Monster Cookie Dough (Printable Version)
Bright and fun, this cookie dough is loaded with white chocolate chips, crushed Oreos, and chocolate chip cookies. Easy to make and safe to snack on raw!
# Ingredients:
01 -
1½ cups (187.5 g) all-purpose flour, heat-treated
02 -
4 crushed Chips Ahoy cookies (swap with any chocolate chip cookies you like)
03 -
1 teaspoon pure vanilla extract
04 -
3-4 tablespoons milk (adjust for how thick or soft you want the dough)
05 -
½ cup (113.5 g) butter, softened
06 -
4 Oreos, crushed (or any creme-filled chocolate cookies you like)
07 -
½ teaspoon salt
08 -
½ cup (100 g) white sugar
09 -
¼ cup (45 g) white chocolate chips
10 -
⅛ teaspoon blue food dye (use as much or little as you'd like)
# Steps:
01 -
Keep your flour bacteria-free by baking or microwaving it, then let it cool down. Oven: Set your oven at 350°F, spread flour in a pan, and bake for 6-10 min until it hits 160-165°F. Microwave: Add flour to a safe dish, zap for 20-30 seconds, stir, and reheat in 15-second bursts till it reaches 160-165°F.
02 -
In a bowl, beat together the butter, sugar, vanilla, and blue color until smooth.
03 -
Pour in the cooled flour and salt, then combine with the wet mix. Adjust with milk to make it as soft or thick as you like.
04 -
Add your crushed cookies and toss in those white chocolate chips while stirring gently.
05 -
Eat it right away, or toss it in the fridge until you’re ready to snack!
# Notes:
01 -
Before you eat raw cookie dough, make sure to heat-treat the flour to kill any bacteria.
02 -
Seal leftovers in a container and refrigerate for up to 7 days or freeze for about a month.
03 -
Tweak the milk amount to adjust for fluffier or stiffer cookie dough.
04 -
Scoop into balls, use as ice cream topping, or just serve in a bowl.