Edible chocolate chip cookie dough recipe

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Growing up, were you allowed to lick the spoon, bowl, or spatula after mom or grandma made cake batter or cookie dough? Yes, it’s not safe but some (if not many) of us did it anyways. If you enjoy the taste of raw chocolate chip cookie dough then this is a SAFE recipe for y’all. This (egg free, no bake) edible chocolate chip cookie dough can be eaten as soon as you get it mixed.

edible chocolate chip cookie dough

I made a batch of the edible chocolate chip cookie dough and had planned to make truffles out of it for a brain tumor society bake sale. I was afraid they would get sticky sitting out at the sale so after I made the cookie dough I decided to make them into ice cream cone treats. That way you have the cookie dough and could hold it without getting your hands sticky. I was able to fit 2 of the miniature cones in each treat bag to sell.

You just make the cookie dough recipe, roll the dough out into balls that will fit in the cones then dip the tops of the cones in candy melts or almond bark and top with a M&M candy. The M&M candies are optional. You can also just eat the cookie dough it self right from a bowl or you can roll them out into truffles and coat them in chocolate. This recipe offers many possibilities on how you serve and enjoy it.

My cookie dough ice cream cones were a hit at the bake sale. What didn’t sell, the fundraiser helpers happily demolished so there was no leftovers to take home.

egg free no bake chocolate chip cookie dough

Eggless No Bake Chocolate Chip Cookie Dough

Ingredients:
1 stick (1/2 cup) butter; softened
1/2 cup light brown sugar
1/4 cup granulated sugar
2 Tbs. whole milk
1/2 Tsp. vanilla extract (if you don’t want a prominent vanilla flavor use a lesser amount)
1 & 1/4 cups all purpose flour
1/2 Tsp. salt
1/2 cup mini chocolate chips
12 oz. chocolate candy or almond bark for coating
1 box (42 count) mini ice cream cones
optional bag of M&M candies for topping

Directions:
With a stand mixer or in a bowl with a hand mixer, beat together the softened butter and both sugars until mixture is light and fluffy. Add in the vanilla and salt and mix again. Add the flour and mix on low speed. The mixture will be really crumbly at this point. Add the 2 Tbs. of milk and mix once again. It should now look like a cookie dough mix. Fold in the chocolate chips. Chill the cookie dough mix in the refrigerator for about 30 minutes or until firm enough to pinch off amounts to roll into balls.

At this point you can either eat it right from the bowl, use it as a dessert add in or topping or roll it out into truffles. Or continue along with me and make them into ice cream cone treats. Roll the dough out in to balls small enough to fit into the mini cones but large enough to have part of the dough sticking out of the cone to be able to dip it in the candy coating. Once you have the cones full of cookie dough you can melt your almond bark or candy melts for dipping. Coat the tops of the cones and while candy or chocolate is still wet top each with a M&M candy. Allow the chocolate coating to harden and you can package the cones and refrigerate. This cookie dough recipe can be frozen for up to 3 months in an air tight freezable container.

Eggless no bake chocolate chip cookie dough
Recipe Type: Dessert
Ingredients
  • 1 stick (1/2 cup) butter; softened
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 Tbs. whole milk
  • 1/2 Tsp. vanilla extract (if you don’t want a prominent vanilla flavor use a lesser amount)
  • 1 & 1/4 cups all purpose flour
  • 1/2 Tsp. salt
  • 1/2 cup mini chocolate chips
  • 12 oz. chocolate candy or almond bark for coating
  • 1 box (42 count) mini ice cream cones
  • optional bag of M&M candies for topping
Instructions
  1. With a stand mixer or in a bowl with a hand mixer, beat together the softened butter and both sugars until mixture is light and fluffy. Add in the vanilla and salt and mix again. Add the flour and mix on low speed. The mixture will be really crumbly at this point. Add the 2 Tbs. of milk and mix once again. It should now look like a cookie dough mix. Fold in the chocolate chips. Chill the cookie dough mix in the refrigerator for about 30 minutes or until firm enough to pinch off amounts to roll into balls.
  2. At this point you can either eat it right from the bowl, use it as a dessert add in or topping or roll it out into truffles. Or continue along with me and make them into ice cream cone treats. Roll the dough out in to balls small enough to fit into the mini cones but large enough to have part of the dough sticking out of the cone to be able to dip it in the candy coating. Once you have the cones full of cookie dough you can melt your almond bark or candy melts for dipping. Coat the tops of the cones and while candy or chocolate is still wet top each with a M&M candy. Allow the chocolate coating to harden and you can package the cones and refrigerate. This cookie dough recipe can be frozen for up to 3 months in an air tight freezable container.

 

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Shanaka
Hey y’all! My name is Shanaka (pronounced Shonica). I live in Virginia with my husband, his daughter, my two sons, and a baby girl my husband and I had together. I'll be sharing about my new life as a Mama of a blended family along with other topics such as recipes, travel, reviews, entertainment, my love of Disney, fashion, all my baking creations and whatever other ramblings I decide to share. Email theblendermom@gmail.com
Shanaka
Shanaka

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