How to Make Edible Cookie Dough Hearts

1. Start by heat-treating your flour. Measure out the flour into a microwave-safe bowl. Microwave the flour for 30 seconds and then stir. Heat again for 30 more seconds.
2. Stir and then spread the heated flour onto a cookie sheet and set aside to allow it to cool down.
3. In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.
4. Next, mix in the milk and vanilla until well combined.
5. Add the cooled heat-treated flour and salt to the bowl and mix until a cookie dough forms.
6. Fold in the mini chocolate chips, crushed pretzels, and toffee pieces until incorporated. 
7. Remove the finished dough and place it onto a piece of parchment paper. With another piece of parchment on top, roll the dough out with a rolling pin until it is 1/4” thick.
8. Using a small heart cookie cutter (mine is about 2”) cut out your cookie dough and place on a parchment or silicone lined cookie sheet. I found an offset knife or small cake server works great to move the cut out hearts (you can pop the dough in the freezer for a few minutes before cutting out if you’re having trouble getting the hearts to keep their shape).
9. Place the pan of dough hearts in the freezer while you prepare your dipping chocolate.
10. Melt the chocolate according to the directions on the package. 
11. Once the chocolate is melted, pull the dough hearts out of the freezer. Drop one heart at a time into the melted chocolate and turn over using a fork or chocolate dipping tools. Remove from the chocolate and tap your tool on the side of the bowl and scrape the bottom along the side of the bowl to remove excess chocolate.
12. Place the dipped heart back on your lined cookie sheet (if there is excess chocolate that falls off of the hearts you can trim with a paring knife once the chocolate is set).
13. Drizzle some extra chocolate on top and then sprinkle with flakey sea salt.
14. Place the finished hearts in the refrigerator to set, then trim any excess chocolate before removing from the pan.
15. Store in an airtight container in the refrigerator for up to one week or the freezer for up to three months. Enjoy!

Cookie Dough Heart Storage

Once the hearts are completely set up, store in an airtight container in the fridge for up to one week. These will also freeze extremely well, just be sure to enjoy within 3 months!

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. It saves me a lot of arm aches. 
• Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
• Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get the dough off of the pan without sticking. 
• Offset spatula – I like to use the offset spatula to help lift the cut out cookie dough off of the pan without crushing them.
• Chocolate Dipping Tool Set – This is super helpful for dipping the cookie dough in chocolate.

Edible Cookie Dough

• Edible Cookie Dough
• Edible Sugar Cookie Dough For One
• Edible Pumpkin Cookie Dough

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Cookie Dough Hearts

If cookie dough is your love language, be prepared to meet your perfect match! This is a Rockstar-inspired edible cookie dough, packed with chocolate, pretzels, and toffee, and then covered with even more chocolate. What’s not to love?

Course Dessert

Keyword edible cookie dough, no bake dessert, rockstar cookie dough

Prep Time 30 minutes minutes

Servings 24 2″ hearts

Calories 22kcal

Ingredients

• 1 1/4 cup (190g) all-purpose flour, heat-treated
• 1/2 cup (111g) salted butter, softened
• 1/4 cup (58g) granulated sugar
• 1/2 cup (123g) brown sugar, packed
• 2 Tbsp milk
• 1 tsp vanilla
• 1/2 tsp salt
• 1/3 cup (66g) mini chocolate chips
• 1/3 cup (60g) crushed pretzels, plus more for topping
• 1/3 cup (58g) toffee pieces, plus more for topping
• 1 1/2 cups milk chocolate melting wafers (I like Ghirardelli brand)
• Flakey sea salt for topping

