Mini Egg Edible Cookie Dough
Every time we go to one of our favourite little local grocery stores I am reminded of how many edible cookie dough businesses we have in the area. They’re all great, but a little bit pricey, and so I always like having my own recipe on hand. Don’t get me wrong, I still absolutely buy a scoop of theirs, but it is nice to be able to add your own mix-ins and flavours at home. And also Cadbury chocolate is one of my all-time favourite things, so there is that too.
In the absence of eggs it is actually the flour that can cause you to get sick in edible cookie dough recipes. It’s an easy fix though, by simply pre-cooking the flour before using it in this recipe. It’s a bit of a messy process but I do like to do 3-4 cups at a time and store it in an airtight container for when the craving for edible cookie dough strikes… which I am a little ashamed to say is fast and often at my house haha.
It is my fervent hope that starting to share some Easter/Spring inspired recipes will make the snow go away. We are currently in what many Canadians call “False Spring” right now and the momentary return to winter-like conditions really has me holding out hope that “real” Spring will be here soon. It’s probably wishful thinking but if you need me I’ll be munching on this cookie dough admiring the bright pops of Spring colour while I curse the snow outside…
Edible Mini Egg Cookie Dough
Makes about 2 cups of Cookie Dough
Tools: Flat bottomed baking pan, medium sized bowl, electric mixer, wooden spoon or spatula.
Ingredients:
1 cup heat treated all-purpose flour (see instructions)
1/2 cup unsalted butter, room temperature
1/2 cup brown sugar, packed
2-3 tablespoons granulated white sugar
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1-2 tablespoons milk of your choice
1/4 cup mini chocolate chips
1/4 cup crushed Cadbury Mini Eggs, plus more for garnish if desired
Preheat your oven to 350 degrees and pour the flour into a baking tray, spreading with a spatula to make an even layer. Bake the flour for 7 minutes and then bring out and allow to cool before using. (If you have a thermometer, you are looking for 160F here but if you don’t then ensuring your oven is properly preheated and baking for the 7 minutes is perfectly fine!)
*Once the flour is cool enough to use* In a medium sized bowl cream together the butter, sugar and salt with an electric mixer until light and fluffy (2-3 minutes).
Mix in the vanilla extract and 1 tablespoon of milk. Add in the flour, mixing until just combined. If the mixture seems dry you can add the other tablespoon of milk here.
Gently fold in the mini chocolate chips and crushed Mini Eggs using a rubber spatula or wooden spoon. Garnish with extra Mini Eggs if you would like!
Keep the cookie dough stored in an airtight container in the refrigerator, allowing desired portion to come back to room temperature before eating (it will get hard in the fridge). Will keep for 5-6 days.
Happy eating! Xo
