Dessert

Craving cookie dough but don’t want to risk eating raw eggs or uncooked flour? This Easy Edible Cookie Dough Recipe is your solution! Safe, delicious, and made with ingredients you can eat straight from the bowl, this edible cookie dough will satisfy your sweet tooth without the need for baking. Whether you’re making it for a quick snack, a party treat, or a fun dessert, it’s guaranteed to be a hit!

Ingredients

To make this Easy Edible Cookie Dough, you’ll need:

• 1 cup all-purpose flour (heat-treated to kill bacteria – see below)

• 1/2 cup unsalted butter, softened

• 1/2 cup brown sugar, packed

• 2 tablespoons granulated sugar

• 1 teaspoon vanilla extract

• 2 tablespoons milk (whole milk works best)

• 1/2 teaspoon salt

• 1/2 cup mini chocolate chips (or more if desired)

How to Heat-Treat Flour:

To make the flour safe to eat, simply spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. Stir halfway through to ensure even heating. Let it cool completely before using in the recipe.

Substitutions

• Dairy-Free – Use dairy-free butter and almond or oat milk.

• Flour – You can use almond flour or oat flour for a gluten-free option.

• Sweetener – For a healthier twist, substitute the sugars with maple syrup or coconut sugar.

• Add-ins – Mix in your favorite add-ins like white chocolate chips, M&Ms, or crushed nuts.

How to Make Easy Edible Cookie Dough

Step 1: Prepare the Flour

1. If you haven’t done so already, heat-treat the flour by baking it at 350°F (175°C) for 5-7 minutes, then allow it to cool completely.

Step 2: Cream the Butter and Sugar

2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy, about 2 minutes.

Step 3: Add the Wet Ingredients

3. Add the vanilla extract and milk, mixing until fully incorporated.

Step 4: Mix in the Flour and Salt

4. Gradually add the heat-treated flour and salt to the butter mixture, stirring until the dough comes together.

Step 5: Add Chocolate Chips

5. Fold in the mini chocolate chips or any other mix-ins of your choice.

Step 6: Serve and Enjoy

6. Scoop the dough into bite-sized balls or serve directly from the bowl with a spoon. Enjoy immediately, or refrigerate for up to a week!

Mix-Ins

• Other Chocolate – Try adding milk chocolate chips, dark chocolate chunks, or white chocolate chips for a unique twist.

• Nuts – Add in some chopped walnuts, pecans, or almonds for a crunchy texture.

• Candy – Mix in mini M&Ms, Reese’s Pieces, or crushed Oreos for extra flavor and color.

Recipe Tips

• Soft Butter – Make sure your butter is softened to room temperature so it mixes easily with the sugar.

• Chill the Dough – If you prefer firmer dough, refrigerate the dough for 30 minutes before eating.

• Use a Cookie Scoop – For evenly sized dough balls, use a cookie scoop or melon baller.

Storage Instructions

Refrigeration:

Store the cookie dough in an airtight container in the refrigerator for up to 1 week.

Freezing:

You can freeze the dough for up to 2 months. Scoop the dough into balls and place them on a baking sheet. Freeze until solid, then transfer to a sealed container or freezer bag.

Reheating:

This cookie dough is meant to be eaten raw, so no need for baking. Just scoop and enjoy!

Recipe Variations

• Chocolate Chip Cookie Dough Brownies – Press this cookie dough into a pan and top with brownie batter for an indulgent treat.

• Vegan Edible Cookie Dough – Use vegan butter and almond milk to make this a dairy-free treat.

• Peanut Butter Cookie Dough – Add peanut butter to the dough and top with mini peanut butter cups for extra flavor.

FAQs

Is it safe to eat raw flour?

Yes, as long as you heat-treat the flour before using it, it’s perfectly safe to eat raw.

Can I bake this cookie dough?

This recipe is designed to be eaten raw, but if you want to bake it, simply scoop the dough onto a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until golden.

How long will this edible cookie dough last?

This cookie dough will last up to 1 week in the refrigerator, or up to 2 months in the freezer.

This Easy Edible Cookie Dough is the ultimate sweet treat for those who can’t resist the allure of raw cookie dough but want to enjoy it safely! 🍪🍫 Try it today for an indulgent, no-bake dessert that everyone will love.

