![]() Add butter, sugar, and brown sugar to a mixing bowl and beat well until creamed together, 2-3 minutes. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Wait for your flour to cool before you add it. Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Step 3: Add your dry ingredients to your bowl and mix until combined. Can you freeze this cookie dough? Yes, it will last several months in the freezer. Step 2: While waiting for your butter to cream together with the other ingredients, add your flour to a baking sheet and bake in the oven to kill any bacteria.Can I replace the brown sugar with another sugar? Yes, coconut sugar and regular sugar are good choices.Fold in the white chocolate chips and crushed peppermint. ![]() Slowly add the flour in batches until fully mixed in, scraping down the sides as needed. 3 tablespoons milk, 1 teaspoon vanilla extract, 1 teaspoon peppermint extract. Do I have to toast the flour first? It is not mandatory, but good to do if you have any worries about consuming raw flour. Add in the milk and extracts, mix to combine.The taste and texture might be slightly different. Can this cookie dough be made dairy-free? Yes, use an oil, such as coconut oil or palm shortening to replace the butter.Can this be made gluten-free? Yes, use gluten-free flour (1:1 flour).In a large mixing bowl, beat the butter with the brown sugar and granulated sugar on high speed for 2-3 minutes. Alternatively, you can spread onto a baking sheet and bake at 350☏ (177☌) for 5 minutes. Add chopped walnuts for extra crunch if desired. The flour is ready once it has reached 165☏ (74☌).Store in an airtight container in the refrigerator for up to a few days or the freezer for several months.Make little balls, freeze for impromptu snack bites.Try to have all ingredients at room temperature.In a small mixing bowl, combine all the ingredients except the milk and chocolate chips. If you want to toast your flour prior to making this recipe, spread the flour on a parchment-lined baking sheet and place in a 300-degree oven for 5-7 minutes.Ģ. This edible cookie dough recipe is just what you need when you have a craving for chocolate chip cookie dough! One of my fave snacks, this eggless cookie dough is what I keep in the fridge for when the cravings strike! Delicious, edible cookie dough that is so easy to make! No-bake and make in less than 10 minutes!
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