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Thank goodness these cookies are not available year round at Crumbl because when it comes to these Cookie Dough Cookies I have zero restraint. Soft buttery brown sugar cookies topped with a super creamy buttercream with the slight flavor of brown sugar. Then finished with mini chocolate chips and edible cookie dough chunks. Yummmm!

Now instead of tortuously waiting for these cookies to appear 2-3 times per year – we can just whip up a batch right at home to cure those cravings.

MORE COOKIE RECIPES:

EDIBLE SUGAR COOKIE DOUGH – S’MORES CHOCOLATE CHIP COOKIES – WHITE CHOCOLATE CHIP COOKIES

CRUMBL COOKIE DOUGH COOKIE

Yield: 18

Prep Time: 45 minutes

Cook Time: 10 minutes

Additional Time: 15 minutes

Total Time: 1 hour 10 minutes

No need to wait for the return of your favorite cookies - these CRUMBL COOKIE DOUGH COOKIES are inspired by one of the best Crumbl flavors! A brown sugar cookie topped with brown sugar buttercream, mini chocolate chips and cookie dough chunks.

Print

Ingredients

• COOKIES:
• 4 cups all-purpose flour
• 1 cup butter, softened
• ½ cup canola or vegetable oil
• 2 cups light brown sugar, packed
• 2 eggs
• 1 Tablespoon vanilla extract
• 2 teaspoons cornstarch
• 1 ½ teaspoons baking powder
• ¾ teaspoon salt
• 1 8oz. bag frozen edible chocolate chip cookie dough chunks (such as Ben & Jerry’s)
• ½ cup semi-sweet mini chocolate chips
• 
BUTTERCREAM:
• ¾ cup butter, softened
• 1 ¾ cups powdered sugar
• ¾ cup light brown sugar, packed
• 2 teaspoons vanilla extract
• ⅓ cup heavy cream
• ¼ teaspoon salt

Instructions

1. Line a baking sheet with parchment paper or silicone baking mats. Also line a small baking sheet, 9x13, or cutting board with parchment paper and set aside.
2. In the bowl of a mixer whip the softened butter until it starts to pale in color. Add in the brown sugar and mix until combined. Add the eggs, oil, and vanilla to the butter mixture and whip on medium high speed until light and fluffy (3-4 minutes).
3. In a separate bowl, mix the flour, cornstarch, baking powder, and salt together.
4. When the butter mixture has become light and fluffy, slowly add in the flour mixture about 1 cup at a time. Mix until all is combined.
   Scoop ¼ cup of the dough into your hands then roll it into a ball. Place the ¼ cup dough ball onto the small parchment lined baking sheet. Continue to do this until all of the dough has been formed into balls.
5. Place the tray of dough into the refrigerator for 15-20 minutes. While the dough is chilling, preheat the oven to 350 degrees.
6. After 15 minutes, remove 6 of the balls of dough. Place them onto the full sized baking sheet evenly, leaving plenty of space between each one. Use the bottom of a measuring cup or drinking glass to press each dough ball down to be approximately ½ - ¾ inch thick.
   Bake the cookies in the preheated oven for 10-12 minutes. The cookies should still be very blonde in color, no golden edges. Remove from the oven and let cool completely.
7. Repeat steps 7 and 8 until all of the cookies have been baked.
8. While the cookies are chilling, prepare the buttercream.
9. In a stand mixer with a paddle attachment, add the softened butter. Whip the butter until it becomes smooth and lighter in color. Add the brown sugar, powdered sugar, vanilla, and salt. Whip on medium high until it begins to fluff up. Reduce the speed to medium and while the mixer is running slowly drizzle the heavy cream in. Give the buttercream a final good mix on medium high speed until everything is combined, and light and fluffy.
10. Transfer the buttercream to a piping bag with an open round tip, or no tip. Pipe the buttercream onto the chilled cookies starting in the center then spiraling your way to the edges. Then use the back of a spoon to smooth the buttercream out on each cookie, giving them flat tops.
11. Sprinkle the top of each cookie with mini semi-sweet chocolate chips and small pieces of edible cookie dough.
12. Cookies are best served chilled. Store in a single layer in an airtight container, keep refrigerated.

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Nutrition Information

Yield 18 Serving Size 1
Amount Per Serving Calories 568Total Fat 30gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 14gCholesterol 74mgSodium 359mgCarbohydrates 71gFiber 1gSugar 45gProtein 5g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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COCONUT COOKIES

These cookies have been a family favorite at my house for years. If you like coconut you will surely love these cookies. The chocolate drizzle takes these macaroons from delicious to decadent.

