Name: How to Make Edible Cookie Dough 3 Ways
Uploaded: 2022-11-19T17:00:10+00:00
Duration: 8 min 40 s
Description: Craving cookie dough?! Me too. So I had to share this recipe with you on how to make edible cookie dough in 3 different flavors! These are mouthwateringly delicious, and they won't wreck your diet if

1 year ago

Craving cookie dough?! Me too. So I had to share this recipe with you on how to make edible cookie dough in 3 different flavors! These are mouthwateringly delicious, and they won't wreck your diet if you use proper portion control - watch the video to see how I do this!
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CHOCOLATE CHIP COOKIE DOUGH
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***NOTE: If you're worried about e-coli in your flour, you can heat it in the oven to kill off any possible bacteria before consuming: Spread your flour on a rimmed baking sheet and bake in a preheated oven 7 minutes or until flour temp reaches 160 degrees F on an instant read thermometer. Let it cool completely and transfer to an airtight container.

INGREDIENTS:
3/4 to 1 cup (136g) Flour (I used this Gluten Free Flour: https://amzn.to/3DXrCP9)
1/4 cup (56g) unsalted butter, softened
1/4 cup (56g) creamy natural (or homemade) peanut butter (optional - you can opt for 1/2 cup butter if you have a peanut allergy)
1/2 cup (110g) coconut sugar (or packed light brown sugar or a sweetener for no sugar)
3 tbsp (40g) more coconut sugar or granulated sugar
1/4 tsp salt
1 1/2 tbsp milk (or more as needed)
1/2 tsp vanilla extract
1/2 cup (82g) mini semi-sweet chocolate chips

DIRECTIONS:
1. Add butter, brown sugar and granulated sugar to a medium mixing bowl, sprinkle salt evenly over.
2. Using an electric hand mixer whip together until pale and fluffy, about 3 minutes.
3. Mix in the vanilla extract.
4. Add in flour and blend just to combined, while adding milk 1/2 Tbsp at a time to thin if needed.
5. Using a rubber spatula (or your hands) fold in chocolate chips.
6. Store cookie dough in refrigerator (note that it will harden up once chilled because the butter will solidify, you can let it rest at room temperature if desired). Or portion it out into smaller servings and freeze for later.

FOR CHOCOLATE CHOCOLATE CHUNK COOKIE DOUGH: replace 1/3 cup of the flour with 1/3 cup (32g) cacao powder. Mix cacao in with the flour. Replace mini chocolate chips with 2 oz. dark chocolate chopped into small bits. (Try the @MrBeast Feastables Bar Here: https://feastables.com/)

FOR PUMPKIN SPICE COOKIE DOUGH: add 2 tsp pumpkin spice and 1/2 cup 100% pumpkin puree into the batter and add the entire whole cup of flour along with the mini chocolate chips.
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