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
Scale
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.