Instructions

• Start by heat-treating your flour. Measure out the flour into a microwave-safe bowl. Microwave the flour for 30 seconds and then stir. Heat again for 30 more seconds.
  1 1/4 cup (190g) all-purpose flour, heat-treated
• Stir and then spread the heated flour onto a cookie sheet and set aside to allow it to cool down.
• In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.
  1/2 cup (111g) salted butter, softened, 1/4 cup (58g) granulated sugar, 1/2 cup (123g) brown sugar, packed
• Next, mix in the milk and vanilla until well combined.
  2 Tbsp milk, 1 tsp vanilla
• Add the cooled heat-treated flour and salt to the bowl and mix until a cookie dough forms.
  1/2 tsp salt
• Fold in the mini chocolate chips, crushed pretzels, and toffee pieces until incorporated.
  1/3 cup (66g) mini chocolate chips, 1/3 cup (60g) crushed pretzels, plus more for topping, 1/3 cup (58g) toffee pieces, plus more for topping
• Remove the finished dough and place it onto a piece of parchment paper. With another piece of parchment on top, roll the dough out with a rolling pin until it is 1/4” thick.
• Using a small heart cookie cutter (mine is about 2”) cut out your cookie dough and place on a parchment or silicone lined cookie sheet. I found an offset knife or small cake server works great to move the cut out hearts (you can pop the dough in the freezer for a few minutes before cutting out if you’re having trouble getting the hearts to keep their shape).
• Place the pan of dough hearts in the freezer while you prepare your dipping chocolate.
• Melt the chocolate according to the directions on the package.
  1 1/2 cups milk chocolate melting wafers
• Once the chocolate is melted, pull the dough hearts out of the freezer. Drop one heart at a time into the melted chocolate and turn over using a fork or chocolate dipping tools. Remove from the chocolate and tap your tool on the side of the bowl and scrape the bottom along the side of the bowl to remove excess chocolate.
• Place the dipped heart back on your lined cookie sheet (if there is excess chocolate that falls off of the hearts you can trim with a paring knife once the chocolate is set).
• Drizzle some extra chocolate on top and then sprinkle with flakey sea salt.
  Flakey sea salt for topping
• Place the finished hearts in the refrigerator to set, then trim any excess chocolate before removing from the pan.
• Store in an airtight container in the refrigerator for up to one week or the freezer for up to three months. Enjoy!

Nutrition

Calories: 22kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.01g | Trans Fat: 0.005g | Cholesterol: 1mg | Sodium: 51mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.03mg

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The post Cookie Dough Hearts appeared first on Cookies for Days.

Edible Cookie Dough Recipe

Growing up I was not allowed to eat regular, raw cookie dough. This is an important note because it means I have spent the better part of 2 decades creating the very best edible chocolate chip cookie dough! Featured in my new cookbook, Cookies for Days, this cookie dough recipe tastes just like the real deal. The texture of the cookie dough is spot on and the flavor is dreamy. But because you omit the egg and quickly heat-treat the flour in the microwave, it is 100% safe to eat.

Ingredients in Safe-to-Eat Cookie Dough

If you have the ingredients to make your favorite cookies, you have what you need to make edible chocolate chip cookie dough!

• All-purpose flour – You’ll do a basic heat-treat to this flour in the microwave to make it safe to consume without baking. 
• Salted butter, room temperature – I always use salted butter, but you could also use unsalted butter (just add an extra pinch of salt to the dough). 
• Granulated sugar
• Brown sugar
• Milk
• Vanilla Extract  
• Salt 
• Mini chocolate chips – I tested mini and regular chocolate chips in this recipe and the mini was hands-down the favorite. You can of course use the bigger chips if that’s your preference!

How to make Cookie Dough Edible

1. Start by heat-treating your flour. Measure out the flour into a microwave-safe bowl. Microwave the flour for 30 seconds and then stir. Heat again for 30 more seconds.  
2. Stir and then spread the heated flour onto a cookie sheet and set aside to allow it to cool down.  
3. In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.
4. Mix in the milk and vanilla until evenly distributed.
5. Add the flour and salt to the bowl and mix until a cookie dough forms.
6. Fold in the mini chocolate chips and enjoy!
7. Store in the fridge for up to 1 week.

Cookie Dough Substitutions

You can sub a gluten-free 1:1 flour in this recipe to easily make it GF! Since this recipe does not contain eggs, you only have to swap the butter for dairy free and use almond milk to make this recipe Vegan.

Cookie Dough Tips

You’ll want to cream the butter and sugars like you would normal cookie dough. This will make sure your eggless / heat-treated cookie dough has the same delicious, craveable texture and taste as the hard stuff.

