Edible Cookie Dough Recipes

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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

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

EDIBLE COOKIE DOUGH

Our easy cookie dough mixture is totally safe to eat and can be made in minutes. Keep a batch in the fridge, eat it by the spoon, serve it with ice cream, or mould it, shape it and colour it with food dye

Provided by Emma Freud

Categories     Treat

Time 15m

Yield Serves 12 (Makes 30-40 balls)

Number Of Ingredients 5



Edible cookie dough image

Steps:

  • Beat the butter and sugar together, preferably in a mixer. Add the vanilla, ½ tsp salt and the flour, then mix until it looks like breadcrumbs. Keep mixing as you add the milk until it comes together to form a dough. Eat as it is or try one of these flavourings:
  • Salted caramel dough: Add 1 tbsp dulce de leche, ½ tsp salt and a handful of dark chocolate chips to the dough and mix well.
  • S'more cookie dough: Add 1 tbsp chocolate hazelnut spread, 2 crumbled digestive biscuits, and some mini marshmallows.
  • Apple & cinnamon dough: Add some little chunks of dried apple and a sprinkle of cinnamon sugar (1 tsp cinnamon mixed with 1 tbsp soft brown sugar).
  • Peanut heaven dough: Add 1 tbsp peanut butter and a handful of sugar-coated chocolate peanuts.

Nutrition Facts : Calories 165 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium

100g butter, softened to room temperature
175g soft brown sugar
2 tsp vanilla extract
140g plain flour
2 tbsp full-fat milk

EDIBLE COOKIE DOUGH WITH VARIATIONS

Cookie dough lovers, eat your hearts out! Toasting the flour in this egg-free version zaps any bacteria, making the raw dough safe for kids-and grown-ups-to eat as is. See below for classic chocolate chip, plus four other delicious flavors to try.

Provided by Katherine Sacks

Categories     Small Plates     Cookies     Chocolate     Oatmeal     Kid-Friendly     Peanut Butter     Dessert     snack

Yield Makes 25-28 balls

Number Of Ingredients 29



Edible Cookie Dough with Variations image

Steps:

  • Make the Base Cookie Dough:
  • Preheat oven to 350˚F. Spread flour on a parchment-lined rimmed baking sheet and bake 10 minutes. Let cool slightly (flour should still be warm to the touch), about 3 minutes.
  • Meanwhile, using an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and salt in a large bowl until light and fluffy, 2-3 minutes. Reduce mixer speed to low and beat in milk and vanilla. Add warm flour and beat on low speed until incorporated. Increase speed to medium-high and continue to beat until dough separates, then comes back together, about 30 seconds. Chill 10 minutes.
  • Make the Chocolate Chip Dough:
  • Mix base cookie dough and chocolate chips with a spatula in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 30 minutes.
  • Make the Cookies and Cream Dough:
  • Crush cookies in a plastic bag until finely crushed. Mix base cookie dough, cookie crumbles, and oil with a spatula or your hands in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
  • Make the Rocky Road Dough:
  • Sift cocoa powder over base cookie dough. Add marshmallows, almonds, chocolate chips, and oil and mix with a spatula or your hands until incorporated. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
  • Make the Oatmeal-Raisin Dough:
  • Preheat oven to 350˚F. Spread oats and walnuts on a rimmed baking sheet and bake until walnuts are lightly toasted, about 10 minutes. Let cool at least 15 minutes.
  • Mix base cookie dough, oats, walnuts, raisins, oil, and cinnamon with a spatula or your hands in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
  • Make the Peanut Butter and Chocolate Dough:
  • Using an electric mixer on medium-high speed, beat base cookie dough and peanut butter in a large bowl until smooth. Add peanut butter cups and candies and fold with a spatula. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
  • Do Ahead
  • Cookie dough made 5 days ahead. Store in an airtight container and chill, or freeze up to 1 month.

For the Base Cookie Dough:
1 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, room temperature, cubed
1/2 cup granulated sugar
1/4 cup (packed) light brown sugar
1/4 teaspoon kosher salt
2 tablespoons milk
1/2 teaspoon vanilla extract
For the Chocolate Chip Dough:
1/2 cup chocolate chips
For the Cookies and Cream Dough:
8 cream-filled chocolate sandwich cookies, such as Oreos
2 teaspoons vegetable oil
For the Rocky Road Dough:
3 tablespoons unsweetened cocoa powder
1/2 cup mini marshmallows
1/3 cup almonds, coarsely chopped
1/3 cup chocolate chips
2 teaspoons vegetable oil
For the Oatmeal-Raisin Dough:
1/ 2 cup quick-cooking oats
1/3 cup walnuts, coarsely chopped
1/2 cup raisins
2 teaspoons vegetable oil
1/2 teaspoon ground cinnamon
For the Peanut Butter and Chocolate Dough:
1/3 cup smooth peanut butter
1/3 mini peanut butter cups, cut into 1/8ths
1/4 cup hard shell peanut butter chocolate candies, such as Reese's Pieces

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