Growing up, my Dad would take me to Baskin-Robbins for ice cream after my weekend soccer games. We always ordered the same thing: He would get the Jamoca Almond Fudge in a waffle cone and I would get a small cup of the chocolate chip cookie dough with gummy bears on top. All these years later, I still have an adoration for all things cookie dough and all things gummy, just no longer together.
The cookie dough was always the star of the show. I remember picking out the little round chunks and letting the actual ice cream melt into a little puddle at the bottom of my cup and scraping my tiny plastic pink spoon around in hopes of finding another piece of cookie dough.
As my younger years morphed into my pre-teen and teenage years, my soccer weekends were replaced by weekends with friends and boys. I satisfied my cookie dough craving by baking chocolate chip cookies — more often than not, eating the cookie dough before they even became cookies. I remember getting horrible stomach aches, whether from the raw egg, or the shot of sugar intake to my tender system, I don’t know.
And now, current day, my baking passion has led me to the most incredible cookie dough recipes that are raw egg-free and stomach ache-free. If cookie dough remains a star of the show in your life too, these edible chocolate chip cookie dough truffles know what’s up.
Edible Chocolate Chip Cookie Dough (No Eggs)
The absolute best edible cookie dough recipe without the stomach ache. There are no eggs in this recipe, making it risk free! Well, sort of. The only risk is eating too many because they're so good. 😉
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar
- 2 1/4 cups flour
- 1/4 tsp. salt
- 1 can sweetened condensed milk (14 oz.)
- 1 tsp. vanilla
- 1 cup mini chocolate chips, semi-sweet (regular size is okay too)
In a large bowl, cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the salt and flour. With a wooden spoon, stir in condensed milk and vanilla until smooth.Stir in the chocolate chips until incorporated.
If firm enough to handle, shape the chilled cookie dough mixture into 1-inch balls, using an ice cream scoop or your hands. If the dough is too soft, cover with plastic wrap and refrigerate for 15 minutes, until firm enough to form into balls.
Place on waxed lined baking sheet or plate and freeze for 1-2 hours. Serve cold alone, crushed into ice cream, or drizzled with chocolate. Store in refrigerator or freezer.
Adapted from What Megan’s Making.
A Bee Bakes 