INGREDIENT OPTIONS:

• You can use any kind of chocolate chips with this recipe. I like to use semi-sweet chips, but you can use milk or dark chocolate depending on how rich or sweet you want your cookies. You can also dip the bottoms of the cookies into the chocolate instead of the drizzle.
• You can use either sweetened or unsweetened coconut flakes. Because there is added sugar in the cookies, there is not much of a flavor difference between the two types of coconut flakes. It just depends how sweet you prefer your cookies.

MORE RECIPES WITH COCONUT:

COCONUT CREAM PIE – COCONUT PINEAPPLE FLUFF – PINEAPPLE COCONUT SWEET ROLLS

COCONUT MACAROONS

Yield: 12

Prep Time: 5 minutes

Cook Time: 12 minutes

These COCONUT MACAROONS are a sweet, chewy and easy cookie recipe. 6 ingredients and about 20 minutes to make these coconut cookies.

Print

Ingredients

• ½ cup white granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 2 cups coconut flakes
• ½ cup chocolate chips

Instructions

1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together everything but the chocolate chips. Stir the mixture thoroughly to ensure no clumps of dry ingredients remain.
3. Form 1 tablespoon sized balls of dough onto a cookie sheet. Bake for 12 minutes, or until the edges of the cookies turn golden brown.
4. Melt the chocolate in the microwave then drizzle over the top of the macaroons or dip the bottoms of the cookies into chocolate and transfer to parchment paper.
   

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Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 147Total Fat 7gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 1gCholesterol 31mgSodium 53mgCarbohydrates 21gFiber 2gSugar 18gProtein 2g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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HERSHEY KISS COOKIES

This recipe makes a soft, thick cookie with a crispy shell and a melty chocolate kiss on top. Super quick and easy, you can have these peanut butter cookies in 30 minutes start to finish.

INGREDIENT OPTIONS:

• Instead of using granulated sugar to roll them in at the end, you can roll them in a coarser sugar like demerara sugar. Colored sugar or nonpareils are also a good alternative for something more colorful and festive.
• The chocolate kisses can be switched out with another little chocolate candy, like peanut butter cups or Rolos.

What type of peanut butter should I use?

I recommend using traditional creamy peanut butter, not natural peanut butter. Natural peanut butter can have a lot of variation and does not always stay emulsified, so you can get very different results depending on the natural peanut butter you use. Traditional peanut butter, like Skippy or Jif, is the safe bet when baking!

Making Ahead:

You can store the dough in the refrigerator for a day or two before baking. I would recommend rolling it into balls before refrigerating in order to avoid scooping hard cookie dough. Roll them in the sugar right before you are ready to bake.

MORE COOKIE RECIPES:

EASY CHRISTMAS COOKIES – GF GINGER COOKIES – SOFT CHOCOLATE CHIP COOKIES 

PEANUT BUTTER BLOSSOMS

Yield: 15

Prep Time: 15 minutes

Cook Time: 15 minutes

Make these Peanut Butter Blossoms for an easy sweet treat. Soft peanut butter cookies topped with Hershey's Kisses are a crowd favorite and especially popular for Thanksgiving and Christmas Cookies.

Print

Ingredients

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3/4 cup granulated sugar, divided
• 1/2 cup packed light brown sugar
• 3/4 cup creamy peanut butter
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp fine sea salt
• 15 chocolate kisses, unwrapped

Instructions

1. Preheat the oven to 350F. Line two baking sheets with parchment paper and set them aside.
2. In a large bowl with an electric mixer on medium speed, beat the butter, brown sugar, and a 1/2 cup granulated sugar until light and fluffy.
3. Add the peanut butter, egg, and vanilla extract to the sugar mixture. Beat on medium speed until fluffy, about 2 minutes.
4. Add the flour, baking soda, and salt to the peanut butter mixture and mix on low speed until just combined.
5. Form the dough into 1.5-inch balls (about 3 tablespoons) and roll them in the remaining 1/4 cup of granulated sugar. Place the dough balls on the two baking sheets approx 1.5 inches apart.
6. Place the unwrapped chocolate kisses in the freezer while the cookies bake. Bake the cookies for 10-15 min until the edges are just set and the center is no longer liquid. You don’t want the whole cookie to be firm because they firm up more as they cool.
7. Right after removing the cookies from the oven, push the slightly frozen chocolate kisses into the center of each cookie. Let the cookies cool on the pan for about 5 minutes or until you can move them without them breaking. Transfer the cookies to a wire rack to continue cooling. As the cookies cool, the chocolate kisses will melt a little and keep their shape. These are best served when they are still warm, but they will stay fresh for 3 to 4 days when stored at room temperature in an airtight container.
   

