Keto Edible Cookie Dough- The BEST recipe! - The Big Man's World ® (2024)

FAQs

How do you make cookie dough thicker? ›

Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.

If you incorporate too much milk, eggs, or another liquid, you can add a proportionate amount of the dry ingredients to the cookie dough to account for the excess liquid. Chill the dough. If the butter became too soft during the mixing process, it can sometimes result in a thin cookie dough.

Cookie dough is an uncooked blend of cookie ingredients. While cookie dough is normally intended to be baked into individual cookies before eating, edible cookie dough is made to be eaten as is, and usually is made without eggs to make it safer for human consumption.

Although eating raw cookie dough has always been delicious, it has also been very dangerous. This is because flour is at risk of exposure to naturally occurring microbiological threats, including E. coli and Salmonella.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

“The result is added tenderness with more structure.” You don't need much of the ingredient to notice significant changes in your favorite recipe. Add a teaspoon or two to your dry ingredient mix and it will drastically change the texture. It's also fun to experiment until you get the exact finish you desire.

That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.

When cookie dough is too sticky, you may have an imbalance of wet and dry ingredients. You can fix this by adding a teaspoon of flour or cornstarch at a time until your dough is just how you want. The added flour or cornstarch will absorb the excess liquid and reduce the dough's overall stickiness.

Ground flax seeds or chia seeds. Arrowroot powder (from a tropical tuber similar to cassava plant) is also very good, very similar to cornstarch. Rice flour might work too depending what you are using the batter for.

One way is to add in some extra fat, such as more butter or even an extra egg yolk (which contains fat) — this will make the dough easy to work with again. Another way to fix the problem is to add in a bit of extra liquid, such as milk or water, which will help get the dough back to the consistency it needs to be.

Why can't you bake edible cookie dough? ›

We do not recommend baking our Bite-Sized Edible Cookie Dough [flavor/products]. It does not contain eggs or leavening agents, which are key ingredients in developing texture and lift in baked cookies. (If needed) Exposure to high oven temperatures will cause the product to liquefy and possibly burn.

Milk: In place of eggs, milk helps to make the cookie dough "chewy."

This edible cookie dough is eggless and made with flour that's cooked, so it's totally fine to eat, but it still has the same sweet, doughy flavor you know and love. You can customize the dough with your favorite mix-ins, like chocolate chips, M&Ms, sprinkles, or chopped nuts.

Not all cookie dough is safe to eat before baking it. Both the flour and the egg ingredients should be cooked for food safety reasons. What makes Pillsbury's refrigerated cookie and brownie doughs ready to eat raw? We use heat treated flour and pasteurized eggs so you can now safely enjoy our cookie dough baked or raw.