Ingredients
Scale
- ½ cup (1 stick / 115g) unsalted butter, softened
- ¾ cup (90g) powdered sugar
- ¼ cup (60g) light brown sugar, packed
- 2 tbsp milk or cream
- 1 tsp vanilla extract
- 1½ cups (180g) all-purpose flour (heat-treated—see note)
- ½ tsp salt
- ¾ cup mini chocolate chips
Instructions
- Heat-treat flour: Spread flour on a microwave-safe plate. Microwave in 30-second intervals, stirring between, until it reaches 165°F (74°C) (~1–2 min total). Cool completely.
→ This kills any potential bacteria—essential for raw consumption! - Cream base: In a bowl, beat softened butter, powdered sugar, and brown sugar until smooth and fluffy (~2 min).
- Add wet ingredients: Mix in milk and vanilla.
- Incorporate dry: Gradually add cooled heat-treated flour and salt. Mix until thick and dough-like.
- Fold in chocolate chips.
- Chill 30 minutes (optional but helps firm up).
- Serve with graham crackers, pretzels, apple slices, or spoons!
💡 Pro Tips:
– For gluten-free: Use certified GF flour and heat-treat as above.
– Add sprinkles, crushed cookies, or peanut butter chips for fun variations.
– Store in an airtight container in the fridge for up to 5 days.
Prep Time & Nutrition (per serving, serves 8):
Prep Time: 15 min (+ optional chill) | Total Time: 15–45 min
Servings: 8 | Calories: 220 | Net Carbs: 28g | Fats: 12g | Protein: 2g
Servings: 8 | Calories: 220 | Net Carbs: 28g | Fats: 12g | Protein: 2g