If you have a sweet tooth and love the decadent flavors of chocolate and cookie dough, then this Edible Brownie Cookie Dough Recipe is about to become your new obsession. Imagine the rich, fudgy essence of brownies combined with the irresistible chewiness and sweetness of classic cookie dough—all safe to eat raw and perfect for indulging any time. This treat is rich, chocolatey, and melts delightfully in your mouth, making it not just a snack but a celebration in every bite. Whether you’re craving a quick dessert or an impressive party offering, this Edible Brownie Cookie Dough Recipe is simple, satisfying, and absolutely scrumptious.
Ingredients You’ll Need
Don’t be intimidated by the list—these ingredients are both simple and crucial for creating that perfect balance of flavor and texture in your Edible Brownie Cookie Dough Recipe. Each element plays a special role, from the creamy butter to the chocolate chips that add little bursts of joy.
- 1/2 cup unsalted butter, softened: Provides richness and a smooth, creamy base for the dough’s texture.
- 2/3 cup granulated sugar: Adds just the right amount of sweetness and a slight crunch to the dough.
- 1/4 cup brown sugar, packed: Gives a subtle molasses flavor that deepens the brownie taste.
- 1/4 cup unsweetened cocoa powder: Brings lush chocolate flavor, giving the cookie dough its beloved brownie character.
- 1/4 cup milk: Keeps the dough soft and helps marry all the ingredients together smoothly.
- 1 teaspoon vanilla extract: Enhances the flavors and adds warmth and sweetness to the mix.
- 1 cup all-purpose flour, heat-treated: The key to safety and structure, this flour makes sure the dough is edible and tender without baking.
- 1/2 teaspoon salt: Balances sweetness and highlights the chocolate flavors.
- 1/2 cup mini chocolate chips: The magic little bites that add texture and extra chocolate goodness.
How to Make Edible Brownie Cookie Dough Recipe
Step 1: Heat-Treat the Flour
This step is essential because it ensures your Edible Brownie Cookie Dough Recipe is safe to eat raw. Preheat your oven to 350°F (175°C), spread the all-purpose flour evenly on a baking sheet, and bake for about 5 minutes. Allow the flour to cool completely before adding it to your dough mixture. This simple step kills any bacteria that may be present, giving you peace of mind with every bite.
Step 2: Prepare the Dough Base
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This will give your dough that lovely creamy texture and sweetness. Then, mix in the unsweetened cocoa powder, milk, and vanilla extract. The cocoa powder will infuse the dough with rich chocolate flavor, while the milk and vanilla create a smooth, luscious base that’s pure indulgence.
Step 3: Incorporate the Dry Ingredients
Gradually add the heat-treated flour and salt into your wet mixture. Stir everything together gently until a soft, pliable dough forms. Be careful not to overmix; you want the dough to stay tender and fudgy. This is the moment your Edible Brownie Cookie Dough Recipe begins to come alive with its signature texture and flavor.
Step 4: Fold in the Chocolate Chips
The final touch is folding in the mini chocolate chips, which add delightful little pockets of melted goodness in every bite. Spill them slowly and fold gently to evenly distribute without breaking the chips. This makes your dough irresistibly chocolatey and fun to eat, whether you’re scooping it for a snack or dolloping it as a dessert topping.
Step 5: Chill and Serve
Scoop your finished Edible Brownie Cookie Dough into serving dishes or an airtight container if you’re saving it for later. Refrigerate for at least 15 minutes to let it set and improve the flavor melding. This chilling step enhances the dough’s texture, making it perfect for spooning or shaping.
How to Serve Edible Brownie Cookie Dough Recipe
Garnishes
Elevate your Edible Brownie Cookie Dough Recipe experience with some thoughtful garnishes. A sprinkle of flaky sea salt on top offsets the sweetness beautifully while giving a gourmet touch. You can also add a drizzle of warm chocolate or caramel sauce for that extra luscious finish, or even a dusting of powdered sugar to brighten it up visually.
Side Dishes
This edible dough pairs wonderfully with simple, complementary sides. Fresh berries like raspberries or strawberries add a refreshing contrast to the rich brownie flavor. For a more decadent approach, serve alongside a scoop of vanilla or coffee ice cream—combining cold creaminess and warm notes that balance the chewiness of the dough.
