If you’re a child of the 80s, just know that these sensational cookie dough desserts will leave you dreaming of neon lights, big hair, and classic rock.
Didn’t we all grow up licking the spoon and eating cookie dough despite the fact that there’s raw egg in it? Nothing could stop us!
Then, suddenly, it wasn’t safe, and we had to actually bake the dough. Sacrilege! It didn’t stop me then, and it hasn’t stopped me since.
That being said, I understand why some people may think twice about eating raw eggs.
But you don’t have to worry about that here.
It’s easier than ever to whip up a batch of totally safe and wonderfully delicious cookie dough desserts, from stuffed cupcakes and sweet dips to brownies and cheesecakes.
So, ask Alexa to crank up the Bon Jovi, and then head to the kitchen. You’ve got some baking to do!
If you’re a true cookie dough lover, you just have to try this recipe.
Not only does it have a heavenly cookie dough frosting on top of a soft vanilla cupcake, but it’s also got a cookie dough filling.
Since cookie dough is quite thick (and it should be!) I like to top these babies with a drizzle of caramel or chocolate sauce.
These cookie dough bars are not for the faint at heart.
They’re pure, unadulterated deliciousness, and they’re super thick, which means they’re quite a mouthful.
The M&Ms help to break it up with some added texture, and the chocolate topping is a must; otherwise, they’re a little too much.
When I get a super-sweet craving, I almost always make brownies.
They’re fudgy, chocolatey, and pretty easy to whip up last-minute. Not to mention, you can dive right in while they’re still hot!
If it’s not a batch of slutty brownies, you can almost guarantee I’m making these cookie dough brownies.
My only note is that I like to add a layer of caramels to the middle.
I know it’s becoming a theme with these recipes, but I just think cookie dough and caramel are the perfect pairing.
The key to making edible cookie dough that’s safe for everyone to eat is to use heat-treated flour.
That just means you’ll need to bake your flour for five minutes and let it cool.
This will kill off any bacteria that may be present, and you can serve it to kids knowing it’s totally safe.
Once the flour is cooled, you’ll have a hard time choosing which of these delicious flavors to make.
However, I think the Funfetti version is calling my name!
I made this recipe last Friday night when I couldn’t sleep and just needed something naughty.
It’s the perfect single-serving of scrumptiousness and can be ready in a matter of minutes.
If you’re sitting there thinking, “But, who has softened butter on hand?” I have you covered there, too.
Head on over to Amazon and grab one of these traditional butter bells.
They’ll keep your butter at the perfect spreading consistency, and you can leave it right on the counter.
It’s great for sandwiches and late-night baking!
Between the lovely pale cookie dough and the adorable pink frosting, these might be the cutest no-bake bars around.
Adding Funfetti sprinkles to the cookie dough is the perfect complement to that colorful topping, and you can easily make it any color you like.
I made a batch of pink and a batch of blue for a baby shower/gender reveal party, and they were a hit!
Put down the hummus and move away from the guacamole, there’s a new dip in town, and it deserves center stage!
Unlike your standard cookie dough recipe, this dip is much lighter and easily spreads onto a graham cracker.
That’s because it includes cream cheese for an almost cheesecake-like texture.
This recipe uses both vegan butter and vegan cream cheese, which is very similar to the one above.
It’s lovely and light and impossibly creamy, plus it’s dotted with colorful sprinkles to boot.
If you can’t find vegan cream cheese, you can use silken tofu instead.
They’re almost the same; only the tofu won’t have the flavorings of the cream cheese.
But since you’re mixing it into cookie dough, you won’t need it.
From the rich Oreo crust to the creamy baked cheesecake filling and sweet cookie dough topping, these cheesecake cookie dough bars are impossible to resist.
There’s just enough of each layer to taste all the flavors without one overpowering the others.
I love the darker Oreo crust because it helps balance out the sweet toppings, but you can use graham crackers or even shortbread cookies if you want it lighter and sweeter.
When I make cookies, I always make extra so I can freeze some of the dough
That way, I’ll have cookies on hand whenever I need them.
It’s the same when making edible cookie dough.
No matter what recipe you’re making, I highly recommend doubling it up and making half into little truffles.
Keep them in the freezer, then pull them out and coat them in chocolate when you need a last-minute dessert or edible gift.
Just when you thought edible cookie dough couldn’t get any better, someone went at added peanut butter.
I adore peanut butter cookies, to the point I usually only get half because I’ve already eaten most of the dough before I can bake it.
Needless to say, this recipe is one of my favorites!
Cookie dough and alcohol may not seem like a good combination, but when you get a taste of these, you’ll jump right on the bandwagon.
The inspiration behind these cookie sandwiches is St Paddy’s Day, so, naturally, they include a nice glug of whiskey.
I used bourbon in mine because it’s a touch sweeter and has a more pronounced vanilla flavor.
Although, since the filling is colored green anyway, why not try crème de menthe instead?
If you’ve ever tried Pizza Hut’s cookie dough, you’ll know that it’s served hot and gooey.
It arrives in a skillet, and you’ll need to practice some patience if you don’t want a burned tongue.
Although it’s baked, it’s not a cookie. Instead, it’s just barely baked to the point it’s still soft, but the edges are slightly firm.
As with all the other cookie dough recipes on this list, there are no eggs in sight here.
The issue with baking edible cookie dough is that it often contains no eggs or leavening agents, which means the cookies don’t rise and stay very dense (or spread out too much).
But since this is baked in a skillet, it’s not supposed to rise and be fluffy! It’s meant to be thick, sweet, and incredibly fudgy.
Whenever I get cookie dough ice cream, the chunks just aren’t big enough, in my opinion. Of course, you can taste it, but I like the texture, too.
So, using edible cookie dough as a base for these ice cream bars is a stroke of genius because it allows you to get a nice big portion of cookie dough with each bite.
I’m sure you’ve noticed that these cookie dough desserts are full of sugary goodness.
They all include brown and white sugar, plus oodles of chocolate chips.
For those looking for something a bit healthier, though, I think you’ll be pleasantly surprised at how good this chickpea cookie dough dip is.
Chickpeas will give you plenty of excellent texture without the taste, I promise!
As much as I love that thick and fudgy texture, it’s nice to add a bit of crunch to your edible cookie dough.
And what better way to add crunch than with salty pretzels?
Dipping the bites in chocolate will ensure the pretzels stay stuck and leave you with a smooth and creamy finish.
You can find wonton wrappers in the refrigerator section of most big supermarkets, so there’s no need to make any extra trips to specialized stores.
All you need to remember for these is to keep the wontons covered until you’re ready to use them; otherwise, they’ll dry out and crack.
I like to chill my cookie dough before adding it as a filling because it helps the wontons keep their shape.
But you can use it right away, too. Just watch your tongue! The filling will be very hot.
I typically make bread pudding with raisins and serve it for breakfast, or sometimes I throw in bananas and chocolate chips.
It’s also great for an easy and cheap after-dinner treat. If that’s your plan, then this recipe is the one to try.
Just remember that the cookie needs to go in just before baking and that it needs to be chilled.
When it’s cooked, it will be gooey in the middle with a slight crust on top.
There’s a lot going on in that title, and though I love the idea, I found that the cookie dough taco “shells” didn’t really stand up to the fillings.
Mine broke apart pretty fast, so I was left to eat these with a spoon. Still super tasty, just not quite a taco.
If I were to make them again, I would probably make them smaller, and only add little spoonfuls of ice cream.
In bite-sized pieces, you won’t have to worry about the cookie dough falling apart.
You’ll see in the picture that these cookie dough dessert bars have three layers.
The top is simple white chocolate ganache over fudgy and delicious red velvet cookie dough.
The bottom, however, is a clever Golden Oreo crust made like any other cookie crust, and a few drops of food coloring.
This bottom layer adds some lovely texture to the mix and also helps to keep these firm and manageable.
(Sometimes the cookie dough will soften and squish as you try to lift it up.)
The easiest way I can describe a “lush” recipe is to say it’s like a sweet lasagna made in all kinds of flavors.
In the layers, you might find pudding, whipped cream, cookie crumbs, sponge, fruit, ice cream, or crackers.
As you can see, in this devilishly delicious recipe, there’s a layer of Oreo crust, topped with a light cheesecake filling, followed by the edible cookie dough, chocolate pudding, and finally, whipped cream.
You might be wondering what makes this recipe superior to all the rest?
Well, not only is it loaded with cookie dough, it’s actually cookie dough flavored ice cream!
You’ll use browned butter, brown sugar, vanilla, and chocolate chips to infuse the ice cream with those wonderful caramel and cookie notes.
Once the ice cream is smooth and sweet, you’ll spoon it into a freezer-safe container.
I like to mix the extra cookie dough in with the ice cream, so you’ll get some in every mouthful.
I need to warn you: these unbelievably rich and decadent stuffed brownies will be a real test of your willpower.
I made a batch for a friend and thought, “I’ll just have one.” I spent the rest of the day tapping my fingers and staring at the box!
You should also know that they take a bit of “hard” work, in that you’ll need to make two brownie slabs, one slab of cookie dough, a chocolate glaze, and peanut butter frosting.
Much like cake pops, these cookie dough truffles are a fantastic little treat for any occasion.
Keep them at home for yourself, or bag them up and watch people light up when they take their first bite.
One thing to keep in mind is that if you use regular chocolate, it will likely start to melt if you keep them out of the fridge.
Also, the chocolate may start to bloom (turn spotty) if you make them too far in advance.
Unlike the chickpea dip from above, this recipe is designed to be more hummus-like.
That means you’ll include chickpeas and tahini for a more nutty and authentic flavor.
It will still be sweet, and there’s also a nice creaminess to this dip thanks to the melted white chocolate.
If you don’t like the savory notes of the tahini, feel free to use any nut butter you prefer.
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