How to store Eggless Cookie Dough

Your eggless chocolate chip cookie dough will keep in the fridge in an airtight container for up to 1 week.

If you’d like to freeze your chocolate chip cookie dough, place it in a labeled freezer bag and freeze for up to 3 months.

Edible Cookie Dough FAQs

Cookie Dough Lovers, Check These Out:

• 10 Edible Cookie Dough Recipes
• Edible Sugar Cookie Dough For One
• Edible Brownie Batter

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Edible Cookie Dough

With heat-treated flour and no eggs, my edible chocolate chip cookie dough recipe is safe to eat and good enough to fool you into thinking it’s real.    

Course Dessert

Cuisine American

Keyword edible cookie dough

Prep Time 15 minutes minutes

Servings 8 servings

Calories 208kcal

Ingredients

• 1 1/4 cup (190g) all-purpose flour (you'll heat-treat this in your microwave!)
• 1/2 cup (111g) salted butter, room temperature
• 1/4 cup (58g) granulated sugar
• 1/2 cup (123g) packed brown sugar
• 2 tbsp milk
• 1 tsp vanilla
• 1/2 tsp salt
• 1/2 cup (100g) mini chocolate chips

Instructions

• Start by heat-treating your flour. Measure out the flour into a microwave-safe bowl. Microwave the flour for 30 seconds and then stir. Heat again for 30 more seconds.
  1 1/4 cup (190g) all-purpose flour
• Stir and then spread the heated flour onto a cookie sheet and set aside to allow it to cool down.
• In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.
  1/2 cup (111g) salted butter, room temperature , 1/4 cup (58g) granulated sugar, 1/2 cup (123g) packed brown sugar
• Mix in the milk and vanilla until evenly distributed.
  2 tbsp milk , 1 tsp vanilla
• Add the flour and salt to the bowl and mix until a cookie dough forms.
  1/2 tsp salt , 1 1/4 cup (190g) all-purpose flour
• Fold in the mini chocolate chips and enjoy!
  1/2 cup (100g) mini chocolate chips
• Store in the fridge for up to 1 week.

Nutrition

Calories: 208kcal | Carbohydrates: 43g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 159mg | Potassium: 46mg | Fiber: 1g | Sugar: 27g | Vitamin A: 31IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg

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The post Edible Cookie Dough appeared first on Cookies for Days.

You’ve Gotta Try Eggless Pumpkin Cookie Dough

If you’re new here, I have some shocking news; I don’t eat raw cookie dough. I know it’s abnormal (especially for a food blogger), but all it really means is I am exceptionally motivated to make edible cookie dough that tastes like the real deal. And this safe-to-eat pumpkin cookie dough is smashingly good! With a texture that actually tastes like cookie dough (thanks, brown sugar), mini chocolate chips and the coziest pumpkin spice seasoning, you’ll be left thinking, “egg who?”.

Ingredients for Pumpkin Cookie Dough (Edible!) 

• Butter – I used salted because that is what I keep stocked. Unsalted butter will also work! Just make sure to add an extra pinch of salt to the dough. 
• Brown sugar
• Pumpkin puree 
• All-purpose flour, heat treated – I outline the whole process below, but I have a whole post about how to heat treat flour if you have more questions! 
• Salt
• Pumpkin pie spice – You can buy this in the spice aisle of your local grocery store or you can mix up your own with a quick google. 
• Powdered sugar
• Mini chocolate chips – The mini chocolate chips are perfect in this!

How to make Edible Cookie Dough

1. Measure your flour into a microwave safe bowl. Microwave for 30 seconds at a time, stirring between heating increments, until the flour reaches 160°F (I use an instant-read thermometer to measure!).
2. Once it reaches 160°F, pour the flour onto a parchment lined cookie sheet to cool.
3. In a separate bowl, combine the butter, brown sugar until there are no more pieces of butter.
4. To the same bowl, add the pumpkin puree, cooled flour, salt, pumpkin pie spice and powdered sugar.
5. Mix well until a thick dough forms.
6. Fold in the chocolate chips, making sure not to overmix.
7. Enjoy!

