Description
A safe-to-eat eggless edible cookie dough that’s quick to make and perfect for satisfying sweet cravings.
Ingredients
- 1/2 cup softened salted butter
- 2/3 cup packed light brown sugar
- 3 tablespoons granulated sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour (baked or microwaved)
- 1/2 to 1 cup mini semisweet chocolate chips
Instructions
- Preheat oven to 350°F and spread flour on a baking sheet; bake for 8 minutes to make it safe to eat.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Mix in the heavy cream, vanilla extract, and salt until smooth.
- Gradually add the cooled flour and mix until just combined.
- Fold in the chocolate chips.
- Enjoy immediately or store in the fridge, allowing it to come to room temperature before serving.
Notes
Store in an airtight container for up to 3–4 days in the fridge or freeze for up to 2 months.