texture, just let the dough sit out at room temperature for 15 minutes before scooping.
FAQs
Can I use regular flour instead of heat-treated flour?
Regular raw flour can contain harmful bacteria, so it’s important to heat-treat it by baking in the oven as described in the recipe for safe consumption.
What if I don’t have mini chocolate chips? Can I use regular-sized ones?
Absolutely! Just chop regular-sized chocolate chips into smaller pieces to ensure they are evenly distributed and bite-sized throughout your brownie cookie dough.
Is this recipe vegan or gluten-free?
The recipe as written is not vegan due to butter and milk and not gluten-free because of the all-purpose flour. However, you can substitute plant-based butter and milk for a vegan version and try heat-treated gluten-free flour blends to suit dietary needs.
Can I add nuts or other mix-ins?
Yes! Chopped walnuts, pecans, or even a sprinkle of sea salt on top can add delightful texture and flavor, giving your edible brownie cookie dough a personalized twist.
How long does this brownie cookie dough last in the fridge?
Stored properly in an airtight container, it should stay delicious for up to one week. Make sure to always use clean utensils when scooping to avoid contamination.
Final Thoughts
There’s something truly magical about this Edible Brownie Cookie Dough Recipe. It captures all the rich, comforting notes of your favorite brownie in a safe-to-eat, no-bake dough that’s perfect for any occasion. Whether you’re craving a midnight treat or want a fun dessert to share, this recipe is a total winner. Go ahead and give it a try—you might just find your new favorite sweet little secret!
Print
Edible Brownie Cookie Dough Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Edible Brownie Cookie Dough is a delicious, safe-to-eat dessert treat, combining the rich flavors of brownie with the nostalgic comfort of cookie dough. Made with heat-treated flour and no eggs, it’s perfect for those craving a sweet, fudgy snack without the risk of raw ingredients.
Ingredients
Butter & Sugars
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/4 cup brown sugar, packed
Dry Ingredients
- 1 cup all-purpose flour, heat-treated
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
Wet Ingredients
- 1/4 cup milk
- 1 tsp vanilla extract
Add-ins
- 1/2 cup mini chocolate chips
Instructions
- Heat-Treat the Flour: Preheat your oven to 350°F (175°C). Spread the all-purpose flour evenly on a baking sheet and bake for 5 minutes to eliminate any harmful bacteria. Let the flour cool completely before using it in the dough.
- Prepare the Dough: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy. This will create the base for your brownie cookie dough.
- Add Cocoa and Liquids: Mix in the unsweetened cocoa powder, milk, and vanilla extract. Stir until all ingredients are well combined and the mixture has a smooth, chocolaty consistency.
- Incorporate Dry Ingredients: Gradually add the heat-treated flour and salt to the wet mixture. Stir gently until a soft, cohesive dough forms. Be careful not to overmix, so the dough stays tender.
- Add Chocolate Chips: Fold in the mini chocolate chips to evenly distribute the delightful chocolate bursts throughout the dough.
- Serve or Store: Scoop the brownie cookie dough into individual serving dishes or a storage container. Chill in the refrigerator until ready to enjoy. This dessert can be eaten straight from the fridge for a fudgy texture.
Notes
- Always heat-treat the flour before using to ensure food safety since this recipe is no-bake.
- You can substitute milk with any plant-based milk to make it dairy-free.
- Store cookie dough in an airtight container in the refrigerator for up to one week.
- For a fun twist, add chopped nuts or swirl in peanut butter.
- If you prefer a firmer texture, refrigerate the dough for longer before serving.
