Giant Edible Cookie Bowl Recipe By Tasty 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!

GIANT SKILLET COOKIE

Steps:

• Preheat the oven to 350 degrees F. Use 1 tablespoon of the butter to grease a 10-inch cast-iron skillet.
• Whisk together the flour, baking powder, salt and cinnamon in a medium bowl. In another bowl, beat together the sugar and remaining butter with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add the vanilla and egg and beat to combine. Add the flour mixture in 2 batches, beating slowly after each addition to incorporate.
• Scoop the dough into the prepared skillet and press it in evenly with your fingers. Decorate with the sprinkles as desired. Bake until the edges of the cookie are golden brown and a toothpick inserted into the center comes out clean, about 40 minutes. Cool on a rack. Serve warm or at room temperature.

GIANT MULTI-FLAVOR COOKIE RECIPE BY TASTY

Steps:

• Make the base cookie dough. In a large bowl, whisk together the brown sugar, granulated sugar, salt, and butter until a paste has combined with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
• Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix. This will cause the gluten in the flour to toughen, which will result in cakier cookies.
• Divide the dough evenly between 6 medium bowls.
• Make chocolate chip cookie dough by adding the chocolate chips to the first bowl. Mix well and set aside.
• Make peanut butter cookie dough by adding the peanuts and peanut butter to the second bowl. Mix well and set aside.
• Make white chocolate macadamia nut cookie dough by adding the white chocolate chips and macadamia nuts to the third bowl. Mix well and set aside.
• Make chocolate candy cookie dough by adding chocolate candies to the fourth bowl. Mix well and set aside.
• Make double chocolate cookie dough by adding chocolate chips and cocoa powder to the fifth bowl. Mix well and set aside.
• Make caramel and pretzel cookie dough by adding chopped caramel and pretzels to the sixth bowl. Mix well and set aside.
• Line a 10-inch (30 cm) cast iron skillet with parchment paper. Make a triangular shape with the chocolate chip cookie dough and press into ⅙ of the pan. Repeat with the remaining doughs.
• Preheat the oven to 350°F (180°C).
• Chill the pan for at least 30 minutes, up to overnight.
• Bake the cookie for 30-45 minutes or stick a toothpick into the center of the cookie and the toothpick comes out clean
• Cool the cookie for 10-15 minutes before slicing and serving.
• Enjoy!

COOKIE BOWL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Turn a 9x5 inch loaf pan or metal bowl upside down and cover the outside with foil. Place onto a cookie sheet.
• Stir together the flour, cocoa, salt and almonds; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg and vanilla. Gradually stir in the dry ingredients to form a fairly stiff dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into circles using a glass or cookie cutter. Starting at the top (bottom) of the pan or bowl, arrange cookies so they are overlapping. Work toward the edges covering as much of the pan as you can. Be sure to press each cookie on so you will have a good solid bowl.
• Bake for 10 to 15 minutes in the preheated oven, until cookies are firm. Cool completely. Carefully turn the pan over and remove the pan from the foil, then carefully remove the foil from inside the cookie structure. Fill with cookie or candy.

GIFT GIVING EDIBLE COOKIE BOWL

Steps:

• Add shortening and butter to a mixing bowl.
• Beat with an electric mixer until softened and well blended.
• Add half of the flour, sugar, egg, milk, baking powder and salt to the flour.
• Beat until thoroughly combined.
• Stir in remaining flour.
• Divide dough in half.
• Cover and refrigerate for 3 hours.
• Meanwhile, invert a 1 or 1 1/2 quart ovenproof bowl on a cookie sheet. Cover the bowl with foil. Grease the foil and set aside.
• For a pattern, cut out a 9 inch circle of parchment paper.
• To make bowls-------------.
• Roll out one of the dough packages between 2 sheets of wax paper to a 10-11 inch circle.
• Lay your 9 inch pattern on top. Cut with a knife or fluted pastry cutter around the pattern.
• If desired, cut out of the scrap dough decorative shapes and place them on another cookie sheet.
• Remove one sheet of the wax paper and carefully invert dough over bowl.
• Remove other sheet and form dough around bowl.
• Bake the cookie bowl in a 350° F oven, about 15 minutes or until edges turn a light brown.
• Transfer the cookie bowl to a wire rack to cool.
• Then carefully remove the cookie bowl from bowl it was baked on.
• Bake the decorative shapes, if you did them, for about 6 minutes or till the edges are a light brown.
• Cool and attach with a little frosting.

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.