Description
Safe-to-eat, egg-free cookie dough made with heat-treated flour and pantry ingredients. Choose from chocolate chip, funfetti, or peanut butter flavors.
Ingredients
Base Cookie Dough:
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1 cup heat-treated flour
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½ cup unsalted butter, softened
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⅓ cup brown sugar
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¼ cup white sugar
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1 tbsp milk
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1 tsp vanilla extract
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¼ tsp salt
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½ cup mini chocolate chips
Funfetti Sugar Cookie Dough:
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Same as base, but use ½ cup white sugar only
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Add ¼ tsp almond extract
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Omit chocolate chips
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Add ¼ cup rainbow sprinkles
Peanut Butter Cookie Dough:
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¾ cup heat-treated flour
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¼ cup creamy peanut butter
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½ cup unsalted butter
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⅓ cup brown sugar
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1 tbsp milk
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1 tsp vanilla
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¼ tsp salt
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½ cup Reese’s Pieces or chocolate chips
Instructions
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Heat-treat flour: Bake at 350°F for 7–8 min until it reaches 160°F. Let cool.
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Cream butter and sugar until fluffy.
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Add milk and vanilla (and almond extract for funfetti).
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Mix in cooled flour and salt.
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Stir in mix-ins: chips, sprinkles, or candy.
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Chill or serve immediately.
Notes
- Always cool heat-treated flour completely before mixing.
- Store dough in airtight containers.
- Enjoy straight from the fridge or let soften at room temp.
- Prep Time: 10 minutes
- Cook Time: 8 minutes (for flour)
- Category: Dessert
- Method: No-Bake
- Cuisine: American