Chocolate Chip Cookie Dough Ice Cream

Since I'm on an ice cream kick, I decided to try this edible chocolate chip cookie dough recipe that my sister Diana sent me a few months ago and make chocolate chip cookie dough ice cream, but using my own vanilla ice cream recipe with it.

I made the cookie dough last night and froze little portions of the dough (1/2 teaspoon each, but next time will make them a little smaller) in a single layer on a plastic wrap lined baking sheet. Once they were frozen, I transferred them to a container and put them back in the freezer. This made enough for two batches of ice cream, so I used half for this batch and froze the rest to use another time.

I also mixed and refrigerated my vanilla ice cream base (refrigerated in a quart-sized mason jar - it fits perfectly), so that everything would be ready to make today.

After I churned the vanilla ice cream, I transferred it to a container a little at a time, adding some of the frozen cookie dough in between spoonfuls/layers of ice cream, then topped it with one final layer of ice cream. I then froze the container of ice cream for a few hours. When I tried some later, it was so good!

Skip the store-bought ice cream that is full of junk ingredients and give this easy and delicious recipe a try!

Eggless Edible Cookie Dough

Recipe courtesy “Joy Food Sunshine” Website

 

This is the best Edible Cookie Dough Recipe ever! It's easy to make and safe to eat without baking! Eat it with a spoon, toss it in homemade ice cream, or use it as a filling for cakes or cupcakes! There's no wrong way to enjoy this sweet treat!

 

½ cup salted butter softened

½ cup granulated sugar

½ cup light brown sugar packed

3-4 Tablespoons whole milk

1 teaspoon pure vanilla extract

1½ cups all-purpose flour (heat treated)*

½ teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon sea salt

½ cup mini chocolate chips

 

In a small bowl, mix together the heat-treated flour, baking soda, baking powder and sea salt. Set aside.

In a medium bowl, cream together butter, granulated sugar and brown sugar with a hand-held mixer (or standing mixer) until well combined (about 60 seconds). Be sure to start on low speed and increase it as the ingredients begin to stick together.

Add 3 Tablespoons milk and vanilla extract and beat on medium speed until combined.

Add dry ingredients and mix, starting on low speed and increasing to medium-high, until all ingredients are combined. If necessary, add an extra 1 Tablespoon milk to reach your desired consistency.

Add mini chocolate chips and stir until evenly distributed.

(If using a hand-held mixer, the cookie dough may look crumbly. It’s ok! Simply press it together into a ball with your hands and it will stick together nicely)!

NOTES:

The FDA recommends avoiding the consumption of raw flour because there is a risk that it could be contaminated with bacteria. If you are worried about eating raw flour, you can heat treat the flour used in this eggless cookie dough recipe. The main goal of warming up (or heat-treating) the flour is to ensure that it reaches 160°, the temperature that kills bacteria! There are two methods to heat treat flour to make it safe to use in this edible cookie dough recipe. 

*How to heat treat flour: 

Bake it. Preheat your oven to 350°and spread the flour evenly on a large baking sheet. Bake for 5-10 minutes or until the temperature reaches 160°.

Microwave it. Place the flour in a microwave-safe bowl and heat it on high for 60-65 seconds, or until it reaches 160°.

Let the flour cool while you’re mixing the wet ingredients, and once your flour is safe to use, you can move on to making this eggless cookie dough recipe.

Store/Freeze: Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. You can store it in one portion or roll it into balls/individual portions.

Vanilla Ice Cream

 

1 cup whole milk, very cold

1/8 teaspoon sea salt

½ cup to ¾ cup granulated sugar

2 cups heavy cream, very cold

2 teaspoons pure vanilla extract

 

In a cold bowl, whisk together milk, salt and sugar until sugar is dissolved. Stir in heavy cream and vanilla.

 

Pour into the ice cream maker's freezer bowl. Let it run for about 20-25 minutes or until ice cream is thick and done.

 

Transfer to a container and place in the freezer for about 2 hours to completely firm up.

M&M’S® Chocolate Chip Skillet Cookie

It's almost the 4th of July and I recently found mini red white and blue M&M's at Target, so I had to bake something with them. My first thought was a skillet cookie. I've made a chocolate chip skillet cookie recipe a few times that was really good, but I wanted to try a different one to compare the two, so I searched online and came across this recipe which looked promising. It uses a mixture of M&M's and chocolate chips, but I only used M&M's and the 10 ounce bag was the perfect amount. When mixing in the M&M's, reserve some and put them on top of the skillet cookie before baking so that it looks nicer. I mixed 1 cup into the batter and spread the remainder of the bag on top.

This recipe is super easy and is perfect for a small crowd. I love using holiday colored M&M's and this is the perfect use for them. You can even wrap and freeze some of it for later if you're just making it for a few people (that's what I did).

I made this in my 12" Le Creuset cast iron skillet (my most loved and most used pan) and it was just to my liking after baking for 35 minutes, but a few minutes less would have also tasted good. I cut mine like a pizza using an OXO Nylon Lasagna Turner or an OXO Cut and Serve Nylon Turner so as not to scratch my enameled cast iron by using a knife.

I served the cookie slices slightly warm with a scoop of vanilla ice cream - it was delicious and my toddlers loved it! I'd say this recipe was a little bit better than the one I previously made, but they were both very good. I'll definitely be making this again soon.

It's been a very long time since I've used my DSLR camera to take pictures for a blog post, but I finally got my camera out today and took some photos while baking, rather than just using my iPhone while in a hurry like I have been doing for years. I even managed to get pictures of my taste testers, and a thumbs up from my picky eater who happens to love sweets!