How to Store Edible Cookie Dough

Store leftover pumpkin cookie dough in the fridge for up to 1 week. Prior to eating, remove from the fridge and let it soften for 5-10 minutes. 

Can I bake Eggless Cookie Dough?

That’s a big nope! This recipe has zero leavening agents which means it will not bake, it will spread and be a mess. But if you’re looking for  delicious pumpkin cookie recipes, I’ve got you! Check out these fan favorites:

• Pumpkin White Chocolate Chip Cookies
• Pumpkin Cookies with Cream Cheese Frosting
• Chewy Pumpkin Cookies
• Pumpkin Crinkle Cookies
• Pumpkin Whoopie Pies

The BEST Edible Cookie Doughs

• Homemade Edible Cookie Dough
• Edible Sugar Cookie Dough For One
• 10 Edible Eggless Cookie Dough Recipes

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Edible Pumpkin Cookie Dough

Cozy snack alert!! Edible Pumpkin Cookie Dough contains all the fun of seasonal cookie dough without any of the risk.

Course Dessert

Cuisine American

Keyword edible cookie dough, eggless pumpkin cookie dough

Prep Time 15 minutes minutes

Servings 12 servings

Calories 127kcal

Ingredients

• 1/4 cup salted butter
• 1 cup brown sugar
• 1/2 cup pumpkin puree
• 1 1/2 cups all-purpose flour, heat treated
• 1/4 tsp salt
• 1/2 tsp pumpkin pie spice
• 1/2 cup powdered sugar
• mini chocolate chips

Instructions

• Measure your flour into a microwave safe bowl. Microwave for 30 seconds at a time, stirring between heating increments, until the flour reaches 160°F.
• Once it reaches 160°F, pour the flour onto a parchment lined cookie sheet to cool.
• In a separate bowl, combine the butter, brown sugar until there are no more pieces of butter.
• To the same bowl, add the pumpkin puree, cooled flour, salt, pumpkin pie spice and powdered sugar.
• Mix well until a thick dough forms.
• Fold in the chocolate chips, making sure not to overmix.
• Enjoy!

Nutrition

Calories: 127kcal | Carbohydrates: 24g | Protein: 0.2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 85mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 23g | Vitamin A: 1707IU | Vitamin C: 0.4mg | Calcium: 20mg | Iron: 0.3mg

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The post Edible Pumpkin Cookie Dough appeared first on Cookies for Days.

Why Edible Cookie Dough?

I will admit that although I am the cookie queen, some days my cookie dough doesn’t quite make it into the oven. There’s just something about cookie dough that is irresistible! The texture, the flavors – I love it all. Well, except for the whole “don’t eat raw eggs part.” The idea of potentially getting e.coli really kills the guilt-free, live-while-you’re-young, eating-cookie-dough-out-of-the-mixer vibe I try to live by. Enter, my tried & true edible cookie dough recipes. 

I have spent a lot of time developing edible cookie dough recipes that taste just like the real deal (all the way down to their texture)! So you can enjoy all the deliciousness of cookie dough without any of the anxiety. You’re welcome. 

And to make your life even easier, I’ve rounded them up in one mega eggless cookie dough post – all you need to do is keep scrolling to choose which flavor you’ll try first.

Edible Cookie Dough Recipes

Chocolate Chip No Bake Cookie Dough

The pinnacle of late-night cookie dough dreams. You’re going to love this eggless chocolate chip cookie dough (and it’s sugary-texture) – whether you eat it by the spoonful or throw it in your ice cream.

Peanut Butter Eggless Cookie Dough

One of my very favorite cookies (and subsequently, cookie doughs) is peanut butter. Which is why I needed to make a safe peanut butter cookie dough option. Make this and thank me later! 

Oatmeal Chocolate Chip Easy Edible Cookie Dough Recipe

Doughn’t hide it, I know your mouth is salivating over the idea of rich brown-sugary oatmeal chocolate chip cookie dough that is safe to eat without worry!

