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Edible Cookie Dough made with OREO Cookie Pieces

Edible Cookie Dough made with OREO Cookie Pieces

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INGREDIENTS

5 servings, 5 oz. each

  • 5 oz. granulated sugar
  • 2 oz. unsalted butter, softened
  • 2 oz. light corn syrup
  • 1 tsp. vanilla extract
  • 1-1/2 tsp. powdered lecithin
  • 2 oz. vegetable oil
  • 3 large pasteurized eggs
  • 6 oz. heat-treated all-purpose flour
  • 3-1/2 oz. OREO Small Cookie Pieces
  • 5 tsp. Dutch-processed cocoa powder
  • 5 tsp. black unsweetened cocoa powder
  • 1/4 tsp. salt
  • 2-1/2 oz. OREO Medium Cookie Pieces

Nutrition per serving

  • Calories

    670

  • Total fat

    31 g

  • Saturated fat

    11 g

  • Trans fat

    0.5 g

  • Cholesterol

    135 mg

  • Sodium

    310 mg

  • Carbohydrate

    90 g

  • Dietary fiber

    3 g

  • Sugars

    48 g

  • Protein

    10 g

  • Vitamin A

    8 %DV

  • Vitamin C

    0 %DV

  • Calcium

    4 %DV

  • Iron

    25 %DV

DIRECTIONS

Cream sugar, butter, corn syrup and vanilla with electric mixer fitted with paddle attachment until well blended. Dissolve lecithin in oil; stir into butter mixture. Add eggs; mix well.

Place flour, OREO Small Pieces, cocoa powder and salt in blender container. Process until very fine. Stir into butter mixture. Gently fold in OREO Medium Pieces.

Transfer dough to storage container. Cover and refrigerate at least 2 hours or until firm.