Take a moment to imagine that you're eating a pint of Ben & Jerry's. While digging into the ice cream, your spoon hits a chunk of edible cookie dough and instantly, you're overcome with joy. If you want to feel this feeling any time, anywhere, we have good news. Ben & Jerry's released their edible cookie dough recipe for us to make at home. The best part? It only takes 15 minutes.
"This edible cookie dough recipe has all the chocolate chip cookie dough euphoria you need, and it's 100% safely snackable," the ice cream company writes. "Eggless cookie dough for the win!"
And it's likely that you already have most of the ingredients to make this treat: unsalted butter, brown sugar, heavy cream, vanilla extract, kosher salt, flour, and chocolate chips. However, before you combine these items together, you'll want to heat treat your flour. Why? "Untreated flour can contain contaminants and is not safe to eat," states Ben & Jerry's, referring to contaminants like Salmonella and E. coli.
Fortunately, heat treating flour isn't as difficult as it sounds. You can do so by microwaving your flour on high until an instant-read thermometer shows that the flour has reached a temperature of 165 degrees Fahrenheit Or, you can place the flour on a rimmed baking sheet, put it in a preheated 300 degrees Fahrenheit oven, and use your thermometer to check the flour every two minutes until it reaches 165 degrees Fahrenheit. Once the flour has achieved this temperature throughout, you can safely use it in your dough.
The rest of the recipe simply requires you to combine all the ingredients in a specific order. Ben & Jerry's also suggests rolling the resulting dough into balls so that it's easier to eat. Then, voilà! You have edible cookie dough that you can store in an airtight container for up to one week in the refrigerator or six months in the freezer.
You can eat it right away, or use it as an ice cream topping, a base for truffles, or as cake and cupcake decorations, as the company suggests. You can find the complete edible cookie dough recipe here and a video tutorial here.