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Single serve edible cookie dough9/5/2023 Let it sit at room temperature for 15 to 20 minutes to soften before serving. Store edible cookie dough in an airtight container in the fridge for up to 10 days.This dough is a solid foundation for whatever additions you want to incorporate. You can substitute the chocolate chips for sprinkles, crushed pretzels, nuts, other flavored chocolate chips such as cinnamon, white chocolate, butterscotch, you name it.We used whole milk in this recipe, but any kind of milk will work.For heat treating flour in the oven: If you prefer to heat treat your flour in the oven, you can spread it out on a parchment-lined baking tray and bake it at 350F until it reaches a temperature of 165F, about 6 to 8 minutes, stirring once halfway through.You have two options for heat-treating your flour for this recipe – bake it or microwave it. Raw flour can contain harmful bacteria that can make you sick if consumed. The most important step of making edible cookie dough is to heat treat your flour.Simply subscribe and start receiving your free daily recipes! I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. It goes without saying that you can also enjoy this dough by the spoonful! More Related Recipes Crumble the dough and serve over ice cream, blitz into milkshakes, or mix into yogurt for a sweet breakfast or snack. You can easily switch up the kind of dough you make by swapping the chocolate chips with sprinkles, nuts, or whatever you fancy. Make a batch for a movie night, party, or simply to satisfy the craving. When you aren’t eating it, be sure to keep the edible cookie dough in the refrigerator as it contains milk. You can substitute the chocolate chips for sprinkles, crushed pretzels, nuts, or other flavored chocolate chips such as cinnamon, white chocolate, butterscotch, you name it. Use a wooden spoon to stir in the chocolate chips. Beat in the milk until well combined (the dough will smooth out).Add the flour and beat to combine (the dough will look lumpy at this point).Use a handheld electric mixer to cream together the butter and brown sugar in a large bowl.Microwave for 1 minute 15 seconds, stopping every 15-20 seconds to stir it. Add the flour to a microwave-safe bowl.You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom. These step by step photos and instructions are here to help you visualize how to make this recipe. MILK – We used whole milk, but any kind of milk will work. Flour should register at 165F on an instant-read thermometer to be considered safe to eat. We’ve included instructions on how to do both in the recipe card below. Ingredient Info and Substitution SuggestionsįLOUR – The most important step of making edible cookie dough is to heat treat your flour. Get all measurements, ingredients, and instructions in the printable version at the end of this post. Or simply shovel it in by the spoonful, we aren’t judging. You can also scoop it up with pretzels for a salty-sweet combination. One of my favorite ways is to sprinkle it over no churn vanilla ice cream. There are so many different ways to enjoy edible cookie dough. So you can lick both your fingers and the bowl, and scarf down as much sweet blissful cookie dough as your stomach can handle. We have the answer to your late-night cookie dough cravings! If you haven’t seen or heard about it yet, edible cookie dough is safe to eat as-is without any baking thanks to heat treating the flour and omitting the raw eggs entirely. This edible cookie dough contains no eggs and heat treats the flour so there’s no risk of food-borne illness.
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