Ben & Jerry’s reveals its 15-minute edible cookie dough recipe

Anyone who has ever licked the back of a cake spoon knows that most if not all of the best bake recipes are actually much better before they go in the oven. Sponge is dry, crumbly, and incredibly disappointing. Raw brownie mix, on the other hand, is obviously just awesome. 

Unfortunately, any amateur baker knows that eating batter is also fraught with peril. It might be delicious, but it can also result in uncomfortable hours glued to the toilet, which with hindsight rarely seems like a worthy sacrifice. Small wonder, then, that any advice on how to avoid a punishing bout of food poisoning always seems to capture the public’s imagination. 

Credit: Ben & Jerry’s

To answer the prayers of anyone who would rather not turn the oven on, the world’s favourite ice cream experts have revealed the recipe for their wildly popular edible cookie dough. Ideal for anyone who would much rather fish frozen dough out of a tub than bother with the vanilla bits, the recipe shows how you can make totally safe edible dough in the comfort of your own kitchen, all ready in just 15 minutes. 

To make the recipe, fans only need seven simple ingredients – 8 tbsp. unsalted butter (1 stick), room temperature; 1 cup brown sugar, packed; 2 tbsp. heavy cream; 1 tsp. vanilla extract; ½ tsp. kosher salt; 1 cup flour; ½ cup chocolate chips. As per the Ben & Jerry’s website, the recipe yields around 2 cups of dough, leaving you with plenty to go around. 

Watch the Ben & Jerry’s Cookie Dough Recipe here:

There are, of course, a few processes to go through before you dive in. As the preamble to the recipe explains:

“So how do you make edible cookie dough that you can dig into with reckless abandon? There are two keys: 1) making an eggless cookie dough, and 2) not forgetting to heat treat flour for the recipe. Eggs and untreated flour have a high likelihood of containing contaminants like Salmonella and E. coli.”

To “heat treat” the flour, cooks should preheat the oven to 300 degrees F, before “cooking” the flour in batches so that it reaches 165 degrees. It might sound tedious, but given this is the only bit of baking you’ll actually be doing, we reckon it’s got to be worth it.