Triple Chocolate Chip No Bake Cookie Dough

Rich, chocolatey, and stuffed with add-ins, this is a cookie dough that will not leave you hanging. Edible triple chocolate chip cookie dough is perfect for book club & girl’s night & eating by the spoonful while you watch the next season of The Bachelorette.

Peanut Butter Chocolate Chip Eggless Cookie Dough

Chocolate x peanut butter is an award winning combo no matter how you mix it. But edible peanut butter chocolate chip dough really takes it to the next level.

Sugar Cookie No Bake Cookie Dough

There is nothing quite as classically delicious as sugar cookie dough. And this egg-free sugar cookie dough tastes just like the real thing (but without the whole will I / won’t I get sick issue).  

Monster Cookie Easy Edible Cookie Dough Recipe

Monster Cookie Dough actually might be my all time favorite cookie dough to make and eat. We’ve got everything here you could ask for.. Eggless Peanut Butter Oatmeal Cookie dough with Chocolate Chips and Mini M&M’s. It’s the all-inclusive resort of desserts.

Chocolate Peanut Butter Edible Cookie Dough

If you’re looking for the most indulgent edible cookie doughs out there, this chocolate base with peanut butter chips is it.

Snickerdoodle Eggless Cookie Dough

You’re going to fall in love with the cinnamony-sugar goodness of this egg-free snickerdoodle cookie dough. The flavor ratio & chewy texture is perfect every.single.time.

Peanut Butter Oatmeal Chocolate Chip No Bake Cookie Dough

In my opinion, edible peanut butter oatmeal chocolate chip cookie dough is a hall-of-famer. Bursting with flavor and a delicious texture, this combo really cannot be beat.

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The post 10 Edible Eggless Cookie Dough Recipes appeared first on Cookies for Days.

What is the purpose of heat-treating flour?

To heat treat flour is to apply heat (duh) to raw flour in order to reduce potential pathogens, like E. coli or Salmonella. AKA, heat treating flour means you can eat cookie dough without hearing your mom’s voice telling you that you could get salmonella from it. It also comes in handy in frostings, edible cookie dough and some cake batters. Now that we know what heat-treated flour is, let’s dive into some common questions about it.

How do I heat-treat flour?

First, I feel the need to tell you that you can find heat-treated flour online, in some specialty baking shops, and occasionally in the baking aisle – but you will pay a premium for it. 

Luckily, you can heat-treat flour at home very easily. Simply spread a thin layer on a baking sheet and heat it in your oven at 300°F for about 10 minutes or until it reaches a temperature of 160°F.

If that seems too intensive, you can also place the flour in a microwave safe bowl and microwave it in 30 second increments until the temperature reaches 160°F. If we’re being honest, I use this method the most.

Super simple stuff! Just make sure to monitor it closely no matter what method you use to ensure your flour doesn’t burn.

Does heat-treating flour affect taste?

You may be thinking, “okay, that’s cool, but is heat treated flour going to make my cookie dough taste weird? Because if so, I’m out.” Well, I’ve got good news for you. Heat treatment may slightly alter the taste (making it a little nuttier) and texture (making it a little clumpier) of your flour but it won’t significantly impact your recipe as long as you sift your flour before using it.

How do I store heat-treated flour? 

Once heat-treated, the flour generally has a similar shelf life to untreated flour. Store it in a cool, dry place like you would with regular flour. 

You can use heat-treated flour as a substitute for regular flour, just remember to sift before using!

When should I worry about using heat-treated flour?

Heat-treated flour isn’t necessary for all recipes! It’s primarily used in recipes that don’t cook the flour thoroughly, like edible cookie dough, certain types of frosting, and some raw desserts. If your flour is being cooked sufficiently, like in most bread and cakes, heat-treated flour isn’t needed. 

You can use heat-treated flour in gluten-free baking, but only if the flour is a gluten-free flour. My favorite is Bob’s Red Mills 1:1 Gluten-Free flour.

So there you have it, your crash course in heat-treated flour. Now go bake some edible cookie dough and eat it by the spoonful without feeling guilty.

More Helpful Posts

• How to Brown Butter
• How to Cream Butter and Sugar
• How to Freeze Cookies

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The post How to Heat-Treat Flour appeared first on Cookies for Days.