Easy Edible Cookie Dough Recipe - House of Nash Eats

This edible cookie dough is perfect for those cookie dough cravings, with a sweet, buttery flavor and a soft, chewy texture. It’s eggless and safe to eat raw, making it an ideal snack or topping for ice cream, cakes, or just enjoyed by the spoonful!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Dessert, Snack

Cuisine American

Servings 5

Equipment

• Mixing bowl
• Spoon or spatula
• Measuring cups and spoons

Ingredients

  

1x2x3x

• 1 cup all-purpose flour
• ½ cup unsalted butter softened
• ¾ cup brown sugar packed
• 2 tbsp granulated sugar
• 2 tbsp milk or more for desired consistency
• 1 tsp vanilla extract
• ¼ tsp salt
• ½ cup chocolate chips or more if desired

Instructions

 

Step 1: Prepare the Flour

• To ensure the flour is safe to eat, heat treat it. To do so, place the flour on a baking sheet and bake at 350°F (175°C) for about 5 minutes or microwave it in 30-second intervals until it reaches 160°F. Let it cool completely.

Step 2: Mix the Dough

• In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until fluffy.
• Stir in the vanilla extract and salt.
• Gradually add the heat-treated flour and mix until smooth.
• Add milk a little at a time until the dough reaches your desired consistency.

Step 3: Add the Chocolate Chips

• Fold in the chocolate chips or any other mix-ins you prefer (like sprinkles, nuts, or mini candies).

Step 4: Enjoy!

• Scoop the dough into bowls or enjoy by the spoonful! For added indulgence, serve with a side of ice cream or spread it on cookies or waffles.

Pro Tips:

• ✔ Customize your dough – Add different types of chocolate chips (dark, white, milk) or candy pieces like M&Ms.
• ✔ Vegan option – Use vegan butter and substitute plant-based milk for dairy.
• ✔ Chill the dough – If you prefer a firmer dough, refrigerate for about 30 minutes before serving.

Storage & Meal Prep Tips:

• Fridge: Store in an airtight container in the refrigerator for up to 1 week.
• Freezer: Freeze the dough for up to 3 months. Scoop into balls and freeze, then thaw when you want to enjoy it.

Keyword edible cookie dough, eggless cookie dough, safe to eat raw

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If you love cinnamon rolls and sugar cookies, why not combine them into one irresistible treat? This Easy Soft and Chewy Cinnamon Roll Sugar Cookies Recipe brings together the best of both worlds—soft, buttery sugar cookies swirled with a rich cinnamon filling and topped with a sweet vanilla glaze. Perfect for holidays, parties, or just a cozy dessert, these cookies will quickly become a favorite in your kitchen!

Ingredients

For the Sugar Cookie Dough:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup sour cream

For the Cinnamon Filling:

• 1/4 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1 tablespoon ground cinnamon

For the Vanilla Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Substitutions

• Flour – Use a 1:1 gluten-free flour blend for a gluten-free version.
• Butter – Substitute with coconut oil or vegan butter for a dairy-free option.
• Sour Cream – Use Greek yogurt or buttermilk as an alternative.
• Brown Sugar – Swap with coconut sugar for a refined sugar-free option.
• Milk – Use almond, oat, or coconut milk for a dairy-free glaze.

How to Make Easy Soft and Chewy Cinnamon Roll Sugar Cookies

Step 1: Prepare the Dough

1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
2. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
3. Add the egg, vanilla extract, and sour cream, mixing until fully combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
5. Cover and refrigerate for at least 1 hour.

Step 2: Prepare the Cinnamon Filling

1. In a small bowl, mix the melted butter, brown sugar, and cinnamon until combined.

Step 3: Roll and Fill the Dough

1. Roll out the chilled cookie dough into a 12×10-inch rectangle on a lightly floured surface.
2. Spread the cinnamon filling evenly over the dough.
3. Carefully roll the dough into a log, similar to a cinnamon roll.
4. Wrap the log in plastic wrap and refrigerate for another 30 minutes.

Step 4: Slice and Bake

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Slice the chilled dough into 1/2-inch rounds and place them on the prepared baking sheet.
3. Bake for 10-12 minutes, or until the edges are lightly golden.
4. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 5: Drizzle with Vanilla Glaze

1. In a small bowl, whisk together powdered sugar, milk, and vanilla extract.
2. Drizzle the glaze over the cooled cookies and let it set before serving.

Mix-Ins

• Chopped pecans or walnuts – Add crunch to the cinnamon filling.
• Raisins or dried cranberries – For a chewy twist.
• Cream cheese glaze – Swap the vanilla glaze for a tangy, rich topping.

