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.

You will love this Chocolate Dipped Strawberries Recipe

I know that chocolate dipped strawberries are considered a romantic treat, but we don’t reserve them for Valentine’s Day! I have been making chocolate covered strawberries at home frequently for as long as I can remember. The perfect balance of sweet and decadence, they’re addictive in their own right and one of my very favorite treats. Plus, when a dessert is this easy, who can resist? 

My chocolate covered strawberries recipe will walk you through the step-by-step process for making this incredible snack at home so you don’t have to pay the outrageous grocery store prices. With pro tips about the best container to dip your strawberries in (hint: a tall glass!) and how to keep chocolate from pooling around the bottom of your strawberry while it sets up, you’re going to love how these look & taste! 

Chocolate Covered Strawberries Recipe ingredients

• Strawberries
• Chocolate – You can choose any kind of chocolate that you’d like! Chocolate chips,  chopped chocolate bars, candy melts, almond bark or dipping chocolate in any flavor! But if you’re looking for the ultra easy option, choose the candy melts because they’re so user friendly. 
• Garnish – You can garnish your chocolate strawberries with additional chocolate, sprinkles, crushed up oreos,  or nothing!

How to make Chocolate Covered Strawberries

1. Wash and dry your strawberries completely. It is very important to thoroughly dry the strawberries because any water left on the strawberries will cause the chocolate to seize.
2. In a microwave safe bowl, microwave your chocolate at 50% power for 30 seconds. Stir and then repeat until all of the chocolate has melted.
3. Pour the melted chocolate into a tall glass, which will make it easier for dipping.
4. Hold the strawberry by the stem or use toothpicks in the strawberry and then dip each strawberry straight into the chocolate, covering as much of the strawberry as possible.
5. Twist the strawberry slightly while lifting it out of the chocolate and then scrape the bottom of the strawberry on the side of the glass gently before setting the strawberry on either parchment paper or a silicone baking mat to set up. This will help eliminate the chocolate pooling around the bottom of the strawberry.
6. Allow the chocolate to harden completely.
7. Melt additional chocolate and place in a zip top bag with the corner cut the smallest amount and drizzle melted chocolate over the strawberries, if desired.
8. These are best eaten the same day that they are made! Enjoy!

How to dip strawberries in chocolate

I like to pour my melted chocolate into a tall glass to make it easier to dip the strawberries. Hold your strawberry by the stem (or insert toothpicks horizontally through the top of the berry) and dip into the chocolate, coating as much of the berry as possible. Then, as you remove the strawberry, gently twist the berry and scrape it against the side of the glass to remove excess chocolate and prevent a chocolate pool at the bottom while the berries set up.

Chocolate Strawberry storage

How long do Chocolate Dipped Strawberries last?

Chocolate covered strawberries are best eaten the same day you make them! But if you have to store them, keep them in a cool, dry place, or in the refrigerator if it’s very warm. Place them in an airtight container lined with paper towels to absorb any moisture.

Chocolate Covered Strawberry Recipe FAQs

Other Easy Treats to Try!

• Starbucks Birthday Cake Pop Recipe
• Chocolate Molten Cake
• Chocolate Mug Cake

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Chocolate Strawberry Recipe

Juicy, flavorful strawberries coated in any chocolate of your choosing! This chocolate covered strawberry recipe is easy and so addictive.

Course Dessert

Cuisine American

Keyword chocolate dipped strawberries

Prep Time 30 minutes minutes

Servings 30 strawberries

Ingredients

• 2 lbs strawberries, washed & DRIED
• 10 oz chocolate, melted
• + extra chocolate for garnish

Instructions

• Wash and dry your strawberries completely. It is very important to thoroughly dry the strawberries because any water left on the strawberries will cause the chocolate to seize.
• In a microwave safe bowl, microwave your chocolate at 50% power for 30 seconds. Stir and then repeat until all of the chocolate has melted.
• Pour the melted chocolate into a tall glass, which will make it easier for dipping.
• Hold the strawberry by the stem or use toothpicks in the strawberry and then dip each strawberry straight into the chocolate, covering as much of the strawberry as possible.
• Twist the strawberry slightly while lifting it out of the chocolate and then scrape the bottom of the strawberry on the side of the glass gently before setting the strawberry on either parchment paper or a silicone baking mat to set up. This will help eliminate the chocolate pooling around the bottom of the strawberry.
• Allow the chocolate to harden completely.
• Melt additional chocolate and place in a zip top bag with the corner cut the smallest amount and drizzle over the strawberries, if desired.
• Best eaten same day that they are made. Enjoy!

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The post Chocolate Covered Strawberry Recipe appeared first on Cookies for Days.