Oreo Cookie Dough Recipe

This edible cookie dough is safe to eat because it includes no eggs in the recipe. Don’t worry, there’s other ingredients to replace the liquid. We’ll also heat-treat the flour so you don’t have to worry about potential contamination of raw flour. If you need an excuse to eat cookie dough, this is it!

Ingredients for Edible Oreo Cookie Dough

• All Purpose Flour – We will heat-treat the flour to make it perfectly safe to eat.
• Butter (room temperature) – I always prefer salted butter for baking. If you only have unsalted, just add an extra pinch of salt to the dough.
• Granulated Sugar
• Brown Sugar (packed)
• Milk – We’re using milk in this recipe to replace the liquid that would usually come from eggs in cookie dough.
• Vanilla
• Salt
• Chopped Oreos – Chop your Oreo cookies in small and medium pieces so the smaller crumbs flavor the dough, but you’ll still get a few larger Oreo chunks in the dough as well.
• White Chocolate Chips
• Cookies and Cream Bar (chopped) – Chop of one of these chocolate bars – they’re the best addition to this dough!

How to Make Edible Cookie Dough

1. First we need to heat-treat the flour to make it totally safe to eat.
2. Do this by adding your flour to a microwave safe bowl and microwave for 30-45 seconds.
3. In a separate bowl, cream the butter, sugar, and brown sugar together until completely combined and fluffy.
4. Next add in the milk and vanilla, then mix well.
5. Now add the heat-treated flour and salt, then continue to mix until the dough forms.
6. Finally add in the chopped Oreos, white chocolate chips, and chopped cookies and cream bar.
7. Mix to evenly distribute the cookies and chocolate throughout the dough.
8. Enjoy your edible cookie dough!
9. Store the cookie dough in an airtight container in the fridge for up to 5 days.

Is edible cookie dough actually edible?

 Yes! This recipe is totally edible and made in a way that is completely safe to eat. The recipe does not contain eggs and we heat-treat the flour to eliminate any potential risk of contamination.

What happens if you bake edible cookie dough?

If you bake edible cookie dough, the cookies will still bake. However, because there are no eggs or other leavening agents like baking soda and baking powder, the cookies will be dense and have an underbaked flavor and texture.

Recipes Similar to Oreo Cookie Dough

• Sugar Cookie Dough for One
• Cookie Dough Dip

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Oreo Cookie Dough

Oreo Cookie Dough is a delicious cookie dough recipe just for eating! And yes, it's perfectly safe to eat (and actually encouraged)!

Course Dessert

Keyword oreo cookie dough

Prep Time 15 minutes minutes

Servings 8

Calories 283kcal

Ingredients

• 1 1/4 cup all purpose flour
• 1/2 cup salted butter room temperature
• 1/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 8 chopped oreos
• 1/4 cup white chocolate chips
• 1/4 cup chopped cookies and cream bar

Instructions

• Add your flour to a microwave safe bowl. Microwave for 45 seconds to one minute.
• In a separate bowl, cream the butter and sugars until completely combined and fluffy.
• Add in the milk and vanilla, mixing well.
• Add the flour and salt. Mix until the dough forms.
• Fold in the chopped oreos, white chocolate chips and chopped cookies and cream bar.
• Enjoy! Store in the fridge for up to 5 days.

Nutrition

Calories: 283kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 175mg | Potassium: 65mg | Fiber: 1g | Sugar: 23g | Vitamin A: 362IU | Vitamin C: 0.03mg | Calcium: 34mg | Iron: 1mg

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The post Oreo Cookie Dough appeared first on Cookies for Days.

Edible Sugar Cookie Dough Recipe

Not only is this raw cookie dough recipe safe to eat, but it’s also specifically created for one! Whether you need a mid-day pick me up, a late night snack, or a post-dinner dessert, this is the perfect treat for one!

Since it’s such a small batch, you don’t have to worry about getting out your stand mixer or cleaning your hand mixer, this easy recipe can be mixed with just a fork.

