Hello lovelies,
Going back a good few years ago now, I posted a ‘Edible Cookie Dough Easter Egg’ recipe which still to this day, is one of the most read recipes on my entire page.
Whilst I absolutely love that recipe, there is something which I hadn’t done and only in the last year or so properly learnt about and that is ‘heat-treating’ the flour.
I’ve eaten many edible cookie doughs in my time, none of which had been heat-treated and I’ve been lucky enough to never suffer any consequences of that. However, it’s something I’ve now learnt the importance of and want to share with you all.
Why Is Heat-Treating Important?
“Heat treating flour is essential
to eliminate harmful pathogens like E. coli and Salmonella, which can naturally occur in raw wheat. It makes flour safe for no-bake recipes, such as edible cookie dough, edible crafts, and raw toppings” – copied from google.
Therefore, I’m back with my new and improved edible cookie dough recipe which I know you guys are going to love just as much as the last one.
I mean, who doesn’t want an Easter egg shell filled to the brim with edible cookie dough and decorated with all the chocolatey goodness you could ever want at Easter?
It’s the perfect present either to you, from you or to gift a loved one as it’s super quick & easy to make, it’s easily adaptable to suit yours/their preferred taste and the finished product is utterly delicious.
So, if this has caught your eye and got you wanting to make a batch, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert, Sweet Treat, Easter
Servings: 1 & A Half Easter Eggs
Prep Time: 10 Minutes
Cook Time: 8-10 Minutes
Decorating Time: 20 Minutes
Overall Time: 1 Hour
Ingredients You Need For The Edible Cookie Dough:
- 1 & A Half, Medium Sized Easter Eggs
- 120g Of Unsalted Butter
- 125g Of Light Brown Sugar
- 45g Of White Caster Sugar
- 3tsp Of Vanilla Bean Paste
- 30ml Of Semi Skimmed Milk
- 200g Of Plain Flour, Heat Treated
- 150g Of Mini Eggs, Crushed
- 100g Of Milk Chocolate Chips
Ingredients You Need To Decorate:
- 20g Of Milk Chocolate, Melted
- 50g Of Mini Eggs, Whole
- 50g Of Mini Eggs, Crushed
- 3 Chocolate Rabbits
- Pieces Of Milk Chocolate
How To Make The Edible Cookie Dough:
- Firstly, gather together your equipment and ingredients.
- Secondly, rather than using the traditional part of a knife, use the sharp bottom edge of the knife and carefully cut around the edge of the 2 medium Easter eggs again and again until the egg begins to loosen in your hand (TIP: if you notice the egg beginning to crack in any areas, you want to focus on these parts, slowly cracking the egg yourself so that it doesn’t break in the wrong direction), then, set to one side.
- Next, spread out the 200g of plain flour on a large baking tray which has been lined with parchment paper. Place the baking tray into a preheated oven (200C / 180C Fan / Gas Mark 5) and cook the flour for 8 minutes, stirring halfway through until it reaches a temperature of 74C / 165F (I used a digital meat thermometer but you can also use a probe style also).
- Once baked, transfer the flour from the baking tray into a bowl and allow the flour to cool completely.
- Meanwhile, in a large bowl, using an electric whisk, beat together the 120g of unsalted butter, 125g of light brown sugar and 45g of white caster sugar until light and fluffy.
- Beat in the 30ml of milk and 3tsp of vanilla bean paste.
- Now, mix in the 150g of crushed mini eggs and 100g of milk chocolate chips.
- Mix in the 200g of cooled, heat treated plain flour until a just combined (if at this point you’re finding the dough is crumbly, add in 1tsp of milk until it comes together).
- Equally divide the edible cookie dough between the 1 and a half Easter eggs.
How To Decorate:
- Divide the 50g of whole mini eggs and milk chocolate pieces between the Easter eggs.
- Next, in a microwavable bowl, add the 20g of milk chocolate and place into the microwave and in 10 second blasts, blast the chocolate until fully melted.
- Once melted, transfer the melted chocolate into a piping bag, snip the very tip of the bag off and pipe the melted chocolate over the top of the cookie dough in each egg.
- Press 1 chocolate rabbit into the 3 cookie doughs.
- Finally, sprinkle the 50g of crushed mini eggs over each of the cookie doughs. These can either be placed into the fridge to set or eaten straight away!
That’s your Edible Cookie Dough Easter Eggs prepared, heat-treated, made and decorated, ready for you to enjoy this Easter.
Notes:
- Store in the refrigerator for up to 1 week.
- You can freeze the raw cookie dough in an airtight container for up to 3 months.
- It is essential to heat-treat the flour! if you don’t have a thermometer, heat the flour at 200C / 180C Fan / Gas Mark 5 for 8-10 minutes, stirring halfway through.
- I would recommend using a good quality vanilla bean paste for the cookie dough, it will elevate the taste massively. I used: https://www.tesco.com/groceries/en-GB/
- However, you can use vanilla extract if that’s all you have to hand.
- You can use whole milk, semi-skimmed milk or any plant based alternative.
- You can decorate and use whatever fillings you please, all will be super yummy.
If cheesecake isn’t your vibe but you still want to find something delicious to fill your Easter egg shells with, then let this be your sign try cookie dough. It’s a game changer!
Being a cookie dough girl through and through I may sound biased but I honestly absolutely adore this recipe! It’s a cookie dough lovers dream.
One last reminder to always heat-treat your flour! It’s quick and easy to do and no one’s at risk of getting E-Coil or Salmonella.
Let me know in the comments below if you make these edible cookie dough easter eggs yourself and if you do, what your thoughts are on them. Are you cookie dough obsessed? Have you thought about stuffing it into an Easter egg shell before?
Sending you all tons of love & hugs as always,
Elle xo
