Edible Brownie Cookie Dough Recipe
If you’re a fan of licking the spoon, you’re about to meet your new obsession: Edible Brownie Cookie Dough. This dangerously delicious treat brings together all the best things about brownies and cookie dough, minus the eggs and baking fuss. Rich with chocolate, perfectly sweet, and studded with mini chocolate chips (and walnuts, if you love a little crunch), it’s a no-bake dessert that’s ready in minutes and guaranteed to satisfy every chocolate craving. Whether you chill it for later or grab a spoon right away, Edible Brownie Cookie Dough is pure joy in every bite.
Ingredients You’ll Need
You’ll be amazed by how this simple lineup of pantry staples transforms into a decadent, scoopable treat. Each ingredient in Edible Brownie Cookie Dough plays a starring role, from the butter’s creaminess to the cocoa’s rich flavor and the playful pop of chocolate chips.
- All-purpose flour (heat-treated): Heat-treating makes it safe to eat raw and gives the dough its classic structure.
- Unsalted butter (softened): Brings richness and helps create that irresistibly smooth, creamy texture.
- Brown sugar (packed): Adds warmth and a hint of caramel flavor, making the dough extra flavorful.
- Granulated sugar: Provides sweetness and a little extra structure to the dough.
- Cocoa powder: The star ingredient for that deep, chocolatey brownie taste—use dark cocoa for even more intensity!
- Milk: Loosens the dough just enough for perfect scoopability; dairy or non-dairy both work well.
- Vanilla extract: Rounds out the flavors with that classic, cozy aroma.
- Salt: A pinch brings all the sweet and chocolatey notes to life.
- Mini chocolate chips: Tiny bursts of chocolate in every bite—don’t skip them!
- Chopped walnuts (optional): For a classic brownie crunch, or swap in your favorite nut—or skip for nut-free.
How to Make Edible Brownie Cookie Dough
Step 1: Heat-Treat the Flour
Start by making your flour safe to eat. Spread the all-purpose flour evenly onto a baking sheet and pop it in a 350°F (175°C) oven for 5–7 minutes. This quick step kills any lurking bacteria, letting you enjoy your Edible Brownie Cookie Dough worry-free. Let the flour cool completely before using it in your dough.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use a hand mixer or sturdy spoon to cream together the softened butter, brown sugar, and granulated sugar. Beat until the mixture turns light and fluffy—this is what gives your dough that irresistible, bakery-style softness.
Step 3: Mix in Cocoa, Milk, Vanilla, and Salt
Add the cocoa powder, milk, vanilla extract, and salt to your creamed mixture. Mix until everything is fully combined and no streaks remain. At this stage, you’ll see the dough darken to that signature brownie color and smell absolutely amazing!
Step 4: Incorporate the Flour
Gradually add the cooled, heat-treated flour to the bowl. Mix gently until a smooth, cohesive dough forms. Don’t rush this step—adding the flour slowly helps ensure the dough stays silky and lump-free.
Step 5: Stir in Chocolate Chips and Walnuts
Fold in the mini chocolate chips and, if you’re using them, the chopped walnuts. These mix-ins add the perfect little surprises of texture and flavor to your Edible Brownie Cookie Dough. Now you’re ready to dig in!
How to Serve Edible Brownie Cookie Dough
Garnishes
For a show-stopper finish, sprinkle a few extra mini chocolate chips or a pinch of flaky sea salt over each serving. A light dusting of cocoa powder or a drizzle of melted chocolate also takes this Edible Brownie Cookie Dough to the next level.
Side Dishes
Balance out the chocolatey richness with a scoop of vanilla ice cream or a handful of fresh berries. If you’re feeling extra, serve alongside crisp pretzels or salty crackers for an irresistible sweet-salty combo.
Creative Ways to Present
Edible Brownie Cookie Dough isn’t just for spooning straight from the bowl (though we highly recommend it). Try rolling the dough into bite-sized balls for easy portioning, sandwiching a scoop between cookies for a decadent dessert, or swirling chunks into your favorite ice cream for a homemade treat worthy of any celebration.
