Edible Cookie Dough Recipes

EDIBLE COOKIE DOUGH

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.

EDIBLE COOKIE DOUGH

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.

EDIBLE COOKIE DOUGH 4 WAYS RECIPE BY TASTY

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!

EDIBLE COOKIE DOUGH BOARD RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Heat treat the flour: Spread the flour on a rimmed baking sheet. Bake for about 8 minutes, until the flour temperature reaches 165˚F (75°C). Transfer to a large bowl and whisk to remove any lumps (heat-treating may cause the flour to get clumpy). Let cool completely before using, about 20 minutes.
• Make the chocolate chip cookie dough: In a medium bowl, use an electric hand mixer on medium speed to whip the butter until light and fluffy, about 2 minutes. Add the brown sugar and granulated sugar and beat until airy and fully combined, about 2 minutes. Add the vanilla and water and beat until incorporated. Sift in 1 cup plus 1 tablespoon of the heat-treated flour, the baking soda, if using, and the salt. Use a wooden spoon or rubber spatula to mix until the dough comes together. Fold in the chocolate chips. Transfer to an airtight container and refrigerate until ready to use, up to 1 week.
• Make the double chocolate cookie dough: In a medium bowl, use an electric hand mixer on medium speed to whip the butter until light and fluffy, about 2 minutes. Add the granulated sugar and beat until airy and fully combined, about 2 minutes. Sift in ⅔ cup plus 2 tablespoons of the heat-treated flour, the cocoa powder, baking soda, if using, and the salt and use a wooden spoon or rubber spatula to mix until the dough comes together, adding the water if the dough is too dry. Fold in the chocolate chunks. Transfer to an airtight container and refrigerate until ready to use, up to 1 week.
• Make the funfetti cookie dough: In a medium bowl, use an electric hand mixer on medium speed to whip the butter until light and fluffy, about 2 minutes. Add the granulated sugar and beat until airy and fully combined, about 2 minutes. Add the clear vanilla and water and beat until incorporated. Sift in 1 cup plus 1 tablespoon of the heat-treated flour, the baking soda, if using, and the salt and use a wooden spoon or rubber spatula to mix until the dough comes together. Fold in the sprinkles. Transfer to an airtight container and refrigerate until ready to use, up to 1 week.
• Assemble the board: Remove the cookie dough from the refrigerator at least 1 hour before assembling to bring to room temperature for the best texture.
• Transfer each flavor of cookie dough to a serving bowl and arrange on a large board. Surround with the rainbow sprinkles, chocolate and caramel sauces, waffle cones, mini marshmallows, chocolate chip cookie crumbles, chocolate sandwich cookie crumbles, white chocolate chips, white chocolate-covered pretzels, chocolate candies, toasted walnuts, and mini peanut butter cups.
• Enjoy!