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Nutrition Information

Yield 15 Serving Size 1
Amount Per Serving Calories 214Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 15mgSodium 216mgCarbohydrates 31gFiber 1gSugar 19gProtein 5g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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Easter Sugar Cookies

This Easy Sugar Cookie Recipe is perfect for making with the kids on Easter. They are fun, easy and so super cute! No need to fuss with royal icing or complicated decorations, these cookies are for everyone.

Imagine your littles, Easter basket in one hand and sugar cookie in the other. Their little frosting smeared smiles will be the perfect Easter photo-op.

Plus, these cookies will be a hit with the adults too.

Ingredients Needed For Easter Bunny Cookies (screenshot for grocery list)

• Vegetable Shortening
• Sugar
• Eggs
• Milk
• Vanilla
• Flour
• Baking Powder
• Salt

_________

• Butter
• Powdered Sugar
• Vanilla
• Food Coloring

Supplies Needed For Frosted Sugar Cookies

• measuring cups and spoons of various sizes
• mixing bowls (large and small)
• electric mixer
• spatula
• rolling pin with thickness rings
• cookie cutters
• baking sheets
• parchment paper
• tipless piping bags
• scissors
• food coloring

How To Make Sugar Cookies

1. In a large bowl, beat together shortening, sugar, eggs, milk and vanilla extract until smooth (about 1 – 2 minutes). 

2. In a separate bowl, stir together flour, baking powder and salt. 

3. Add dry ingredients to wet ingredients and beat just until well combined and the dough starts to stick together (about 1 – 2 minutes). Do not overmix. 

4. Line a baking sheet with parchment paper. Set aside. 

5. Sprinkle a silicone baking mat (or table top) lightly with flour then place about 1/3 of the dough onto the prepared surface to roll out. Sprinkle top of dough with flour to prevent dough from sticking to rolling pin. 

6. For soft and thick cookies, it’s recommended to use a rolling pin with thickness rings and use the 3/8” thickness ring. If you aren’t cutting these cookies out thick, you’ll want to reduce your baking time to reflect that (start checking cookies after 8 minutes instead of 12 minutes).

7. For these Easter bunny sugar cookies, you’ll want to use cookie cutters in shapes of hearts. The hearts shown here are about 3.5” for the large and 2” in size for the small. 

8. Place cut out cookies onto prepared baking sheet lined with parchment paper. The cookies can be placed close together on the baking sheet for this step. Place sugar cookies in freezer for 20 minutes before baking.* 

9. Preheat oven to 350 degrees F. 

10. Line a second baking sheet with parchment paper. Place some cookies onto the baking sheet (about 2 inches apart) and bake for 12-14 minutes for thick cut cookies, 8-10 minutes for thinner cookies or until tops of cookies look set (no longer wet but not yet brown) and the bottoms of cookies are slightly brown. The middle of cookies will still be slightly soft to the touch but will continue baking once removed from the oven. Only bake one tray of cookies at a time to ensure even baking time for all cookies. 

11. Repeat baking steps with remaining cookies. 

12. Let cookies cool completely before frosting.

How To Decorate Sugar Cookies For Easter

Tips For Making These Easter Bunny Cookies:

More Easter Recipes:

Vanilla Cream Cheese Frosting Cupcakes – Easter Egg Hunt Donuts – Buttermilk Vanilla Cake – Edible Sugar Cookie Dough – Almond Poppyseed Muffins

BUNNY EASTER COOKIES

Yield: 15

Prep Time: 20 minutes

Cook Time: 12 minutes

Additional Time: 50 minutes

Total Time: 1 hour 22 minutes

These Easter Cookies are the absolute cutest! Soft sugar cookies decorated with an Easter bunny face and bunny feet. This super easy sugar cookie recipe will be a hit on Easter morning!

Print

Ingredients

• Sugar Cookies:
• 1 cup (205 grams) vegetable shortening
• 1 cup (200 grams) granulated sugar
• 2 large eggs, room temperature
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 3 ½ cups (490 grams) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• Buttercream:
• 1 cups (227 grams) unsalted butter, slightly melted (for cold butter straight from the fridge, place in microwave for 30 seconds)
• 2 ½ cups (325 grams) powdered sugar
• 1 tablespoon vanilla extract
• gel food coloring

