Cookie Dough Food

BASIC COOKIE DOUGH

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk 7-1/2 cups flour, baking powder and salt; gradually beat into creamed mixture, adding more flour if necessary. Divide dough into four 2-cup portions. Refrigerate, covered, until needed., Basic Cookie Dough may be used to prepare the following recipes: Crumb-Topped Date Bars, Cherry Surprise Cookies, Chocolate Mallow Cookies or Jelly Sandwich Cookies.

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 FOR ONE (EGGLESS)

Steps:

• Gather the ingredients.
• Add the flour to a small heatproof bowl and microwave on high power for 1 minute. Use an instant-read thermometer to make sure the internal temperature has reached at least 165 F. Let cool to room temperature.
• Combine the softened butter, granulated sugar, and brown sugar in a small mixing bowl. Mix for about a minute to help the sugar dissolve a bit, scraping the sides of the bowl often.
• Add the vanilla and salt and mix.
• Stir in the heat treated flour.
• Add up to 1 tablespoon of heavy cream or milk to achieve your desired texture. A small amount of cream or none at all will make a stiff dough, while adding more cream will make for a creamier texture.
• Add the chocolate chips and/or sprinkles, if using, and mix just until combined.

BASIC COOKIE DOUGH WITH 6 VARIATIONS

Steps:

• Put butter, granulated and light brown sugar, the baking soda and salt in a large bowl. Beat with mixer on medium speed 3 minutes or until fluffy. Beat in eggs and vanilla until well blended.
• Reduce mixer speed to low; gradually beat in flour until blended. Divide dough in half (about 1 3/4 cups per portion). Prepare each portion as directed in recipes.
• Chocolate Chunk Cookies: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate chunks, 1/2 cup each pecans and walnuts, toasted and coarsely chopped, and 1/4 cup semisweet or milk chocolate mini M & Ms baking bits in a large bowl; stir until blended. Drop heaping measuring tablespoons dough 2 inches apart on ungreased baking sheets. Bake 12 to 14 minutes until golden brown. Cool on baking sheet on a wire rack 2 minutes before removing to rack to cool completely.
• Lemon Wedges: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1/4 cup all-purpose flour, 1 tablespoon finely grated lemon peel and 1/4 teaspoon lemon extract in a large bowl; stir until blended. Roll 1/4 cup portions into balls. Place 4 inches apart on ungreased baking sheets. Press into 4 inch circles. Bake 13 to 15 minutes until light brown. While hot, remove circles with a broad spatula to a cutting board. Cut each circle into 6 wedges. Transfer wedges to a rack to cool completely. Whisk 3/4 cup confectioners sugar and 1 tablespoon water until smooth, adding more water if needed until just thin enough to drizzle. Place a piece of wax paper under cookies on rack. Drizzle cookies with sugar mixture; let stand until drizzle sets.
• Berry Crumb Bars: Heat oven to 350 degrees. Line a 9 inch square baking pan with foil, letting foil extend above pan on opposite sides. With floured fingers, pat 1 1/4 cups dough (from 1/2 recipe chilled basic cookie dough) over bottom of prepared pan. Put 1/2 cup dried cranberries, chopped and 1/3 cup raspberry preserves in a small bowl; stir until well blended. Spread on dough to within 1/2 inch of edges of pan. Add coconut to remaining dough; stir until blended. Break off small pieces and place randomly on cranberry mixture. Bake 25 to 30 minutes until top is browned. Cool in pan on wire rack. Holding foil ends, lift onto cutting board. Cut into 18 bars.
• Peanut Butter Oatmeal Cookies: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1 1/4 cups old-fashioned oatmeal, 1/2 cup honey-roasted peanuts, coarsely chopped and 1/3 cup creamy or chunky peanut butter in a large bowl; stir until blended. Drop level measuring tablespoons 2 inches apart on ungreased baking sheets. Bake 12 to 15 minutes until golden brown. Cool on sheet on wire racks 2 minutes before removing to racks to cool completely.
• Spicy Snickerdoodles: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 3 tablespoons cornmeal, 2 tablespoons molasses, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ginger in a large bowl; stir until blended. Cover and refrigerate about 2 hours or until firm. Place 1/4 cup granulated sugar in a shallow bowl. Shape scant tablespoons dough into 1 inch balls. Roll in sugar to coat. Place 3 inches apart on ungreased baking sheets. Sprinkle with decorating sugar. Bake 8 to 10 minutes until edges are browned. Cool on sheet on wire racks 2 minutes before removing to racks to cool completely.
• Chocolate Toffee Brownies: Heat oven to 350 degrees. Line an 8 inch square baking pan with foil, letting foil extend above pan at opposite sides. Put 1 portion (1/2 recipe) basic cookie dough and 6 ounces semisweet baking chocolate, melted, and cooled in a large bowl; stir until blended. Coarsely chop three 1.4 ounce Skor bars. Add 2/3 of the chopped candy bars to dough mixture; stir to combine. Spoon into lined pan; spread to cover bottom. Combine remaining candy bars, 1/3 cup milk chocloate chips, 1/3 cup pecans, chopped and 1/4 cup mini marshmallows in a small bowl. Sprinkle over dough; then press lightly to adhere. Bake 20 to 25 minutes until a wooden pick inserted in center comes out with a few moist crumbs attached. Cool in pan on a wire rack. Holding foil ends, lift onto cutting board. Cut square brownies using a serrated knife.

CHOCOLATE CHIP COOKIE DOUGH

Steps:

• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).
• Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
• Refrigerate in an airtight container for up to 5 days.

BASIC VANILLA COOKIE DOUGH

Steps:

• Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. Proceed with variations:Thumbprints and Ball CookiesShaped Icebox CookiesLayered Icebox CookiesGlazed Spritz CookiesCutout Cookies

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

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.