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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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STRAWBERRY POP BLONDIES

STRAWBERRY POP BLONDIES 

Strawberry pop Blondies stacked on each other


"Indulge your sweet tooth with these heavenly Strawberry Pop Blondies! The perfect blend of chewy and gooey, these treats are a delightful symphony of flavors. In this simple recipe, we combine the richness of melted butter, the sweetness of brown sugar, and the fruity goodness of strawberry jam. Topped with a luscious glaze and a sprinkle of joy, these blondies are a feast for both the eyes and the palate. Follow along as we guide you through the easy steps to create these delectable delights, guaranteed to brighten up any occasion. Get ready to treat yourself and your loved ones to a burst of flavor with every bite!"

INGREDIENTS

Cooking spray

1¼ cups (270 g.) packed light brown sugar

¾ cup (1 1/2 sticks) unsalted butter, melted

¼ cup (50 g.) granulated sugar

2 large eggs

2 tsp pure vanilla extract

½ tsp kosher salt

2 cups (240 g.) all-purpose flour

1 cup strawberry jam

1 cup (115 g.) powdered sugar

1 to 2 tbsp. whole milk

Sprinkles, for decorating

METHOD

Preheat oven to 350º. Grease an 8"-by-8" baking pan with cooking spray and line with parchment, leaving an overhang on 2 opposite sides.In a large bowl, whisk brown sugar, butter, and granulated sugar until well combined. Whisk in eggs, vanilla, and salt to blend. Stir in flour until just combined.

Spread 1 1/2 cups batter in bottom of prepared pan. Top with dollops of jam, then gently spread jam over batter with an offset spatula or the back of a spoon.
Dollop remaining batter over jam. Using the back of a spoon, gently smooth batter in an even layer, being careful not to disturb jam layer. (The goal is to trap the jam in the middle, like a Pop-Tart.)
Bake blondies, tenting with foil ito prevent darkening too quickly, until golden around the edges and a tester inserted into the center comes out with a few moist crumbs attached, 45 to 50 minutes. Let cool in pan 15 minutes, then lift out of pan using parchment overhang and transfer blondies to a wire rack. Let cool completely.

In a medium bowl, whisk powdered sugar and 1 tablespoon milk until smooth, adding more milk by the 1/2 teaspoonful until glaze is thick  but pourable.
Pour glaze over cooled blondies and spread with spoon. Top with sprinkles. Let glaze rest until set, about 1 hour.

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