Instructions

1. In a large bowl, beat together shortening, sugar, eggs, milk and vanilla extract until smooth (about 1 – 2 minutes).
2. In a separate bowl, stir together flour, baking powder and salt.
3. Add dry ingredients to wet ingredients and beat just until well combined and the dough starts to stick together (about 1 – 2 minutes). Do not overmix.
4. Line a baking sheet with parchment paper. Set aside.
5. Sprinkle a silicone baking mat (or table top) lightly with flour then place about 1/3 of the dough onto the prepared surface to roll out. Sprinkle top of dough with flour to prevent dough from sticking to rolling pin.
6. For soft and thick cookies, it’s recommended to use a rolling pin with thickness rings and use the 3/8” thickness ring. If you aren’t cutting these cookies out thick, you’ll want to reduce your baking time to reflect that (start checking cookies after 8 minutes instead of 12 minutes).
7. For these Easter bunny sugar cookies, you’ll want to use cookie cutters in shapes of hearts. The hearts shown here are about 3.5” for the large and 2” in size for the small.
8. Place cut out cookies onto prepared baking sheet lined with parchment paper. The cookies can be placed close together on the baking sheet for this step. Place sugar cookies in freezer for 20 minutes before baking.*
9. Preheat oven to 350 degrees F.
10. Line a second baking sheet with parchment paper. Place some cookies onto the baking sheet (about 2 inches apart) and bake for 12-14 minutes for thick cut cookies, 8-10 minutes for thinner cookies or until tops of cookies look set (no longer wet but not yet brown) and the bottoms of cookies are slightly brown. The middle of cookies will still be slightly soft to the touch but will continue baking once removed from the oven. Only bake one tray of cookies at a time to ensure even baking time for all cookies.
11. Repeat baking steps with remaining cookies.
12. Let cookies cool completely before frosting.

Icing:

1. In a large bowl, beat together butter, powdered sugar and vanilla until light and fluffy (about 5 minutes). If icing seems too thick, beat in 1 tablespoon of water.
2. Separate icings into separate smaller bowls to color.
3. Use food coloring to color icings in desired colors. Stir completely to make sure all color is worked into the icing.
4. Place icings into tipless piping bags and close the ends (the side you were putting the icing in) using clips or elastics.
5. Cut small openings in the tips of each icing bags. For background colors, the tips can be cut larger. For icings you’ll be printing with or doing finer details with, keep the tip cut small.
6. If icings are not squeezing out of the bags smoothly, roll piping bags between hands to warm icing a bit making it easier to squeeze out. Do not microwave icing – even 5 seconds in the microwave can turn the icing into a melted mess.
7. Start decorating with background colors on all cookies (like the yellow background then the grey of the bunny). Simply start by lining the outside of the cookie then continue filling in following the shape of the cookie.
8. Work on decorating cookies in layers – first the background color then finer details like the face of the bunny.
9. Cookies can be stored at room temperature (in a sealed food safe container) at room temperature for up to 3 days or in fridge for up to a week. Store cookies in a single layer to not squish icing details.

Notes

To help prevent the cookies from spreading during baking, it’s important to freeze the cookies for at least 20 minutes before baking.

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Nutrition Information

Yield 15 Serving Size 1
Amount Per Serving Calories 141Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 27mgSodium 153mgCarbohydrates 24gFiber 1gSugar 2gProtein 4g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

The post Easter Cookies appeared first on WonkyWonderful.

This post is in partnership with Rodelle. WonkyWonderful is a Rodelle ambassador and receives product to use for recipe creation.

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Holiday Cookies

Making holiday cookies doesn’t have to be fussy and time consuming. There is no intricate decorating going on here. Just soft chocolate chip cookies covered in festive sprinkles. These have white chocolate morsels but you can swap those for chocolate chips or holiday M&M’s.

The secret to making the base for these cookies absolutely perfect is Rodelle Pure Vanilla Extract and Rodelle Almond Extract. Rodelle Vanilla is the best there is, always making any recipe fantastic. The almond extract adds that slight background flavor that people can’t quite figure out.

Check out all of Rodelle’s great products and where to order them here -> Rodelle Products

Ingredients Needed For Sprinkle Christmas Cookies (screenshot for grocery list)

• Unsalted Butter
• Brown Sugar
• White Sugar
• Large Egg
• Vanilla Extract
• Almond Extract
• All Purpose Flour
• Corn starch
• Baking Soda
• Salt
• White Chocolate Chips
• Holiday Nonpareils Sprinkles

Tips For Making Cookies

• The cookie dough does need to be chilled before scooping and baking to get thick soft cookies.
• Use a large cookie or ice cream scoop. I use a 2 ounce scoop for reference.
• Give the cookies space on the baking sheet. Don’t crowd them.
• Use regular chocolate chips, M&M’s or anything else you prefer in your cookies if white chocolate isn’t your favorite.
• Allow the cookies to cool on the baking sheet for about 5 minutes before moving to cooling rack.
• Check out the video on this post to see how to adhere the nonpareils to the cookies.

