Everyone loves a fresh plate of cookies or a cake that’s fresh out of the oven. Still, not all of us are patient enough to wait until the baked goods are actually done to start eating them. Let’s face it: everybody loves to eat raw cookie dough. As we’ve probably all heard from our moms when we were little, though, eating raw cookie dough comes with some risks—particularly because of the raw eggs in the recipe which can lead to salmonella poisoning. We know that hasn’t stopped anyone before, but what if there was a way to get the same taste without any of the risks? And what if you could put it on everything?

That’s right, this is a recipe for an edible cookie dough frosting that you can put on cookies, cupcakes and whatever else your heart desires.

Here’s what you’ll need:

• 1 1/2 cups of light brown sugar
• 1 cup of butter at room temperature (two sticks)
• 1 1/2 cups of flour
• 2 teaspoons of vanilla extract
• 1 teaspoon of salt
• 16 tablespoons of whole milk
• 1 cup of semi-sweet mini chocolate chips
• stand mixer

Here’s what you do:

1. First, throw your brown sugar and butter together in a stand mixer and beat them together on a medium speed until the mixture gets smooth and creamy.

2. After that, throw in your vanilla extract and your salt and gradually add in the flour until all the ingredients are fully combined.

3. With your frosting/batter mixture looking mostly ready now, slow your mixing speed down to low and start adding in your milk. Do this only one tablespoon at a time until all of it is incorporated and the mix is very creamy.

4. Finally, take your bowl off the mixer and throw in your mini chocolate chips. With that, you’re ready to eat with no worries at all about uncooked eggs!

Although the above simply shows you how to make this recipe and just how easy it really is, there’s still room in this recipe to innovate as well. Though the recipe calls only for chocolate chips, you could mix up the flavor by adding in nuts or white chocolate as well—really anything that might satisfy your sweet tooth. Freeze it and scoop it out with ice cream. Frost fully-baked chocolate chip cookies with it for the best of both worlds. The choice is yours!

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Article Sources:

I Am Baker

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By Ryan Aliapoulios

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Ryan Aliapoulios is a contributing writer at Shareably based out of Los Angeles. Find him on Twitter @rollyops.