Edible Sugar Cookie Dough Recipes

EDIBLE COOKIE DOUGH

Edible Cookie Dough image

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

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

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

TASTY 101 EDIBLE COOKIE DOUGH RECIPE BY TASTY

Tasty 101 Edible Cookie Dough Recipe by Tasty image

We took Tasty's famous chocolate chip cookie recipe and turned it into edible dough that's just as delicious as the original.

Provided by Nichi Hoskins

Categories Desserts

Time 15m

Yield 8 cups

Number Of Ingredients 11

Ingredients

3 cups all purpose flour
3 sticks unsalted butter
water, as needed
¾ cup granulated sugar
1 ½ cups dark brown sugar
1 ½ teaspoons espresso powder
1 tablespoon kosher salt
1 tablespoon vanilla extract
3 tablespoons milk
1 cup semisweet chocolate chip
7 oz dark chocolate, chopped

Steps:

Preheat the oven to 350°F (180°C).
Evenly spread the flour on a baking sheet. Bake for 5 minutes to kill any harmful bacteria. Let cool to room temperature.
Add the butter to a large skillet over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty, about 5 minutes. Watch carefully so the butter does not burn.
Remove the pan from the heat and pour the brown butter into a heatproof liquid measuring cup. Let cool for a minute or 2, then give it a stir and carefully pour in enough water to bring it back up to 1½ cups of liquid. Let cool to room temperature.
In a large bowl, combine the cooled browned butter, granulated sugar, and brown sugar. Mix with an electric hand mixer or whisk until evenly combined.
Add the espresso powder, salt, vanilla, milk, and cooled flour and mix until combined.
Fold in the chocolate chips and chopped chocolate until incorporated.
Refrigerate the dough for 30 minutes, until firm. The cookie dough will keep in the refrigerator for up to 5 days.
Enjoy!

Nutrition Facts : Calories 558 calories, Carbohydrate 95 grams, Fat 19 grams, Fiber 4 grams, Protein 8 grams, Sugar 48 grams

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