Name: Edible Brownie Batter Cookie Dough Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/4 teaspoon salt; 1/2 cup mini chocolate chips; 1/4 cup chopped walnuts (optional); 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1/4 cup milk; 1 teaspoon vanilla extract

Jump to Recipe·Print Recipe

If you’ve ever found yourself sneaking a spoonful of batter straight from the mixing bowl, you’re in for a treat with this Edible Brownie Batter Cookie Dough. This luscious, chocolatey delight is everything you crave about brownie batter, but made safe to eat raw. With its rich cocoa flavor, buttery smoothness, and bursts of chocolate chips and walnuts, each scoop feels like a little celebration. Whether you’re looking for a quick dessert fix or a playful treat to share, this no-bake recipe is destined to become your new go-to indulgence.

Edible Brownie Batter Cookie Dough Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things simple with a handful of pantry staples, yet each ingredient plays a starring role in creating the ultimate edible brownie batter cookie dough. From the deep cocoa notes to the creamy richness, every addition contributes to the irresistible texture and flavor.

All-purpose flour: Heat-treated to make it safe for eating raw and gives structure to the dough.
Unsweetened cocoa powder: Brings a deep, chocolaty richness that’s the heart of this recipe.
Unsalted butter (softened): Adds buttery smoothness and helps the dough come together beautifully.
Granulated sugar: Sweetens the dough perfectly and blends easily for that classic cookie dough texture.
Milk: A splash of liquid that softens and binds everything, keeping the dough creamy and scoopable.
Vanilla extract: Enhances all the flavors with warm, aromatic notes.
Salt: Just a pinch to balance the sweetness and highlight the chocolate flavor.
Mini chocolate chips: Little pockets of melty chocolate in every bite for extra decadence.
Chopped walnuts (optional): Adds a lovely crunch and nutty depth if you’re a fan of mix-ins.

How to Make Edible Brownie Batter Cookie Dough

Step 1: Heat-Treat the Flour

First things first, let’s make sure our flour is safe to eat. Preheat your oven to 350°F. Spread the flour evenly on a baking sheet and bake it for about 5 minutes. This simple step destroys any potential bacteria, letting you enjoy your cookie dough worry-free. Let the flour cool completely before using it in the recipe.

Step 2: Cream the Butter and Sugar

Grab a large mixing bowl and combine the softened butter and granulated sugar. Use a hand mixer or a sturdy spoon to cream them together until the mixture is pale and fluffy. This step is key for that melt-in-your-mouth texture and sweet, classic cookie dough flavor.

Step 3: Add Wet Ingredients

Pour in the milk, vanilla extract, and sprinkle in the salt. Mix everything together until you have a smooth, luscious base. Don’t rush this part; the smoother the mixture, the silkier your edible brownie batter cookie dough will be.

Step 4: Incorporate Dry Ingredients

Sift the unsweetened cocoa powder and your cooled, heat-treated flour directly into the bowl. Stir gently but thoroughly, making sure there are no dry streaks left. The dough should come together into a thick, chocolatey mass that’s already tempting to taste.

Step 5: Fold in the Mix-ins

Sprinkle in the mini chocolate chips and, if you like, the chopped walnuts. Gently fold them in so each bite is packed with chocolatey goodness and a hint of crunch. At this point, your edible brownie batter cookie dough is ready to enjoy, or chill it for a firmer texture.

How to Serve Edible Brownie Batter Cookie Dough

Garnishes

Top each serving with a few extra mini chocolate chips, a dusting of cocoa powder, or a sprinkle of flaky sea salt for a gourmet finish. You can also add a dollop of whipped cream or a swirl of chocolate sauce if you’re feeling extra fancy.

Side Dishes

This decadent treat pairs beautifully with a tall glass of cold milk, a hot cup of coffee, or even a scoop of vanilla ice cream. For a fun dessert board, serve alongside fresh berries or pretzel sticks for a sweet-and-salty combo.

Creative Ways to Present

Try portioning your edible brownie batter cookie dough into mini jars or cups for a cute, individual treat at parties. Roll spoonfuls into truffle-sized balls and dip in melted chocolate for bite-sized bliss, or layer with whipped cream and fruit for a brownie batter parfait.