Ingredients for Easy, Edible Sugar Cookie Dough

• ‌All Purpose Flour – We’re going to make heat-treated flour so it’s totally safe to eat.
• Salted Butter (softened) – Make sure to use softened butter. I always use salted butter in my cookies, but if you only have unsalted, just add an extra pinch of salt to the dough.
• Granulated Sugar – We don’t need brown sugar, just white sugar, because this is for sugar cookie dough.
• Milk – The milk will replace the liquid we’d usually get from eggs in cookie dough.
• Vanilla – Vanilla extract is what flavors the dough. If you love almond flavoring, feel free to substitute 1/4 tsp almond extract instead of vanilla.
• Salt – We only need just a pinch.
• Sprinkles – Sprinkles aren’t required, but they’re one of my favorite mix-ins to make this cute & festive for any season. And I just love sprinkles 🙂

How to Make Delicious, Edible Sugar Cookie Dough for One

1. We’ll start by heat-treating the flour. Add the flour to a microwave-safe bowl and microwave for 30 seconds.
2. In a separate mixing bowl, use a fork to combine the butter and sugar until fluffy and combined completely.
3. Next, stir in the milk and vanilla.
4. Finally, add in the flour and a pinch of salt and continue to mix until a soft dough forms.
5. Now, fold in sprinkles if you’re using them.
6. ENJOY your edible cookie dough just for you!

Is eggless cookie dough really safe to eat?

As long as you follow the instructions to heat-treat your flour, then yes, it’s totally safe to eat!

How do you make cookie dough that is safe to eat?

I love sugar cookies, but because of raw eggs, the regular dough isn’t safe to eat. Make any cookie dough recipe safe to eat by replacing the eggs with 1/4 cup of milk and heat-treating the flour.

How to heat-treat flour:

The main goal in heat-treating flour is to have your flour reach 160°F, and there are two ways to do this. Either spread your flour out on a large baking sheet and bake at 350°F for 10 minutes, or microwave your flour in a bowl for 30 seconds to 1 minute.

Recipes Similar to Edible Sugar Cookie Dough for One

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Edible Sugar Cookie Dough for One

This Edible Sugar Cookie Dough is perfect for when you're in the mood for cookie dough, but want to make sure it's totally safe to eat.

Course Dessert

Keyword edible sugar cookie dough

Prep Time 8 minutes minutes

Servings 1

Calories 619kcal

Ingredients

• 1/4 cup + 1 tbsp all purpose flour
• 2 tbsp salted butter softened
• 3 tbsp granulated sugar
• 1/2 tbsp milk
• 1/2 tsp vanilla
• 1 pinch salt
• sprinkles optional

Instructions

• Add your flour to a microwave safe bowl. Microwave for 30 seconds.
• In a separate bowl, use a fork to combine the butter and sugar until completely combined and fluffy.
• Stir in the milk and vanilla.
• Add the flour and a pinch of salt. Fold until well combined.
• Fold in sprinkles, if desired.
• Enjoy!

Nutrition

Calories: 619kcal | Carbohydrates: 93g | Protein: 8g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 224mg | Potassium: 101mg | Fiber: 2g | Sugar: 37g | Vitamin A: 712IU | Calcium: 28mg | Iron: 3mg

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The post Edible Sugar Cookie Dough For One appeared first on Cookies for Days.

This Cookie Dip is sure to please a crowd

I’m always looking for a unique (but simple to make) dish to serve at parties or with big groups of friends. This dip is my new go-to because it actually tastes like cookie dough! I love to serve it with graham crackers, pretzels, or Nilla Wafers and let everyone choose their favorite.

What is Cookie Dip?

This is a deliciously creamy, safe-to-eat, dip that tastes just like cookie dough! It’s made with a lot of pantry-staple ingredients, but without the eggs and raw flour that makes cookie dough unsafe to eat normally.

