When I was a kid I always wanted the cookie dough over the cookie. Well, that is a lie, I wanted both! My mom always let us lick the spoon and bowl whether it was cake batter, brownie batter, and yes, even cookie dough.
There has been more awareness around eating raw eggs. SoOoOoOo….here is a safe, gluten-free way to eat JUST the dough and create your own cookie dough ice-cream!
I use the filling for my cookie dough brownie cake (soon to be posted) and it is a total hit. This dough can be frozen for up to 1 month. It is not a dough we bake, it is a dough you indulge by the spoonful or on a sundae. Perfect for the kiddos! I like to make my own ice-cream and add scoops into the ice cream before I freeze it. Sorry store bought ice cream….we won’t need you anymore!
You can cover them in chocolate, too! See below! You melt chocolate and give them a dunk! You will want to place them on parchment to cool, a cooling rack will ruin the bottom…trust me on this! Store in fridge or freezer in an air tight container!
I like to also sandwich this dough between two cookies for yummy filled cookie sandwiches.
The photo below above reminds me of the Nestle dough right out of the package. The pre-cut, rectangular dough, you know? You can use chips or chop your own chocolate.
Check it out and be sure to snack on some during these blistering hot months to complete your vanilla ice cream bowl!
Edible Cookie Dough
Ingredients
- 6 tablespoons brown sugar
- 3/4 cup (1.5 sticks) unsalted butter, softened
- 1 1/4 cup powdered sugar
- 1/2 cup flour*
- Dash of salt
- 1 1/2 tablespoons milk (any)
- 1 teaspoon vanilla extract
- 6 ounces mini chocolate chips
Directions
- In a standing mixer fitted with the whisk, or using a hand beater, combine brown sugar and butter together on high until light in color and fluffy.
- Reduce to low, add powdered sugar, flour, and salt.
- Add in milk and vanilla, beat until combined.
- Remove whisk, scrape the sides and bottom with a spatula. Fold in chocolate chips.
- Line a baking dish (I use a 11×7 or similar in size or 9×9) with parchment paper letting the sides hang over. Pour dough into the prepared dish, spread evenly and into the sides.
- Refrigerate for about 30 minutes. Remove, lifting parchment paper up, slice and eat!
- To dunk in chocolate, you freeze for 30-45 minutes, cut and dunk using a fork to fish it out. Work fast here because the dough can soften quickly. I did mine in batches of 6!
- Sprinkle with sea salt and indulge!
- You can follow along on my Instagram page HERE under the highlight labeled “D o u g h”
*Flour: gluten free, almond, oat, or regular will do. I have yet to experiment with coconut.
I used dark brown sugar for this, light brown is just as good!
