Tuesday, July 10, 2012

Eggless Cookie Dough Dip

After a long day of work, my roommate and I were talking about how good a big bowl of cookie dough sounded. Everyone knows that nothing fixes a bad day like cookie dough. Or chocolate. Or peanut butter. Unfortunately, I have a sad excuse for an immune system, which means I never get to lick the spoon when I make chocolate chip cookies. But then, I remembered a recipe I saw on pinterest about safe-to-eat cookie dough. Yes.

Eggless Cookie Dough Dip

Adapted From: willowbirdbaking

  • 1/2 a cup of unsalted butter, softened
  • 3/4 a cup of light brown sugar, packed
  • 1 cup of all-purpose flour (I use King Arthur)
  • 1/4 of a teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 3 tablespoons of milk (I used 1%)
  • 1/2 cup of dark chocolate chips
  • 1/2 cup of Reeces Pieces
  • In the bowl of a stand mixer, or a medium bowl, cream together the butter & sugar until light and fluffy

  • Add in the flour, salt & vanilla. Mix

  • Mix in the milk, one tablespoon at a time
  • Split the dough into different bowls to add the different chunks of candy
  • Fold in the candy
  • Serve on a spoon or with graham crackers

Refrigerate the leftovers and eat again!

Approximate Nutrition Information

I ate with graham crackers, so if each bowl has 8 servings, and is eaten with 2 full rectangles of Honey Grahams, these are the facts

For the Chocolate Chip

For the Reeces Pieces

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