Edible Brownie Batter Cookie Dough Recipe
If you have a sweet tooth and love the nostalgic joy of cookie dough without worrying about raw eggs or flour, then this Edible Brownie Batter Cookie Dough Recipe is an absolute game changer. Rich, chocolaty, and irresistibly creamy, it’s a safe-to-eat treat that feels just like brownie batter and cookie dough combined—perfect for scooping straight from the bowl or turning into bite-sized snacks. Once you try this recipe, it will become your go-to comfort dessert for whenever those cravings hit, and trust me, they will.
Ingredients You’ll Need
Gathering simple and pantry-friendly ingredients is the secret to making this delightful treat. Each component plays a crucial role: from creating that soft, buttery base to adding chocolate richness and the perfect chewy texture. Here’s what you’ll need to whip up your own batch:
- 1/2 cup unsalted butter, softened: Provides a creamy, smooth foundation and richness that makes the dough irresistible.
- 1 cup brown sugar: Adds natural sweetness with a hint of molasses flavor that deepens the taste.
- 2 teaspoons vanilla extract: Brings warmth and enhances every flavor note in the dough.
- 1 1/2 cups all-purpose flour (heat-treated): Adds bulk and texture safely, as heat-treating flour eliminates any risk of raw flour consumption.
- 1/4 teaspoon salt: Balances the sweetness and elevates the chocolate flavor.
- 2 tablespoons unsweetened cocoa powder: Delivers that rich, classic brownie batter chocolate taste.
- 2 tablespoons almond milk: Helps achieve the perfect smooth, doughy consistency without overpowering flavors.
- 1/2 cup chocolate chips: Adds delightful melty pockets of chocolate in every bite.
How to Make Edible Brownie Batter Cookie Dough Recipe
Step 1: Cream the Butter and Sugar
Start by beating the softened butter and brown sugar together in a large bowl until the mixture is light, fluffy, and creamy. This step is important because it incorporates air and helps create that melt-in-your-mouth texture that defines great cookie dough.
Step 2: Stir in the Vanilla Extract
Next, blend in the vanilla extract. This subtle yet vital addition deepens the flavor complexity, making every spoonful satisfyingly aromatic and sweet.
Step 3: Mix the Dry Ingredients
Gradually add the heat-treated flour, cocoa powder, and salt to your wet mixture. Stir gently until everything is just combined—don’t overmix or the dough could become tough. The cocoa powder will give that unmistakable brownie batter color and rich taste.
Step 4: Add the Almond Milk
Pour in the almond milk and mix until your dough reaches a smooth, pliable consistency. This little splash of milk helps the dough come together perfectly without making it too sticky or dry.
Step 5: Fold in the Chocolate Chips
Fold in the chocolate chips carefully to distribute them evenly throughout the dough. These add delightful bursts of gooey chocolate that make snacking on this dough all the more indulgent.
Step 6: Chill the Dough (Optional)
If you prefer your cookie dough a bit firmer, pop it into the fridge for about 30 minutes. Chilling enhances the texture and lets the flavors meld deliciously—although it’s equally tasty straight from the bowl!
Step 7: Serve and Enjoy!
Now comes the fun part: snack away! Whether you scoop it, roll it into balls, or even swirl it into ice cream, this Edible Brownie Batter Cookie Dough Recipe is a treat you’ll love sharing.
How to Serve Edible Brownie Batter Cookie Dough Recipe
Garnishes
Elevate your edible brownie batter cookie dough by sprinkling a pinch of sea salt or a dusting of powdered sugar on top. You can even add crushed nuts or a drizzle of caramel sauce for that extra wow factor. These simple garnishes complement the rich chocolate and buttery dough beautifully.
Side Dishes
This cookie dough is a perfect partner to a scoop of vanilla or coffee ice cream, creating a heavenly dessert experience. You can also serve it with fresh berries, like raspberries or strawberries, to add a refreshing pop of color and tartness.
