Hello, sweet-toothed friends! It’s Darian from County Mama Cooking back with another delightful recipe. Today, we’re diving into the world of desserts with a fun and indulgent treat – Crème Egg Edible Cookie Dough. As a wife, mother, and proud dog owner, I’m always on the lookout for recipes that can bring joy to my family, and this one is a sure winner!
Crème Egg Edible Cookie Dough is a dessert that combines the best of two worlds – the creamy goodness of a crème egg and the irresistible chewiness of cookie dough. It’s a treat that’s as fun to make as it is to eat, and it’s perfect for any occasion, whether it’s a casual family gathering or a festive holiday celebration.
Crème Egg Edible Cookie Dough
Equipment
- 1 large bowl
- 1 separate medium bowl
- 2 icing piping bags
- microwave
Ingredients
- 1 cup unsalted butter, divided (slightly melted – about 1 minute in the microwave)
- 2 cups granulated sugar
- 1¼ teaspoons vanilla extract, divided
- 2 cups heat-treated all-purpose flour (directions below)*
- ¼ teaspoon salt
- ½ cup light corn syrup
- 2 tablespoons milk
- 1½ cups confectioners’ sugar
- 1 cup chopped mini crème eggs
- yellow gel food coloring
Instructions
- In a large bowl, beat together 1 cup of slightly melted butter, all the granulated sugar and 1 teaspoon vanilla extract until well mixed (1 to 2 minutes).
- Next, add flour and salt to the wet ingredients. Beat until well mixed (about 1 minute). The mixture may look crumbled and dry right now – that’s okay!
- In a separate medium bowl, beat together light corn syrup, 2 tablespoons unsalted butter, ¼ teaspoon vanilla extract and confectioners’ sugar. Beat until smooth.
- Remove 4 tablespoons of the corn syrup mixture and set aside for now.
- Beat the remaining corn syrup mixture into cookie dough mixture. If this isn’t coming together in a dough-like consistency, beat in two tablespoons of milk.
- Then, stir in chopped crème eggs.
- Take the remaining 4 tablespoons of corn syrup mixture and split this in half. Color half of it with yellow gel food coloring. Leave the other half white. Place these in two icing piping bags.
- Finally, pipe the white and yellow corn syrup mixtures over top of the edible cookie dough before serving.
Video
Notes
Cooking Tips for the Perfect Crème Egg Edible Cookie Dough
Making Crème Egg Edible Cookie Dough may seem simple, but there are a few tips and tricks that can help you achieve the perfect texture and flavor:
- Quality Ingredients: Always use high-quality ingredients. This will significantly impact the taste of your cookie dough.
- Mixing: Be careful not to overmix your dough. Overmixing can lead to a tough texture, which is not what we want for our cookie dough.
- Chilling: Chill your dough before serving. This helps the flavors meld together and gives the dough a firmer texture.
- Safety: Since we’re dealing with edible cookie dough, make sure to use heat-treated flour to eliminate any potential bacteria.
Serving Suggestion
When it comes to serving edible cookie dough, the possibilities are endless! This luscious Crème Egg Edible Cookie Dough version can be enjoyed in so many creative ways.
- One of the simplest options is to scoop it directly out of the mixing bowl with a spoon. The rich, creamy dough is perfectly satisfying on its own. For a more decadent experience, serve it alongside a tall glass of cold milk or a mug of hot chocolate.
- To make the cookie dough more portable, roll tablespoon-sized scoops into balls and arrange them on a platter or in colorful paper liners. Offer the bite-sized dough balls as an easy handheld snack. They also make great party favors for celebrations like baby showers or birthday parties.
- For a showstopping dessert presentation, sandwich a scoop of the Crème Egg cookie dough between two fresh-baked cookies. The contrast of the warm, chewy cookies and the cool, creamy filling is sheer bliss. You can also use the dough as an ice cream topping by rolling it into logs, freezing briefly, and slicing into rounds.
- To satisfy your inner child, bake the cookie dough scoops on a parchment lined baking sheet at 350°F for 9-11 minutes. While not as doughy, these underbaked cookies have an irresistible chewy texture.
- For adults, add a boozy twist by blending a splash of Baileys, Kahlua or spiced rum into the cookie dough. Scoop into mini tart shells and top with whipped cream for an easy yet elegant dessert.
However you choose to serve it, this Crème Egg Edible Cookie Dough is sure to be a crowd-pleasing treat. Its versatility makes it perfect for everything from kiddie parties to grown-up get-togethers. So go ahead – get creative and have fun with this playful dessert!
FAQs
Can I store the Crème Egg Edible Cookie Dough in the fridge?
Yes, you can! Store your cookie dough in an airtight container in the fridge for up to one week.
Can I freeze the cookie dough for later use?
Absolutely! Just make sure to wrap it tightly in plastic wrap and then place it in a freezer-safe bag. It can be stored in the freezer for up to three months.
Can I add other mix-ins to my cookie dough?
Of course! Feel free to get creative. You can add in chocolate chips, nuts, or even sprinkles for a festive touch.
As a mother, I love seeing the excitement on my children’s faces when they take their first bite. And as a wife, I appreciate the simplicity and versatility of this recipe. It’s a reminder of why I started County Mama Cooking in the first place – to share the joy of food with others.
So, why not give Crème Egg Edible Cookie Dough a try? I promise, it’s a treat you won’t forget. Until next time, happy cooking!