Mini Chocolate & Cookie Dough Naked Layer Cakes

Adorable mini-sized naked cakes with gorgeously defined layers of moist chocolate cake, whipped cookie dough, and rich chocolate ganache. Naked cakes are undoubtedly impressive, especially for how easy they are to assemble (no finicky frosting to deal with on the outside). This chocolate and cookie dough creation is no exception! Another year, come and gone. […]

The post Mini Chocolate & Cookie Dough Naked Layer Cakes first appeared on Love and Olive Oil.

Adorable mini-sized naked cakes with gorgeously defined layers of moist chocolate cake, whipped cookie dough, and rich chocolate ganache.

Naked cakes are undoubtedly impressive, especially for how easy they are to assemble (no finicky frosting to deal with on the outside). This chocolate and cookie dough creation is no exception!

Two Mini Chocolate & Cookie Dough Naked Layer Cakes on a gray background

Another year, come and gone.

Not much celebration happening this year for Taylor’s 38th birthday, but the fact that it was just the two of us doing the celebrating doesn’t mean I skipped the cake (I mean, what kind of wife would I be then?)

Because it’s Taylor, the cake is always chocolate, but I do my best to mix it up a bit in a way that doesn’t get too weird for him, but still gives me a unique recipe to share with y’all here (two birds, right?)

I’ve made Milk Bar-style naked cakes (ala Christina Tosi) twice before, once following a recipe straight out of her cookbook and the second piecing together a few different parts to create a chocolate-pistachio-masterpiece. Actually, I did make a third one at some point that included freeze-dried strawberries and pop-rocks and, while good in theory, left a bit to be desired in terms of presentation and execution (maybe I’ll revisit it someday).

This year I’ve taken the basic idea of the naked cake and miniaturized it, making two adorable 4-inch cakes that are perfect for two (well, if we’re being honest, the cake is so rich that each mini cake is more like 4 servings, but who’s counting?)

The layers include a moist chocolate cake, creamy dark chocolate ganache, and a creamy whipped cookie dough studded with chocolate chips (eggless and safe to eat raw!) Assembling the cake in a ring of acetate makes for perfectly defined layers, like a core sample of sedimentary rock (but so much tastier).

Closeup, backlit layer cake with a ring of blue and yellow sprinkles

The result? Well, let’s just say I almost wished I had made a full size cake because it was so darn good we devoured the little ones in no time.

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Edible Cookie Dough

This edible cookie dough recipe has the BEST flavor and texture, with options for every diet! Here’s how to make this ultimate treat. Calling all cookie dough lovers! We present…the ultimate edible cookie dough recipe. Yes, this tasty mixture has the best cookie dough flavor and texture. Even better, we’ve done all the hard work for you: we’ve tested options for different diets, how to heat treat flour, and found out what makes the absolute best flavor. This recipe came about after trying to recreate a mound of cookie dough we had for dessert at a restaurant several years back. Come along as we teach you the ins and outs of how to make edible cookie dough…our ultimate treat! What’s the difference: edible cookie dough vs cookie dough? Cookie dough fans likely already know this. The difference between cookie dough and edible cookie dough is this: edible cookie dough has heat treated flour (to kill bacteria) and no eggs. This makes it safe to enjoy as dough instead of baked into cookies. Edible cookie dough is a total treat! We like it best with flour and butter, but we’ve tried every variation and have options that work for all diets […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This edible cookie dough recipe has the BEST flavor and texture, with options for every diet! Here’s how to make this ultimate treat.

Edible Cookie Dough

Calling all cookie dough lovers! We present…the ultimate edible cookie dough recipe. Yes, this tasty mixture has the best cookie dough flavor and texture. Even better, we’ve done all the hard work for you: we’ve tested options for different diets, how to heat treat flour, and found out what makes the absolute best flavor. This recipe came about after trying to recreate a mound of cookie dough we had for dessert at a restaurant several years back. Come along as we teach you the ins and outs of how to make edible cookie dough…our ultimate treat!

Cookie dough fans likely already know this. The difference between cookie dough and edible cookie dough is this: edible cookie dough has heat treated flour (to kill bacteria) and no eggs. This makes it safe to enjoy as dough instead of baked into cookies.

Edible cookie dough is a total treat! We like it best with flour and butter, but we’ve tried every variation and have options that work for all diets below. The key to working any version of this recipe into a healthy diet is to treat it as the treat that it is: keep serving sizes small and freeze leftovers for later! Ready to get started?

