Mint chip edible cookie dough has earned a well-deserved spot in our no-bake cookie dough section. Get ready for the mint chip flavor you love in a fluffy and irresistible dough.
Fellow cookie dough lovers, this is not scoops of mint chip ice cream you see here, it’s safe-to-eat-raw cookie dough. The green color makes it a fun holiday dessert, but it’s also perfect any time of the year.
No-Bake Mint Chip Cookie Dough Dessert
I know many of us lived through the wild and reckless 80s where we licked the spoon and ate raw cookie dough to our heart’s content. However, we know more now, so let’s follow the rules and make edible cookie dough on purpose, shall we?
As with the other cookie dough recipes on this blog, you can use this treat as a dip or grab tiny spoons and go to town. Add this mint chocolate chip cookie dough to ice cream or other desserts, but do not try to bake it. If you want to bake cookies, make this recipe for Grinch cookies.
Mint Chip Edible Cookie Dough Ingredients
Here’s what you need to make this no-bake dessert recipe. The exact measurements are in the recipe card below.
- Unsalted butter
- Granulated sugar
- Peppermint extract
- Heat-treated flour (directions below)
- Green gel food coloring
- Mini semi-sweet chocolate chips
How to Heat Treat Flour
Place 1 1/2 cups of all-purpose flour into a large microwave-safe bowl. Cook on high in the microwave for 2 minutes.
Remove the bowl from the microwave and check the temperature using a kitchen meat or candy thermometer. You want the temperature of the flour to be 175 degrees F or higher. If it’s not that temp, place the flour back into the microwave for another minute on high heat and check again.
The heat-treated flour will be a little chunky. Use a spoon to break the chunks apart. Pour all the flour into a strainer and sift it into a new bowl. Use a spoon to push any clumps of flour through the strainer.
Throw out any hardened pieces that look like rice that are left in the strainer.
Mint Chip Dough Directions
Cream together the butter and the sugar in a large bowl until fluffy (about 2 to 3 minutes).
Add in the peppermint extract, heat-treated flour, salt, food coloring, and milk. Beat until well combined.
Mix in the mini chocolate chips until combined.
Serve with tiny spoons. Store any leftovers in an airtight container for up to a week in the refrigerator.
Mint Cookie Dough Recipe Notes and FAQ
What supplies do I need to make this mint chip dessert?
To make this edible mint chip cookie dough, you will need the following supplies:
- measuring cups and spoons of various sizes
- mixing bowls
- kitchen thermometer (meat or candy)
- electric mixer
Is raw cookie dough safe to eat?
It is not safe to eat raw cookie dough that you intend to bake due to the raw eggs and non-heat-treated flour. Use a recipe for edible cookie dough, like this one, if you plan to eat the dough.
How do you serve this cookie dough dessert?
Put servings of the dough in mini cups with tiny spoons to serve. You can also place scoops on a baking sheet or serving tray to place on a dessert table. Guests can grab a scoop to add to their plate.
Can I freeze this chocolate mint dessert?
Yes, you can store this dough in an airtight container for up to 3 months in the freezer.
Can I bake this mint chip cookie dough?
No, this recipe for safe cookie dough does not include the necessary ingredients for cookies to bake like, baking soda, eggs, etc. The purpose of the recipe is to make delicious and safe to eat raw cookie dough.
Why is this cookie dough safe to eat raw?
This recipe is safe to eat raw because we heat-treat the flour and exclude raw eggs.
Can I skip heat-treating the flour?
No. It’s important to heat-treat the flour to remove bacteria like E. Coli.
- 1 cup (226 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1/2 teaspoon peppermint extract
- 1 ½ cups (225 grams) heat-treated all-purpose flour (directions below)*
- ¼ teaspoon salt
- drop of green food coloring (gel food color recommended)
- 2 tablespoons milk
- ½ cup mini semi sweet chocolate chips
- In a large bowl, cream together butter and sugar until fluffy (about 2 to 3 minutes).
- Heat-treat the flour: Place 1 1/2 cups all-purpose flour in a microwave-safe bowl. Heat on high in the microwave for 2 minutes. Remove bowl, stir flour, and check temperature using a meat or candy thermometer. Temp of flour should be 175 degrees F or higher. Heat for another minute or until the temp is reached. Heat-treated flour will be a little chunky, so use a spoon to break it up. Pour all flour into a strainer and sift into another bowl. Use a spoon to push chunks of flour through the strainer. There will be a few hardened pieces that look like rice left in the strainer - throw those out.
- Add in peppermint extract, flour, salt, food coloring, and milk. Beat until well combined.
- Beat in mini chocolate chips just until combined.
- Store in sealed container in refrigerator for up to one week.
The raw flour must be heat treated to cook out bacteria like E. Coli. Do not skip this step.
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Amount Per Serving: Calories: 124Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 65mgCarbohydrates: 20gFiber: 1gSugar: 5gProtein: 2g
Nutrition facts are an estimate only.
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