The secret to making ridiculously good cookies is superb cookie dough. But why stop there for those of us who adore the chewy, soft combination? The alternative is to consume the dough uncooked, which is not the greatest approach to satisfy your sugar craving when using it to make cookies becomes a bit monotonous. So try scooping some dough into another dessert rather than running the danger of contracting a salmonella infection.
Would you want chocolate chip baklava? A recipe exists for it. Are you hankering after an egg roll loaded with cookie dough? Strangely enough, there's a recipe for it as well.
Check out these delicious treats below and you'll be able to put an end to eating cookie dough right out of the container.
1.Cookie Dough Pops
Savor the goodness of Edible Cookie Dough Pops, covered in chocolate and adorned with a miniature chocolate chip cookie.
Preparation Time: 10 minutes
Chill Time: 15 minutes
Dipping Time: 30 minutes
Total Time: 55 minutes
Ingredients:
For the Cookie Dough:
- 1 cup unsalted butter (soft)
- 1 1/2 cups brown sugar
- 2 tablespoons vanilla extract
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 cup mini chocolate chips
For the Pops:
- Chocolate candy
- Mini Chocolate Chip Cookies
Instructions:
- Combine butter and brown sugar, then add vanilla and flour. Stir in mini chocolate chips.
- Use a 1" cookie scoop to measure dough balls. Hand roll until smooth and chill for 10 minutes to firm up.
- Melt chocolate candy as per directions. Dip a lollipop stick into the chocolate and insert it into the dough ball.
- Once all sticks are added, the dough should be at room temperature but not soft. Coat the dough entirely with chocolate by dipping the pops into it. Decorate by attaching a mini chocolate chip cookie, then let them stand to dry or place them down, candy apple style, for drying.
2.Chocolate Chip Cookie Dough Cupcakes
Enjoy these generously topped soft-baked chocolaty-chip cookie cups with delicious egg-free cookie dough icing!
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 2 hours
Yield: 24 cookie cups
Ingredients:
Cookie Cups
- 3/4 cup (170g) room-temperature softened unsalted butter
- 3/4 cup (150g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour, spooned and leveled
- 2 teaspoons cornstarch (cornflour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/4 cup (225g) of chocolate chips, semi-sweet
Cookie Dough Frosting
- 3/4 cup (170g) room-temperature softened unsalted butter
- 1 cup + 1 Tablespoon (215g) packed light or dark brown sugar
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups (160g) heat-treated all-purpose flour* (spooned & levelled)
- 3/4 teaspoon salt
- 6 Tablespoons (95ml) milk
- 1 & 1/2 cups (270g) mini chocolate chips
Instructions:
- Preheat the oven to 350°F (177°C) and line two 12-count muffin pans with liners. Set aside.
- Make the cookie cups: In a large bowl, use a handheld mixer or stand mixer with the paddle attachment to cream the butter and sugars until fluffy and light in color. Mix in the egg and vanilla, scraping down the sides as needed. Mix the flour, cornflour, baking soda, and salt in another basin. Slowly mix the wet ingredients on low speed. The dough will be thick when you add the chocolate chunks.
- Fill each muffin liner with 1.5 teaspoons of dough. Bake for 12-13 minutes, removing from the oven when the edges are slightly brown and the centers appear soft. Do not exceed 13 minutes. Allow cookie cups to cool completely before frosting.
- Make the frosting: Using an electric or stand mixer with a paddle attachment, cream the butter and brown sugar at medium speed. Add vanilla and beat well. Stir in the flour and salt until doughy. Beat in the milk until fluffy. Gently fold in the chocolate chips. Frost the cooled cookie cups.
- Unfrosted cookie cups stay fresh and covered at room temperature for 5 days. Frosted cookie cups must be kept in the fridge.
Notes:
Heat-Treated Flour: While raw all-purpose flour is suitable for the cookie cups, it's safest to use heat-treated flour in the frosting. Refer to the note/instructions above the recipe or purchase it online.
3.The Cookie Dough Protein Shake
Liquid cookie dough is the only apt description for the flavor and consistency of this rich cookie dough protein shake. It's akin to sipping on cookie dough through a straw. Here's how to make it:
Ingredients:
- 1 cup of your preferred milk (240g)
- 1/8 tsp salt
- 1/8 tsp baking soda (for enhanced flavor)
- slightly more than 1/4 cup of vanilla protein powder (24g)
- sweetener of your choice
- 6 drops of maple extract (optional for flavor)
- optional garnish of raw oats with chocolate chips
Instructions:
- Blend all the ingredients, excluding the garnishes, until the mixture is smooth.
- Add garnishes as desired.
- The thickness of the shake may vary based on the protein powder brand. For a thicker consistency, consider freezing 1 cup of milk in an ice cube tray beforehand and then using the frozen milk in the recipe. This not only adds thickness but also imparts a chilled, ice-cream-like quality to the protein shake.