Recipe Tips

• Chill the dough – This helps with easy slicing and prevents spreading.
• Roll evenly – Ensures consistent baking and a perfect cinnamon swirl.
• Use parchment paper – Prevents cookies from sticking to the baking sheet.
• Store properly – Keep cookies soft by storing them in an airtight container.

Storage Instructions

Refrigeration:

Store cookies in an airtight container for up to 5 days.

Freezing:

Freeze unbaked cookie dough logs for up to 2 months. Slice and bake when ready.

Reheating:

Warm cookies in the microwave for 5-10 seconds for a fresh-out-of-the-oven taste.

Recipe Variations

• Pumpkin Spice Cinnamon Roll Cookies – Add 1 teaspoon of pumpkin spice to the filling.
• Chocolate Cinnamon Roll Cookies – Mix in mini chocolate chips to the dough.
• Keto-Friendly Version – Use almond flour, sugar substitute, and a keto-friendly glaze.
• Caramel Drizzle – Swap the vanilla glaze for caramel sauce.

FAQs

Can I make these cookies ahead of time?

Yes! Prepare the dough in advance and refrigerate it for up to 2 days before baking.

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread to retain moisture.

Can I use premade sugar cookie dough?

Absolutely! Just roll out the dough, add the filling, and follow the baking instructions.

What’s the best way to serve these cookies?

Enjoy them warm with a cup of coffee or a glass of milk!

This Easy Soft and Chewy Cinnamon Roll Sugar Cookies Recipe is the perfect blend of cinnamon roll and sugar cookie flavors. Make a batch today and enjoy a delicious, sweet treat that everyone will love! 🍪✨

Easy Soft and Chewy Cinnamon Roll Sugar Cookies Recipe

These soft sugar cookies are swirled with buttery cinnamon-sugar filling and topped with a delicious vanilla glaze, making them taste just like a fresh cinnamon roll in cookie form! Perfect for breakfast treats, holiday baking, or anytime cravings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chill Time 30 minutes mins

Total Time 1 hour hr

Course Dessert, Snack

Cuisine American

Servings 24

Equipment

• Mixing bowls
• Electric mixer
• Measuring cups & spoons
• Rolling Pin
• Baking sheet
• Parchment paper
• Pastry brush
• Sharp knife

Ingredients

  

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For the Cookie Dough:

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter softened
• 1 ½ cups granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract optional

For the Cinnamon Filling:

• ¼ cup unsalted butter melted
• ⅓ cup brown sugar
• 1 tablespoon ground cinnamon

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

 

Step 1: Prepare the Cookie Dough

• In a medium bowl, whisk together flour, baking powder, and salt.
• In a large bowl, beat butter and sugar with an electric mixer until light and fluffy (about 2 minutes).
• Add egg, vanilla extract, and almond extract (if using) and mix until combined.
• Gradually add the dry ingredients, mixing until a soft dough forms.

Step 2: Roll Out & Add Cinnamon Filling

• On a lightly floured surface, roll out the dough into a 12x10-inch rectangle (about ¼-inch thick).
• Brush the dough evenly with melted butter.
• In a small bowl, mix brown sugar and cinnamon, then sprinkle it evenly over the buttered dough.

Step 3: Roll & Chill

• Starting from the long side, tightly roll up the dough into a log (like a cinnamon roll).
• Wrap the log in plastic wrap and chill in the refrigerator for at least 30 minutes.

Step 4: Slice & Bake

• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Using a sharp knife, slice the chilled dough into ½-inch thick rounds.
• Place cookies 2 inches apart on the baking sheet.
• Bake for 9-11 minutes, until edges are set but centers are soft.
• Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.

Step 5: Make the Glaze & Drizzle

• In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
• Drizzle over cooled cookies.

Pro Tips for the Best Cinnamon Roll Sugar Cookies:

• ✔ Chill the dough – Makes slicing easier and prevents spreading.
• ✔ Don’t overbake – Slightly underbaked centers stay soft and chewy.
• ✔ Use fresh cinnamon – For the richest, warmest flavor.
• ✔ For thicker cookies, roll dough slightly thicker (about ⅓ inch).
• ✔ Want a cream cheese glaze? Swap the milk in the glaze for 2 tablespoons of softened cream cheese.

