Edible Cookie Dough

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Cuisinart original

Eat that dough guilt free (well, egg free!) with one of our edible cookie dough recipes. There are gluten- free options, as well as a kid-favorite snickerdoodle. Eat by the scoop, or even crumble into vanilla ice cream; there are so many possibilities.

Ingredients

8            tablespoons (1 stick) unsalted butter, room temperature

2/3          cup packed light brown sugar

1/3          cup granulated sugar

2            tablespoons milk (any fat variety or non-dairy alternative)

1            tablespoon pure vanilla extract

1-1/3      cups unbleached, all-purpose flour (you can substitute a gluten-free, all-purpose flour blend)

½           teaspoon kosher salt

1            cup semisweet chocolate chips


Nutritional information

Nutritional analysis per serving (1 tablespoon, Chocolate Chip):  Calories 55 (41% from fat) carb. 8g pro. 0g fat 3g sat. fat 2g chol. 4mg sod. 22mg calc. 2mg fiber 0g

Nutritional analysis per serving (1  tablespoon, Snickerdoodle): Calories 42 (35% from fat) carb. 6g pro. 0g fat 2g sat. fat 1g chol. 4mg •sod. 21mg calc. 1mg fiber 0g

Nutritional analysis per serving (1 tablespoon, Cranberry Oat): Calories 49 (32% from fat) • carb. 8g • pro. 0g • fat 2g sat. fat 1g • chol. 4mg • sod. 22mg • calc. 1mg • fiber 0g

Instructions

  1. Put the butter and sugars into the Cuisinart® mixing bowl. Attach the flat mixing paddle, start on Speed 3 and, gradually increasing to Speed 5, mix until very light and creamy, about 6 to 8 minutes. Stop to scrape down sides of bowl as needed.
  2. While mixing on Speed 5, add the milk and vanilla extract. Scrape again and then add the flour and salt. Mix on Speed 2; while mixing, add the chips. Stop to scrape as needed. Mix until well combined.
  3. Scoop the dough into desired-size pieces. While the dough can be eaten right away, it is best eaten chilled.

Variations:

Snickerdoodle:

Add ½ teaspoon ground cinnamon and do not add the chocolate chips. Scoop into tablespoon-size balls and roll in cinnamon sugar.

Oatmeal Cranberry:

Add ½ cup rolled oats and ¼ teaspoon ground cinnamon with the flour. Substitute dried cranberries for the chocolate chips.