More Recipes For Your Holiday Treat Platters

Vanilla Fudge – 30+ Easy Christmas Desserts – Salted Caramel Pecan Cheesecake Dip – Rocky Road Fudge

EASY CHRISTMAS COOKIES

Yield: 12

Prep Time: 10 minutes

Cook Time: 12 minutes

Additional Time: 2 hours

Total Time: 2 hours 22 minutes

These Easy Christmas Cookies begin with a basic chocolate chip cookie base then coated with red, green and white nonpareil sprinkles. A fun festive holiday cookie that everyone will love!

Print

Ingredients

• 3/4 Cup Unsalted Butter - softened
• 1/2 Cup Brown Sugar
• 1/2 Cup White Sugar
• 1 Large Egg
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Almond Extract
• 2½ Cups All Purpose Flour
• 1 Tablespoon Corn Starch
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 Cup White Chocolate Chips
• 1/3 Cup Holiday Nonpareil Sprinkles

Instructions

1. Cream butter and sugars until light and fluffy. (approx 3 minutes)
2. Add egg, vanilla extract and almond extract. Mix.
3. Add flour, corn starch, baking soda and salt. Continue mixing until mixture becomes a thick cookie dough.
4. Stir in white chocolate chips.
5. Cover and refrigerate 2+ hours (preferably overnight).
6. Preheat oven to 350ºF
7. Use large scoop to portion out dough. Dip each cookie ball into nonpareil sprinkles. Transfer to baking sheet lined with parchment paper. Flatten rounds slightly.
8. Bake for 12-14 minutes or until edges are just slightly golden. Remove from oven and leave cookies on baking sheet for 5 minutes before transferring to cooling rack.

Notes

Makes approximately 12 cookies.

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 368Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 49mgSodium 216mgCarbohydrates 48gFiber 1gSugar 27gProtein 4g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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White Chocolate Cookies

These cookies come together really quickly. Soft and slightly chewy cookies filled with white chocolate chips are a great addition to any holiday platter.

Ingredients Needed For White Chocolate Cookies (screenshot for grocery list)

• Unsalted Butter
• Brown Sugar
• White Sugar
• Large Egg
• Vanilla Extract
• All Purpose Flour
• Corn starch
• Baking Soda
• Salt
• White Chocolate Chips

How To Make Homemade Cookies

1. Cream butter and sugars until light and fluffy.
2. Add egg and vanilla extract. Mix.
3. Add flour, corn starch, baking soda and salt and continue mixing until mixture becomes a thick cookie dough.
4. Stir in white chocolate chips.
5. Cover and refrigerate 2+ hours (preferably overnight).
6. Preheat oven to 350ºF
7. Use large scoop to portion out dough. Flatten rounds slightly then place on cookie sheet.
8. Bake for 11-12 minutes. Remove from oven and leave cookies on baking sheet for 5 minutes before transferring to cooling rack.
9. Makes approximately 15 cookies.

More Easy Holiday Treat Recipes

Salted Caramel Pecan Cheesecake Dip – Rocky Road Fudge – Caramel Pecan Cheesecake Ball – Candy Cane Oreo Balls – White Chocolate Fudge

White Chocolate Chip Cookie Recipe

Yield: 15

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 2 hours

Total Time: 2 hours 20 minutes

This White Chocolate Chip Cookie Recipe is an easy cookie recipe that produces soft slightly chewy cookies.

Print

Ingredients

• 3/4 Cup Unsalted Butter - softened
• 1/2 Cup Brown Sugar
• 1/2 Cup White Sugar
• 1 Large Egg
• 1 teaspoon Vanilla Extract
• 2 Cups All Purpose Flour
• 1 Tablespoon Corn Starch
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 Cup White Chocolate Chips

Instructions

1. Cream butter and sugars until light and fluffy.
2. Add egg and vanilla extract. Mix.
3. Add flour, corn starch, baking soda and salt and continue mixing until mixture becomes a thick cookie dough.
4. Stir in white chocolate chips.
5. Cover and refrigerate 2+ hours (preferably overnight).
   Preheat oven to 350ºF
6. Use large scoop to portion out dough. Flatten rounds slightly then place on cookie sheet.
7. Bake for 11-12 minutes. Remove from oven and leave cookies on baking sheet for 5 minutes before transferring to cooling rack.
   Makes approximately 15 cookies.

