Edible Brown Butter Cookie Dough – Combining the nutty aroma of browned butter with the classic charm of raw cookie dough, making it a safe and the best edible cookie dough!

If you have been following along, you know this is my second recipe for my “No Bake Series” This Edible Brown Butter Cookie Dough is not only safe to eat but also incredibly delicious. Whether you’re looking for a fun treat to share with friends or a delightful snack to enjoy on your own, this recipe has you covered. You don’t have to bake your flour, and truth is, I don’t, but I always want you to have that option, so I put all that information for you!

For more delicious treats, check out these recipes on my blog!

Why You’ll Love This Recipe:

Safe to Eat: No raw eggs or untreated flour make this cookie dough safe to enjoy.
Rich Flavor: The browned butter adds a deep, nutty flavor that takes this cookie dough to the next level.
Versatile: Enjoy it as is, or mix in your favorite add-ins like toffee chunks or nuts.

Ingredients – Edible Brown Butter Cookie Dough

First up, here’s a list of some key ingredients you will need to pick up from the grocery store that are used in the recipe. For a full list of ingredients, check out the recipe card below!

unsalted butter – This doesn’t need to be room temperature because you are metling it!
granulated sugar – Just a basic staple pantry staple
brown sugar – feel free to use light or dark brown sugar!
pure vanilla extract
mini chocolate chips
all-purpose flour
salt
melted dark or semi-sweet chocolate (for dipping)

Step-by-Step – Edible Brown Butter Cookie Dough

Need some help making this Brown Butter Cookie Dough Here’s an idea of what the recipe entails. For a full list of instructions, check out the recipe card below!

Prepare the Butter: In a medium to large saucepan, brown the butter over medium heat. Cook until you start to hear it make crackling noises. Once there is foam on top and the color has turned golden brown, remove from heat. Let it cool for 10-15 minutes.
Preheat and Prepare the Flour: Preheat your oven to 165°F (74°C). Line a baking sheet with parchment paper and spread the flour evenly. Bake for 7-10 minutes to kill any bacteria. Let it cool and set aside.
Make the Dough: With an electric mixer or hand mixer, cream the browned butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Add the vanilla extract and mix on low until combined. Add the baked and cooled flour and salt. Mix until the dry ingredients are fully incorporated into the wet ingredients. Using a rubber spatulaor a wooden spoon, fold in the mini chocolate chips. Feel free to add other mix-ins like toffee chunks, sprinkles, or nuts.
Form and Chill the Dough: Using the smallest cookie scoop, scoop the dough into balls and place them on a baking sheet. Freeze for 15 minutes.
Dip in Chocolate: While the cookie dough balls are in the freezer, melt the chocolate in the microwave. When the chocolate is melted and slightly cooled, dip half of each cookie dough ball into the chocolate.

Why Do We Cook the Flour?

Cooking the flour is an important step to ensure your cookie dough is safe to eat. Raw flour can contain harmful bacteria such as E. coli. By baking the flour at a low temperature, you eliminate any potential bacteria, making the cookie dough safe for everyone to enjoy. This extra step in the cooking process ensures that you can eat the raw cookie dough without any concerns. You can also microwave your flour for 30 seconds!

What is Brown Butter?

Brown butter, or “beurre noisette,” is butter that has been melted and cooked until the milk solids turn golden brown. This process gives the butter a rich, nutty aroma and flavor, enhancing the taste of your cookie dough. The browning process is simple but adds a deep, complex flavor that makes your cookie dough stand out. Brown butter cookies are known for their irresistible taste, and this edible cookie dough recipe captures that same deliciousness.

Tips and Tricks – Edible Brown Butter Cookie Dough:

Room Temperature Ingredients: Ensure all your ingredients are at room temperature for a smooth, lump-free filling.
Slow Folding: When folding the chocolate chips into the dough, do it slowly to keep the dough’s texture airy.
Chilling Time: Freeze the cookie dough balls for at least 15 minutes to make them easier to dip in chocolate.
Avoid Overmixing: Mix the filling ingredients just until combined to avoid incorporating too much air, which can affect the texture.
Use a Stand Mixer: For a smoother, creamier dough, use a stand mixer with the paddle attachment. This ensures your butter and sugars are perfectly creamed.
Chill Time: Don’t skip the chill time! Freezing the dough balls for at least 15 minutes makes them easier to dip in chocolate and helps the dough set properly.
Heat-Treated Flour: Always use heat-treated flour to avoid any risks from raw dough. Baking the flour on a cookie sheet at medium-low heat ensures it’s safe to use.
Medium-Low Heat: When browning the butter, keep the heat at medium-low to prevent burning the milk solids at the bottom of the saucepan. This creates that delicious nutty flavor.
Mixing Bowl: Use a large bowl to mix your dough. This gives you plenty of room to fold in your chocolate chips and other mix-ins without making a mess.
Flaky Sea Salt: Sprinkle a bit of flaky sea salt on top of the dipped cookie dough balls. The contrast of sweet and salty is irresistible.

Recommended Tools – Edible Brown Butter Cookie Dough

Electric Mixer or Hand Mixer: For creaming the butter and sugars.
Medium to Large Saucepan: For browning the butter.
Baking Sheet: For baking the flour and chilling the cookie dough balls.
Rubber Spatula: For folding in the chocolate chips.
Small Cookie Scoop: For forming the dough balls.
Parchment Paper: To line the baking sheet.

FAQs- Brown Butter Cookie Dough

Can I make this cookie dough ahead of time? Yes! The cookie dough can be made a day in advance and stored in an airtight container.
Can I use different types of chocolate? Absolutely! Feel free to use dark chocolate chunks, milk chocolate, or any other favorite chocolate chip varieties.
How do I store leftover cookie dough? Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Can I freeze this cookie dough? Yes, you can freeze the cookie dough balls (without the chocolate dip) for up to 1 month. Thaw in the refrigerator before dipping in chocolate and serving.

Storing and Freezing

To store Edible Brown Butter Cookie Dough, place any leftovers in an airtight container in the refrigerator for up to 5 days. If you need to freeze it, wrap the cookie dough balls (without the chocolate dip) tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw in the refrigerator overnight before dipping in chocolate and serving.

Don’t forget to leave a 5-star review and a comment if you loved the recipe or have any questions! Your feedback means a lot to me. Also, don’t forget to follow me on Instagram, Pinterest, and TikTok for more fun content. I can’t wait to connect with you there!

Recipe