Notes

• Make it festive? Add a pinch of nutmeg or pumpkin spice to the cinnamon filling.
• Storage: Store in an airtight container for up to 5 days.
• Freezing: Freeze the unbaked dough log for up to 3 months. Slice and bake straight from the freezer, adding 1-2 minutes to the bake time.
• Make it dairy-free? Use vegan butter and almond milk.

Keyword chewy cookies, cinnamon roll cookies, easy cinnamon cookies, soft sugar cookies

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Craving churros but don’t want the hassle of frying long strips of dough? These Churro Poppers are the perfect solution! These bite-sized, golden, and crispy treats are coated in cinnamon sugar and filled with delicious flavor. Whether you’re making them for a party, a fun snack, or just to satisfy a sweet tooth, these mini churros are sure to be a hit. Serve them with chocolate, caramel, or dulce de leche for an extra indulgent treat!

Ingredients

For the Dough:

• 1 cup water

• ½ cup unsalted butter

• 1 tablespoon granulated sugar

• ¼ teaspoon salt

• 1 cup all-purpose flour

• 2 large eggs

• 1 teaspoon vanilla extract

For Frying:

• Vegetable oil (for frying)

For the Cinnamon-Sugar Coating:

• ½ cup granulated sugar

• 1 teaspoon ground cinnamon

For Dipping (Optional):

• Chocolate sauce

• Dulce de leche

• Caramel sauce

Substitutions

• Butter – Use coconut oil for a dairy-free option.

• Flour – Swap for a gluten-free flour blend for a GF version.

• Sugar – Try coconut sugar instead of granulated sugar for a deeper caramel taste.

• Eggs – Substitute with ¼ cup applesauce or a flax egg for an egg-free version.

How to Make Churro Poppers

Step 1: Prepare the Dough

1. In a medium saucepan, bring water, butter, sugar, and salt to a boil over medium heat.

2. Reduce heat to low and add the flour all at once. Stir continuously until a dough forms and pulls away from the sides of the pan (about 2 minutes).

3. Remove from heat and let the dough cool for about 5 minutes.

Step 2: Add the Eggs & Vanilla

4. Add eggs one at a time, mixing well after each addition (a hand mixer or wooden spoon works best).

5. Stir in vanilla extract and mix until the dough is smooth and sticky.

Step 3: Heat the Oil

6. Heat about 2 inches of vegetable oil in a deep pan or pot to 350°F (175°C).

Step 4: Fry the Churro Poppers

7. Transfer the dough to a piping bag fitted with a star tip (or a plastic bag with a small corner cut).

8. Pipe small dollops of dough into the hot oil, using scissors to cut them as they drop into the oil.

9. Fry for about 2-3 minutes, turning occasionally, until golden brown.

10. Remove with a slotted spoon and drain on paper towels.

Step 5: Coat in Cinnamon Sugar

11. While warm, roll the churro poppers in a mixture of sugar and cinnamon until evenly coated.

Step 6: Serve & Enjoy!

12. Serve immediately with your favorite dipping sauces.

Mix-Ins & Additions

• Stuffed Churro Poppers – Fill them with Nutella, cream cheese, or dulce de leche using a piping bag.

• Spiced Churros – Add a pinch of nutmeg or pumpkin spice to the dough for extra warmth.

• Chocolate-Coated Churros – Dip them in melted chocolate for a fun twist.

Recipe Tips

• Use a piping bag – This helps create the signature churro ridges for a crispier texture.

• Maintain oil temperature – Keep the oil at 350°F for even frying and crispy churros.

• Work in batches – Fry in small batches to prevent the oil temperature from dropping.

Storage Instructions

Refrigeration:

Churro poppers are best eaten fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days.

Freezing:

Freeze after frying but before coating in cinnamon sugar. Reheat in the oven at 350°F for 5 minutes, then coat with sugar.

Reheating:

Reheat in an air fryer or oven at 300°F for 5-7 minutes to regain crispiness.

Recipe Variations

• Air Fryer Churro Poppers – Air fry at 375°F for 8-10 minutes, shaking halfway through.

• Baked Churro Poppers – Bake at 375°F for 15-20 minutes until golden brown.

• Churro Ice Cream Sandwiches – Cut poppers in half and sandwich them with vanilla ice cream.

FAQs

Can I make these in advance?

Yes! Make the dough ahead of time and refrigerate it for up to 24 hours. Fry when ready to serve.

Can I bake instead of fry?

