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 CHOCOLATE CHIP COOKIE DOUGH
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 3 cups
Number Of Ingredients 7
Steps:
- Beat the butter, brown sugar, vanilla and salt in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, about 3 minutes.
- Reduce the speed to low, add the toasted flour and beat until combined, about 30 seconds. Add the milk, increase the speed to medium and beat until creamy, about 30 seconds. Stir in the chocolate chips. Refrigerate at least 1 hour or overnight.
EDIBLE COOKIE DOUGH
My edible cookie dough recipe is completely safe to eat before it goes in the oven, and it's delicious if you decide to bake it, too. draxe.com
Provided by SimplyD
Categories Dessert
Time 20m
Yield 20 cookies
Number Of Ingredients 8
Steps:
- Mix all contents in a large bowl and refrigerate until chilled, about 10-12 minutes.
- Eat raw OR if you choose to bake, preheat oven to 350°F.
- Roll dough into small disks, about 1 inch circumference and ¼ inch thick.
- Place on baking sheet lined with parchment paper.
- Bake for 15-18 minutes, or until cookies are a light golden brown.
- 1 flax egg is a tablespoon of ground flax seeds mixed with 3 tablespoons of water.
Nutrition Facts : Calories 59, Fat 3.6, SaturatedFat 0.3, Sodium 43.6, Carbohydrate 5.9, Fiber 0.8, Sugar 4.1, Protein 1.4
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
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
EDIBLE COOKIE DOUGH
Make and share this Edible Cookie Dough recipe from Food.com.
Provided by Heidle
Categories Dessert
Time 10m
Yield 10 cookies, 5 serving(s)
Number Of Ingredients 9
Steps:
- Toss together flour and salt in a bowl. Set aside.
- In a large bowl, whisk the melted butter, brown sugar and white sugar together until completely smooth - no brown sugar lumps should remain.
- Whisk in the milk until combined, then add vanilla. Stir until completely mixed.
- Slowly add in flour mixture and stir with a rubber spatula until smooth.
- Fold in chocolate chips (or your favorite mix-ins - see below).
- Enjoy! Eat by the spoonful or use however your sweet tooth desires.
- TODAY.
- Courtesy Cookie DO NYC.
- Store in an airtight container in the refrigerator for up to 3 weeks in the fridge, but good luck keeping it around that long.
- Pro tip: Scoop into balls and freeze (for up to 6 months). Then, defrost and use as needed. The dough is a great addition to ice cream, milkshakes, pancakes, and more.
Nutrition Facts : Calories 861.3, Fat 38.7, SaturatedFat 23.8, Cholesterol 74.9, Sodium 262.8, Carbohydrate 126.8, Fiber 3.4, Sugar 82.2, Protein 7.6
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
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.
EDIBLE NO BAKE COOKIE DOUGH
This recipe is an delicious treat for one but you can easily multiply the ingredients so it is a treat for the whole family
Provided by Shona Cuthbert
Time 10m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Firstly measure out your butter and then put in the microwave until completely melted
- Next measure both types of sugar and stir together with the melted butter
- Next slowly stir in the flour little by little until fully combined
- Finally stir in your chocolate chips and enjoy
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- First, heat treat the flour in the microwave or oven.Oven method: Preheat oven to 300°F/150°C. spread flour out onto a rimmed baking sheet. Bake in preheated oven for 5-8 minutes, or until flour temperature registers 165°F/74°C on an instant read thermometer. To prevent the flour from burning, I recommend stirring it often, about every 2 minutes, and checking the temperature after about 5 minutes. Let flour cool completely before using.Microwave method:This is my preferred method because it’s easier but it’s more tricky because microwaves have hot spots so you’ll need to be careful not to overheat the flour. Place the flour in a bowl and microwave on high for 25-30 seconds at a time, stirring well between each interval to make sure it doesn’t burn. This should take 60-90 seconds in total. If possible, use an instant-read thermometer to make sure it has reached 165°F/74°C throughout. Let flour cool completely before using.
- In a mixer bowl fitted with the paddle attachment (a hand mixer is ok), beat together butter and sugar on low-medium speed for 3-4 minutes until creamy and smooth and the sugar is dissolved into the butter. Add salt and vanilla extract and beat until combined. Add flour and beat just until combined. Add 2 tablespoons of heavy cream and beat for a few seconds until creamy. Depending on your desired texture of the cookies, add up to 1 tablespoon more heavy cream. Mix in chocolate chips.
- Transfer cookie dough to a large serving bowl or individual serving dishes and cover with plastic wrap so it won’t dry out. Store at room temperature if using the same day or in the fridge. Take it out of the fridge and leave at room temperature for at least 1 hour before serving. You can freeze the cookie dough for up to 2 months, then thaw overnight in the fridge or at room temperature.
EDIBLE COOKIE DOUGH - QUICK, EASY AND SAFE TO EAT - FLAWLESS FOOD
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- Heat treat the flour to remove chances of illness caused by raw flour.Heat in microwave in 30-second intervals until hot throughout. 900w microwave should take 1 minute.Alternatively, heat in a baking tray covered with baking paper. In preheated fan oven at 150°C / 300°F for 5 minutes
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- Heat treat the flour by placing it in a microwave safe bowl and microwaving on high in 30 second intervals, stirring in between. Make sure the flour reaches 165°F throughout, about 1 minute to 1 minute 30 seconds. Stir and let cool completely.
- While the flour is cooling, use a stand mixer or hand mixer to beat together the butter and brown sugar until very light and fluffy.
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- Place chickpeas, peanut butter, maple syrup, and vanilla extract and oats in a food processor. Process until smooth.
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- Mix flour and oats together and microwave for 1 minute and 15 seconds, taking the mixture out and stirring at 15 second intervals. Cool. (See NOTES for oven method)
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- Pre-heat your oven to 350 degrees F. Spread the flour out in an even layer on a baking sheet and bake in the pre-heated oven for 5 minutes. Let cool.
- Add the vanilla, flour, salt, and milk and mix until fully combined. If it’s a little too dry, you can add in a splash more milk.
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