If you have a sweet tooth and a love for all things chocolatey, you are absolutely going to fall head over heels for this Edible Brownie Batter Cookie Dough Recipe. It’s that delicious combination of rich, fudgy brownie flavor and the nostalgic, comforting taste of cookie dough—without a hint of baking required. Creamy, chocolaty, and utterly irresistible, this treat is perfect anytime you want a quick dessert fix or a luscious snack. Plus, it’s completely safe to eat raw, so you can dive right in without any worries.
Ingredients You’ll Need
The magic of this Edible Brownie Batter Cookie Dough Recipe lies in its simple, yet essential ingredients. Each one plays a crucial role in creating that perfect balance of taste, texture, and color that makes the dough so addictive.
- 1 cup all-purpose flour (heat-treated): Heat-treating ensures your flour is safe to eat and adds a tender, cakey structure to the dough.
- 1/2 cup unsalted butter (softened): Butter brings that rich, creamy texture that makes every bite melt in your mouth.
- 1/2 cup brown sugar: Adds moistness and a deep, caramel-like sweetness to enhance the flavor.
- 1/4 cup granulated sugar: Provides just the right amount of crunch and additional sweetness for balance.
- 1/4 cup unsweetened cocoa powder: This is where the classic brownie essence shines through, giving that beautiful chocolate depth.
- 2 tablespoons milk: Helps bring everything together into a soft, scoopable dough.
- 1 teaspoon vanilla extract: Elevates the flavors with its warm, aromatic notes.
- 1/4 teaspoon salt: Just a pinch to enhance all the sweetness and make the chocolate pop.
- 1/3 cup mini chocolate chips: Little bursts of gooey chocolate in every bite.
- 1/4 cup chopped chocolate or brownie pieces (optional): Adds an extra layer of texture and fudgy delight if you want to get fancy.
How to Make Edible Brownie Batter Cookie Dough Recipe
Step 1: Heat-Treat the Flour
Start by spreading your all-purpose flour on a baking sheet and bake it at 350°F for 5 minutes. This step might seem extra, but it is absolutely key to making the cookie dough safe to eat raw. Once baked, allow the flour to cool completely before moving on. This simple process transforms the flour so you can enjoy your sweet treat without any worries.
Step 2: Cream Butter and Sugars
Next, grab a mixing bowl and cream your softened unsalted butter together with the brown sugar and granulated sugar. Mix these until they’re smooth and velvety because this sets the stage for that perfect, buttery richness in the dough. It’s already smelling delicious just at this point!
Step 3: Add Cocoa, Milk, Vanilla, and Salt
Now, it’s time to stir in the cocoa powder, milk, vanilla extract, and salt. These ingredients turn your dough into that luscious brownie batter you’re aiming for. The cocoa powder is what gives it that deep, chocolatey character, while the milk keeps the dough soft and creamy. Vanilla and salt balance out the flavors beautifully, making every bite sing.
Step 4: Incorporate Flour Gradually
Slowly mix in the heat-treated flour until the dough comes together. You want a soft, smooth dough that is thick enough to hold its shape but still spoonable. Be gentle during this step to avoid overmixing, which could alter the texture.
Step 5: Fold in Chocolate Chips and Optional Brownie Pieces
Finally, fold in the mini chocolate chips and chopped chocolate or brownie pieces if you’re using them. These bits add a delightful contrast of texture and extra chocolate goodness, making each bite exciting. At this point, your Edible Brownie Batter Cookie Dough Recipe is ready to enjoy immediately, or you can refrigerate it for a firmer, scoopable consistency.
How to Serve Edible Brownie Batter Cookie Dough Recipe
Garnishes
To make your edible brownie batter cookie dough even more irresistible, try sprinkling a pinch of flaky sea salt on top before serving. It enhances the chocolate’s richness and creates a perfect sweet-salty combo. Alternatively, add a drizzle of melted chocolate or a dusting of cocoa powder for a fancy touch.
Side Dishes
This edible treat is wonderful on its own, but pairing it with a scoop of vanilla ice cream or a dollop of whipped cream takes it to a whole new level. You can also serve it alongside fresh berries, which add a refreshing pop of color and a tart contrast that balances the sweetness.
