Mint Chip No-Bake Cookie Dough Recipe
A minty no-bake dessert with chocolate chips. Easy to make raw cookie dough that's safe to eat.
Servings: 10 servings
Calories: 356kcal
Equipment
Ingredients
- 1 cup butter unsalted, softened
- 1 cup sugar
- ½ teaspoon peppermint extract
- 1 ½ cup flour heat-treated (see below)
- ¼ tsp salt
- 1 drop green food coloring gel food color recommended
- 2 tbsp milk
- ½ cup Mini chocolate chips
Instructions
- In a large bowl, cream together butter and sugar until fluffy (about 2 to 3 minutes).1 cup butter, 1 cup sugar
- 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.1 ½ cup flour
- Add in peppermint extract, flour, salt, food coloring, and milk. Beat until well combined.½ teaspoon peppermint extract, ¼ tsp salt, 1 drop green food coloring, 2 tbsp milk
- Beat in mini chocolate chips just until combined.½ cup Mini chocolate chips
- Store in sealed container in refrigerator for up to one week.
Notes
The raw flour must be heat treated to cook out bacteria like E. Coli. Do not skip this step.
Nutrition
Serving: 1g | Calories: 356kcal | Carbohydrates: 41g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 212mg | Potassium: 31mg | Fiber: 1g | Sugar: 26g | Vitamin A: 592IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg