Edible Cookie Dough

So many articles have been coming out recently about the dangers of eating cookie dough and not just because of the raw eggs. Another source of bacteria is the raw flour. I had no idea and of course, that got me all excited to make cookie dough! Yeah, I know, it makes perfect sense to me too. Turns out, you can actually bake the flour at a high temperature for just a few short minutes and it’s safe to use! Totally worth it. I whipped up these two doughs, one for chocolate chip cookie and the other a snickerdoodle, at the recommendation of my awesome sister and I made just a few small adaptions to her recipes so they can be safely eaten raw. I couldn’t stop at just dough though! I whipped up a chocolate mousse frosting and a vanilla buttercream as toppings, inspired by my delicious visit to the kosher Cinnaholic in Boca, and it snowballed from there. Cinnamon Toast Crunch, Fruity Pebbles, chocolate chips, sandwich cookies, sprinkles, cinnamon, and sea salt. HECK YES! These cookie dough bites are now safely tucked away in my freezer and I plan to serve them raw next time I have guests over. I’m going to blow people’s minds! 

Edible Cookie Dough

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kitchen-tested.com

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Ingredients

Chocolate Chip Cookie Dough

1/2 cup unsalted butter (can use vegan butter or margarine)

1/2 cup sugar

1/2 cup brown sugar

1/4 cup apple sauce (equivalent to 1 egg)

1 tsp vanilla extract

1 cup all-purpose flour (spread on a baking sheet and baked at 375 degrees f for 5 minutes)

1/2 tsp kosher salt

1/4 tsp baking soda

1 cup chopped chocolate

Snickerdoodle Dough

1/2 cup unsalted butter (can use vegan butter or margarine)

1 cup sugar

1/4 cup apple sauce (equivalent to 1 egg)

1/2 tsp vanilla extract

1 1/2 cups all-purpose flour (spread on a baking sheet and baked at 375 degrees f for 5 minutes)

1 tsp cinnamon

1/4 tsp baking soda

1/4 tsp kosher salt

Instructions

The process for both cookies is the same

In a stand mixer with the paddle attachment, beat the butter and sugar(s) together at medium speed until light and fluffy, around 3 minutes.

Add the apple sauce and vanilla extract and beat on low until combined.

Add the flour, baking soda and salt. For the snickerdoodles, add the cinnamon as well. Beat on low until combined.

For the chocolate chip cookies, fold in the chocolate.

Scoop the dough onto parchment paper lined baking sheets using an ice cream scoop and refrigerate at least 1 hour. These cookies taste even better the next day! You can even freeze the dough so it's ready to serve without a second thought.

If you plan to use toppings on the cookies, create a well in the center of each ball of dough and fill with your favorite frostings and fun toppings; sprinkles, sandwich cookies, cereal, sea salt, cinnamon, powdered sugar...

Notes

These cookies can be eaten raw or baked. Before baking the snickerdoodles, roll them in a mixture of 2 tsp cinnamon and 1/4 cup sugar. Bake at 375 degrees f for 10-12 minutes.

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https://melindastrauss.com/2019/01/01/edible-cookie-dough/