Make Ahead and Storage
Storing Leftovers
Store any leftover Edible Brownie Cookie Dough in an airtight container in the refrigerator for up to five days. The flavors meld and deepen as it sits, making those sneaky fridge visits even more rewarding!
Freezing
This dough freezes beautifully—simply portion it into small balls or keep it in a container, tightly sealed, for up to two months. Let it thaw in the fridge for a few hours before enjoying, or snack on it frozen for a firmer texture.
Reheating
While Edible Brownie Cookie Dough is designed to be enjoyed cold or at room temperature, you can let it sit out for a few minutes to take the chill off. Avoid microwaving, as it can melt the chocolate chips and change the creamy texture.
FAQs
Is it really safe to eat raw flour in this recipe?
Absolutely! By heat-treating the flour in the oven before using, you eliminate any harmful bacteria, making this Edible Brownie Cookie Dough completely safe for raw enjoyment.
Can I make this recipe dairy-free or vegan?
Yes! Swap the butter for a plant-based alternative and use your favorite non-dairy milk. Be sure to choose dairy-free chocolate chips, and you’ve got a vegan Edible Brownie Cookie Dough everyone can enjoy.
What if I don’t have mini chocolate chips?
Not a problem—regular chocolate chips, chopped chocolate bars, or even white chocolate chips work beautifully. Just chop larger pieces so they blend nicely into the dough.
Can I add other mix-ins to the dough?
Definitely! Try mixing in sprinkles, peanut butter chips, toffee bits, or dried fruit. Edible Brownie Cookie Dough is endlessly customizable, so get creative and make it your own.
Why do I need to use both brown and granulated sugar?
Brown sugar adds a touch of moisture and a deeper, caramel-like flavor, while granulated sugar provides sweetness and helps create the perfect tender texture. Together, they make this dough taste just like your favorite brownies.
Final Thoughts
If there’s one treat that’s bound to make you smile, it’s a generous scoop of Edible Brownie Cookie Dough. It’s quick, satisfying, and infinitely adaptable—truly a recipe to keep on repeat for every chocolate lover in your life. Gather your ingredients, grab a spoon, and treat yourself to this unforgettable no-bake delight!
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Edible Brownie Cookie Dough Recipe
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Edible Brownie Cookie Dough is a safe-to-eat, no-bake treat that combines the rich flavors of brownies with the fun texture of cookie dough. Made with heat-treated flour and free of eggs, it’s perfect for enjoying a guilt-free chocolate indulgence anytime.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (heat-treated)
- ¼ cup cocoa powder
- ½ teaspoon salt
- ½ cup mini chocolate chips
- ¼ cup chopped walnuts (optional)
Wet Ingredients
- ½ cup unsalted butter (softened)
- ½ cup brown sugar (packed)
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Heat-Treat Flour: Preheat your oven to 350°F (175°C). Spread the all-purpose flour evenly on a baking sheet and bake for 5-7 minutes to kill any bacteria, then set aside and allow it to cool completely before using.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light, fluffy, and well combined.
- Add Cocoa and Flavorings: Stir in the cocoa powder, milk, vanilla extract, and salt until the mixture is smooth and evenly mixed.
- Incorporate Flour: Gradually add the heat-treated flour to the wet ingredients, mixing thoroughly to form a cohesive, smooth dough.
- Mix in Chips and Nuts: Fold in the mini chocolate chips and chopped walnuts if you choose to use them, ensuring they are evenly distributed throughout the dough.
- Serve or Chill: Enjoy the edible brownie cookie dough immediately or refrigerate it for a firmer texture before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Omit walnuts to make this recipe nut-free or substitute them with pecans for a different nutty flavor.
- Use dark cocoa powder for a deeper, richer chocolate taste.
- Store leftover dough in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/8 batch
- Calories: 260
- Sugar: 18g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
