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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
  • 1½ tsp. powdered lecithin
  • 2 oz. vegetable oil
  • 3 large pasteurized eggs
  • 6 oz. heat-treated all-purpose flour
  • 3½ oz. OREO Small Cookie Pieces
  • 5 tsp. Dutch-processed cocoa powder
  • 5 tsp. black unsweetened cocoa powder
  • ¼ tsp. salt
  • 2½ oz. OREO Medium Cookie Pieces
NUTRITION FACTS

Nutrition per serving

Calories670 Total fat31 gSaturated fat11 gTrans fat0.5 gCholesterol135 mgSodium310 mgCarbohydrate90 gDietary fiber3 gProtein10 gVitamin A8 %DVVitamin C0 %DVCalcium4 %DVIron25 %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.

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