Absolutely! While frying gives the classic crispy texture, baking is a great alternative.

What’s the best dipping sauce?

Chocolate sauce, caramel, or even strawberry jam pairs wonderfully with these bite-sized churros.

These Churro Poppers are the perfect way to enjoy the flavor of traditional churros in a fun, bite-sized treat! Try them today and watch them disappear in seconds.

Churros Poppers

These Churros Poppers are crispy on the outside, soft and airy on the inside, and coated in a sweet cinnamon-sugar mixture. They make a perfect snack or dessert, especially when served with chocolate or caramel sauce!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Rest time 5 minutes mins

Total Time 30 minutes mins

Course Dessert, Snack

Cuisine Mexican, spanish

Servings 23 poppers

Equipment

• Mixing bowls
• Wooden spoon
• Piping bag or small cookie scoop
• Deep fryer or heavy-bottomed pot
• Slotted spoon
• Paper towels

Ingredients

  

1x2x3x

For the Dough:

• 1 cup water
• ¼ cup unsalted butter
• 2 tbsp granulated sugar
• ¼ tsp salt
• 1 cup all-purpose flour
• 2 large eggs
• 1 tsp vanilla extract

For Frying:

• Vegetable oil for frying, about 2 cups

For the Coating:

• ½ cup granulated sugar
• 1 ½ tsp ground cinnamon

Optional Dipping Sauces:

• Melted chocolate sauce
• Caramel sauce

Instructions

 

Step 1: Make the Dough

• In a medium saucepan over medium heat, bring water, butter, sugar, and salt to a boil.
• Reduce heat to low and add flour all at once, stirring constantly until a dough forms and pulls away from the sides of the pan (~1 minute).
• Remove from heat and let cool for 5 minutes.

Step 2: Add Eggs & Vanilla

• Beat in eggs, one at a time, mixing well after each addition.
• Stir in vanilla extract. The dough should be smooth and slightly sticky.

Step 3: Heat Oil & Fry

• Heat 2 inches of vegetable oil in a heavy-bottomed pot or fryer to 350°F (175°C).
• Using a piping bag with a round tip or a small cookie scoop, carefully drop bite-sized dough balls into the oil.
• Fry in batches for 2-3 minutes per side, or until golden brown and crispy.
• Remove with a slotted spoon and drain on paper towels.

Step 4: Coat in Cinnamon Sugar

• In a bowl, mix sugar and cinnamon.
• Roll warm churro poppers in the mixture until fully coated.

Step 5: Serve & Enjoy

• Serve warm with melted chocolate or caramel sauce for dipping!

Pro Tips:

• ✔ Don’t overmix the dough after adding eggs—this keeps them light and airy.
• ✔ Maintain the right oil temperature (350°F) for crispy churros without being greasy.
• ✔ For baked churro poppers, pipe dough onto a baking sheet, bake at 375°F (190°C) for 20 minutes, then toss in cinnamon sugar.

Storage & Reheating Tips:

• Best fresh! But if storing, keep in an airtight container for up to 2 days.
• Reheat in the oven at 350°F for 5-7 minutes to restore crispiness.
• Freeze: Store uncoated poppers in the freezer for up to 1 month, then reheat and toss in cinnamon sugar.

Keyword bite-sized churros, churros poppers, cinnamon sugar, fried dessert

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Get ready to indulge in the most irresistible dessert ever! These Knock You Naked Bars are a decadent combination of gooey caramel, rich chocolate, and chewy cookie layers that will leave everyone speechless. Perfect for parties, bake sales, or satisfying your sweet tooth, this easy dessert will have your family and friends begging for more.

Ingredients

To make these delicious Knock You Naked Bars, you’ll need:

• 1 box (15.25 oz) German chocolate cake mix

• 1/3 cup evaporated milk

• 1/2 cup unsalted butter, melted

• 1 cup semi-sweet chocolate chips

• 1 bag (11 oz) soft caramels, unwrapped

• 1/3 cup evaporated milk (for caramel layer)

• 1/2 cup chopped pecans (optional)

• 1 teaspoon vanilla extract

• Cooking spray or parchment paper for lining

Substitutions

• Cake Mix – Use a fudge brownie mix for a richer chocolate flavor.

• Caramels – Swap store-bought caramels with homemade caramel sauce.

• Chocolate Chips – Try dark chocolate or milk chocolate chips based on your preference.

• Nuts – Omit pecans for a nut-free version or replace with walnuts or almonds.