Creative Ways to Present
Get playful with your presentation! Serve the dough in small mason jars for portion control and custom garnishes. Or, shape the dough into little balls and stick mini popsicle sticks in them for fun brownie batter cookie dough pops. If you’re feeling extra indulgent, sandwich it between two chocolate chip cookies or swirl it into frozen yogurt for a decadent dessert experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover Edible Brownie Batter Cookie Dough Recipe in an airtight container in the refrigerator. Kept properly, it will stay fresh and tasty for up to five days, so you can treat yourself multiple times throughout the week without compromising flavor or safety.
Freezing
If you want a longer storage option, freezing is your friend. Scoop the dough into single-serving portions on a baking sheet, freeze until firm, and then transfer them to a freezer-safe container or zip-top bag. Frozen dough can last up to three months, so you’ll always have a sweet fix ready when those cravings hit.
Reheating
Since this is an edible cookie dough, you don’t need to reheat it. However, if refrigerated or frozen dough feels too firm, simply let it sit at room temperature for a few minutes. This softens the dough, making it easy to scoop and enjoy with that ideal creamy texture.
FAQs
Is it safe to eat raw flour in this recipe?
Yes! In this Edible Brownie Batter Cookie Dough Recipe, the flour is heat-treated by baking it in the oven, which kills any potentially harmful bacteria, making it perfectly safe to eat raw.
Can I make this recipe dairy-free?
Absolutely. Just swap the unsalted butter for a plant-based butter and use any type of non-dairy milk. The texture and taste remain delicious, so it’s a great option for those avoiding dairy.
What’s the purpose of the cocoa powder?
The unsweetened cocoa powder provides that authentic brownie flavor and rich chocolate color, transforming what might be a plain cookie dough into something decadently chocolatey and special.
How long will this cookie dough keep in the fridge?
Stored in an airtight container, this Edible Brownie Batter Cookie Dough Recipe stays fresh for up to five days. Just make sure to keep it chilled between indulgences to maintain the best texture and taste.
Can I add other mix-ins besides chocolate chips?
Definitely! Feel free to get creative by adding chopped nuts, toffee bits, or mini marshmallows. Just keep in mind that the classic chocolate chips and brownie pieces complement the flavor best, but it’s your treat to customize.
Final Thoughts
This Edible Brownie Batter Cookie Dough Recipe truly is one of those special treats that feels like a warm hug in dessert form. It’s quick to whip up, safe to enjoy raw, and perfectly satisfies those chocolate cravings anytime of day. Whether you’re indulging solo or sharing with friends, this recipe will quickly become a beloved staple in your sweet treat rotation. Give it a try—you’ll wonder how you ever lived without it!
Print
Edible Brownie Batter Cookie Dough Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Edible Brownie Batter Cookie Dough is a delicious, no-bake treat that combines the rich flavors of brownie batter with safe-to-eat raw cookie dough. Made with heat-treated flour to eliminate risks, this recipe is easy to prepare and perfect for satisfying chocolate cravings without any baking required.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (heat-treated)
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips
- 1/4 cup chopped chocolate or brownie pieces (optional)
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Heat-treat the flour: Spread the flour evenly on a baking sheet and bake at 350°F (175°C) for 5 minutes to kill any bacteria. Remove from the oven and let it cool completely before using.
- Cream the butter and sugars: In a mixing bowl, beat the softened unsalted butter together with the brown sugar and granulated sugar until the mixture is smooth and creamy.
- Mix in cocoa and liquids: Add the unsweetened cocoa powder, milk, vanilla extract, and salt to the creamed mixture. Mix thoroughly until all ingredients are evenly combined.
- Add the flour: Gradually incorporate the cooled, heat-treated flour into the bowl, stirring gently until a soft dough forms without overmixing.
- Fold in chocolates: Gently fold in the mini chocolate chips and, if using, the chopped chocolate or brownie pieces to add texture and extra chocolatey goodness.
- Serve or chill: The cookie dough can be served immediately for a soft texture or refrigerated to firm up. Store any leftovers in an airtight container in the fridge for up to 5 days.
Notes
- To make this recipe dairy-free, substitute the unsalted butter and milk with plant-based alternatives.
- Heat-treating the flour is essential to make the dough safe to eat raw by eliminating harmful bacteria.
- Store leftovers in an airtight container in the refrigerator to keep fresh for up to 5 days.
- You can add chopped nuts or a pinch of salt on top for extra flavor if desired.
