COOKIE DOUGH CONTAINER RECIPES

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EDIBLE COOKIE DOUGH BOARD RECIPE BY TASTY



Edible Cookie Dough Board Recipe by Tasty image

There’s no party like a cookie dough party! Three delicious flavors of edible cookie dough–chocolate chip, double chocolate, and funfetti–are surrounded by a sea of sweets like rainbow sprinkles, mini marshmallows, cookie crumbs, and waffle chips for the ultimate DIY dessert. We heat-treat the flour and leave out the eggs so this dough is safe to eat raw! Adding baking soda helps mimic the flavor of traditional cookie dough, but feel free to leave it out.

Provided by Aleya Zenieris

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 10 servings

Number Of Ingredients 35

3 cups all purpose flour,
1 stick unsalted butter, room temperature
½ cup brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon water, or milk
¼ teaspoon baking soda
¼ teaspoon kosher salt
¾ cup semisweet chocolate chip
1 stick unsalted butter, room temperature
½ cup granulated sugar, plus 2 tablespoons
? cup dark cocoa powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
1 tablespoon water
¾ cup chocolate chunks
1 stick unsalted butter, room temperature
½ cup granulated sugar
1 ½ teaspoons clear vanilla extract
1 tablespoon water, or milk
¼ teaspoon baking soda, optional
¼ teaspoon kosher salt
¼ cup rainbow sprinkles
rainbow sprinkle
chocolate sauce
caramel sauce
waffle cone
mini marshmallow
chocolate chip cookie crumble
chocolate sandwich cookie crumble
white chocolate chip
white chocolate covered pretzel ring
chocolate candy
toasted walnut
mini peanut butter cup

Steps:

  • Preheat the oven to 350°F (180°C).
  • Heat treat the flour: Spread the flour on a rimmed baking sheet. Bake for about 8 minutes, until the flour temperature reaches 165°F (75°C). Transfer to a large bowl and whisk to remove any lumps (heat-treating may cause the flour to get clumpy). Let cool completely before using, about 20 minutes.
  • Make the chocolate chip cookie dough: In a medium bowl, use an electric hand mixer on medium speed to whip the butter until light and fluffy, about 2 minutes. Add the brown sugar and granulated sugar and beat until airy and fully combined, about 2 minutes. Add the vanilla and water and beat until incorporated. Sift in 1 cup plus 1 tablespoon of the heat-treated flour, the baking soda, if using, and the salt. Use a wooden spoon or rubber spatula to mix until the dough comes together. Fold in the chocolate chips. Transfer to an airtight container and refrigerate until ready to use, up to 1 week.
  • Make the double chocolate cookie dough: In a medium bowl, use an electric hand mixer on medium speed to whip the butter until light and fluffy, about 2 minutes. Add the granulated sugar and beat until airy and fully combined, about 2 minutes. Sift in ? cup plus 2 tablespoons of the heat-treated flour, the cocoa powder, baking soda, if using, and the salt and use a wooden spoon or rubber spatula to mix until the dough comes together, adding the water if the dough is too dry. Fold in the chocolate chunks. Transfer to an airtight container and refrigerate until ready to use, up to 1 week.
  • Make the funfetti cookie dough: In a medium bowl, use an electric hand mixer on medium speed to whip the butter until light and fluffy, about 2 minutes. Add the granulated sugar and beat until airy and fully combined, about 2 minutes. Add the clear vanilla and water and beat until incorporated. Sift in 1 cup plus 1 tablespoon of the heat-treated flour, the baking soda, if using, and the salt and use a wooden spoon or rubber spatula to mix until the dough comes together. Fold in the sprinkles. Transfer to an airtight container and refrigerate until ready to use, up to 1 week.
  • Assemble the board: Remove the cookie dough from the refrigerator at least 1 hour before assembling to bring to room temperature for the best texture.
  • Transfer each flavor of cookie dough to a serving bowl and arrange on a large board. Surround with the rainbow sprinkles, chocolate and caramel sauces, waffle cones, mini marshmallows, chocolate chip cookie crumbles, chocolate sandwich cookie crumbles, white chocolate chips, white chocolate-covered pretzels, chocolate candies, toasted walnuts, and mini peanut butter cups.
  • Enjoy!

Nutrition Facts : Calories 409 calories, CarbohydrateContent 73 grams, FatContent 11 grams, FiberContent 3 grams, ProteinContent 6 grams, SugarContent 35 grams

PEANUT BUTTER COOKIE DOUGH BITES | JUST A PINCH RECIPES



Peanut Butter Cookie Dough Bites | Just A Pinch Recipes image

These soft and delicious Peanut Butter Cookie Dough Bites are covered in a layer of chocolate and peanut butter and topped with flaky salt. The perfect treat!

Provided by @MakeItYours

Number Of Ingredients 11

½ cup unsalted butter (room temperature (113g))
½ cup light brown sugar (100g)
3 T granulated sugar (13g)
1 tsp vanilla paste or extract
? cup creamy peanut butter (100g)
1 ? cup all-purpose flour (200g)
¼ tsp kosher salt
1 can sweetened condensed milk (14oz)
1 cup semi-sweet chocolate chips (175g)
½ cup creamy peanut butter (130g)
½ cup chocolate chips or chopped chocolate of any variety (90g)

Steps:

  • Place the chocolate chips in the freezer. Then, start by heat treating the flour to kill any bacteria. Add the flour to a parchment lined baking sheet and distribute evenly. Preheat the oven to 350F then bake for 8 minutes and allow to cool completely. Once cool, sift into a bowl to remove any clumps that formed during baking.
  • Cream together the butter and sugars on medium high speed for about three minutes until fluffy. Add the vanilla and peanut butter, mix to combine, then scrape down the sides.
  • With the mixer running on low speed, add the salt and sifted flour to the dough. Once all flour has been incorporated, add in the sweetened condensed milk in a steady stream.
  • Scrape down the sides once more, then add the cold chocolate chips and mix on the lowest setting until evenly dispersed.
  • Prepare an 8x8inch baking pan with parchment paper slings, then add the dough to the pan. Using a spatula, bottom of a measuring cup, or clean fingers, press the dough evenly across the pan, being sure to get the dough the whole way into the sides and corners.
  • Place in the fridge to set for 1 hour.
  • To make the topping, add the peanut butter and chocolate to a bowl and microwave in 20 second increments, stirring after every 20 seconds, until completely smooth. You could also do this in a double boiler. Pour over the chilled cookie dough and spread evenly.
  • Chill for one more hour, top with flaky salt, then slice into 36 squares.

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