Edible Funfetti Cookie Dough Recipe
This Edible Funfetti Cookie Dough recipe is a delightful no-bake treat perfect for enjoying raw cookie dough safely. Made with heat-treated flour, butter, sugars, vanilla, sprinkles, and a mix of chocolate chips, this colorful and creamy dough can be eaten straight, paired with ice cream, or used as a fun addition to desserts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: Approximately 20 cookie dough balls (1 tablespoon each) 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 115 grams (1/2 cup or 1 stick) butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 140 grams (1 cup) plain flour or all-purpose flour, heat treated*
- 1 tablespoon full fat or whole milk
- 50 grams (1/4 cup) funfetti sprinkles
- 80 grams (1/2 cup) chocolate chips
- 80 grams (1/2 cup) white chocolate chips
Instructions
- Cream Butter and Sugars: Place the butter, brown sugar, caster sugar, and vanilla extract into a large mixing bowl. Using an electric mixer on medium speed, beat the ingredients together for 1-2 minutes until the mixture becomes pale and creamy.
- Mix in Flour and Milk: Add the heat-treated flour and milk to the creamed mixture. Beat briefly until a soft cookie dough forms. Then fold in the funfetti sprinkles, chocolate chips, and white chocolate chips until evenly distributed.
- Shape and Chill: Scoop the cookie dough into balls roughly one tablespoon each. Roll them smoothly with your hands. Place the cookie dough balls in the refrigerator and chill for at least 30 minutes to firm up.
- Serve or Store: Enjoy the edible cookie dough straight from the fridge, use it as a topping or mix-in for ice cream, or incorporate it into your favorite dessert recipes. Store any leftover dough refrigerated for freshness.
Notes
- Heat treating the flour involves baking it at 350°F (175°C) for 5 minutes to kill any bacteria, making it safe for raw consumption.
- Using full-fat or whole milk ensures the dough remains soft and creamy.
- Store the cookie dough in an airtight container in the refrigerator for up to 5 days.
- You can substitute mini chocolate chips or different colored sprinkles to personalize the funfetti effect.
Keywords: edible cookie dough, funfetti cookie dough, no-bake dessert, raw cookie dough safe, funfetti sprinkles dessert
Find it online: https://cookwithruby.com/edible-funfetti-cookie-dough-recipe/
