Best Edible Cookie Basketsbowls Recipes

CANNABIS CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375° F. Line two baking sheets with parchment paper and set them aside.
• In a medium-sized bowl, whisk together the dry ingredients: flour, baking soda, and salt. Set this aside.
• In a separate medium-sized bowl, cream the butter and sugar together with a hand mixer until light and fluffy, approximately 2-3 minutes.
• Add the egg and vanilla to the creamed butter bowl and beat well with the mixer.
• Gradually add the dry ingredients to the wet ingredients while continuing to mix. Mix until all ingredients are well incorporated and a dough is formed.
• When the dough is formed, fold in the chocolate chips.
• Create 1 tablespoon-sized dough balls (using a #70 scoop) and place them evenly 2" apart on the reserved baking sheets.
• Bake in the oven for 9 minutes. See baking notes below.
• Remove from the oven and allow the cookies to cool for 1-2 minutes before removing from the baking sheet and transferring to a cooling rack. Enjoy!

GIANT EDIBLE COOKIE BOWL RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• Place cookie dough in a medium bowl and add the flour. Mix until the flour is incorporated. The extra flour will help keep the cookie from running off of the bowl.
• Line a baking sheet with parchment paper, and wrap an ovenproof bowl in foil. Spray with nonstick spray and press the cookie dough onto the bowl until it is completely covered.
• Bake for 25 minutes, or until golden brown. Remove from oven and cool for 30 minutes with the bowl facing down. Once it has cooled, flip over, remove the ovenproof bowl, and allow the cookie to finish cooling.
• Meanwhile, microwave the chocolate chips with the coconut oil for 1 minute, stirring every 20 seconds, until the chocolate has fully melted.
• Pour the melted chocolate into the cookie bowl and spread it around until the inside of the bowl is fully covered, pouring the excess chocolate out. Freeze for 20 minutes, or until the chocolate has fully hardened.
• Fill with vanilla and chocolate ice cream, banana, strawberries, and whipped cream.
• Enjoy!

EDIBLE COOKIE DOUGH

Steps:

• Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in vanilla extract and salt. Add flour; mix until a crumbly dough forms. Mix in milk. Fold in milk chocolate chips and mini chocolate chips.

EDIBLE COOKIE BASKET

Steps:

• In a medium bowl, combine flour, cocoa powder, almonds and salt; set aside.
• In a large bowl, beat butter, sugar, egg and vanilla with an electric mixer til light and fluffy.
• Add flour mixture, beating until dough forms about 2 minutes.
• Roll dough out to 1/8-inch thickness.
• Use a 1-1/2" cookie cutter with scalloped edges and cut out shapes.
• Making the basket: Cover the outside of a loaf pan with foil and spray with cooking spray.
• Cover the pan with the dough cutouts (overlapping slightly) and pressing gently.
• Bake in a 350 degree preheated oven for 15 minutes or until the edges are firm.
• Cool completely before removing the cookie basket.
• You can mold the cookie dough around different shaped oven-proof bowls too.

EDIBLE COOKIE BOWL

Steps:

• In a medium bowl, mix together flour, cocoa powder, almonds and salt.
• In a large bowl, using an electric mixer set on medium speed, beat together margarine, sugar, egg, and vanilla until light and fluffy.
• Beat in flour mixture.
• Preheat oven to 350 degrees.
• Roll dough out to 1/8 inch thickness.
• Using a 1-½ inch cookie cutter with scalloped edges, cut out shapes.
• Cover prepared loaf pan with cutouts, overlapping them slightly.
• Bake cookie bowl until edges are firm, about 10-12 minutes.
• Transfer pan to a wire rack and cool completely.
• To remove the cookie bowl, carefully lift it off the foil-lined loaf pan.
• Remove foil.
• Arrange other cookies or goodies in the cookie bowl.
• Cover loosely with plastic wrap until ready to serve.