Cookie Dough Dip Ingredients

• All Purpose Flour – Because it’s not recommended to eat raw, uncooked flour, we will heat-treat this flour in the microwave at the beginning of the recipe.
• Salted Butter (room temperature) – I always use salted butter, but if you only have unsalted, just add an extra pinch of salt to the dough. Be sure to set your butter out ahead of time so it can soften.
• Granulated Sugar
• Brown Sugar
• Milk – We are essentially making eggless cookie dough at first, so the milk will replace the liquid that you usually get with eggs.
• Vanilla
• Salt
• Mini Chocolate Chips – You can use whatever chocolate chips you like, but I usually go for mini in this recipe. If my husband were choosing, it would definitely be Ghiradelli Milk Chocolate Chips in every recipe.
• Whipped Topping – I usually use Cool Whip. If you want, you can make your own whipped topping by using 1/2 cup of heavy whipping cream and whip until stiff peaks form. If you do use fresh whipped cream, store in the fridge for only 3 days.

How to make Cookie Dough Dip

1. Begin by adding your flour to a small, microwave safe bowl. Microwave the flour for 30 seconds, then set aside. This will heat-treat the flour and make it safe to eat in the dip.
2. In a separate bowl, use an electric hand mixer to cream together the butter, sugar, and brown sugar until completely combined and fluffy.
3. Now add in the milk and vanilla, then mix until combined.
4. Next, add the flour and salt to the bowl and mix until a soft dough forms.
5. Stir in the chocolate chips until evenly distributed throughout the dough.
6. Now add the whipped topping and gently fold it into the dough until there are no longer visible white streaks.
7. Serve the chocolate chip dip with your favorite snacks & ENJOY!
8. Store your dip in the fridge for up to 5 days.

How to Store This Cookie Dough Dip Recipe

Can you freeze this dip?

If you make this recipe with regular, store-bought whipped topping, then yes, you can freeze this dip. When you’re ready to eat the dip, let it thaw in the fridge overnight and then mix it again with a mixer to bring back the fluffy texture.

How long is Cookie Dip good for?

Cookie dough dip is good for about an hour at room temperature or for up to 5 days when stored in the refrigerator.

What to eat with Chocolate Chip Cookie Dough Dip?

You can basically dip anything you want in this! My go-to’s are graham crackers, pretzels, fruit (like strawberries or apple slices), or Nilla Wafers. I also like to use this as a filling in homemade sandwich cookies!

Recipes Similar to Cookie Dough Dip

Print

Chocolate Chip Cookie Dough Dip

Cookie Dough Dip is a delicious, sweet, and creamy dip that tastes just like cookie dough! Plus, this recipe is made with no cream cheese, no eggs, and we heat-treat the flour so it's totally safe to eat.

Course Appetizer, Dessert

Cuisine American

Keyword cookie dough dip

Prep Time 10 minutes minutes

Servings 10 servings

Calories 143kcal

Ingredients

• 1/2 cup (76g) all-purpose flour
• 1/4 cup (56g) salted butter, room temperature
• 2 tbsp granulated sugar
• 1/4 cup (62g) packed brown sugar
• 1 tbsp milk
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup (50g) mini chocolate chips
• 4 oz whipped topping like Cool Whip

Instructions

• Add your flour to a microwave safe bowl. Microwave for 30 seconds. Set aside.
  1/2 cup (76g) all-purpose flour
• In a separate bowl with an electric hand mixer, cream together the butter and sugars until completely combined and fluffy.
  1/4 cup (56g) salted butter, room temperature , 2 tbsp granulated sugar, 1/4 cup (62g) packed brown sugar
• Add the milk and vanilla. Mix until combined.
  1 tbsp milk, 1/2 tsp vanilla extract
• Add the flour and salt to the bowl. Mix until a soft dough forms.
  1/4 tsp salt, 1/2 cup (76g) all-purpose flour
• Stir in the mini chocolate chips.
  1/4 cup (50g) mini chocolate chips
• Add then whipped topping to the bowl and gently fold the whipped topping and cookie dough together until no more white streaks are visible.
  4 oz whipped topping
• Serve with graham crackers or even pretzels.
• Store in the fridge for up to 5 days.

Nutrition

Calories: 143kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 108mg | Potassium: 29mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 163IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 0.4mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Cookie Dough Dip Recipe appeared first on Cookies for Days.