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Nutrition Information

Yield 15 Serving Size 1
Amount Per Serving Calories 259Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 39mgSodium 173mgCarbohydrates 33gFiber 0gSugar 19gProtein 3g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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Eggless Edible Cookie Dough

This Edible Cookie Dough is brought to you 100% by my daughter. She is the cookie dough lover in the house. I don’t hate cookie dough, I’m just kinda meh about it.

I figured she earned an extra special treat over these last two months so I indulged her cookie dough cravings. Of course I want to make sure the Edible Cookie Dough is safe to eat, that’s why this recipe involves no eggs and we are cooking the flour before beginning.

I have to say that this cookie dough may just convert me. It is so good!

Does Flour Have To Be Cooked

Yes, flour must be cooked to 160ºF to kill any germs or bacteria. Flour is unsafe to eat raw so do not skip this step.

Can You Microwave Raw Flour

Yes, this is how I cook my flour so that it is safe to eat. It is as simple as microwaving the flour for about 2 minutes while stirring every 30 seconds or so.

Flour can also be cooked in the oven if preferred.

Ingredients Needed For Edible Cookie Dough (screenshot for grocery list)

• All Purpose Flour
• Unsalted Butter
• Light Brown Sugar
• White Sugar
• Vanilla Extract
• Almond Extract
• Heavy Cream
• Salt
• White Chocolate Chips
• Rainbow Sprinkles

How To Make Homemade Edible Cookie Dough

1. Place flour in a microwave safe bowl. Microwave for 2 minutes, stirring every 30 seconds. Flour needs to be cooked to 160ºF to be safe to eat. Allow flour to cool before mixing cookie dough.
2. Cream butter and sugars until light and fluffy.
3. Mix in vanilla extract, almond extract, heavy cream and salt.
4. Mix in flour 1/2 cup at a time until dough comes together.
5. Add in white chocolate chips and sprinkles. Mix.
6. Roll into walnut sized balls. Refrigerate and eat within 1 week. (These can also be frozen up to 3 months)

Can You Bake This Cookie Dough

No, please don’t. This cookie dough recipe is missing some necessary ingredients such as eggs and leavening.

If you are wanting baked cookies, use this Soft Chocolate Chip Cookie Recipe and feel free to use white chocolate chips and sprinkles in place of the chocolate chips.

More Easy Dessert Recipes:

German Chocolate Mug Cake – Salted Caramel Pecan Cheesecake Dip – Oreo Truffle Pops – Peppermint Patty Chocolate Truffles – Edible Cookie Dough Truffles – Cream Filled Cupcakes

Edible Sugar Cookie Dough

Yield: 20

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Make the kids a treat, this Edible Sugar Cookie Dough is full of white chocolate chips, sprinkles and fun! This edible cookie dough recipe is made without eggs and comes together in about 15 minutes.

Print

Ingredients

• 1½ Cups All Purpose Flour
• 1/2 Cup Unsalted Butter - softened
• 1/2 Cup Light Brown Sugar
• 1/4 Cup White Sugar
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Almond Extract
• 1/4 Cup Heavy Cream
• 1/2 teaspoon Salt
• 1/2 Cup White Chocolate Chips
• 1/4 Cup Rainbow Sprinkles

Instructions

1. Place flour in a microwave safe bowl. Microwave for 2 minutes, stirring every 30 seconds. Flour needs to be cooked to 160ºF to be safe to eat. Allow flour to cool before mixing cookie dough.
2. Cream butter and sugars until light and fluffy.
3. Mix in vanilla extract, almond extract, heavy cream and salt.
4. Mix in flour 1/2 cup at a time until dough comes together.
5. Add in white chocolate chips and sprinkles. Mix.
6. Roll into walnut sized balls. Refrigerate and eat within 1 week. (These can also be frozen up to 3 months)

Notes

This recipe makes approximately 20 cookie dough balls.

The cookie dough firms up in the refrigerator, let sit at room temperature a few minutes before eating.

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Nutrition Information

Yield 20 Serving Size 1
Amount Per Serving Calories 147Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 16mgSodium 60mgCarbohydrates 18gFiber 0gSugar 11gProtein 1g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

The post Edible Sugar Cookie Dough appeared first on WonkyWonderful.

I received a copy of Two In One Desserts to facilitate this review.

Okay, so confession time. I am not that into S’mores. There I said it. They are messy and awkward to eat. And the thought of mosquitos buzzing around my head while eat S’mores by a campfire just doesn’t appeal to me.

But these S’mores Chewy Chocolate Chip Cookies are a whole different story. Chewy Chocolate Chip Cookies with the great flavor of s’mores but they are mess free and can be enjoyed in the comfort of my home. Perfect!

