Funfetti Edible Cookie Dough
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.
Servings 8
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.