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Edible Egg-Free Brown Butter Cookie Dough Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 48 reviews
  • Author: Deborah
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Egg-free

Description

This edible egg-free brown butter cookie dough is a delicious, safe-to-eat treat that captures the rich, nutty flavor of browned butter combined with the sweet satisfaction of cookie dough. Perfect for those who want to enjoy cookie dough without the risk of raw eggs, this recipe yields soft, chocolaty bites that can be enjoyed straight from the bowl or chilled for a firmer texture.

Ingredients

Scale

Butter Mixture

  • 1/2 cup butter (1 stick)

Dry Ingredients

  • 3/4 cup all-purpose flour (spooned and leveled)
  • 1/4 teaspoon salt (a pinch more if you love salt)

Sweeteners and Flavorings

  • 1/3 cup white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Add-ins

  • 1/2 cup chocolate chips
  • 1/4 cup mini chocolate chips (or regular chocolate chips)

Instructions

  1. Brown the Butter: Add the butter to a small pot and set over medium heat. Stir every 1 to 2 minutes with a wooden spoon. The butter will foam and gradually brown with tiny brown specks forming and a nutty aroma developing. Once browned and silty at the bottom, immediately pour the butter into a mixing bowl to halt the cooking process.
  2. Add Sugars: To the cooled browned butter, add the white sugar and brown sugar. Stir or beat until fully combined and smooth.
  3. Mix Vanilla, Milk, and Salt: Incorporate the vanilla extract and milk into the sugar-butter mixture. Beat well to combine, then add the salt and mix thoroughly to enhance the flavor.
  4. Cool the Mixture: Allow the mixture to cool for a few minutes so that it does not melt the chocolate chips when added.
  5. Add Flour and Chocolate Chips: Gradually add the flour, stirring gently to combine without overmixing. Fold in the chocolate chips and mini chocolate chips evenly throughout the dough.
  6. Serve or Chill: Enjoy the cookie dough immediately as a soft, indulgent treat or refrigerate it for 30 minutes to 1 hour to firm up before serving.

Notes

  • The flour is raw but safe to eat when used in this edible dough; if concerned, heat-treat the flour by microwaving or baking before use.
  • Browned butter adds a rich, nutty depth of flavor that sets this dough apart from traditional cookie dough.
  • Adjust salt to taste for a perfect sweet-salty balance.
  • Milk type can be substituted with plant-based milk for a dairy-free version, though butter must be replaced with a vegan alternative if fully dairy-free is needed.
  • Store leftover dough in an airtight container in the refrigerator for up to 5 days.
  • This recipe does not contain eggs, making it safe for egg allergies and those avoiding raw eggs.

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Find it online: https://easydinnerinminutes.com/edible-egg-free-brown-butter-cookie-dough-recipe/