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

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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

Nutrition

Serving Size: 1/2 cup
Calories: 310
Sugar: 26g
Sodium: 70mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 3g
Protein: 3g
Cholesterol: 30mg