Yup.
Its a thing.
I think we can all agree (ok maybe most of us) that the best part of making cookies is secretly licking the spoon of cookie dough that did not make it to the baking sheet.
Will it probably give us a stomach ache? Yup.
Do we care? Nope.
The beauty of this recipe is that it’s indeed EDIBLE cookie dough. The trick is that there are no eggs, and the flour is tempered (heated through) . Therefore we can have the cake (in this case cookies…or um cookie dough) and eat it too!
Now when deciding what flavor we wanted to incorporate, Rachel geniusly (that’s so not a word…but now it is) suggested we go with a hot cocoa flavor! It’s not winter just yet, but who doesn’t love that chocolately flavor mixed with sweet and fluffly marshmallows?! and what better is mixing that love with an edible cookie dough!?
So ladies & gents get ready for this super easy, and sweet dessert.
What I love about this recipe is that it is so easy to switch up and incorporate your own favorite cookie flavors, such as sprinkles, nuts, different chocolate chips, peanut butter chips, and even leave out the cocoa and go with the classic cookie dough flavor.
The possibilities are endless!
Bon Appetit
XO
-D
PrintHot Cocoa & Marshmallows Edible Cookie Dough
The beauty of this recipe is that it’s indeed EDIBLE cookie dough. The trick is that there are no eggs, and the flour is tempered (heated through) . Therefore we can have the cake (in this case cookies…or um cookie dough) and eat it too!
- Prep Time: 5-10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
Ingredients
1/2 cup butter/margarine
1/2 cup brown sugar*
1 1/2 tablespoon milk/non dairy milk
1/2 teaspoon vanilla extract
1 cup all purpose flour
1/3 cup cocoa powder
Pinch of salt
Around 1/2 cup mini chocolate chips & a handful of marshmallows for batter and topping
Instructions
Preheat oven to 350 degrees
Line baking sheet with paper and spread out out the flour. Bake for 10 minutes. Set aside and let it cool before adding to mixture.
Cream together butter and sugar. Then add the vanilla, milk, and salt. Give it another mix and slowly add the flour(make sure there are no clumps) and then the cocoa powder.
Lastly fold in the chocolate chips and marshmallows.
*Optional step, but take it up a notch with roasted marshmallows and a drizzle of chocolate syrup on top!
Enjoy!
Notes
*Coconut sugar can also be used
Store in fridge for about 1-2 weeks, freezes beautifully as well.
Keywords: kosher, baking, cookie dough, edible, sweet
