(and for my own college aged children who may read this and protest that I don't make it for them, there is a very good reason! You chose to go to school nearly 2000 miles away from home! Cookie dough surprises are "off the table"! But I love and adore you all!)
I usually stick with the classics of chocolate chip cookie dough and peanut butter cookie dough with mini reeses cups mixed in, but my oldest son loves white chocolate macadamia nut with cranberry cookie dough so I will include that one for you as well.
I love to keep a container of this rolled up into small balls in the fridge for mixing into ice cream too!
The key to making edible cookie dough is to simply leave out the eggs, baking soda and baking powder. So you can make any of your cookie recipes in to edible dough, but I'll share a few to get you started. Reminder (and you would not believe how many people will still ask this question) these dough recipes are not meant for baking into cookies, but for eating the dough.
Printable Copy
Edible Peanut Butter Cookie Dough:
Makes about 2 cups.
Ingredients:
3/4 cup flour
1/4 cup butter room, softened
1/3 cup peanut butter
1/4 cup sugar
1/4 cup brown sugar
1 1/2 teaspoons milk (more if you wish a more wet dough)
1 teaspoon vanilla
optional : 1 - 1 1/2 cups mini reese's cup candy
Directions:
Mix all ingredients together in a mixing bowl.
Nibble on a little "to ensure quality"!
Store in airtight containers in refrigerator up to 2 weeks.
Edible Chocolate Chip Cookie Dough
Ingredients:
1 cup flour
1/4 tsp salt
1/2 cup butter softened
1/4 cup brown sugar
1/4 cup sugar
2 tsp. milk
1 tsp. vanilla
1 cup milk chocolate chips (or mini sized "baking" M and M's)
Directions:
Mix all ingredients together in a mixing bowl
Nibble to ensure "quality"
Store in airtight containers in refrigerator up to 2 weeks
Edible White Chocolate Chunk Macadamia Nut Cookie Dough
Ingredients:
3/4 cup flour
1/2 cup (1 stick) butter softened
1/4 cup sugar
1/4 cup brown sugar
1 1/2 tsp. milk
1 tsp. vanilla
1/2 cup chopped macadamia nuts
1 cup white chocolate chips/chunks
1/2 cup dried cranberries
Directions:
Mix all ingredients together in a mixing bowl.
Nibble to ensure "quality".
Store in airtight containers in refrigerator up to 2 weeks.
