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Edible Cookie Dough Recipe

🍪 Edible Cookie Dough Recipe – A Safe-to-Eat Treat for Cookie Lovers If you’ve ever found yourself sneaking spoonfuls of raw cookie dough while baking, you’re not alone. The irresistible combination of butter, sugar, and chocolate chips is enough to tempt even the most disciplined baker. But here’s the catch: traditional cookie dough isn’t safe to eat because it contains raw eggs and untreated flour, both of which can cause foodborne illnesses. That’s where edible cookie dough comes in—a safe, no-bake version that gives you all the joy of eating cookie dough without the risks. In this post, we’ll dive into what makes edible cookie dough different, how to make it step by step, variations you can try, and tips to store it properly. Whether you’re whipping it up for movie night, a quick sweet fix, or as a fun treat for kids, this recipe will quickly become a favorite in your home. Why Edible Cookie Dough? For decades, cookie dough lovers had to settle for small bites snuck before baking....
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CHICKEN CROISSANTS

CHICKEN CROISSANTS


DOUGH INGREDIENTS 

2 cups warm water

4 tablespoon sugar

2 tablespoon yeast

2 cups flour

1⁄4 teaspoon salt

2 tablespoon milk powder


Mix together and set aside to rise for 10-15 minutes.

Then add:

1⁄2 cup oil

3 cups flour+ 1 teaspoon baking powder


Mix well and knead into soft dough.


CHICKEN FILLING

250ml Cream

2 Cups Shredded Chicken (cook in spices of your choice)

2 TBsp Milk

1 Bunch Diced Green Onions

¼ Cup Diced Green Bell Pepper

¼ teaspoon Salt

and Pepper to Taste


METHOD

In a saucepan add 1TBsp butter and add onion and pepper to saute. Once softened add chicken and salt and pepper add the milk and cream,cook until thickened but not dry.


ASSEMBLY

Roll dough out into rectangle, make one of the long side face you, fold the long side that is towards you up to the middle and then fold the top half over the bottom, turn so a short side is towards you fold bottom half up to the middle and then fold the top half over the bottom, should be a square. Roll out into a rectangle again and brush with melted butter and cut into triangles. Spoon some chicken filling at the wide end of a triangle but not quite to the edge,fold and roll towards the narrow part place on lined baking sheet and brush with extra melted butter and bake at 180⁰C for 20 to 25 minutes.


If unsure about folding and cutting process of dough please see my plain croissant recipe for step by step pictures.

Plain Croissants

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