• Butter – Use coconut oil for a dairy-free option.

How to Make Knock You Naked Bars

Step 1: Prepare the Batter

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper.

2. In a large mixing bowl, combine the German chocolate cake mix, melted butter, vanilla extract, and 1/3 cup evaporated milk. Mix until well combined—it will be thick like cookie dough.

Step 2: Bake the First Layer

3. Press half of the dough into the bottom of the prepared pan. Bake for 8-10 minutes until slightly set.

Step 3: Melt the Caramel

4. While the base is baking, place the unwrapped caramels and 1/3 cup evaporated milk in a microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until the caramels are fully melted and smooth.

Step 4: Assemble the Bars

5. Remove the partially baked crust from the oven and pour the melted caramel evenly over the top.

6. Sprinkle chocolate chips and chopped pecans over the caramel layer.

7. Crumble the remaining dough over the top, pressing gently to cover as much as possible.

Step 5: Bake Again

8. Return the pan to the oven and bake for another 20-25 minutes, or until the top is set and slightly golden brown.

Step 6: Cool and Serve

9. Allow the bars to cool completely (about 2 hours) before slicing. For easier cutting, chill them in the fridge for 30 minutes.

10. Cut into squares and enjoy!

Mix-Ins

• Peanut Butter Swirl – Drizzle melted peanut butter over the caramel layer.

• Extra Crunch – Add crushed pretzels for a salty-sweet contrast.

• Coconut Twist – Sprinkle shredded coconut between the layers.

Recipe Tips

• Let them cool completely – This ensures the caramel sets, making the bars easier to slice.

• Use parchment paper – It makes removing and cutting the bars much easier.

• For extra gooey bars – Slightly underbake the second baking phase.

Storage Instructions

Refrigeration:

Store in an airtight container in the refrigerator for up to 5 days.

Freezing:

Freeze for up to 2 months. Wrap individual bars in plastic wrap and store in a freezer-safe container.

Reheating:

For a warm, gooey treat, microwave a bar for 10-15 seconds.

Recipe Variations

• Gluten-Free Knock You Naked Bars – Use a gluten-free cake mix.

• Salted Caramel Version – Sprinkle sea salt over the caramel layer before baking.

• S’mores Knock You Naked Bars – Add mini marshmallows and crushed graham crackers.

FAQs

Why are they called Knock You Naked Bars?

The name comes from how rich and irresistible these bars are—you can’t stop at just one!

Can I use homemade caramel sauce instead of store-bought caramels?

Yes! Just ensure it’s thick enough to set properly between the layers.

Can I make these ahead of time?

Absolutely! These bars taste even better the next day after the flavors settle.

This Knock You Naked Bars Recipe is the ultimate treat for any occasion. Whether you’re making them for a special event or just because, these gooey, chocolatey bars will always be a crowd-pleaser! 🍫✨

Let me know if you need any modifications!

Knock You Naked Bars Recipe

These Knock You Naked Bars are loaded with caramel, chocolate chips, and a soft, chewy cookie base. The layers of buttery cookie dough and gooey caramel make these bars irresistibly delicious and perfect for parties, potlucks, or a sweet indulgence at home.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Rest time (cooling & setting) 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Servings 14

Equipment

• 9x13-inch baking pan
• Mixing bowls
• Whisk
• Saucepan
• Spatula
• Parchment paper

Ingredients

  

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Cookie Dough Layers:

• 1 box 15.25 oz German chocolate cake mix
• 1/3 cup evaporated milk
• 1/2 cup unsalted butter melted
• 1/2 cup chopped pecans optional

Caramel Filling:

• 1 bag 11 oz soft caramels, unwrapped
• 1/3 cup evaporated milk

Chocolate Layer:

• 1 cup semisweet chocolate chips

Instructions

 

Step 1: Prep the Oven & Baking Dish

• Preheat oven to 350°F (175°C).
• Line a 9x13-inch baking pan with parchment paper or grease it with nonstick spray.

Step 2: Make the Cookie Dough Base

• In a large bowl, combine the cake mix, melted butter, and evaporated milk.
• Stir until a thick dough forms. Mix in the chopped pecans if using.

Step 3: Layer and Bake the Bottom Crust

• Press half of the dough into the bottom of the prepared baking dish.
• Bake for 8-10 minutes until just set.

Step 4: Prepare the Caramel Filling

• In a saucepan over low heat, melt the caramels with evaporated milk, stirring continuously until smooth.

