Edible Cookie Dough Recipe - Live Well Bake Often (2024)

FAQs

What happens if you try to bake edible cookie dough? ›

We do not recommend baking our Bite-Sized Edible Cookie Dough [flavor/products]. It does not contain eggs or leavening agents, which are key ingredients in developing texture and lift in baked cookies. (If needed) Exposure to high oven temperatures will cause the product to liquefy and possibly burn.

Store your uneaten edible cookie dough in an airtight container in the refrigerator for up to one week, or in the freezer for up to six months.

When & Why Do You Need to Heat Treat Flour? Raw flour can contain bacteria like e. coli or salmonella so it's important to always heat your flour to a temperature of 160F before eating. (This is what makes eating edible cookie dough safe!)

Simply spread a thin layer on a baking sheet and heat it in your oven at 300°F for about 10 minutes or until it reaches a temperature of 160°F. If that seems too intensive, you can also place the flour in a microwave safe bowl and microwave it in 30 second increments until the temperature reaches 160°F.

The potential problem with raw cookie dough is its two primary ingredients. Raw flour can be contaminated with Escherichia coli (E. coli) and salmonella, and unpasteurized eggs have been a carrier of salmonella, too.

Although the risks are generally low, the Centers for Disease Control and Prevention advises to resist the temptation of eating raw cookie dough to prevent illness. This year, 26 people fell ill due to a salmonella outbreak that left four hospitalized.

Eating raw flour or batter made with raw flour is not a safe practice, as this raw flour has not been processed to eliminate pathogens, such as salmonella, e. coli and other pathogens.

Homemade cookie dough should be stored in small containers in the refrigerator for two to four days or freeze for two months. Alternatively, small quantities of dough can be frozen and thawed in the refrigerator as needed.

Not necessarily. The only ingredient that may require refrigeration is butter. If you plan to consume the edible cookie dough within a couple days, there isn't any need to refrigerate it.

Flour — to kill any harmful bacteria present in the raw flour, you'll need to heat treat it before making this recipe. It's really easy, and makes the dough safe to eat, so please don't skip this step!

Do you have to microwave flour for edible cookie dough? ›

There is a potential risk of foodborne illness from the consumption of raw flour. Follow Step 1 to heat-treat your flour so it is safe to use. If you do not have a microwave, spread flour out on a baking sheet and toast in an oven at 350 degrees F for 5 to 6 minutes.

Flour doesn't look like a raw food, but most flour is raw. That means it hasn't been treated to kill germs that cause food poisoning, such as Escherichia coli (E. coli) and Salmonella. These harmful germs can contaminate grain while it's still in the field or flour while it's being made.

Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.

Preheat oven to 325 - 350 degrees Fahrenheit. Temperature may vary depending on the size and type of your oven. You may want to experiment with the temperature before just going with the stated temperature.

The U.S. Food and Drug Administration (FDA) has offered the following safety tips when preparing cookies, pies, cakes and other foods containing flour: Don't eat uncooked dough, batter or other foods containing raw flour. Be sure children don't eat or taste dough used in crafts.

Our product was designed to be eaten baked. We suggest you consume our products fully baked.

Pillsbury™ Cookie Dough

It's the same cookie dough you've always loved, but now we've refined our process and ingredients so it's safe to eat the dough before baking. The dough will still bake up the same as our classic cookie dough, so now you can enjoy our cookie dough products before and after baking!

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.