Description
Scoopable Cookies are soft, creamy, edible cookie dough-inspired desserts served by the spoonful. Made without eggs and using heat-treated flour, this no-bake treat is packed with chocolate chips and has the rich flavor of classic chocolate chip cookies in a safe-to-eat, scoopable form.
Ingredients
- 2 cups all-purpose flour, heat-treated
- 1 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2-4 tablespoons whole milk (as needed for desired consistency)
- 1 cup mini chocolate chips
- 1/2 cup chocolate chunks
- 1/4 cup mini M&M’s or sprinkles (optional)
- Flaky sea salt for garnish (optional)
Instructions
- Heat-treat the flour by baking it at 350°F (175°C) for 5-7 minutes or until it reaches 165°F (74°C). Let it cool completely.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the sweetened condensed milk, vanilla extract, and salt until smooth.
- Gradually add the cooled heat-treated flour, mixing until combined.
- Add the milk, one tablespoon at a time, until the mixture reaches a smooth, scoopable consistency.
- Fold in the mini chocolate chips, chocolate chunks, and optional M&M’s or sprinkles.
- Transfer to serving bowls or jars.
- Chill for 20-30 minutes for a thicker texture, or enjoy immediately.
- Sprinkle with flaky sea salt before serving if desired.
Notes
- Always heat-treat the flour before using it in no-bake recipes.
- Since this recipe contains no eggs, it is safe to eat raw once the flour has been heat-treated.
- Customize with crushed cookies, toffee bits, peanut butter chips, or chopped candy.
- Serve with pretzels, graham crackers, fruit slices, or vanilla wafers for dipping.
- Store covered in the refrigerator for up to 1 week or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American