Edible Cookie Bowl Food

GIANT EDIBLE COOKIE BOWL RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• Place cookie dough in a medium bowl and add the flour. Mix until the flour is incorporated. The extra flour will help keep the cookie from running off of the bowl.
• Line a baking sheet with parchment paper, and wrap an ovenproof bowl in foil. Spray with nonstick spray and press the cookie dough onto the bowl until it is completely covered.
• Bake for 25 minutes, or until golden brown. Remove from oven and cool for 30 minutes with the bowl facing down. Once it has cooled, flip over, remove the ovenproof bowl, and allow the cookie to finish cooling.
• Meanwhile, microwave the chocolate chips with the coconut oil for 1 minute, stirring every 20 seconds, until the chocolate has fully melted.
• Pour the melted chocolate into the cookie bowl and spread it around until the inside of the bowl is fully covered, pouring the excess chocolate out. Freeze for 20 minutes, or until the chocolate has fully hardened.
• Fill with vanilla and chocolate ice cream, banana, strawberries, and whipped cream.
• Enjoy!

EDIBLE COOKIE BOWL

Steps:

• In a medium bowl, mix together flour, cocoa powder, almonds and salt.
• In a large bowl, using an electric mixer set on medium speed, beat together margarine, sugar, egg, and vanilla until light and fluffy.
• Beat in flour mixture.
• Preheat oven to 350 degrees.
• Roll dough out to 1/8 inch thickness.
• Using a 1-½ inch cookie cutter with scalloped edges, cut out shapes.
• Cover prepared loaf pan with cutouts, overlapping them slightly.
• Bake cookie bowl until edges are firm, about 10-12 minutes.
• Transfer pan to a wire rack and cool completely.
• To remove the cookie bowl, carefully lift it off the foil-lined loaf pan.
• Remove foil.
• Arrange other cookies or goodies in the cookie bowl.
• Cover loosely with plastic wrap until ready to serve.

EDIBLE COOKIE DOUGH WITH VARIATIONS

Steps:

• Make the Base Cookie Dough:
• Preheat oven to 350˚F. Spread flour on a parchment-lined rimmed baking sheet and bake 10 minutes. Let cool slightly (flour should still be warm to the touch), about 3 minutes.
• Meanwhile, using an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and salt in a large bowl until light and fluffy, 2-3 minutes. Reduce mixer speed to low and beat in milk and vanilla. Add warm flour and beat on low speed until incorporated. Increase speed to medium-high and continue to beat until dough separates, then comes back together, about 30 seconds. Chill 10 minutes.
• Make the Chocolate Chip Dough:
• Mix base cookie dough and chocolate chips with a spatula in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 30 minutes.
• Make the Cookies and Cream Dough:
• Crush cookies in a plastic bag until finely crushed. Mix base cookie dough, cookie crumbles, and oil with a spatula or your hands in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
• Make the Rocky Road Dough:
• Sift cocoa powder over base cookie dough. Add marshmallows, almonds, chocolate chips, and oil and mix with a spatula or your hands until incorporated. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
• Make the Oatmeal-Raisin Dough:
• Preheat oven to 350˚F. Spread oats and walnuts on a rimmed baking sheet and bake until walnuts are lightly toasted, about 10 minutes. Let cool at least 15 minutes.
• Mix base cookie dough, oats, walnuts, raisins, oil, and cinnamon with a spatula or your hands in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
• Make the Peanut Butter and Chocolate Dough:
• Using an electric mixer on medium-high speed, beat base cookie dough and peanut butter in a large bowl until smooth. Add peanut butter cups and candies and fold with a spatula. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
• Do Ahead
• Cookie dough made 5 days ahead. Store in an airtight container and chill, or freeze up to 1 month.