Edible Cookie Dough: 4 Ways

 

 


 

one of my fondest, albeit gluttonous memories of my childhood

was sitting on the floor of my best friend’s kitchen,

eating chunks of frozen tollhouse cookie dough by the package.

how we never got salmonella is still beyond me.

now naturally I look back on this memory with partial shock at my teenage diet…

but that’s pretty much entirely clouded by my envy of a time where I wasn’t allergic to both

dairy and gluten

*you never know what you got until it’s gone*

today- inspired by Cookie DŌ NYC,

I’ve decided to whip up 4 different batches of edible cookie dough,

*almost* entirely free from the risks of salmonella.

 

honest moment: we’ve all heard the horror stories that come along with ingesting raw eggs- I’m pretty sure salmonella was one of my first self elected spelling bee words (that and Metamorphosis)  I think along with the microwave, this is just one of those fears instilled on children at an age in which we’re entirely trusting. Now salmonella is a real thing, and a totally real risk when consuming food items that haven’t been cooked to a temperature in which bacteria would be killed. after a quick google search, I found not only are eggs on the list, but raw flour as well. moral of this long story- thousands of people live their lives on the *edge* consuming raw cookie dough in it’s natural eggy form, all with no health consequences. and some people aren’t so lucky. so be a bad ass- eat some risky yolks, or play it on the safe side and make some eggless choices. and also maybe bake your flour too? god i don’t fucking know, we’re all gonna die anyway.

 


 


the basics

(the base recipe for this is pretty universal. therefor, the steps are pretty much the same for each variation, so depending on your flavor combination- the following is a good guideline)

 

cream together your butter & sugars

add in your vanilla

sift your dry ingredients together

combine your dry & your wet ingredients

add liquid (milk) to achieve consistency

finish off with toppings of your choice

 



p e a n u t    b u t t e r    c o o k i e    d o u g h:



p e a n u t    b u t t e r   r e c i p e :
  • 3/4 cup AP flour
  • pinch of salt
  • 1/4 cup unsalted butter (softened to room temperature)
  • 1/2 cup peanut butter (chunky or smooth)
  • 1/4 cup granulated sugar
  • 1/4 cup brownsugar
  • 1 – 2 teaspoons milk (to the consistency you like)
  • 1 teaspoon vanilla extract
  • toppings of your choice: white chocolate peanut butter cups, crushed oreos, etc

 



c h o c o l a t e    c h i p   c o o k i e    d o u g h:



c h o c o l a t e    c h i p    r e c i p e :
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 1 cup unsalted butter (softened to room temperature)
  • 2½ teaspoons vanilla extract
  • 1 teaspoon salt
  • 2 cups AP flour
  • 2+ teaspoons milk (to the consistency you like)
  • 1 cup chocolate chips (mini would work too)

 



f u n f e t t i   c o o k i e    d o u g h:



f u n f e t t i    r e c i p e :
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 1 cup unsalted butter, (softened to room temperature)
  • 1 teaspoons vanilla extract
  • 1 teaspoon imitation vanilla extract
  • 1 teaspoon salt
  • 2 cups AP flour
  • 2+ teaspoons milk (to the consistency you like)
  • sprinkles


b r o w n i e    b a t t e r   c o o k i e    d o u g h



 ( i forgot to take pictures of this one)
  • 1/2 cup unsalted butter (softened to room temperature)
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/4 cup + 2 Tablespoons cocoa powder
  • 2+ teaspoons milk (to the consistency you like)
  • 1 teaspoon vanilla extract
  • 1 cup AP flour
  • 1/2 teaspoon baking soda (optional)
  • 1/4 teaspoon salt
  • 3/4 cup chocolate chips
  • 1/4 cup caramel (melted)

 


 


 

i’d say happy baking but you’re not really baking.. so happy making but more than that happy eating

 

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