Raw Cookie Dough Two Ways / The Cookie Dough Lover's Cookbook

I received the Cookie Dough Lover's Cookbook for Christmas and I have to say that I've been obsessed with it ever since! Who doesn't love cookie dough? It's one of those things that you know you're not supposed to eat raw (because of the raw eggs), but you do anyway. I've been eating cookie dough since as long as I can remember. I can remember being young and begging my mom to lick the spoon when she was finished making homemade chocolate chip cookies. The Cookie Dough Lover's Cookbook bases all of its recipes off of an eggless cookie dough recipe. Which means, it's completely safe to eat! Until I received this book, I never knew there were so many different ways to incorporate cookie dough in recipes.

So far, I've made two recipes from the book. Almost every recipe uses the basic cookie dough recipe that's provided. Using that recipe, I made cookie dough truffles. I rolled the cookie dough into small balls and then dipped them each in chocolate. Kind of like cake pops or cake balls, except there was no cake inside, just cookie dough! (In my opinion, even better!). I do plan on posting a cake pop tutorial very soon, once I get to the store to buy more lollipop sticks. The second recipe from the cookbook that I made was the chocolate cookie dough filled cupcakes. They were so good! I was surprised because even the icing included cookie dough. 

The recipe first directed to make the icing as you would make normal buttercream, but then said to beat in the rest of the pre-made cookie dough. The cupcake recipe called for dark chocolate cocoa powder but I only had regular cocoa powder. It still tasted just as good! Once the cupcakes were finished baking the book instructed to cut out a small hole on the top of the cupcake, stuff it with cookie dough, then put the cut out piece back in the cupcake.

Here is the recipe for the basic cookie dough. You could really do anything with it! Be creative! :). All credit from this recipe goes to The Cookie Dough Lover's Cookbook.

1/2 cup (1 stick) unsalted butter, room temp.

1/4 cup granulated sugar

1/2 cup light brown sugar

2 tablespoons milk or cream

1/2 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 cup mini chocolate chips

In a large bowl, beat butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Stir in flour and salt and mix on low speed until incorporated. Stir in chocolate chips. Cover and chill dough for 30 minutes or until firm enough to handle.

If you are making the truffles, once the dough is chilled roll the cookie dough into small balls. Chill the dough in the freezer for about 10-15 minutes. Once the dough is firm again, dip the dough balls in chocolate. Place on parchment paper to cool and harden.

Like it?

XOXO Sabrina

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