EDIBLE COOKIE DOUGH WITH VARIATIONS

Edible Cookie Dough with Variations image

Cookie dough lovers, eat your hearts out! Toasting the flour in this egg-free version zaps any bacteria, making the raw dough safe for kids-and grown-ups-to eat as is. See below for classic chocolate chip, plus four other delicious flavors to try.

Provided by Katherine Sacks

Categories Small Plates Cookies Chocolate Oatmeal Kid-Friendly Peanut Butter Dessert snack

Yield Makes 25-28 balls

Number Of Ingredients 29

Ingredients

For the Base Cookie Dough:
1 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, room temperature, cubed
1/2 cup granulated sugar
1/4 cup (packed) light brown sugar
1/4 teaspoon kosher salt
2 tablespoons milk
1/2 teaspoon vanilla extract
For the Chocolate Chip Dough:
1/2 cup chocolate chips
For the Cookies and Cream Dough:
8 cream-filled chocolate sandwich cookies, such as Oreos
2 teaspoons vegetable oil
For the Rocky Road Dough:
3 tablespoons unsweetened cocoa powder
1/2 cup mini marshmallows
1/3 cup almonds, coarsely chopped
1/3 cup chocolate chips
2 teaspoons vegetable oil
For the Oatmeal-Raisin Dough:
1/ 2 cup quick-cooking oats
1/3 cup walnuts, coarsely chopped
1/2 cup raisins
2 teaspoons vegetable oil
1/2 teaspoon ground cinnamon
For the Peanut Butter and Chocolate Dough:
1/3 cup smooth peanut butter
1/3 mini peanut butter cups, cut into 1/8ths
1/4 cup hard shell peanut butter chocolate candies, such as Reese's Pieces

Steps:

Make the Base Cookie Dough:
Preheat oven to 350˚F. Spread flour on a parchment-lined rimmed baking sheet and bake 10 minutes. Let cool slightly (flour should still be warm to the touch), about 3 minutes.
Meanwhile, using an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and salt in a large bowl until light and fluffy, 2-3 minutes. Reduce mixer speed to low and beat in milk and vanilla. Add warm flour and beat on low speed until incorporated. Increase speed to medium-high and continue to beat until dough separates, then comes back together, about 30 seconds. Chill 10 minutes.
Make the Chocolate Chip Dough:
Mix base cookie dough and chocolate chips with a spatula in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 30 minutes.
Make the Cookies and Cream Dough:
Crush cookies in a plastic bag until finely crushed. Mix base cookie dough, cookie crumbles, and oil with a spatula or your hands in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
Make the Rocky Road Dough:
Sift cocoa powder over base cookie dough. Add marshmallows, almonds, chocolate chips, and oil and mix with a spatula or your hands until incorporated. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
Make the Oatmeal-Raisin Dough:
Preheat oven to 350˚F. Spread oats and walnuts on a rimmed baking sheet and bake until walnuts are lightly toasted, about 10 minutes. Let cool at least 15 minutes.
Mix base cookie dough, oats, walnuts, raisins, oil, and cinnamon with a spatula or your hands in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
Make the Peanut Butter and Chocolate Dough:
Using an electric mixer on medium-high speed, beat base cookie dough and peanut butter in a large bowl until smooth. Add peanut butter cups and candies and fold with a spatula. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
Do Ahead
Cookie dough made 5 days ahead. Store in an airtight container and chill, or freeze up to 1 month.