Easy Caramel Recipe

I don’t know why I grew up thinking that homemade caramel would be the hardest thing to make? I put off trying to make it for years because I was worried it would be overly complicated. But when I finally made it, I realized I was scared for no reason! Today I’m sharing my ultra-easy caramel sauce recipe. My steps for how to make this are going to easily guide you to successfully making this delicious topping from home. Just please don’t hate me for how often you want to make it! 

Homemade caramel sauce is golden and sweet, striking the perfect balance of being delicious without being overly rich. This pairs well with pretty much anything, but I especially love it drizzled over warm brownies, as a dip for apples or topping an ice cream sundae. But really, the sky is the limit here.

Homemade Caramel ingredients

• Brown sugar
• Butter  
• Heavy cream
• Vanilla  – There are not very many ingredients in this recipe so it’s important to use quality ingredients! It will affect the flavor so much. 

*Optional: You could add sea salt to the caramel, which would be so yummy!

How to Make Caramel

1. In a heavy bottom sauce pan, stir together the brown sugar, butter and heavy cream until well combined and brown sugar is dissolved.
2. Bring to a boil. Boil for 3 minutes without stirring. (Stirring can cause the sugars to crystalize, which we don’t want! Smooth caramel only!) 
3. When it reaches the softball stage, remove from heat and stir in the vanilla extract. 
4. Allow the sauce to cool before using.

How can you tell when caramel is done without a thermometer?

If you don’t have a candy thermometer, you can easily do the ice water trick. Fill a small bowl with cold, ice water. Then take a teaspoon of your mixture and drop it into the water. If it forms a soft pliable ball, it is in the softball stage (about 230°- 235°F) and is ready to go!

How to use this Homemade Caramel Recipe

• Twix Thumbprint Cookies
• Chocolate Caramel Cookies
• Kitchen Sink Cookies

How to store Caramel Dip

Store in an airtight container (I like a mason jar) in the fridge for up to 1 week. You can also freeze for up to 1 month!

Caramel Recipe Easy FAQs

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Easy Caramel Dip

Homemade caramel sauce is one of life’s most simple pleasures and this recipe is the easiest (& most delicious) one around!

Course Dessert

Cuisine American

Keyword caramel sauce, homemade caramel

Prep Time 15 minutes minutes

Servings 8 servings (about 1 1/4 cups caramel)

Calories 224kcal

Ingredients

• 1 cup brown sugar
• 1/3 cup butter
• 1/2 cup heavy cream
• 1/2 tsp vanilla

Instructions

• In a heavy bottom sauce pan, combine the brown sugar, butter and heavy cream.
• Bring to a boil and boil for 3 minutes without stirring.
• Remove from heat and add the vanilla extract.
• Allow the caramel to cool before using.

Nutrition

Calories: 224kcal | Carbohydrates: 27g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 73mg | Potassium: 53mg | Sugar: 27g | Vitamin A: 455IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 0.2mg

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The post Homemade Caramel Recipe (Easy) appeared first on Cookies for Days.

What is Cookie Butter?

Remember 10 years ago when no one even knew what cookie butter was? What a sad time in our collective lives! I, for one, am thankful that cookie butter has infiltrated and put America in a chokehold – it is so, so good. And this homemade recipe is seriously drool-worthy-delicious. Similar to homemade Nutella or even a white chocolate spread, you won’t be able to get enough of it!

Cookie butter is derived from the ultra rich and endlessly yummy biscoff cookies (made famous by airlines everywhere) and is delicious on pretty much everything. Cookies? Yep. Pancakes? Absolutely. Waffles? Of course! Cake? For sure. The list goes on and on. 

Why you’ll love this Cookie Butter Spread

The best part is making biscoff cookie butter is actually super easy and can be done from home in a matter of minutes. Not to mention, it’s way more affordable than buying it pre-made from the store. Give it a try and see what you think!

Homemade Cookie Butter Ingredients

• Biscoff cookies
• Canola oil
• Butter, room temperature – I like to use salted butter! 
• Heavy cream – You can use milk instead of heavy cream, just only use a few tsp of milk because it is so much thinner.
• Powdered sugar

How to Make Cookie Butter

1. In either a blender or a food processor, crush the biscoff cookies until they are a fine powder.
2. Transfer the crushed biscoff cookies to either a bowl of a stand mixer or a bowl to use with an electric hand mixer.
3. Add the canola oil, butter, heavy cream and powdered sugar.
4. Mix until combined.
5. Enjoy as a dip or spread on toast!

Storing Cookie Butter Dip

Store in an airtight container in the fridge for up to 10 days.