Creative Ways to Present
Whether you’re serving it at a casual get-together or a special occasion, presentation makes a huge difference. Consider serving the Edible Brownie Cookie Dough Recipe in small mason jars layered with whipped cream or yogurt for a parfait-style dessert. You can also roll it into bite-sized balls and dip them in melted chocolate to create cookie dough truffles—an elegant and shareable treat.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though it’s so good, you might not), store your Edible Brownie Cookie Dough Recipe in an airtight container in the refrigerator. It will keep fresh for up to one week, maintaining its texture and flavor well. Just make sure to give it a quick stir before serving to refresh its softness.
Freezing
This recipe freezes beautifully, making it perfect for prepping in advance or stocking up for cravings. Portion the dough into small containers or wrap dough balls tightly in plastic wrap and freeze. When you’re ready to enjoy, thaw it overnight in the refrigerator. The flavors will still be vibrant and the texture just as delightful.
Reheating
Since this dough is meant to be eaten raw, reheating isn’t necessary, but if you prefer a softer, more melted experience, you can let it sit at room temperature for about 10 minutes or briefly warm it in the microwave for 5-10 seconds. Be careful not to overheat, or you’ll lose that coveted texture.
FAQs
Is the flour safe to eat in this recipe?
Yes! The flour is heat-treated in the oven to kill any bacteria, making it completely safe to consume raw in this Edible Brownie Cookie Dough Recipe.
Can I substitute mini chocolate chips with regular-sized ones?
Absolutely. Regular chocolate chips work just fine, though mini chips distribute more evenly and create a better texture in every bite.
What can I use instead of milk if I’m lactose intolerant?
You can substitute any plant-based milk like almond, oat, or soy milk, which will keep your Edible Brownie Cookie Dough Recipe just as creamy and delicious.
How long does this cookie dough last in the fridge?
Stored in an airtight container, the edible dough remains fresh and tasty for up to one week in the refrigerator.
Can I bake this dough into brownies?
This particular recipe is designed to be eaten raw, so it doesn’t contain leavening agents or eggs necessary for traditional brownies. However, it’s a delicious treat all on its own!
Final Thoughts
There’s nothing quite like the comfort and joy of digging into an Edible Brownie Cookie Dough Recipe that perfectly balances fudgy chocolate with that classic cookie dough charm. It’s the kind of sweet that brightens your day, offers instant gratification, and brings smiles all around. Trust me, once you try this recipe, it will become your go-to whenever a chocolate craving strikes or when you need a quick, irresistible dessert fix. So grab your ingredients, get mixing, and enjoy every luscious spoonful!
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 recipe offers a safe-to-eat, deliciously rich chocolate-flavored treat that combines the fudgy texture of brownie batter with the convenience of cookie dough. Perfect for snacking or dessert, it’s made without eggs and uses heat-treated flour to ensure safety.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour, heat-treated
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup milk
- 1 tsp vanilla extract
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 it for 5 minutes to kill any harmful bacteria. Allow the flour to cool completely before using it in the recipe.
- Cream the Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Beat them together until the mixture is light and fluffy, which helps create a smooth dough texture.
- Mix in Cocoa, Milk, and Vanilla: Add the unsweetened cocoa powder, milk, and vanilla extract to the creamed butter and sugar. Mix until all the ingredients are well incorporated into a uniform chocolatey batter.
- Add Dry Ingredients: Gradually add the heat-treated flour and salt to the wet mixture. Stir gently until a soft, pliable dough forms, ensuring not to overmix to keep the texture tender.
- Fold in Mini Chocolate Chips: Carefully fold the mini chocolate chips into the dough, distributing them evenly throughout for bursts of chocolate in every bite.
- Scoop and Serve or Store: Scoop portions of the brownie cookie dough into serving dishes for immediate enjoyment or transfer the dough into an airtight container. Refrigerate to keep it fresh until ready to eat.
Notes
- Ensure flour is properly heat-treated to make the dough safe for raw consumption.
- Refrigerate leftover dough to maintain freshness and texture.
- This recipe contains dairy and gluten; substitute ingredients accordingly for dietary restrictions.
- Do not bake the dough; this is intended to be eaten raw as an edible treat.
- For a richer taste, use whole milk or substitute with dairy-free milk alternatives.
