Summertime is the season for ice cream! Try my fun new take on the classic treat with my edible cookie dough cones. Incredibly easy to throw together, these single serving cookie dough cones are a unique sweet snack and sure to impress!
Making Cookie Dough Edible
So, I'm not going to lie, I've never really considered cookie dough inedible. I grew up sampling cookie, brownie and cake batter - raw egg included. Controversially, I think that a small taste of raw dough when baking can be good for the soul. But, if you are not planning to bake the final product and instead making dough for the sole purpose of eating it all as dough, there are some key steps to follow.
These few notes will help you transform just about any cookie dough into an edible form.
1. No eggs
To be on the safe side, when making an edible cookie dough or batter, you should leave out the eggs.
If you are experimenting with changing one of your own cookie dough recipes into an edible version, the lack of eggs may pose a bit of a problem as they do act as a binding agent and bring moisture to the dough that will be lacking without them. This is more of a problem in recipes that call for multiple eggs because their loss as an ingredient will be more obvious and substantial.
There are a couple of ways around this for edible cookie dough:
- Be sure to beat your butter and sugar well. Making sure these are nice and creamy will be key to incorporating the flour at a later stage.
- Use a substitute for egg such as peanut butter or banana. An option for making a creamier cookie dough is to include a bit of an egg substitute. Peanut butter is a very strong flavour, so this will come through in the final product if you choose to use it.
- If your mixture looks too grainy, add a drop of milk. A bit of milk is useful for adding a touch of moisture to the cookie dough, if it seems too dry for your tastes.
2. No leavening agents
Since you won't be baking the cookie dough, there is no need to have a raising agent, such as baking soda or baking powder.
3. Heat treat the flour
This is the step most often forgotten, as many people are unaware that raw flour can in fact be dangerous to consume. Flour can have various microorganisms in it. These are usually harmless, especially when baking as the heat will kill off anything unsavoury. If you are making a no bake product, such as edible cookie dough, it is advised to heat treat your flour to be on the safe side. This can be easily accomplished in one of two ways:
- Microwave Heat Treating Method
You can heat treat your flour in the microwave, but placing this in a heatproof bowl and microwaving on high for about 90 seconds in 15 - 20 second bursts, stirring after each.
The goal is for your flour to reach a high temperature around 165F (or 75C), which will ensure any bacteria is killed.
- Oven Heat Treating Method
Alternatively, you can bake the flour in an oven. Preheat the oven to 350F (175C/155C Fan). Using a baking dish, spread your flour in a thin even layer and bake for about 15 minutes, stirring halfway through - until the flour is well heated.
In either case, allow the flour to cool before being used.
Easy Cookie Dough Cones
1. Chocolate Filled Ice Cream Cones
To make these a super fun, chocolatey treat - I fill the cones with melted chocolate. This will set hard, so I recommend using a cone that tapers to a point and is relatively thin. This will avoid creating an unpleasant brick of chocolate that may be more difficult to eat.
Tips to Melting Chocolate
Melt chocolate in a bain-marie style, either using dedicated equipment or by using a small saucepan and a heatproof bowl that fits snuggly on top of this.
- Pour some water in the saucepan and bring to a simmer.
- Add chopped chocolate or chocolate chips to the bowl and place on top of the pot.
- Ensure that the water does not touch the bottom of the bowl.
- Allow to heat from the simmering water to melt the chocolate, stirring the chocolate occasionally until smooth.
This process will not produce properly tempered chocolate. However, as we are pouring the chocolate into cones, this simple melting process will work just fine!
Filling the Cones
To fill the cones, it is best to use a piping bag or a sandwich bag. This will allow you to add the chocolate to a bag, cut the tip and pour more cleanly into the opening of the cones.
I filled mine all the way up as the edible cookie dough sits in a scoop on top.
2. Small Batch Edible Cookie Dough
Edible cookie dough couldn't be easier to whip up! This is a fundamentally one bowl recipe:
- First beat your butter and sugars. Beat these well until light - about a minute or two. This is key to ensuring a smoother dough at the end.
- Add the vanilla and beat well to incorporate.
- Next, add the flour and salt, again beating well until fully blended, but don't overmix!
- Add the chocolate chips and fold to incorporate.
Once your dough is ready, it is time to scoop onto the cones! I like to use my handy OXO Good Grips #40 which produces a good size scoop for the top of my cones!
The cones are immediately ready to enjoy, or can be kept for up to a week in the fridge. They can be topped with more melted chocolate and sprinkles or other toppings - experiment to your heart's content!
FAQs for Edible Cookie Dough Cones
These cookie dough cones keep well for several days, so they are excellent for making ahead and easy to bring to barbecues, picnics or camping. They should be refrigerated if being stored overnight, but brought back to room temperature for best flavours.
Yes, these can be frozen. Edible cookie dough can be frozen for several months. I would suggest, for best results, to freeze the cookie dough, but make the cones fresh for when you intend to consume.
Yes, this recipe is easy to double, or to halve. The chocolate filled cones and the amounts of chocolate chip used are suggestions based on my preference and do not need to be taken strictly.
If you like this recipe, you might also like:
- Classic Chocolate Chip Cookies
- Chocolate Chip Brookies
- Blondie Paradise Bars
- Super Indulgent Chocolate Tart
Edible Cookie Dough Cones
- 1 cup chocolate chips
- 5 ice cream cones
- 9½ tablespoon flour, heat treated the same as ½ cup + 1½ tbsp
- 2 tablespoon sugar
- ¼ cup light brown sugar
- ¼ cup butter, softened
- pinch salt
- 1 teaspoon vanilla
- toppings (optional)
Heat Treating Flour
- Begin by heat treating your flour. In a microwave, place the flour in a microwave safe bowl and heat on high for 90 seconds, in 15-20 second intervals, stirring regularly until hot throughout. Alternatively, this can be done in an oven, preheated to 350°F (175C/155C Fan). Spread the flour evenly over a shallow baking dish and bake for 15 minutes, stirring at midway through. Once heat treated, allow to cool.
Preparing Chocolate Filled Cones
- Add ¾ cup of the chocolate chips to a small bowl fitted over a saucepan with simmering water. Don't allow the water to touch the bottom of the bowl. Slowly melt the chocolate chips, stirring occasionally, until smooth.
- Pour the melted chocolate into a piping bag and cut the tip for a small hole about .5cm wide. Pipe the chocolate into the five ice cream cones to fill the cavity and prop these up to allow the chocolate to set while you make the edible cookie dough.
Making Edible Chocolate Chip Cookie Dough
- In a medium mixing bowl, beat together the butter and sugars until light and fluffy. Add the vanilla and beat well.
- Add the flour and salt, beating to combine.
- Fold in the remaining ¼ cup of chocolate chips.
- Scoop the edible cookie dough onto the top of each cone.
- Optional: melt more chocolate and drizzle over the top with sprinkles, or add other toppings.