Creative Ways to Present
Try serving this edible dough in cute mini mason jars for individual treats, or roll it into bite-sized balls and coat them with cocoa powder or shredded coconut for pretty and portable snacks. Getting creative with presentation not only makes it special but also great for sharing at parties or casual get-togethers.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though I won’t blame you if there aren’t any), store the cookie dough in an airtight container in the refrigerator. It will stay fresh for up to a week, making it easy to grab a sweet moment whenever you want.
Freezing
This dough freezes wonderfully! Portion it into balls or keep in one block wrapped tightly in plastic wrap and a freezer bag. When stored in the freezer, it can last for up to three months, providing a convenient treat whenever those cravings hit.
Reheating
No need to heat this dough—it’s meant to be eaten cold. However, if you want softer dough balls, just let them sit at room temperature for a few minutes before enjoying.
FAQs
Is it safe to eat raw flour in this recipe?
The flour used for this Edible Brownie Batter Cookie Dough Recipe is heat-treated to remove any harmful bacteria, making it completely safe to enjoy raw.
Can I substitute almond milk with other types of milk?
Absolutely! You can use any milk you prefer—whether dairy, coconut, oat, or soy milk—though almond milk adds a subtle flavor that complements the chocolate nicely.
Can I make this cookie dough vegan?
Yes, by swapping the butter for vegan margarine or coconut oil and ensuring your chocolate chips are dairy-free, you can easily create a vegan-friendly version of this recipe.
How long does this edible cookie dough last in the fridge?
When stored properly in an airtight container, the dough will stay fresh and delicious for up to one week.
Can I bake this dough into brownies or cookies?
This recipe is designed to be eaten as raw cookie dough and does not contain leavening agents or the right moisture balance for baking, so it’s best enjoyed without baking.
Final Thoughts
This Edible Brownie Batter Cookie Dough Recipe offers all the joy of brownie batter and cookie dough with none of the stress or safety concerns. It’s a delicious, comforting treat that you can make in no time and enjoy anytime. Give it a try and watch it become an instant favorite perfect for solo snacking or sharing with friends and family. Happy scooping!
Print
Edible Brownie Batter Cookie Dough Recipe
- Total Time: 10 minutes (plus optional 30 minutes chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Edible Brownie Batter Cookie Dough is a safe-to-eat, delicious treat made from heat-treated flour and no eggs, offering the rich flavors of classic brownie batter in a creamy, scoopable dough. Perfect for snacking straight from the bowl or chilling for a firmer texture, this recipe combines butter, brown sugar, cocoa powder, and chocolate chips for an indulgent yet simple dessert.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 2 tablespoons almond milk
Dry Ingredients
- 1 1/2 cups all-purpose flour (heat-treated)
- 1/4 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
Add-ins
- 1/2 cup chocolate chips
Instructions
- Cream butter and sugar: In a large bowl, beat the softened butter and brown sugar together until the mixture becomes light and creamy, ensuring the sugar is well incorporated for a smooth base.
- Add vanilla: Stir in the vanilla extract to infuse the dough with rich, aromatic flavor, blending it evenly throughout the mixture.
- Mix dry ingredients: Gradually sift and add the heat-treated flour, cocoa powder, and salt into the wet mixture, stirring until just combined to create the chocolatey dough base without overmixing.
- Add almond milk: Pour in the almond milk and stir carefully until the dough reaches a smooth and doughy consistency, adjusting texture as needed for softness.
- Fold in chocolate chips: Gently fold the chocolate chips into the dough, distributing them evenly for bursts of chocolate in every bite.
- Chill (optional): For a firmer, more scoopable texture, cover and chill the dough in the refrigerator for about 30 minutes before serving.
- Serve and enjoy: Scoop the cookie dough into bowls or onto plates and enjoy immediately as a safe, edible treat without baking.
Notes
- Ensure flour is heat-treated to make the dough safe to eat raw by spreading the flour on a baking sheet and baking at 350°F (175°C) for 5 minutes.
- Almond milk can be substituted with any milk or plant-based alternative of your choice.
- You may store the dough refrigerated for up to 5 days in an airtight container.
- For added texture, consider mixing in chopped nuts or sprinkles along with the chocolate chips.
- This recipe contains no eggs, making it safe and suitable for eating raw cookie dough lovers.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