I can’t take credit for this fantastic cookie recipe. This is the creation of my friend, Hayley, a.k.a The Domestic Rebel. Her brand new cookbook, Two In One Desserts is available now at bookstores, on QVC and Amazon.

The theme of the book is taking two favorite desserts and merging them into one amazing treat, like these S’mores Cookies. An entire cookbook of unique, interesting and delicious desserts. Plus this cookbook has gorgeous pictures for every recipe! A few recipes that caught my attention are: Strawberry Pretzel Salad Pie, French Silk Pie Brownies and Chocolate Sandwich Cookie Cupcakes.

Make your life sweeter >> Order Your Copy of Two In One Desserts Now!

This thick batter makes the chewiest, ooey-gooeyest cookies. This recipe even worked here at my high altitude home (4k feet). Not all cookie recipes work up here in the mountains.

I mostly followed the recipe. I crunched my graham crackers in a gallon ziplock bag using a hammer (because I was being lazy and didn’t want to clean my food processor). And, I used a 2 ounce cookie scoop because I like my cookies big!

Here are a few more recipes for your cookie jar: Pineapple White Chocolate Macadamia Nut Cookies, Soft White Chocolate M&M Cookies, Cotton Candy Cookies.

If you like cookies and you like s’mores chances are you are going to love this treat! Plus, mini dehydrated marshmallows are, like, the best thing ever!

More S’mores Inspired Recipes: No-Bake S’mores Cheesecake Bars by Mom on Timeout, Nutella S’mores Bars by The View From Great Island, Skillet S’mores by Your home Based Mom.

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Here are some items you may need for this recipe: (affiliate links)

2 oz Stainless Steel Scoop
Nordic Ware Baker’s Half Sheet
Silicone Baking Mat – Set of 2 Half Sheet

S'mores Chewy Chocolate Chip Cookies

Yield: 14

This fun twist on your favorite cookie is filled with S'mores goodness. S'mores Chewy Chocolate Chip Cookies make a great summertime dessert that can be enjoyed inside or outside!

Print

Ingredients

• 12 Tablespoons Unsalted Butter, (room temp)
• 1 Cup Brown Sugar
• 1/2 Cup Granulated White Sugar
• 1 Large Egg
• 1 Large Egg Yolk
• 1 Tablespoon Pure Vanilla Extract
• 1 teaspoon Baking Soda
• 2 teaspoons Cornstarch
• 1 teaspoon Salt
• 2 Cups All Purpose Flour
• 1 Cup Graham Cracker Crumbs
• 3/4 Cup Semi-Sweet Chocolate Chips
• 3/4 Cups Mallow Bits, (dehydrated marshmallows)

Instructions

1. In large bowl, cream together butter, brown sugar and white sugar with electric hand mixer.
2. Add egg, egg yolk and vanilla. Mix well.
3. Add baking soda, cornstarch, salt, flour and graham cracker crumbs until thick dough forms. Fold in chocolate chips and marshmallow bits.
4. Cover and refrigerate overnight (or at least 2 hours).
5. Preheat oven to 350°F
6. Line baking sheet with parchment paper or silicone liner.
7. Using 2oz cookie scoop, scoop dough and transfer to baking sheet (2 inches apart). Gently press down to flatten cookie dough tops.
8. Bake for 10 minutes or until edges just begin to turn golden. Cookies will be slightly underdone when removed from oven. Allow cookies to cool on baking sheet for 5-10 minutes then transfer to cooling rack.
9. (optional) Break Hershey's chocolate squares in half and tuck into tops of cookies after removing from oven.

Notes

This makes approximately 14 large cookies. Or use a Tablespoon sized scoop to make 22-24 cookies.

This post contains affiliate amazon links. Basically, I get a little kick back for sending you over to amazon . . . at no extra cost to you. Thanks for your support!

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The post S’mores Chewy Chocolate Chip Cookies appeared first on WonkyWonderful.

I have had this cookie recipe dancing around in my brain for months. Finally I got the chance to execute my Island Cookies for the Rodelle 21 Days of Cookies! The other Rodelle Brand Ambassadors and I are sharing some of our favorite cookie recipes for your holiday cookie platters.

Of course, each cookie recipe is made extra special with Rodelle baking products. My cookie base is overflowing with pure vanilla flavor.

These cookies are extra soft . . . just the way I like them! And they are full of tasty surprises. With dried pineapple, white chocolate, macadamia nuts and salt . . . there is something in every bite.

The perfect cookie in my opinion: Giant, Soft and Full of Treats! From my cookie platter to yours. Enjoy!

