Recently Dewey decided to bake cookies – and I couldn’t stop snacking on the raw dough. Since eating raw cookie dough isn’t the best for you, I asked Zach if he had any recipes for edible cookie dough that you can safely indulge in (as much of as you want). So check out his recipe below and make a batch for yourself!
We’re all guilty of it: eating the cookie dough right out of the bowl. But instead of snacking on the raw dough, I decided to start making an edible cookie dough that’s just as good. This recipe is based on one of my favorite cookies with marshmallows, and corn flakes, but once you make the base you can add whatever filling you want! I suggest putting some of the cookie dough crumbles on top of ice cream with some sprinkles or just rolling it into balls and eating them by themselves.
Want to see more easy recipes to make before summer’s over? Check out Summer Sangria: A Light & Refreshing Recipe To Enjoy All Season and 3 Easy Summer Salads (That You Can Make In Minutes)
2 cups all-purpose flour
1 cup brown sugar
1/3 cup sugar
1 cup unsalted butter (room temperature)
pinch of salt
2 tbsp milk
1 tsp vanilla extract
1/2 cup mini marshmallows
1 cup cornflakes
- Preheat oven to 350° F. Line a baking sheet with parchment paper. Pour flour onto a baking sheet and bake for 5-8 minutes.
- Eating raw flour can be dangerous. By baking the flour it’ll be safe to eat, and taste better, too! You don’t need to cook it so long that it darkens though.
- In a mixing bowl stir together sugar and brown sugar. Mix in softened butter, vanilla and milk until it forms an even texture.
- Add flour and salt. Mix together until it forms a consistent dough.
- Add mix-ins. For this recipe that’s the marshmallows and cornflakes. You can customize this to be whatever you want though. Use chocolate chips, butterscotch chips, peanuts, or whatever else you can think of!
- Refrigerate for at least an hour before eating. Then form into balls or crumble into bite-size pieces.
- Cookie dough will stay good in the fridge for about a week or in the freezer for up to 3 months.
- Dig in!