M&M’S® Chocolate Chip Skillet Cookie

Recipe courtesy “Sally’s Baking Addiction” Website

 

1 cup unsalted butter, softened to room temperature

½ cup granulated sugar

1 cup packed light or dark brown sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

2½ cups all-purpose flour

1 teaspoon cornstarch

1 teaspoon baking soda

½ teaspoon salt

1 cup semi-sweet chocolate chips

¾ cup M&M’S® Baking Bits

Optional: ice cream and chocolate syrup

 

Preheat oven to 325°. Lightly grease your oven-safe skillet.*

 

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.

 

In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips and M&M’S®, then stir together or mix on low for about 5-10 seconds until everything is evenly disbursed.

 

Using a rubber spatula or wooden spoon, spread the cookie dough evenly into prepared skillet.

 

Bake for 30-35 minutes or until puffed, browned on the sides, and lightly browned on top. If you want your skillet cookie a little more cooked through, bake for 40 minutes. Allow the cookie to slightly cool in the pan set on a wire rack before digging in. You can scoop/slice and serve or serve with a whole bunch of spoons so everyone can dig in together. I always serve with ice cream and chocolate syrup. Cover leftovers and store in the refrigerator for up to 5 days.

 

NOTES:

 

Make Ahead & Freezing Instructions: Prepare cookie dough through step 3. Cover dough tightly with aluminum foil or plastic wrap and chill for up to 3 days in the refrigerator or freezer for up to 3 months in the freezer. If freezing, thaw in the refrigerator before continuing to the next step.

 

Skillet: The most important part of this recipe is using an oven-safe skillet. You want anything from 9 to 12 inches in diameter. When making skillet cookies, I always use my 10-inch cast iron skillet. As stated in the recipe directions, adjust the baking time. A larger skillet will take a little less time, a smaller skillet will take a little more time.

Skillet Chocolate Chip Cookie

I recently ordered a 12" Le Creuset Cast Iron Skillet that finally came in today. I've been pretty excited to receive it and had in mind the perfect food to try in it first - I've never made a skillet cookie, pizza cookie, pizookie, or whatever you want to call it - it's just a giant cookie made in a skillet! This morning I received an email that my skillet was on the FedEx truck for delivery, so I searched specifically for a 12" skillet cookie recipe (most of them were for 8" or 10" skillets and I didn't want to have to adjust the recipe). I quickly found one that looked promising and had great reviews, so I took 2 sticks of butter out to soften and patiently waited for the skillet to arrive.

Just after lunch time, FedEx pulled up and delivered my package. After my kids went down for their naps, I checked the butter and it was softened enough to get started. This recipe is very simple to make. Waiting for the butter to soften is the hardest part!

Although adding coarse sea salt on top is optional, I highly recommend doing it. It just adds a nice little touch that you can taste in every bite. This is a fun dessert that can be customized however you like - I would have added chopped walnuts if my kids weren't eating it. Crushed potato chips is another great idea of something to add in to make it salty and sweet. You can use chocolate chunks instead of chocolate chips, or different flavored chips altogether.

I baked this while my twin toddlers were napping and it was cooled down just enough to give them each a slice once they woke up. The reviews were in - one of them said it was "delicious" and "yummy" (while rubbing his belly, which I've never even seen him do before!) and the other was too busy eating to comment, but was asking for more before he was even finished!

A lot of people seem to top these with ice cream while it's still warm and dig in with a spoon. Messy isn't my style and a 12" cookie is also huge for the small amount of people currently in our house, so instead I used a nylon spatula to cut the cookie like a pizza. I actually froze two "quarters" of it separately, since I didn't want to be eating too much of it or have it go to waste. I left one quarter out for us to enjoy tomorrow!

This would be perfect for making when you have a small crowd over, but it's just as great to enjoy with the family on any day of the week. Give this recipe a try, you won't regret it!

The Ultimate Skillet Chocolate Chip Cookie

Recipe courtesy “Just A Taste” Blog

3 cups all-purpose flour

½ teaspoon kosher salt

1 Tablespoon baking powder

1 cup (2 sticks) unsalted butter, at room temperature

1¼ cups sugar

½ cup packed light brown sugar

3 large eggs, at room temperature

2 teaspoons vanilla extract

2 cups semisweet chocolate chips or chunks

1 cup crunchy mix-in, such as chopped walnuts, crushed potato chips or pretzels (optional)

1 teaspoon flaky or coarse sea salt (optional)

Preheat the oven to 350°F and grease a 12-inch cast iron skillet with butter or Crisco.

In a medium mixing bowl, whisk together the flour, salt, and baking powder. Set the bowl aside. 

In a stand mixer fitted with the paddle attachment, cream together 1 cup (2 sticks) unsalted butter with the sugar and light brown sugar. 

Add eggs, one at a time, until mixed in; then add the vanilla extract and beat until combined. 

Add the flour mixture into the stand mixer and mix just until the dough comes together. Beat in the chocolate until combined, and nuts or any other mix-ins that you desire. 

Scrape the dough into the skillet, then sprinkle it with the sea salt. 

Bake the cookie for 30 to 35 minutes until it is barely cooked in the center, or until it is done to your likeness. 

Remove it from the oven and allow it to cool for 10 minutes before serving. Top with ice cream, if desired, and eat with a spoon directly from the skillet, or cut into wedges like a pizza and dish out individual pieces.

Serves 8.