FOOD

Edible Cookie Dough 4 Ways

From sugar cookie and peanut butter cup to rocky road and more, these super indulgent treats are easy to make.

FOOD

Edible Cookie Dough 4 Ways

From sugar cookie and peanut butter cup to rocky road and more, these super indulgent treats are easy to make.

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/4 cup rainbow sprinkles

Steps

  1. In a large bowl using a stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium-high speed.
  2. Once smooth, add the granulated sugar and vanilla on medium speed until fluffy and light in color.
  3. In a separate medium-size bowl, whisk together the flour, salt and baking powder.
  4. With the mixer running on low, slowly add the dry ingredients to the wet ingredients using a cup measure or large spoon. Once combined, fold in rainbow sprinkles.
  5. Refrigerate for 1 hour before serving for best results.
  6. Serve a scoop of chilled cookie dough on a sugar cone and enjoy.

Ingredients

  • 1 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup light brown sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup semi-sweet mini chocolate chips
  • 1/2 cup mini peanut butter cups, halved
  • 1/2 cup Reese's Pieces

Steps

  1. In a stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium-high speed.
  2. Once smooth, add the peanut butter and sugar on medium speed until fluffy and light in color. Beat in vanilla until incorporated and set aside.
  3. In a separate medium-size bowl, whisk together the flour, salt and baking powder.
  4. With the mixer running on low, slowly add the dry ingredients to the wet ingredients using a cup measure or large spoon.
  5. Once combined, fold in chocolate chips, peanut butter cups and Reese's Pieces.
  6. Refrigerate for 1 hour before serving for best results.
  7. Serve alone or dipped in chocolate as a truffle.

Ingredients

  • 1 cup butter, softened
  • 1/2 cup dark brown sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup white chocolate chips
  • 1/4 cup milk chocolate chips

Steps

  1. In a stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium-high speed.
  2. Once smooth, add sugar on medium speed until fluffy and light in color. Beat in vanilla until incorporated and set aside.
  3. In a separate medium-size bowl, whisk together the flour, salt and baking powder.
  4. With the mixer running on low, slowly add the dry ingredients to the wet ingredients using a cup measure or large spoon.
  5. Once combined, fold in all three chocolate chips.
  6. Refrigerate for 1 hour before serving for best results.
  7. Serve alone or form into small 1/2-inch balls for an ice cream topping.

Ingredients

  • 2 cups semi-sweet chocolate chips, divided
  • 1/2 cup unsalted butter
  • 1/2 cup dark brown sugar
  • 1 teaspoon vanilla
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 cup miniature marshmallows
  • 1 cup sliced almonds
  • 1/4 cup salted caramel sauce

Steps

  1. Melt 1 cup of the chocolate chips in a double-boiler until smooth. Remove from the heat, and let cool to room temperature.
  2. In a stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium-high speed.
  3. Once smooth, add sugar on medium speed until fluffy and light in color. Beat in vanilla until incorporated and set aside.
  4. In a separate medium-size bowl, whisk together the flour, cocoa powder, salt and baking powder.
  5. With the mixer running on low, slowly add the melted chocolate, followed by the dry ingredients, to the creamed butter using a cup measure or large spoon. Once combined, fold in marshmallows, nuts and salted caramel sauce until just combined.
  6. Refrigerate for 1 hour before serving for best results.
  7. Serve alone or chill and use to make ice cream sandwiches.