![]() Product label may be found on corrugate box or on an insert inside the box. *Please refer to the product label for the most accurate nutrition, ingredient, and allergen information. % daily values are based on a 2,000 calorie diet MAY CONTAIN PEANUTS, WALNUTS, ALMONDS, MACADAMIA NUTS, PECANS. AllergensĬONTAINS: EGG, WHEAT, MILK, SOY. You can buy edible cookie dough made with no eggs and heat-sterilized flour, or make it at home.BLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), NESTLÉ® TOLL HOUSE® SEMI-SWEET CHOCOLATE MORSELS (SUGAR, CHOCOLATE, COCOA BUTTER, MILKFAT, SOY LECITHIN, NATURAL FLAVORS), SUGAR, MARGARINE (PALM OIL, SOYBEAN OIL, WATER, CONTAINS 2% OR LESS SALT, MONO- AND DIGLYCERIDES, SOY LECITHIN, NATURAL FLAVOR, BETA CAROTENE, VITAMIN A PALMITATE ADDED), CORN SYRUP, WATER, MOLASSES, 2% OR LESS OF EGGS, BAKING SODA, NATURAL FLAVORS, SALT. Keep in mind that although this edible cookie dough is safe to eat, it’s full of sugar and should be eaten in moderation as an occasional treat. This edible cookie dough can be stored in an airtight container in the refrigerator for up to 1 week. Slowly stir in the flour and chocolate chips, until all ingredients are well incorporated.In a large bowl, mix the softened butter and brown sugar, then add the vanilla extract and milk.Heat-sterilize the flour by spreading it out on a large cookie sheet and baking it at 350 ☏ (175 ☌) for 5 minutes.1/2 cup (75 grams) of semisweet chocolate chips.1 tablespoon (15 ml) of milk or plant-based milk.1/2 cup (100 grams) of packed brown sugar.6 tablespoons (85 grams) of butter, softened.3/4 cup (96 grams) of all-purpose flour.Thankfully, you can also elongate the shelf life of your cookie dough by freezing it prior to the Best By date. Most cookie doughs will have a best buy date and it is safe to eat the cookie dough for up to 2 months past this date. If you want to make your own safe-to-eat cookie dough, here’s a recipe that includes no eggs and heat-sterilized flour. Store-bought cookie dough will last approximately two months when properly refrigerated in an airtight container. For example, edible cookie dough is now available at most grocery stores or online. If you get cravings for raw cookie dough, there are safer options. These bacteria cause fever, diarrhea, and vomiting, which can last for up to 1 week. Most cookie dough contains raw eggs, which may be contaminated with Salmonella bacteria. For these people, Salmonella infections can be more severe and life threatening ( 1). Pregnant women, older adults, children, and those with compromised immune systems should not consume raw cookie dough or uncooked eggs. ![]() Still, in the United States, there are about 79,000 reports of illness and 30 deaths per year from Salmonella infections related to eating raw or under-cooked eggs ( 1). ![]() Luckily, the odds of contracting a Salmonella infection are relatively small. However, severe cases may require hospitalization and can even develop into sepsis - a widespread bacterial infection ( 2). Salmonella infection is characterized by fever, vomiting, diarrhea, and abdominal cramping beginning about 12 hours after consuming the contaminated food, and typically lasts up to 7 days ( 1). Eggs are commonly contaminated with Salmonella bacteria ( 1). When the egg is cracked, the bacteria from the shell can contaminate the food the eggs are added to. Although eggs are typically heat-sterilized, some bacteria can remain on the outer shell. ![]()
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