Sterilize flour (see tips for why this is important): add the 1 cup of flour to a microwave safe bowl. Heat in the microwave at full power for 45 seconds, until flour is at least 165°F on an instant-read thermometer.*3Be sure to stir the flour before taking the temperature to even out any hot spots.*4
Stir together all ingredients (other than sprinkles + chips): combine all the ingredients (excluding the sprinkles and chips) with a wooden spoon or hand-mixer on low until smooth and combined.
Add sprinkles + chips: add in the sprinkles (and chocolate chips if using) all at once, and stir in by hand just until evenly distributed throughout the dough.
Share and enjoy: grab a fellow cookie dough lover, two spoons, and enjoy!
Notes
*1Why do you have to sterilize the flour? Because unbleached, raw flour (which is what I always use in my kitchen) has no “kill” step in production (and we won’t be using the oven to kill any possible contaminants), we need to ensure the flour is safe to eat raw. If you make this recipe regularly you can sterilize a big batch of flour at once and then just keep it on hand, stored how you would store your regular flour, for any time that cookie dough craving is calling your name.
*2What if I don’t have heavy cream? I really like the richness and flavor heavy cream brings to this recipe, but if you all you have available is regular milk, you’re welcome to use that too.
*3Microwave Strength: the times listed in this recipe were what worked for my microwave, which is 1150 watts.If your microwave has a higher wattage, you can still use the time listed. If it has lower wattage, add an extra 15 seconds to make sure your flour is fully heated through.
*4Sterilizing Flour in the Oven: alternatively you can bake flour spread thinly on a parchment-lined baking pan at 350°F for 7-10 minutes. Allow flour to cool to room temperature before continuing with mixing the dough.
Cookie Dough Truffles or Pops: to make truffles, roll cookie dough into 1”’ balls then coat in melted chocolate or candy coating.Add additional sprinkles for garnish while the coating is still wet if you like.For lollipops, roll the dough into balls and chill for 2-3 hours (you need the dough to stiffen up so the sticks don’t go right through the soft dough balls).Once chilled, add lollipop stick, coat, garnish and allow to dry.
Storage Tips: you can store any un-eaten dough (although I can’t imagine there’ll be any!) in an airtight container in the fridge for up to 3 days.
It’d mean so much to me if you could please give the recipe card a ⭐ rating on the site and leave a comment to help others find this sweet recipe! Xo, Jocelyn @ Mint+Mallow