Make Ahead and Storage

Storing Leftovers

Pop any leftover edible brownie batter cookie dough into an airtight container and store it in the fridge. It’ll stay fresh and delicious for up to five days, making it perfect for quick treats throughout the week.

Freezing

If you want to keep your dough for longer, simply portion it out and freeze. It holds up beautifully for up to three months. When a craving hits, just let it thaw in the fridge for a few hours or at room temperature for about 30 minutes.

Reheating

Since this recipe is meant to be enjoyed cold or at room temperature, there’s no need to reheat. If you prefer a softer texture, let it sit out for 10 to 15 minutes after chilling. The dough will become even more scoopable and dreamy.

FAQs

Is it really safe to eat this cookie dough raw?

Absolutely! The recipe calls for heat-treating the flour, which kills any harmful bacteria, and there are no eggs, so you can enjoy every spoonful of this edible brownie batter cookie dough without worry.

Can I swap out the chocolate chips or nuts?

Definitely. Feel free to use white chocolate, peanut butter chips, or even butterscotch chips. If you’re not a fan of walnuts, leave them out or substitute with pecans, almonds, or leave the dough extra smooth and pure chocolate.

Can I make this dairy-free or vegan?

Yes! Substitute the butter with a vegan alternative and use a plant-based milk. Make sure your chocolate chips are dairy-free, and you’ll have a vegan-friendly edible brownie batter cookie dough ready to enjoy.

Why do I need to heat-treat the flour?

Raw flour can contain bacteria like E. coli, which is why it’s important to bake it briefly before using. This quick step ensures your edible brownie batter cookie dough is as safe as it is delicious.

Can I use this dough for baking cookies?

This dough is specifically designed to be eaten raw, so it won’t bake up into traditional cookies. For classic cookies, use a recipe that includes eggs and baking powder or soda.

Final Thoughts

If you’re looking for the ultimate chocolatey indulgence, this Edible Brownie Batter Cookie Dough is pure joy in a bowl. It’s easy, safe, and completely satisfying—so grab a spoon, gather your favorite mix-ins, and treat yourself to a batch. You might just find yourself making it again and again!

Edible Brownie Batter Cookie Dough Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

Author: admin
Total Time: 20 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Edible Brownie Batter Cookie Dough recipe is a delicious no-bake treat that can be safely enjoyed raw. Combining rich cocoa powder, creamy butter, and sweet sugar, it’s loaded with mini chocolate chips and optional walnuts for extra texture. Heat-treating the flour makes it safe to eat, making it perfect for satisfying your sweet tooth without turning on the oven.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup mini chocolate chips
1/4 cup chopped walnuts (optional)

Wet Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
1/4 cup milk
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Heat-Treat the Flour: Preheat your oven to 350°F (175°C). Spread the flour evenly on a baking sheet and bake for 5 minutes to eliminate any harmful bacteria. Allow the flour to cool completely before using it in the recipe.
Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which usually takes about 3 to 4 minutes.
Add Wet Ingredients: Stir in the milk, vanilla extract, and salt into the creamed butter and sugar, mixing until the mixture is smooth and homogeneous.
Combine Dry Ingredients: Sift the unsweetened cocoa powder and the cooled, heat-treated flour into the wet mixture. Stir gently but thoroughly until everything is well combined and no dry streaks remain in the batter.
Fold in Mix-ins: Gently fold the mini chocolate chips and, if desired, the chopped walnuts into the batter to evenly distribute them without overmixing.
Serve or Chill: The brownie batter cookie dough can be enjoyed immediately or refrigerated until the dough firms up to your desired consistency. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Mini chocolate chips can be swapped with white chocolate or peanut butter chips for a different flavor profile.
This recipe is safe for raw consumption due to the heat-treated flour but should not be baked as intended for brownie batter cookie dough texture and taste.
Store any leftovers in an airtight container in the refrigerator; consume within 5 days for best freshness.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Bake
Cuisine: American