Edible Cookie Dough made with CHIPS AHOY! Cookies

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  • 2-1/2 oz. brown sugar
  • 2-1/2 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
  • 2 oz. water
  • 2 Tbsp. egg replacer
  • 7-1/2 oz. heat-treated all-purpose flour
  • 1/4 tsp. salt
  • 2-1/2 oz. CHIPS AHOY! Cookies, coarsely chopped


  • Cream  sugars, butter, corn syrup and vanilla with electric mixer fitted with paddle attachment until well blended. Dissolve lecithin in oil; stir into butter mixture.
  • Mix  water and egg replacer until blended. Let stand 2 min. Stir into butter mixture. Stir in flour and salt until combined. Gently fold in cookie pieces. Transfer dough to storage container. Cover and refrigerate at least 2 hours or until firm.
  • Portion  1 scoop (#8) in serving bowl.

Recipe Tips

TIP:Mix into ice cream for a delicious chocolate chip cookie dough ice cream.


Nutritional Information PerServing
Calories 460
Total fat 21g
Saturated fat 7g
Trans fat 0g
Cholesterol 20mg
Sodium 160mg
Carbohydrate 66g
Dietary fiber 1g
Sugars 34g
Protein 5g
Vitamin A 8%DV
Vitamin C 0%DV
Calcium 2%DV
Iron 15%DV

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