How to Use Cookie Butter Dip

I really do feel like this is so versatile! You can use it as a topping on toast, waffles or pancakes. You can also use it as a dip for cookies/crackers and fruit. If you want to get really fancy, you can put it in a cake or into cookies (like my biscoff cookies here!)

More like this Cookie Spread

• Brownie Frosting
• Cookie Dough Frosting
• Cookie Dough Dip

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Cookie Butter Dip

Cookie butter is a sweet tooth’s best friend. Made from delicious Biscoff cookies, this is the topping/spread/dip of your dreams!

Course Dip

Cuisine American

Keyword cookie butter

Prep Time 10 minutes minutes

Servings 1 cup

Calories 342kcal

Ingredients

• 10 biscoff cookies
• 1 tbsp canola oil
• 1 tbsp butter, room temperature
• 2 tbsp heavy cream
• 1/4 cup powdered sugar

Instructions

• In either a blender or a food processor, crush the biscoff cookies until they are a fine powder.
• Transfer the crushed biscoff cookies to either a bowl of a stand mixer or a bowl to use with an electric hand mixer.
• Add the canola oil, butter, heavy cream and powdered sugar.
• Mix until combined.
• Enjoy as a dip or spread on toast.

Nutrition

Calories: 342kcal | Carbohydrates: 31g | Protein: 1g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 9mg | Potassium: 29mg | Sugar: 30g | Vitamin A: 441IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.1mg

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The post Cookie Butter Spread appeared first on Cookies for Days.

Cheesecake Dip Recipe

Are we still doing dessert boards? You know, a la the charcuterie board trend? Because if we are, get ready to meet the star of your next dessert spread: Cheesecake Dip!

This spread is incredibly easy to make and is sweet, rich, and tangy – all of the things we LOVE about cheesecake in one portable spread. Cheesecake dip will magically pair well with whatever you serve it with, making it the ideal hostess dish.

Delicious with fruit, cookies, graham crackers and beyond, your friends will be begging you for your cheesecake dip recipe when the party is over. So whether you’re dressing up for a fancy garden party or chilling in your pj’s with your girlfriends, this light and fluffy dessert dip is sure to be a massive home run.

Cheesecake Fruit Dip Ingredients

• Whipping cream – You can also use a whipped topping (like Cool Whip), but I prefer the flavor of the whipping cream in this! If you do decide to use Cool Whip, omit the extra sugar. 
• Sugar
• Cream cheese – Make sure this is room temperature! 
• Cheesecake pudding mix – Do not use the cook and serve type of pudding. We want the instant pudding mix. If you cannot find the cheesecake flavor, vanilla also works well.

Super Easy Fruit Dip

1. In the bowl of a stand mixer or with an electric hand mixer, whip together the cream and sugar until stiff peaks form. Set aside.
2. In a separate bowl, mix together the cream cheese and pudding mix (just the powder!) until completely incorporated and smooth. Be sure to add the pudding mix in slowly! 
3. Add the whipped cream to the cream cheese mixture and beat until smooth.
4. Enjoy! Serve with cookies, crackers or fresh fruit.

What are some flavor combinations I can use in cheesecake dip?

If you’re looking for a way to spruce this dip up,  try adding in mini chocolate chips, raspberries or blueberries, or lemon emulsion (LorAnn Oils is my favorite). Ugh, now I have to try all of those renditions because they sound too good.

How do I store Cheesecake Dip?

You can easily make this spread ahead of time and store it in your fridge! Be sure to use within 1 week.

Other Treats like Cheesecake Dip

• No Bake Cheesecake
• Raspberry Cheesecake Cookies
• 3 Ingredient Fruit Dip

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Cheesecake Dip

If you're bringing fruit to a party, bring this cheesecake dip with it! Indulgent and classy, this spread is sure to impress any crowd!

Course Dessert

Cuisine American

Keyword cheesecake fruit dip, Fruit dip

Prep Time 10 minutes minutes

Servings 12 servings

Calories 205kcal

Ingredients

• 1 cup whipping cream
• 6 tbsp sugar
• 12 oz cream cheese
• 1/2 package cheesecake pudding mix

Instructions

• Whip together the cream and sugar until stiff peaks form. Set aside.
• In a separate bowl, mix together the cream cheese and pudding mix (just the powder!) until completely incorporated and smooth.
• Add the whipped cream to the cream cheese mixture and beat until smooth.
• Enjoy! Serve with cookies, crackers or fresh fruit.

Nutrition

Calories: 205kcal | Carbohydrates: 12g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 150mg | Potassium: 56mg | Sugar: 11g | Vitamin A: 672IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 0.1mg

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The post Cheesecake Dip appeared first on Cookies for Days.