Safe-To-Eat Raw Cookie Dough – a delicious recipe with Flour, Butter, Sugar, Brown Sugar, u00bc, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Line a rimmed cookie sheet with parchment paper. Spread the flour on the parchment and bake for 5 minutes. Use the parchment as a funnel to transfer to a bowl. Whisk to remove any lumps.
2
Cream butter and sugars together until fluffy. Mix in milk and vanilla. On low speed, mix in flour and salt. Stir in chocolate chips.
3
May be used immediately to fill a cake or spread onto brownies. For dipping or portioning, refrigerate for 30 minutes first.
4
Note: Using a smaller amount of flour yields a smoother cookie dough that is more suited for cake fillings. A higher amount of flour is good for cookie dough truffles and applications where you want a stiff dough.
717
kcal
Calories
42
g
Fat
83
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 cups Unbleached All-purpose Flour, Up To Double The Amount As Needed, 3/4 cups Salted Butter, At Room Temperature, 1/2 cups Sugar, 1/2 cups Packed Light Brown Sugar, and more.
Yes, Safe-To-Eat Raw Cookie Dough falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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