Apr 25 , 2018

Edible Cookie Dough With Variations

Toasting the flour in this egg-free version zaps any bacteria, making this edible cookie dough safe for kids as well as grown-ups!

YIELD: Makes 25–28 balls

ACTIVE TIME: 25–30 minutes
TOTAL TIME: 30–35 minutes

INGREDIENTS:

For the Base Cookie Dough:

  • 1 cup all-purpose flour
  • 1/2 cup (1 stick) unsalted butter, room temperature, cubed
  • 1/2 cup granulated sugar
  • 1/4 cup (packed) light brown sugar
  • 1/4 teaspoon kosher salt
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Chocolate Chip Dough:

  • 1/2 cup chocolate chips

Cookies and Cream Dough:

  • 8 cream-filled chocolate sandwich cookies, such as Oreos
  • 2 teaspoons vegetable oil

Rocky Road Dough:

  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup mini marshmallows
  • 1/3 cup almonds, coarsely chopped
  • 1/3 cup chocolate chips
  • 2 teaspoons vegetable oil

Oatmeal-Raisin Dough:

  • 1/ 2 cup quick-cooking oats
  • 1/3 cup walnuts, coarsely chopped
  • 1/2 cup raisins
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon ground cinnamon

Peanut Butter and Chocolate Dough:

  • 1/3 cup smooth peanut butter
  • 1/3 mini peanut butter cups, cut into 1/8ths
  • 1/4 cup hard shell peanut butter chocolate candies, such as Reese’s Pieces

Make the Base Cookie Dough:

  1. 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.
  2. 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 also the oil with a spatula or your hands in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and then 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, ans well as 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, as well as 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.

 

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