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Pineapple White Chocolate Macadmia Nut Cookies

Yield: 12

Print

Ingredients

• 1 Cup Butter - softened
• 1/2 Cup White Sugar
• 1/2 Cup Brown Sugar
• 1 Large Egg
• 1 Tablespoon Rodelle Pure Vanilla Extract
• 1/2 teaspoon Sea Salt
• 2 Cups Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Corn Starch
• 1/3 Cup White Chocolate Chips
• 1/3 Cup Dried Pineapple Tidbits
• 1/3 Cup Chopped Macadamia Nuts
• Maldon or Flake Sea Salt

Instructions

1. Preheat oven to 350°F
2. Sift salt, flour, baking powder and corn starch. Set aside.
3. Cream butter and sugars.
4. Add egg and vanilla. Mix.
5. Gradually add dry ingredients while mixing between each addition.
6. Stir in white chocolate chips, dried pineapple and macadamia nuts.
7. Roll into 3 Tablespoons balls (I use an ice cream scoop) on greased cookie sheet. (makes 12-14 cookies)
8. Bake on center oven rack 12-14 minutes or until edges are light golden brown.
9. Remove from oven and sprinkle cookies with salt. Cool on pan for 5 minutes.
10. Transfer cookies to cooling rack.

Microwave Oreo Fudge

Orange Cream White Chocolate Chip Cookies

Hot Cocoa Fudge

I am proud to be partnering with Rodelle to bring you this tasty recipe!

The post Pineapple White Chocolate Macadmia Nut Cookies appeared first on WonkyWonderful.

Easy Back To School Party Ideas that the kids will love! Let them make their own pudding parfaits with NABISCO Go-Paks, Snack Pack® Pudding Cups and Reddi-Wip. Cookie Parfaits and Smoothies or Hot Chocolate are perfect for a fuss free party!

It’s always fun to surprise the kiddos with a special treat. They especially enjoy anything interactive. My daughter loves to be given options and be allowed to create her own unique dessert.

So this Star Student themed Back To School Party was a big hit! I went to Walmart and stocked up on NABISCO Go-Paks, Snack Pack® puddings and Reddi-Wip. The kids were able to choose their favorite cookies, pudding flavor and toppings.

Not only is this an inexpensive, quick and easy party set up, but this will be fantastic for sleepovers too! At about $1 each, this is a great way to feed a hungry crowd. And the plastic cups do not leak. You know what that means . . . no sink full of dishes to wash! Yay!

Once you have the necessary treat ingredients it is time to set up. I kept it simple, decorating with a plain tablecloth, school supplies and a chalkboard sign.

And what is the best thing about back to school?… School Supplies!

Give each Star Student a bundle of school supplies as a party gift.

Make sure to supply the kiddos with lots of toppings for their dessert creations.

Candy, Sprinkles, Coconut, Chocolate Chips, Nuts, Dried Friut, Fresh Fruit.

Now it’s time to let the kids decorate their dessert cups.

Give each kid a page of school themed stickers to decorate their Go-Pak.

Here comes the best part . . . it’s time to eat!

Make your Star Student feel special with this back to school party. The perfect way to get the kids excited about the new school year!

Don’t forget to take pictures of your Star Student!

Simply cut a large white poster board to look like a photo frame. Add stickers at the bottom to fit your party theme. Then take pics of your crazy kids hamming it up for the camera!

Yep . . . this is My Star Student.

Check out the flavor combinations that I came up with. The sky is the limit.

This Caramel Apple Dessert Cup is made using a Teddy Grahams Go-Paks. Top with Snack Pack® Vanilla Pudding, apple pie filling, Reddi-Wip and caramel topping.

This was my personal favorite, probably because I am so ready for Fall!

Of course, with Nilla Go-Paks I had to make a Banana Pudding Dessert Cup! Add vanilla pudding, sliced bananas, whipped cream and caramel topping.

And now for the kid favorite… Chocolate OREO dessert Cups! Add chocolate pudding, whipped cream and chocolate sauce.

You can find NABISCO Go-Paks at the registers or in bins located at the front of the store. So many delicious varieties: TEDDY GRAHAMS Honey Graham Snacks, RITZ Bits Cheese Cracker Sandwiches, Mini NILLA Wafers, Mini OREO Chocolate Sandwich Cookies, CHIPS AHOY! Mini Chocolate Chip Cookies, NUTTER BUTTER Bites Sandwich Cookies and Mini OREO Golden Sandwich Cookies.

Reddi-Wip  can be found in the refrigerated dairy aisle. And Snack Pack® Pudding Cups are located in the snack aisle.

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