Edible Cookie Dough: 3 Flavors

One of my deepest darkest secrets: taking a giant roll of refrigerated cookie dough, slicing pieces, and popping them in my mouth with no mercy. I do take a moment of pause to reflect on all the salmonella that could be lurking in that egg-laden log, but the pros and cons are always weighed, and my salivating mouth always wins. But what if cookie dough carried no health risks (besides the sugar overdose). I have the recipe for the best edible cookie dough you’ve ever tasted, and it’s egg-free. Read on for my drool-worthy recipe!

There’s something completely magical about the gritty-creamy dichotomy that is cookie dough, its hints of vanilla, and multitude of flavor options.

There’s a reason why cookie dough ice cream is offered at almost every ice cream parlor. But let’s be honest: the ice cream is just for filler. It’s all about that dough.

 

 

 

Makes: about 1 1/2 cups cookie dough (1/2 cup of each flavor)

Prep time: 20 minutes

Cook time: 5 minutes

Total time: 25 minutes

The Ingredients

1 ½ cups all-purpose flour

8 tablespoons (1 stick) salted butter, softened

1 cup light brown sugar

¼ cup white sugar

3 tablespoons real vanilla extract

¼ cup skim milk

Suggested Toppings:

¼ cup smooth peanut butter

4-5 peanut butter cups, crushed

¼ cup dark chocolate chips (in this recipe, milk chocolate chips are just as delish!)

4-5 crushed Oreos, crushed (I like coconut-flavored Oreos as well!)

 

 

 

The Steps

Bake flour at 350 degrees for 5-7 minutes, tossing halfway through, to kill any bacteria.

In a medium bowl (with mixer attachment or hand mixer), add flour, butter, brown sugar, white sugar, and vanilla extract. Use pastry cutter to mix dough into coarse crumbles. Then add milk (about 1/4 cup) slowly and blend until dough is moist but not too sticky.

Separate dough evenly into 3 small bowls. In one bowl, add peanut butter and peanut butter cups. Knead until combined. In another bowl, add crushed Oreos, and knead until combined. In a third bowl, add chocolate chips, and knead until combined.

Cover with plastic wrap at room temperature for up to 4 days. Or the smarter idea, enjoy the whole thing right away with no guilt.

 

 

 

The Steps with Video

YouTube video

 

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