COOKIE DOUGH FOR ICE CREAM (EGGLESS)
A wonderful addition to any ice cream. Turn any vanilla ice cream into cookie dough. Much better than the store-bought cookie dough ice cream. NOTE: This does not include the ice cream recipe--just the dough.
Provided by JESSAMINE689
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the brown sugar, white sugar, and butter until smooth. Stir in vanilla and water. Mix in the flour until well blended. Shape into a loaf or log, and freeze for 1 to 2 hours.
- Cut into small chunks, and mix into softened ice cream. Freeze for 15 minutes or until firm before serving.
Nutrition Facts : Calories 88.3 calories, Carbohydrate 14.8 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.8 g, Sodium 21.9 mg, Sugar 8.8 g
BEST EDIBLE COOKIE DOUGH RECIPE
This is the best Edible Cookie Dough Recipe ever! It's easy to make and safe to eat without baking! Eat it with a spoon, toss it in homemade ice cream, or use it as a filling for cakes or cupcakes! There's no wrong way to enjoy this sweet treat!
Provided by Laura
Categories Dessert
Time 5m
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the flour, baking soda, baking powder and sea salt. Set aside.
- In a medium bowl, cream together butter, granulated sugar and brown sugar with a hand-held mixer (or standing mixer) until well combined (about 60 seconds). Be sure to start on low speed and increase it as the ingredients begin to stick together.
- Add 3 TBS milk and vanilla extract and beat on medium speed until combined.
- Add dry ingredients and mix, starting on low speed and increasing to medium-high, until all ingredients are combined. If necessary, add an extra 1 TBS milk to reach your desired consistency.
- Add mini chocolate chips and stir until evenly distributed.
- (If using a hand-held mixer, the cookie dough may look crumbly. It's ok! Simply press it together into a ball with your hands and it will stick together nicely)!
Nutrition Facts : ServingSize 2 TBS, Calories 147.7 kcal, Carbohydrate 19.4 g, Protein 0.2 g, Fat 8.9 g, SaturatedFat 5.6 g, Cholesterol 18 mg, Sodium 142.3 mg, Sugar 16.9 g, UnsaturatedFat 1.9 g
EGGLESS COOKIE DOUGH (1 SERVING)
I love just eating cookie dough so I made some eggless cookie dough! Substitute other add-ins for the chocolate chips if you like.
Provided by JJ Leavens :]
Categories Desserts Cookies No-Bake Cookie Recipes
Time 5m
Yield 1
Number Of Ingredients 9
Steps:
- Mix flour, butter, chocolate chips, water, brown sugar, white sugar, vanilla extract, baking soda, and salt together in a bowl.
Nutrition Facts : Calories 503.8 calories, Carbohydrate 67.6 g, Cholesterol 45.8 mg, Fat 26.1 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 16 g, Sodium 559.4 mg, Sugar 41.3 g
EDIBLE COOKIE DOUGH FOR ICE CREAM (NO EGGS)
If you love cookie dough ice cream or just like to eat cookie dough by itself, then give this a try --- make sure that you ice cream is softened before mixing this in, add in M&M's mini candies in place of chocolate chips :)
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl mix together both sugars and butter until smooth.
- Stir in vanilla and milk.
- Mix in the flour until well blended.
- Add in chocolate chips.
- Shape into a log and freeze for about 1-2 hours or until firm.
- Cut or break into small chunks.
- Mix into softened ice cream.
- Return the ice cream to freezer.
Nutrition Facts : Calories 172.9, Fat 8, SaturatedFat 4.8, Cholesterol 8.2, Sodium 30.7, Carbohydrate 26.3, Fiber 1.2, Sugar 18.6, Protein 1.6
EGG FREE, NO-BAKE COOKIE DOUGH (FOR EATING!)
Everyone has those nights where they just want to curl up with a movie and a bowl of ice cream or cookie dough. This cookie dough is perfect for doing so- it is low in salt, quick to whip up, and tastes absolutely delicious frozen. Homemade cookie dough is wonderful on top of all kinds of desserts, too. (When making cookie dough that is not being baked, leave out the eggs and substitute them with a little water if needed to avoid the chance of getting Salmonella.)
Provided by Jessa M
Categories Dessert
Time 5m
Yield 3 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except for the water in a bowl. It helps if you cream the margarine separately and then add it to the bowl to avoid spending a long time trying to smooth out pieces of margarine. The mixture will be very crumbly and dry because the eggs were left out (to avoid salmonella issues when eating raw). Gradually begin adding small amounts of water until dough reaches desired consistency.
- Store in the fridge or freezer (not at room temperature or it will quickly spoil because it contains uncooked margarine). Eat with a spoon or place on top of pies, ice cream cakes, cheesecake, homemade icecream, or frozen yogurt!
EDIBLE COOKIE DOUGH
Make and share this Edible Cookie Dough recipe from Food.com.
Provided by Heidle
Categories Dessert
Time 10m
Yield 10 cookies, 5 serving(s)
Number Of Ingredients 9
Steps:
- Toss together flour and salt in a bowl. Set aside.
- In a large bowl, whisk the melted butter, brown sugar and white sugar together until completely smooth - no brown sugar lumps should remain.
- Whisk in the milk until combined, then add vanilla. Stir until completely mixed.
- Slowly add in flour mixture and stir with a rubber spatula until smooth.
- Fold in chocolate chips (or your favorite mix-ins - see below).
- Enjoy! Eat by the spoonful or use however your sweet tooth desires.
- TODAY.
- Courtesy Cookie DO NYC.
- Store in an airtight container in the refrigerator for up to 3 weeks in the fridge, but good luck keeping it around that long.
- Pro tip: Scoop into balls and freeze (for up to 6 months). Then, defrost and use as needed. The dough is a great addition to ice cream, milkshakes, pancakes, and more.
Nutrition Facts : Calories 861.3, Fat 38.7, SaturatedFat 23.8, Cholesterol 74.9, Sodium 262.8, Carbohydrate 126.8, Fiber 3.4, Sugar 82.2, Protein 7.6
FROZEN EDIBLE COOKIE DOUGH (NO EGGS)
If you're like me and buy the frozen cookie dough and end up eating it before you even get to bake cookies... This is for you! Note: you can use less sugar if using a sweet chocolate or more sugar if using semi-sweet or dark chocolate.
Provided by Mrs. Brooks
Categories Dessert
Time 15m
Yield 2 Cookie dough, 10 serving(s)
Number Of Ingredients 9
Steps:
- Cream together the butter, white sugar, and brown sugar until smooth and creamy.
- Mix in the milk, vanilla extract, and salt until thoroughly combined.
- Stir in flour, chocolate chips and nuts. You can add more milk if dough is too dry.
- Using a 2 ounce scooper, scoop the cookie dough into balls and place on a baking sheet lined with parchment paper. Freeze for an hour.
- Once frozen you can store them in a zipper bag in the freezer.
- Makes approximately 20 cookie dough balls. Enjoy!
EDIBLE COOKIE DOUGH WITH VARIATIONS
Cookie dough lovers, eat your hearts out! Toasting the flour in this egg-free version zaps any bacteria, making the raw dough safe for kids-and grown-ups-to eat as is. See below for classic chocolate chip, plus four other delicious flavors to try.
Provided by Katherine Sacks
Categories Small Plates Cookies Chocolate Oatmeal Kid-Friendly Peanut Butter Dessert snack
Yield Makes 25-28 balls
Number Of Ingredients 29
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.
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