How to Make Edible Cookie Dough

Edible cookie dough made with toasted flour and no eggs so that you can enjoy it with a spoon without worry!
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FULL PRINTABLE RECIPE: sugarspunrun.com/edible-cookie-dough/

Ingredients

1 3/4 cup all-purpose flour (215g)
1 cup unsalted butter softened to room temperature! (226g)
1 1/2 cup brown sugar, tightly packed (250g)
1/4 cup sugar (50g)
1 teaspoon vanilla extract
1/2 teaspoon salt
2 Tablespoons milk*
1/2 cup chocolate chips (85g)
Toppings
2 Tablespoons creamy peanut butter
2 Tablespoons colored sprinkles
1/4 cup broken Oreo pieces

Instructions
00:00 Introduction
00:45 Preheat your oven to 350F. Line a cookie sheet with parchment paper and spread flour in an even layer over the parchment paper.
00:57 Bake on 350F (72C) oven for 5-7 minutes, use a thermometer to check that temperature has reached 160F (72C) immediately after removing from oven (make sure your thermometer is inserted in the flour and isn't touching/reading the temperature of the pan)
01:03 Once flour has reached 160F (72C) allow it to cool and run it through a sifter to break up any clumps that may have formed while baking. Set aside.
01:20 In a large bowl using an electric mixer, beat together softened butter and sugars. Beat well until creamy.
01:37 Add vanilla extract and salt, stir well.
01:51 Gradually add cooled, sifted flour mixture, stirring until completely combined.
03:25 If the dough is not the desired consistency and is too crumbly, add 2 Tablespoons of milk.
04:10 Stir in chocolate chips.
04:30 For additional toppings, evenly divide cookie dough into four bowls. Stir sprinkles into one, creamy peanut butter into another, and Oreo cookie crumbs into the last. Have fun playing with your own toppings and add-ins, I'd love to know what you come up with!
04:39 Store cookie dough in an airtight container in refrigerator. Cookie dough will harden as it sits, so allow it to come to room temperature before serving leftovers.

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