Edible cookie dough

Edible cookie dough is very easy to make. In fact, you don’t even need to whip out a stand mixer! We tested this recipe with a mixer and just a bowl and spoon, and our research found there’s no need for special equipment. Here are the basic steps:

  • Step 1: If you’re using all purpose flour, heat treat it (see the section below). If using almond or oat flour, skip this step.
  • Step 2: Soften the butter in a microwave, then mix it with brown sugar with a spoon. Brown sugar is key to the robust flavor: we tested with granulated sugar and it’s not nearly as delicious.
  • Step 3: Mix in the flour, vanilla, salt, milk and chocolate chips! Store refrigerated or frozen rolled into balls.

Why and how to heat treat flour

Edible cookie dough requires an if you’re using all purpose flour you’ll have to heat treat the flour. We know, it’s annoying to add this extra step of turning on your oven when you’re not even baking! But here’s why:

  • Flour is sold as a raw ingredient intended to be cooked, so there’s not a regulated process to remove bacteria in flour manufacturing.
  • To heat treat flour, spread it on a baking sheet and bake at 300 degrees Fahrenheit until the temperature reaches 165 degrees. This should take about 5 minutes.
  • Cool the flour completely before using. Do not attempt to use the hot flour in cookie dough! The texture of the dough will be off. Be patient (it’s worth it).
Edible cookie dough recipe

Other flour options: almond flour or oat flour!

Don’t want to heat treat your flour? No problem! You can use a few alternate flours and skip the heat treating step. Here are two options and the pros and cons of each:

  • Almond flour: Almond flour is gluten free and easy to find at most grocery stores. It makes a fluffy texture for gluten free cookie dough and doesn’t require heat treating. This is our preferred gluten free flour for edible cookie dough!
  • Oat flour: Oat flour is nut free and gluten free and also works here. Edible cookie dough with oat flour can have a stiffer texture, so we recommend starting with 3/4 cup oat flour and adding more until it comes to the desired texture.

Small serving sizes are key

Most of the recipes on this website are healthy: but we always make room for the occasional treat in our lives. This edible cookie dough is a treat food for us: here’s how to integrate into a healthy diet:

  • The serving size is 1 tablespoon. That’s right! All you need is a few bites. Really!
  • This recipe makes 20 servings, so cut it in half if desired. If you’re worried about having lots around, make a half recipe!
  • Freeze rolled into balls. This way, you don’t see it every time you open the fridge! This dough freezes very well.
How to make edible cookie dough

A few tweaks to this edible cookie dough recipe and it becomes a vegan cookie dough or gluten free cookie dough! Here’s what to do:

  • Gluten free cookie dough: Use almond flour (preferred) or oat flour
  • Vegan cookie dough: Use coconut oil, almond milk or oat milk, and dairy-free chocolate chips. You also may want to add another pinch of salt to mimic the savory flavor of butter.

There’s one more variation on cookie dough…Chickpea Cookie Dough! This is an internet sensation that uses food processed chickpeas to stand in for some of the flour and sugar. Here’s what to know about this variety of cookie dough:

  • Does chickpea cookie dough taste good? Honestly, many recipes don’t. Which is why we developed our chickpea cookie dough recipe! But the edible cookie dough is the absolute best.
  • Is chickpea cookie dough healthy? It’s not a health food, because it has lots of sugar and chocolate. But our chickpea cookie dough recipe does have half the sugar, butter and flour than the standard recipe below. So it’s a less caloric version — and you’re also getting a bit of garbanzo beans.
  • What’s the best chickpea cookie dough recipe? We made a spin that’s healthy-ish but tastes better than the competitors. Go to Chickpea Cookie Dough.
Edible cookie dough recipe

Storage info: refrigerate or roll into balls and freeze

How long does edible cookie dough last? Here’s the storage info:

  • Refrigerator: You can keep it up to 1 week in the refrigerator.
  • Freezer: This is our preferred method! Roll it into balls and place them on a cookie sheet, then freeze until solid (about 30 minutes). Transfer to a container and they last about 2 to 3 months.

And that’s our dissertation: how to make edible cookie dough! Questions? Comments? Tell us in the comments below.

