Yes, you read that correctly! EDIBLE RAW COOKIE DOUGH! I think I may have died and gone to heaven – and I think this may be extremely dangerous now that I know a great recipe for this because I will most likely put it in many creations to come!

I did some research and found that not only eggs make raw cookie dough unsafe to eat, but RAW FLOUR is also a big reason. Who would have thought? Not me! That being discovered I scoured recipes for a version that heats flour to kill any harmful bacteria. There were several recipes that called for cream cheese, which I personally feel can be over powering; and some called for no brown sugar, which I LOVE. I actually make brown sugar chocolate chip cookies – which have the most decedent caramel flavor! (They are actually my most requested treat from family and friends). So yeah, I looked past all those recipes and settled on one that seem perfect and boy was it ever!

sprinklesomefun.com was the WINNER! You can find the original recipe here. I doubled the recipe so that I could use it to make a good size “cookie” on the top of my chocolate cupcakes. I would also note that this is a thicker recipe – more true to a dough – so if you are looking to pipe or frost with this recipe you will need to either adjust the amount of dry ingredients or play with amount of milk you use. I would use the original for filling cupcakes or putting between layers of cake (using no tip on your piping bag and filling or swirling) and the obvious choice – EATING IT OUT OF THE BOWL!

I decided to make this recipe because my sweet brother asked me to make cupcakes for his soon-to-be stepdaughter’s ninth birthday. He and his fiancee gave me the okay to make whatever I felt would be fun and festive. So … I went with raw cookie dough and rainbow buttercream – and they were hits all the way around.

Edible Raw Cookie Dough Ingredients: (this is a doubled recipe)

2 cup AP flour (making sure that the temp gets to at least 160)
2 stick softened/room temp. butter
1/2 tsp salt
4 tbsp. milk
1 cup powdered sugar
1 cup brown sugar
1cup mini semi sweet chocolate chips
2 tsp vanilla extract

Directions:

Place flour into microwave-safe bowl and heat until temperature reaches at least 160. This will kill any harmful bacteria. In a mixing bowl add softened butter and both sugars to the bowl and cream together. Add salt and milk into a small bowl and stir. This will help incorporate the salt evenly throughout the batter. Slowly add flour and milk/salt mixture. Mix until combined – making sure to scrape down your bowl with a spatula a few times. Add in mini chocolate chips.

Keep refrigerated until ready to eat! Enjoy!