Whipped Cream Cookie Dough

Whipped Cream Cookie Dough is packed with cookie dough flavor, chocolate chips and has the texture of whipped cream. This is great as a filling inside of cupcakes, used as a frosting or eaten with a spoon.

Edible, Egg Free Cookie Dough

This recipe has two bases. The cookie dough and the whipped cream. Let’s talk about the cookie dough first.

Cookie dough. Aka, basically what heaven tastes like. The best part about this dough (besides the fact that it is gloriously egg-free!) is how fast and easy the dough comes together.

The method is exactly the same as regular cookie dough. First the butter and sugars are creamed together. Milk and vanilla go in next, followed by flour and salt. Top it off with a lot of mini chocolate chips.

Homemade Whipped Cream

Believe it or not, there are a lot of people who are extremely intimidated by making whipped cream. Well, I’m here to tell you that it should not scare you one bit!

This is nothing to be intimidated by. Promise, promise, promise!

It is as simple as pouring heavy whipping cream into a bowl and using a hand mixer or stand mixer and beating the whipping cream until you have whipped cream!

If you haven’t ever done it, do it! You will be surprised at how easy it is!

To create the whipped cream cookie dough, the whipped cream and eggless cookie dough are folded together. Done and done.

Whipped Cream Cookie Dough

Whipped Cream Cookie Dough is packed with cookie dough flavor, chocolate chips and has the texture of whipped cream. This is great as a filling inside of cupcakes, used as a frosting or eaten with a spoon.

Ingredients

• 1/4 cup butter room temperature
• 1/8 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 tbsp milk
• 1/2 tsp vanilla
• 1/2 cup flour
• 1/4 tsp salt
• 1/4 cup mini chocolate chips
• 1/2 cup heavy whipping cream

Instructions

1. Cream together the butter and sugars.
2. Scrape sides and add in vanilla and milk.
3. Mix in the flour and salt until thoroughly combined. Stir in the chocolate chips. Set aside.
4. Using beaters or the whisk attachment on a stand mixer, whip the whipping cream until stiff peaks form.
5. Gently and throughly fold the whipped cream and cookie dough together.
6. Store in the refrigerator for up to 3 days.

Recipe Notes

*If you’re nervous about consuming raw flour, I suggest you toast it beforehand! Simply spread flour out on a baking sheet and cook for 5 minutes at 350 degrees F. Cool completely, then proceed with the recipe. Other options are to use oat or almond flour in it’s place.

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