No bake cookie dough
My birthday is coming up and I am having a hard time deciding on what flavor cake I would like. I typically lean towards the fruit flavored cakes but I really want to have something that I haven’t tasted in a while. You can’t go wrong with cookie dough, right?
The last time I actually made no bake cookie dough was for a cake that I made for an American Cake Decorating Magazine tutorial. My son actually picked out the flavors because he brought the cake to school to share with his favorite teacher after I was done shooting it.
No bake cookie dough can most certainly be eaten as a stand alone, don’t get me wrong, but I choose to use it as a cake filling. Being the cake fanatic that I am, I’m always on the hunt for a new filling. Layered between chocolate cake, cookies and cream cake and lush Italian meringue buttercream, if you use this as a filling, you will not be disappointed.
Eating raw cookie dough is very risky although most Americans sneak a bit from time to time while baking. Something about that dough is just irresistible. I guess that it is sort of like licking the bowl after whipping up some cake batter. I get it, I’m totally guilty of that.
Let’s get to it
This recipe is pretty easy to follow and chances are, you have most of the ingredients in your house already. If you want to, you can make your cookie dough a bit more festive by adding in sprinkles or M&M candies
Mixer fitted with paddle attachment or bowl and fork
1 Cup packed brown sugar
8 Tablespoons unsalted butter, softened
1/2 Teaspoon salt
4 Tablespoons milk
8 Tablespoons chocolate chips
1 1/4 cup flour- To reduce bacteria risks, toast flour on cookie sheet at 350F for 5 minutes
Begin by toasting your flour on cookie sheet in oven for 5 minutes. While it is cooling assemble the rest of your ingredients and soften butter.
In bowl, just as you would with a traditional cookie dough, cream your butter sugar and salt.
Mix in milk and vanilla. Slowly add in flour.
Your mixture should resemble cookie dough, all that’s left is folding in the chips and sprinkles or candy if you’d like!!!
Got questions? Leave a comment! Don’t forget to tag #biglaughkitchen on social media when you make this recipe