Desserts and Recipes

EDIBLE COOKIE DOUGH BARS

 

Easy and fun to make!  

For the edible cookie dough you will need

2 family size tubs of naked DOH

1 cup miniature chocolate chips

1 cup miniature M&M's

For the topping you will need:

2 tablespoons butter

1 cup semi sweet chocolate chips

3/4 cup miniature M&M's

Instructions:

  • Stir the chocolate chips and M&M's into the dough.
  • Spread the dough in an even layer in the prepared pan.
  • Place the bars in the freezer for 30 minutes.
  • To prepare the topping: Place the chocolate chips and butter in a bowl and microwave in 30 second increments until melted. Stir until smooth.
  • Spread the chocolate evenly over the cookie dough layer. Press the M&M's into the chocolate.
  • Chill the bars in the fridge for at least 2 hours. Keep chilled until ready to serve, then cut into squares and enjoy. Store any leftovers in the fridge.

 EDIBLE COOKIE DOUGH CUPCAKES

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You will need:

1.  1 family size tub of chocolate chip edible cookie DOH- form into mini balls and freeze overnight.  

1.  (18.25 ounce) box yellow cake mix

2. 1 ⅓ cups water

3.  1/3  cup canola oil

4.  3 eggs

Instructions:

  1. Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.  

  2. Lightly beat 3 eggs in a large bowl with an electric mixer. Add cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.

  3. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

 EDIBLE COOKIE DOUGH BROWNIES

Combining cookie dough with rich chocolate brownies will give you a new twist on your two favorite indulgences. This dessert idea could not be easier to do!

You will need:

1. 1 family size of edible cookie DOH chocolate Reese's Explosion.  

2.  1 of any chocolate brownie mix you can find

Instructions

1.  Make your brownie mix as directed on the box

2.  Spread the Reese's Explosion DOH over the top of the entire pan.  

EDIBLE COOKIE DOUGH DIP

This dessert is perfect for entertaining or just binge watching your favourite shows.  

You will need:

1 Edible cookie DOH dip-naked, chocolate chip or birthday cake.

2.  Graham wafers

3. Vanilla wafers

4. Pretzels

5.  Chocolate chip cookies

6.  Apple slices

7.  5 mini bowls

Instructions:

Place the cookie DOH dip onto a platter or large plate.  

Surround the platter with sections of each of the dipper listed above.  

 

Edible Cookie Dough Cheesecake

 

Ingredients Crust:

1 ½ cups finely crushed chocolate wafer cookies

2 tablespoons white sugar

¼ cup melted butter

 Ingredients Cake:

2 (8 ounce) packages cream cheese, cut into chunks

¾ cup white sugar

2 tablespoons white sugar

1 cup sour cream

3 large eggs

1 teaspoon vanilla extract

Edible Cookie Dough

1 family size tub of chocolate chip edible cookie dough from The Cookie DOH Factory.

Ingredients Toppings:

1 cup sour cream

2 teaspoons white sugar

1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix the chocolate wafer cookie crumbs, 2 tablespoons white sugar, and melted butter together in a bowl. Press firmly into the bottom and 1/2-inch up the sides of a 9-inch springform pan.

  3. Bake crust in the preheated oven until set, about 8 minutes.

  4. Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar together in a bowl until creamy. Add 1 cup sour cream, eggs, and 1 teaspoon vanilla extract; beat until batter is smooth. Pour batter over crust into springform pan.

  5.  Drop cookie dough in 2 tablespoon portions evenly over the top of the cheesecake, pushing dough beneath the surface of the batter.

  6. Bake in the preheated oven until cheesecake is almost completely set and jiggles slightly in center when shaken, about 40 minutes.

  7. Stir 1 cup sour cream, 2 teaspoons white sugar, and 1 teaspoon vanilla together in a bowl until smooth. Spread sour cream mixture over hot cheesecake. Cool cake to room temperature and refrigerate until cold, at least 4 hours.