Edible Cookie Dough Board Recipe By Tasty

EDIBLE COOKIE DOUGH 4 WAYS RECIPE BY TASTY

This cookie dough recipe is indulgent, egg-free, and 100% edible without baking it. Toasting the flour in the oven makes it safe to eat, and four fun recipe variations (like a triple chocolate chunk version) let you customize it to your taste. Make one version, or make them all for the ultimate late-night sweet.

Provided by Pierce Abernathy

Categories Desserts

Time 5m

Yield 4 servings

Number Of Ingredients 15

Edible Cookie Dough 4 Ways Recipe by Tasty image

Steps:

Preheat oven to 350˚F (180˚C).
For the Base Dough, evenly spread flour out on a baking tray and bake for 5 minutes.
In a large bowl, mix flour, sugar, butter, vanilla, milk, and salt until combined evenly.
Refrigerate mix for 30 minutes.
Separate dough into 4 sections
For the Chocolate Chips, add one section of dough in a large bowl, mix in the chocolate chips and mini chocolate chips until combined.
For the Cookies and Cream, crush sandwich cookies in plastic bag until evenly separated.
Place crushed sandwich cookies into a large bowl, and add in one section of dough mixing until combined.
For the Peanut Butter Chocolate, add chocolate candies, chocolate peanut butter cups, and peanut butter, into a large bowl with one section of dough and mix until combined.
For the Triple Chocolate Chunk, add melted chocolate into a large bowl with the last section of dough and mix until evenly combined and consistent color.
Add the chocolate chips and white chocolate chips, then mix until combined.
Enjoy!

Nutrition Facts : Calories 1336 calories, Carbohydrate 141 grams, Fat 82 grams, Fiber 6 grams, Protein 17 grams, Sugar 75 grams

Ingredients

2 cups flour
1 cup brown sugar
1 cup butter, softened
2 tablespoons milk
1 teaspoon vanilla
1 teaspoon salt
¼ cup chocolate chips
¼ cup mini chocolate chips
5 sandwich cookies
¼ cup peanut butter
3 peanut butter cups
¼ cup chocolate candy
⅓ cup chocolate, melted
¼ cup white chocolate chip
¼ cup chocolate chips

EDIBLE COOKIE DOUGH

Have you ever just wanted to eat cookie dough that you are about to put in the oven, then thought better of it because you didn't want to get Salmonella poisoning? Well now you can! This cookie dough is just for eating. I have made this with friends before and they said that they loved the taste. So do I. The leftovers will keep in the freezer for up to 3 months.

Provided by Kala McKay

Categories Desserts Cookies No-Bake Cookie Recipes

Time 10m

Yield 8

Number Of Ingredients 8

Edible Cookie Dough image

Steps:

Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in vanilla extract and salt. Add flour; mix until a crumbly dough forms. Mix in milk. Fold in milk chocolate chips and mini chocolate chips.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 45.5 g, Cholesterol 34.3 mg, Fat 18.5 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 11.4 g, Sodium 253.5 mg, Sugar 31.8 g

Ingredients

¾ cup packed brown sugar
½ cup butter
1 teaspoon vanilla extract
½ teaspoon salt
1 cup all-purpose flour
2 tablespoons milk
½ cup milk chocolate chips
½ cup mini chocolate chips

More about "edible cookie dough board recipe by tasty"

HOW TO MAKE EDIBLE COOKIE DOUGH – WELL PLATED BY ERIN

Web Apr 27, 2023 Flour. Good ol’ all-purpose flour is the base for our edible cookie dough. You must use heat-treated flour to make this edible …
From wellplated.com
4.8/5 (5)
Total Time 10 mins
Category Dessert
Calories 272 per serving

Option 1, Microwave: Place the flour in a microwave-safe bowl and heat in 30-second bursts, stirring between each, until the flour reaches at least 160 degrees F when checked in the center with an instant read thermometer. OR, cook via Option 2, Oven: Place a rack in the center of your oven and preheat to 350 degrees F. Spread the flour onto a parchment-lined baking sheet. Bake for 10 minutes. To check for doneness, gather the flour into a mound and insert an instant read thermometer into the center; it should register at least 160 degrees F. If it doesn’t, spread out the flour back out and continue baking, rechecking the temperature every 3 to 5 minutes. Via either method: Let the flour cool completely to room temperature, about 30 minutes.
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the peanut butter, butter, maple syrup, granulated sugar, vanilla, molasses, and salt on medium speed until the mixture is smooth and creamy, about 3 minutes.

Edible Cookie Dough Board Recipe By Tasty

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