Super delicious edible cookie dough filled with sprinkles and white chocolate chips. Made without eggs and using heat-treated flour means this cookie dough is safe to eat.
I’m a massive cookie fan! But if I’m totally honest, one of my favourite parts about making cookies is devouring the cookie dough. However, cookie dough before baking contains raw egg and the flour is not heat-treated. This means it’s not safe to consume, without risk.
July is my birthday month and this Funfetti Edible Cookie Dough is my birthday recipe to celebrate turning 30 years old this month! I cannot believe I’m celebrating this milestone birthday, and I am grateful for so much.
The cookie dough is sweet, jam-packed with crunchy colourful sprinkles and creamy white chocolate chips. I’ve also added some crushed Party Rings – these are a British biscuit and they are really yummy. I love the crunch they add!
I can’t think of a more delicious recipe to celebrate my birthday!
So, what do we need to prepare this cookie dough?
Ingredients To Make Funfetti Edible Cookie Dough
Heat Treated Flour – For edible cookie dough it’s advisable to use heat-treated flour. Bake the plain flour for 7 minutes, then leave to cool completely.
Softened Butter – I use salted butter that’s softened to room temperature. Soft butter will help you easily mix together the butter and sugar, creating a light and fluffy texture.
Sugar – We’re combining both brown and caster sugar in this cookie dough. The brown sugar especially brings gorgeous caramel flavour.
Milk – Adding milk to the cookie dough softens it slightly.
Vanilla Extract – Vanilla adds amazing flavour. You can swap it for any other flavoured extract you desire. For example, almond = birthday cake flavour cookie dough!
Sprinkles – I use colourful pastel sprinkles. They add crunch and sweetness to the cookie dough.
White Chocolate Chips – Love adding creamy white chocolate chips. You can substitute with dark or milk chocolate chips. The cookie dough is very easily customised!
We found this edible cookie dough addictive! I couldn’t stop at one bite, I kept going back for more and more…
Dig in and eat it straight from the bowl with a spoon, roll balls of cookie dough and top ice cream, sit them atop a cake/batch of cupcakes, or coat in melted chocolate to make homemade cookie dough truffles.
Funfetti Edible Cookie Dough
Ingredients
- 190 g plain flour
- 120 g butter (salted or unsalted) softened
- 135 g light or dark brown sugar
- 50 g caster sugar
- 2 tablespoons milk add more to adjust cookie dough consistency
- 1 and 1/2 teaspoons vanilla extract
- 50 g funfetti sprinkles
- 50 g white chocolate chips
- Party Rings Biscuits broken into small pieces - add as many as you desire, I used 3-4 mini sized packs
Instructions
- Start by heat treating the flour. Preheat oven to 180ºC / 160ºC Fan / 350ºF / Gas Mark 4. Line a large baking tray with parchment paper and spread the flour out over the tray in an even layer. Bake the flour for 7 minutes, then remove from the oven and allow to cool completely.
- Once the flour is cool, you can start making the cookie dough. In a large mixing bowl, cream the softened butter with both types of sugar until light and fluffy.
- Now add the milk and vanilla extract and mix again until combined fully. Add the heat treated flour and stir until a cookie dough is formed. If the dough is too crumbly, add an extra drop of milk.
- Finally, fold through the sprinkles, white chocolate chips and any other additional add-ins you desire. Cover the bowl of cookie dough and chill in the fridge for at least 20 minutes. You can eat the cookie dough straight away, but chilling makes the cookie dough a thicker, scoop-able consistency.
- The cookie dough will keep for up to one week stored in the fridge. It can also be frozen for up to 3 months.
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