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
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
EDIBLE COOKIE BOWL
cute for a party maybe? *** Make a round cookie bowl by overlapping and molding the cookie disks over a round bowl. Use different shaped oven-proof bowls to make a variety of cookie bowls. Makes a great gift giving idea.
Provided by SnowHat
Categories Dessert
Time 30m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together flour, cocoa powder, almonds and salt.
- In a large bowl, using an electric mixer set on medium speed, beat together margarine, sugar, egg, and vanilla until light and fluffy.
- Beat in flour mixture.
- Preheat oven to 350 degrees.
- Roll dough out to 1/8 inch thickness.
- Using a 1-½ inch cookie cutter with scalloped edges, cut out shapes.
- Cover prepared loaf pan with cutouts, overlapping them slightly.
- Bake cookie bowl until edges are firm, about 10-12 minutes.
- Transfer pan to a wire rack and cool completely.
- To remove the cookie bowl, carefully lift it off the foil-lined loaf pan.
- Remove foil.
- Arrange other cookies or goodies in the cookie bowl.
- Cover loosely with plastic wrap until ready to serve.
COOKIES IN A BOWL (WITH ICE CREAM)
Steps:
- Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, salt and baking powder until combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until just combined, scraping down the bottom and sides as needed. Add the eggs and vanilla extract and beat to incorporate. Add the flour mixture and mix slowly until just barely combined. Mix in the chocolate chips. Scoop out a slightly-heaping, 1/2-cup scoop of dough and place on a prepared baking sheet. Lightly press the dough to flatten into the shape of a hockey puck. Repeat with the remaining dough, placing 6 cookies on each baking sheet and making sure to evenly space apart. Sprinkle the tops with flakey salt. At this point, you can bake or freeze.
- Bake the cookies until golden brown around the edges and lightly browned on top, 15 to 20 minutes. (If baking from frozen, begin checking at 20 minutes.)
- While still warm, put a cookie in a bowl. Top with a scoop of ice cream, hot fudge, sprinkles and a cherry.
EDIBLE COOKIE BASKET
I was reading the message boards and someone was looking for different ideas for Easter Baskets! Then I remembered this and though it's too late for this year, maybe you'll try this for next year or for any special day! The kids love it! I've made small bowls and filled it with candy at a buffet table and also on the coffee table with munchies...another great recipe card idea...can't take the credit.
Provided by Gingerbee
Categories Dessert
Time 35m
Yield 1 cookie basket
Number Of Ingredients 8
Steps:
- In a medium bowl, combine flour, cocoa powder, almonds and salt; set aside.
- In a large bowl, beat butter, sugar, egg and vanilla with an electric mixer til light and fluffy.
- Add flour mixture, beating until dough forms about 2 minutes.
- Roll dough out to 1/8-inch thickness.
- Use a 1-1/2" cookie cutter with scalloped edges and cut out shapes.
- Making the basket: Cover the outside of a loaf pan with foil and spray with cooking spray.
- Cover the pan with the dough cutouts (overlapping slightly) and pressing gently.
- Bake in a 350 degree preheated oven for 15 minutes or until the edges are firm.
- Cool completely before removing the cookie basket.
- You can mold the cookie dough around different shaped oven-proof bowls too.
GIANT EDIBLE COOKIE BOWL RECIPE BY TASTY
Here's what you need: store-bought cookie dough, all-purpose flour, nonstick cooking spray, semisweet chocolate chip, coconut oil, vanilla ice cream, chocolate ice cream, banana, strawberries, whipped cream
Provided by Claire Nolan
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325˚F (160˚C).
- Place cookie dough in a medium bowl and add the flour. Mix until the flour is incorporated. The extra flour will help keep the cookie from running off of the bowl.
- Line a baking sheet with parchment paper, and wrap an ovenproof bowl in foil. Spray with nonstick spray and press the cookie dough onto the bowl until it is completely covered.
- Bake for 25 minutes, or until golden brown. Remove from oven and cool for 30 minutes with the bowl facing down. Once it has cooled, flip over, remove the ovenproof bowl, and allow the cookie to finish cooling.
- Meanwhile, microwave the chocolate chips with the coconut oil for 1 minute, stirring every 20 seconds, until the chocolate has fully melted.
- Pour the melted chocolate into the cookie bowl and spread it around until the inside of the bowl is fully covered, pouring the excess chocolate out. Freeze for 20 minutes, or until the chocolate has fully hardened.
- Fill with vanilla and chocolate ice cream, banana, strawberries, and whipped cream.
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 86 grams, Fat 33 grams, Fiber 4 grams, Protein 7 grams, Sugar 51 grams
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