If you’ve ever dreamed of indulging in the rich, chocolatey goodness of cookie dough without worrying about raw eggs or flour, then this Edible Brownie Cookie Dough Recipe is going to become your new obsession. It combines the fudgy depth of brownie flavors with the irresistible chew and sweetness of classic cookie dough, creating a dessert that feels like pure comfort in every bite. Perfect for a quick snack, a party treat, or even a nostalgic moment of joy, this recipe balances simplicity and decadence beautifully.
Ingredients You’ll Need
Getting this Edible Brownie Cookie Dough Recipe just right starts with a handful of simple, familiar ingredients that each play an essential role. From the creamy butter that forms the base to the cocoa powder that brings that signature chocolate flavor, every item works together to create a texture and taste that’s nothing short of magical.
- Unsalted butter (1/2 cup): Softened butter lends richness and helps achieve that perfect creamy texture.
- Granulated sugar (2/3 cup): Adds sweetness and helps create a tender bite.
- Brown sugar (1/4 cup, packed): Offers moisture and a hint of molasses for depth.
- Unsweetened cocoa powder (1/4 cup): Delivers the deep chocolate flavor that makes this dough stand out.
- Milk (1/4 cup): Adds moisture, making the dough smooth and scoopable.
- Vanilla extract (1 tsp): Enhances all the flavors with a warm, inviting aroma.
- All-purpose flour (1 cup, heat-treated): Essential for structure, but heat-treating ensures it’s safe to eat raw.
- Salt (1/2 tsp): Balances sweetness and intensifies flavor.
- Mini chocolate chips (1/2 cup): Brings bursts of melty chocolate in every bite.
How to Make Edible Brownie Cookie Dough Recipe
Step 1: Heat-Treat the Flour
One of the key safety steps in making this Edible Brownie Cookie Dough Recipe is heat-treating the flour to eliminate any harmful bacteria. Simply preheat your oven to 350°F (175°C), spread the flour evenly on a baking sheet, and bake it for 5 minutes. Once done, let it cool completely before using it in your dough.
Step 2: Prepare the Dough Base
Next, cream together the softened unsalted butter with both the granulated and brown sugars until the mixture is fluffy and light. This part is crucial because it builds the creamy texture you’ll love in this cookie dough. Then, mix in the cocoa powder, milk, and vanilla extract until everything blends into a smooth, luscious batter.
Step 3: Combine Dry Ingredients and Mix
Gradually add your cooled, heat-treated flour along with the salt to the wet mixture. Stir well until everything comes together into a soft, pliable dough. This silky texture is the hallmark of the Edible Brownie Cookie Dough Recipe. Finally, fold in the mini chocolate chips evenly for those delightful pockets of gooey chocolate.
Step 4: Ready to Serve or Store
Now that your dough is perfectly mixed, scoop it into bowls or an airtight container. You can enjoy it right away, but chilling in the refrigerator for a bit will give it a firmer, scoopable consistency that feels even more like those classic brownie bites.
How to Serve Edible Brownie Cookie Dough Recipe
Garnishes
Sprinkle a touch of flaky sea salt on top to enhance the chocolate’s richness or add a drizzle of melted chocolate or caramel for an extra indulgent treat. Crushed nuts like pecans or walnuts can add satisfying crunch and complement the soft dough perfectly.
Side Dishes
This Edible Brownie Cookie Dough Recipe pairs beautifully with a cold glass of milk or a scoop of vanilla ice cream for a decadent dessert experience. For a brunch twist, serve alongside fresh berries or a cup of strong coffee to balance the sweetness.
Creative Ways to Present
Try serving the dough in mini mason jars for a charming presentation at parties, or layer it in parfait glasses with whipped cream and chocolate shavings to elevate it into a fancy dessert. You can even use it as a topping for cupcakes or swirl it into brownies to surprise your guests with a gooey center.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Edible Brownie Cookie Dough Recipe, store it in an airtight container in the refrigerator. It will maintain its taste and texture for up to a week, giving you plenty of chances to sneak a sweet bite whenever the craving strikes.
Freezing
For longer storage, freeze the dough by shaping it into balls, placing them on a tray, and then transferring to a freezer-safe container. Frozen dough can last up to 3 months. Thaw in the refrigerator before enjoying to restore its perfect consistency.
Reheating
This recipe is meant to be enjoyed chilled or at room temperature, but if you prefer a softer dough, just let it sit at room temperature for 10–15 minutes before serving. Avoid microwaving as it can alter the texture and melt the chocolate chips too much.
FAQs
Is this Edible Brownie Cookie Dough Recipe safe to eat raw?
Yes! The flour is heat-treated to kill any harmful bacteria, and no eggs are used, which makes this dough completely safe to eat raw.
Can I use regular-sized chocolate chips instead of mini ones?
Absolutely! Just keep in mind that mini chips spread more evenly and give more consistent bites, but regular chips will still work well and provide delicious chocolate pockets.
What if I don’t have cocoa powder? Can I make a plain edible cookie dough instead?
You can, but it won’t have that rich brownie flavor that makes this recipe special. For a plain version, simply omit the cocoa powder and adjust the sugar to taste.
How long does this Edible Brownie Cookie Dough Recipe last in the fridge?
Stored properly in an airtight container, it stays fresh and tasty for up to one week, making it perfect for make-ahead treats.
Can I add nuts or other mix-ins to this dough?
Definitely! Chopped nuts, toffee bits, or even sprinkles can add fun textures and flavors. Just fold them in at the end along with the chocolate chips.
Final Thoughts
This Edible Brownie Cookie Dough Recipe is a delightful treat that anyone can whip up quickly and enjoy instantly. Whether you want a fun snack, a party showstopper, or a comforting dessert on a tough day, this recipe has got you covered. Give it a try—you might just find yourself coming back for spoonfuls straight from the bowl!
Print
Edible Brownie Cookie Dough Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Edible Brownie Cookie Dough recipe offers a safe-to-eat treat that combines the rich flavors of brownie and cookie dough into one delicious, no-bake dessert. Made with heat-treated flour and mini chocolate chips, this creamy and indulgent dough is perfect for snacking, serving in bowls, or adding as a sweet topping.
Ingredients
Brownie Cookie Dough
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour, heat-treated
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
Instructions
- Heat-Treat the Flour: Preheat your oven to 350°F (175°C). Spread the all-purpose flour evenly on a baking sheet and bake it for 5 minutes to kill any bacteria. Remove from oven and allow it to cool completely before using.
- Prepare the Dough Base: In a large mixing bowl, cream together the softened unsalted butter with the granulated and brown sugars until the mixture is light and fluffy, ensuring a smooth texture for the dough.
- Add Cocoa and Flavors: Mix in the unsweetened cocoa powder, milk, and vanilla extract until all ingredients are well combined, resulting in a rich, chocolatey batter.
- Incorporate Dry Ingredients: Gradually add the heat-treated flour and salt to the wet mixture, stirring continuously until a soft, cohesive dough forms.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips to distribute them evenly throughout the dough, enhancing the texture and chocolate flavor.
- Serve or Store: Scoop the edible brownie cookie dough into individual serving dishes or place it in an airtight container. Refrigerate until ready to enjoy for best texture and freshness.
Notes
- Heat-treating the flour is crucial to eliminate any harmful bacteria, making the dough safe for raw consumption.
- You can adjust the amount of mini chocolate chips according to your preference.
- Store any leftovers in an airtight container in the refrigerator for up to one week.
- For a vegan version, use dairy-free butter and milk substitutes.
- This dough is perfect for eating by the spoonful or using as a topping for ice cream or desserts.
