Table of Contents
- Small Batch Edible Cookie Dough for One: Enjoy Without the Risk
- Small Batch Edible Cookie Dough for One “Recipe”
Small Batch Edible Cookie Dough for One: Enjoy Without the Risk
Today’s recipe is a bit of a weird one. It’s simply cookie dough—more precisely, a single-serving batch of edible cookie dough made just for one.
UPDATED – After a helpful reader pointed out the potential risks of eating raw flour, please see the note at the bottom of the recipe if you want to bake Heat-treat your flour before adding it to the dough.
The Temptation of Raw Dough
One of the best parts about baking a cake is licking the spoon (and the bowl). The same goes for cookies. I always find myself sneaking a taste of the raw dough before it even goes into the oven. I’m pretty sure it’s a universal problem – you know you probably shouldn’t eat it, what with all the raw eggs and stuff, but you just can’t help yourself.
Well, issue solved.
Endless Fun with Edible Dough
These small balls of biscuit dough you see here don’t contain any eggs. So while they wouldn’t bake into great biscuits, the upside is that they’re safe to eat raw. Seems odd? Perhaps, but let me explain.
I have big plans for these little balls. My idea is to fill them with cupcakes (yes, you read that right), but I’ll tell you more about that later. You can also coat them in melted dark chocolate, turning them into deliciously irresistible biscuit dough truffles. Or, if you’re up for it, make yourself some homemade vanilla (or chocolate) ice cream and mix in some of this dough. Who needs Ben & Jerry’s when you’ve got this?
A Soft and Easy Snack for Anytime Enjoyment
This edible cookie dough ball recipe is a variation of the double chocolate chip cookies I posted for you last February. Sans cocoa powder. Those cookies are so fudge because the dough itself is the thickest dough around, which is exactly what makes it perfect for these edible cookie dough balls. You don’t want them to melt apart in your hands, after all.
A fun twist to try is topping them with peanut butter royal icing, which can add a rich, nutty flavor that pairs perfectly with the dough. (Optional)
It’s a good idea to chill these doughy balls in the fridge before enjoying them, though they’ll be fine at room temperature—they’ll just turn out a bit softer. Still absolutely delicious, though!
Substitute Milk for Eggs to Create a Safe and Tasty Dough
If you’re looking to remove eggs from an excellent cookie recipe, a great tip is to mix in 2–4 tablespoons of milk to the dough as a replacement for every egg you are looking to replace. The milk will keep the dough balls together, without any risk of salmonella. Because that’s one thing you don’t want to have in your kitchen.
Small Batch Edible Cookie Dough for One “Recipe”
Small batch of edible cookie dough
Equipment
- 1 Mixing Bowls
- 1 Measuring Spoons
- 1 Spatulas
Ingredients
- 115 g ½ cup Unsalted butter At room temperature
- 50g ¼ cup Caster sugar (US granulated sugar)
- 50g ¼ cup Light or dark brown sugar
- 4 tbsp Milk
- ½ tbsp Vanilla extract
- 150 g 1 cup Plain or all-purpose flour
- ¼ tbsp Salt
- 150 g 5.3oz Milk or semi-sweet chocolate chips
Instructions
- Beat the butter with a stand or hand mixer until it becomes light in colour and smooth. Then, incorporate both types of sugar into the bowl and mix thoroughly.
- Incorporate the milk gradually, adding one tablespoon at a time and mixing thoroughly after each addition. Then, stir in the vanilla extract and blend again.
- Incorporate the flour and salt into the bowl, stirring lightly until just combined. Then, add the chocolate chips and mix carefully until they are evenly dispersed.
- The dough can either be rolled into balls (and dipped into melted chocolate), or eaten with a spoon.
