Description

There’s nothing better than sneaking a spoonful of cookie dough—except when it’s safe to eat! These three variations—Classic Chocolate Chip, Peanut Butter, and Brownie Cookie Dough—are made without eggs and with heat-treated flour, so you can indulge worry-free.

Ingredients

1¾ cups all-purpose flour

1 cup salted sweet cream butter, softened

¾ cup light brown sugar, packed

½ cup granulated sugar

1½ teaspoons vanilla extract

2 tablespoons heavy cream

¼ teaspoon salt

1½ cups mini semi-sweet chocolate chips

PB Cookie Dough

1½ cups all-purpose flour, spooned and leveled

¾ cup creamy peanut butter, your favorite brand (I used Jif)

½ cup salted sweet cream butter, softened

¾ cup light brown sugar, tightly packed

½ cup granulated sugar

4 tablespoons heavy cream

1½ teaspoons pure vanilla extract

2 cups mini peanut butter cups

Brownie Cookie Dough

1 cup flour

½ cup butter

4 oz chocolate

½ cup brown sugar

½ cup sugar

1 tsp vanilla

½ cup cocoa powder

¼ tsp salt

6 tbsp milk

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Instructions

Cream the Butter & Sugar:
- In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar together using an electric mixer until light and fluffy.
Add Liquid Ingredients:
- Mix in vanilla extract, heavy cream, and salt, blending until smooth.
Incorporate the Flour:
- Slowly add the heat-treated flour, mixing until fully incorporated.
Fold in the Chocolate Chips:
- Stir in mini chocolate chips, making sure they are evenly distributed.
Chill & Serve:
- Enjoy immediately or refrigerate for 30 minutes if you prefer a firmer texture.