This edible cookie dough recipe is a throwback to childhood! A cinnamon-spiked sugar cookie dough, swirled with cinnamon toast crunch, cinnamon chips, and CEREAL MILK GANACHE.
Cinnamon Toast Crunch could have just been named a bowl of happiness. Because that is exactly what it is.
At my law firm, when we have a mega-deadline that is going to require around-the-clock work, we set up what we call “the war room.” The firm sets up a row of computers at a conference table so all of us can settle in and collaborate. They take care of the tech . . . we take care of the snacks. 😉
Our group leans healthy . . . at first. Fig bars, hummus and veg, trail mix. Annnnnd…. Cinnamon Toast Crunch. Breakfast, snack, dinner, late night pick-me-up? Cinnamon Toast Crunch will get the job done and bring you a little bit of happiness to boot.
So was I at all shocked when all you instagrammers voted for Cinnamon Toast Crunch as the final flavor of cookie dough week? Not a bit. You are my people. <3
Cinnamon sugar cookie dough. (Reminiscent of a snickerdoodle.) Swirled with cinnamon chips and cinnamon toast crunch. And oh-my-gosh. CEREAL MILK GANACHE. May the heavens smile upon Christina Tossi for conceiving of cereal milk-infused desserts. This ganache tastes just like you finished your cinnamon toast crunch and slurped down the milk at the bottom of the bowl. Swirl it into the dough for the final finish!
COOKIE DOUGH CLUES
Past health concerns with eating raw cookie dough stemmed from two ingredients: raw eggs and raw flour. This recipe omits eggs and uses heat-treated flour in order to avoid the risks associated with these ingredients.
I personally prefer to purchase my heat-treated flour from Page House, because (a) they have a well-tested process for killing 99.9% of the possible bacteria, and (b) it allows for last minute cookie dough cravings without having to heat treat the flour myself. You can also buy it from Do in New York City.
Do so at your own risk. Honeyville has recommended heat-treating your raw flour by toasting it. Preheat your oven to 350 degrees Fahrenheit. Cover a baking sheet with aluminum foil and spread your flour out on the baking sheet. Bake the flour for five minutes, remove from the oven, and allow to cool completely before using in your recipe. (Using hot flour will change the texture of the cookie dough.)
If you get halfway through the cookie dough and decide you’d rather have cookies, these can be baked up! They will be much flatter, instead of thick, because of the missing eggs and smaller amount of flour. But the resulting cookies are especially good when they are fresh out of the oven and warm! Instructions are below!
That’s a wrap on cookie dough week!
LET’S CONNECT ON INSTAGRAM!
Be sure to stop by my instagram and as always, tag me if you try out any cookie dough of your own this week. I love seeing what you guys are making!