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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*Best* Edible Cookie Dough


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 20 servings or 1 1/4 cups
  • Diet: Vegetarian

Description

This edible cookie dough recipe has the BEST flavor and texture, with options for every diet! Here’s how to make this ultimate treat. Or, try our healthier Chickpea Cookie Dough variation.


Ingredients

  • 1 cup white all-purpose flour, almond flour, or oat flour (see the notes below)*
  • 1/2 cup brown sugar (do not substitute granulated)
  • 1/2 cup softened unsalted butter (or coconut oil for vegan)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 to 4 tablespoons milk of choice
  • 1/3 cup dark chocolate chips

Instructions

  1. Heat treat the all purpose flour (skip if using almond or oat flour): If using all purpose flour, heat treat it to prevent bacteria growth. Preheat the oven to 300 degrees Fahrenheit. Place the flour on a baking sheet and bake for 4 to 6 minutes until the temperature reaches 165 degrees Fahrenheit, checking every few minutes with a food thermometer. Cool completely before using (be patient: if the flour is warm the texture of the cookie dough will suffer).
  2. Mix the butter and sugar: Soften the butter in the microwave for about 10 seconds until just soft. Mash it with a fork with the brown sugar until fully incorporated. 
  3. Make the cookie dough: Mix in all the other ingredients, using as much milk as you’d like to bring it together into a thick or smoother texture. Eat immediately, or store refrigerated for 1 week or roll into balls and store frozen for 3 months. 

Notes

*The flavor and texture is best with all purpose flour (see above). For gluten-free, almond flour has the best texture and you don’t have to heat treat it. You can also use oat flour which is nut free and doesn’t need to be heat treated. Oat flour makes the texture of the dough a bit stiffer, so try adding about 3/4 cup to 1 cup until you get the desired texture. 

  • Category: Dessert
  • Method: Stirred
  • Cuisine: American

Keywords: Edible cookie dough

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Chocolate Chip Cookie Dough Fudge

An easy, no-bake holiday treat, this cookie dough fudge is soft and creamy, with hints of vanilla and brown sugar and studded with mini chocolate chips, the same flavors that make chocolate chip cookie dough so irresistible. If you’re obsessed with cookie dough like I am, you’re going to want to make this recipe STAT. […]

An easy, no-bake holiday treat, this cookie dough fudge is soft and creamy, with hints of vanilla and brown sugar and studded with mini chocolate chips, the same flavors that make chocolate chip cookie dough so irresistible.

If you’re obsessed with cookie dough like I am, you’re going to want to make this recipe STAT. It’s literally a slab of cookie dough flavored-fudge, but without the worry of raw cookie dough since it’s made without eggs and with heat-treated flour.

Cut pieces of Chocolate Chip Cookie Dough Fudge on parchment, with a glass of milk and bowl of mini chips

This recipe was originally published in my first cookbook over 8 years ago (Can you believe it’s been that long? I can’t!) It’s one of the handful of recipes that has really made its mark on the Internets, with dozens of bloggers having posted their versions (and that makes me so so happy). I’ll be honest I hadn’t made it myself since I made the final batch for the photo shoot, and decided it was high time I revisit this cookie dough classic. Because, y’all, I forgot just how good this ish is.

I vaguely recall the testing process for this recipe being nothing short of a disaster, having first attempted an old-fashioned brown sugar fudge somewhat like penuche I think it’s called? If I recall correctly, I threw out at least 3 or 4 full pans of too soft, too grainy, or oddly hard fudge before I finally decided to go in a different direction.

The final recipe is what I call shortcut, or cheater fudge, which uses powdered sugar rather than boiled sugar for structure. Combined with some milk, melted butter and brown sugar, and then a healthy glop of raw, eggless cookie dough and mini chocolate chips folded right in, it has the texture of your favorite holiday fudge, but the flavor of straight up chocolate chip cookie dough.

Stack of Chocolate Chip Cookie Dough Fudge, top piece with a bite out of it

The texture is definitively fudge-like, with just a hint of graininess from the raw sugar in the cookie dough (I’d argue this texture is part of the appeal of cookie dough to begin with.) Preserving that texture is one of the reasons this is a two part recipe (folding in the raw cookie dough into the fudge base, rather than melting all the ingredients together in one pot which might taste the same, but would not have the same texture).

Mini chocolate chips give the chocolate a more even distribution, and a better balance of cookie dough to chocolate in each bite.

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