Edible Cookie Dough Recipe For Two Food

EDIBLE COOKIE DOUGH RECIPE {FOR TWO}

Steps:

• Start by mixing/mashing your softened butter, brown sugar, salt and vanilla together until well combined.
• To eliminating any bacteria risks, toast your flour at 350 degrees F for 5 minutes we kill off any harmful bacteria.
• Next mix in your 1 Tablespoon of milk. Slowly add in flour, 1 Tablespoon at a time until you have a cookie dough texture.
• Finally, add in chocolate chips. Mix until well combined. Voila! You have some scrumptious cookie dough ready to enjoy!

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

Steps:

• Mix all contents in a large bowl and refrigerate until chilled, about 10-12 minutes.
• Eat raw OR if you choose to bake, preheat oven to 350°F.
• Roll dough into small disks, about 1 inch circumference and ¼ inch thick.
• Place on baking sheet lined with parchment paper.
• Bake for 15-18 minutes, or until cookies are a light golden brown.
• 1 flax egg is a tablespoon of ground flax seeds mixed with 3 tablespoons of water.

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.

EDIBLE COOKIE DOUGH BOARD RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Heat treat the flour: Spread the flour on a rimmed baking sheet. Bake for about 8 minutes, until the flour temperature reaches 165˚F (75°C). Transfer to a large bowl and whisk to remove any lumps (heat-treating may cause the flour to get clumpy). Let cool completely before using, about 20 minutes.
• Make the chocolate chip cookie dough: In a medium bowl, use an electric hand mixer on medium speed to whip the butter until light and fluffy, about 2 minutes. Add the brown sugar and granulated sugar and beat until airy and fully combined, about 2 minutes. Add the vanilla and water and beat until incorporated. Sift in 1 cup plus 1 tablespoon of the heat-treated flour, the baking soda, if using, and the salt. Use a wooden spoon or rubber spatula to mix until the dough comes together. Fold in the chocolate chips. Transfer to an airtight container and refrigerate until ready to use, up to 1 week.
• Make the double chocolate cookie dough: In a medium bowl, use an electric hand mixer on medium speed to whip the butter until light and fluffy, about 2 minutes. Add the granulated sugar and beat until airy and fully combined, about 2 minutes. Sift in ⅔ cup plus 2 tablespoons of the heat-treated flour, the cocoa powder, baking soda, if using, and the salt and use a wooden spoon or rubber spatula to mix until the dough comes together, adding the water if the dough is too dry. Fold in the chocolate chunks. Transfer to an airtight container and refrigerate until ready to use, up to 1 week.
• Make the funfetti cookie dough: In a medium bowl, use an electric hand mixer on medium speed to whip the butter until light and fluffy, about 2 minutes. Add the granulated sugar and beat until airy and fully combined, about 2 minutes. Add the clear vanilla and water and beat until incorporated. Sift in 1 cup plus 1 tablespoon of the heat-treated flour, the baking soda, if using, and the salt and use a wooden spoon or rubber spatula to mix until the dough comes together. Fold in the sprinkles. Transfer to an airtight container and refrigerate until ready to use, up to 1 week.
• Assemble the board: Remove the cookie dough from the refrigerator at least 1 hour before assembling to bring to room temperature for the best texture.
• Transfer each flavor of cookie dough to a serving bowl and arrange on a large board. Surround with the rainbow sprinkles, chocolate and caramel sauces, waffle cones, mini marshmallows, chocolate chip cookie crumbles, chocolate sandwich cookie crumbles, white chocolate chips, white chocolate-covered pretzels, chocolate candies, toasted walnuts, and mini peanut butter cups.
• 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.

EDIBLE COOKIE DOUGH

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.