Step 5: Assemble the Layers

• Pour the melted caramel evenly over the baked cookie crust.
• Sprinkle chocolate chips on top of the caramel.
• Crumble the remaining dough over the caramel and chocolate layers.

Step 6: Bake Again

• Return the pan to the oven and bake for 18-20 minutes until the top is set.
• Remove from the oven and allow the bars to cool completely before slicing.

Step 7: Chill & Serve

• For best results, let the bars chill for at least 2 hours before cutting.
• Slice into 12-16 bars and enjoy!

Pro Tips:

• ✔ Use parchment paper to easily lift the bars from the pan for slicing.
• ✔ For extra gooey bars, slightly underbake them.
• ✔ Chill before slicing to prevent caramel from oozing out too much.

Storage:

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to a week.
• Freezing: Wrap bars in plastic wrap and freeze for up to 3 months.

Keyword caramel chocolate bars, chewy cookie bars, knock you naked bars, potluck dessert

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Who doesn’t love an easy, no-fuss recipe? This One Bowl, No Mixer method is perfect for those busy days when you want to enjoy homemade baked goods without a lot of cleanup or complicated steps. Whether you’re craving cookies, brownies, or cakes, this approach simplifies everything into a one-bowl wonder that doesn’t even require an electric mixer! Get ready to bake with ease and enjoy delicious treats in no time.

Ingredients

(For One Bowl, No Mixer chocolate chip cookies as an example)

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup granulated sugar

• 1 cup packed brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 ½ cups all-purpose flour

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 2 cups semi-sweet chocolate chips

Substitutions

• Butter – Swap with coconut oil or vegetable oil for a dairy-free option.

• Sugar – Use coconut sugar or a sugar substitute for a healthier alternative.

• Chocolate Chips – Try dark chocolate, white chocolate, or even peanut butter chips!

• Eggs – Use flax eggs or chia eggs for a vegan alternative.

How to Make One Bowl, No Mixer! Chocolate Chip Cookies

Step 1: Prepare the Dough

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

2. In a large mixing bowl, combine softened butter, granulated sugar, and brown sugar. Stir well until everything is fully combined and smooth.

3. Add the eggs and vanilla extract, and stir until well incorporated.

4. Sift in the flour, baking soda, and salt, and mix until just combined. Be careful not to over-mix the dough.

5. Fold in the chocolate chips.

Step 2: Scoop and Bake

6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

7. Bake for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underdone, but they will set as they cool.

Step 3: Cool and Enjoy!

8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy with a glass of milk or your favorite beverage!

Mix-Ins & Additions

• Nuts – Add walnuts, pecans, or almonds to the dough for a crunchy twist.

• Dried Fruit – Try adding raisins, cranberries, or coconut flakes for extra flavor.

• Candy Pieces – Mix in M&Ms, caramel chunks, or peanut butter cups for fun variations.

Recipe Tips

• Softened butter – Ensure your butter is softened to room temperature for easy mixing.

• Don’t over-mix – Stir the dough until just combined to keep the cookies soft and chewy.

• Chill the dough – If you have time, chill the dough for 30 minutes to enhance the flavor and prevent spreading too much.

Storage Instructions

Room Temperature:

Store cookies in an airtight container for up to 1 week.

Freezing:

Freeze cookie dough balls on a baking sheet for 1 hour, then transfer them to a freezer-safe bag. They can be baked straight from the freezer!

Reheating:

Reheat in the microwave for 10-15 seconds for warm, fresh cookies.

Recipe Variations

• One Bowl, No Mixer Banana Bread – Replace the chocolate chips with mashed bananas and add cinnamon for a delicious twist.

• No-Mixer Brownies – Use cocoa powder and melted butter for a fudgy brownie recipe.

• Vegan One-Bowl Cookies – Use flax eggs, dairy-free butter, and dark chocolate for a plant-based treat.

FAQs

Can I use a hand mixer instead of stirring by hand?

Absolutely! While this recipe doesn’t require a mixer, you can use a hand mixer for convenience.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.

How do I know when my cookies are done?

The edges should be golden brown, and the centers should look slightly soft. They will firm up as they cool.

One Bowl, No Mixer baking is a game-changer for quick and easy desserts without the hassle. Perfect for busy days or beginner bakers, this method ensures that you get delicious treats with minimal effort and cleanup!

One Bowl, No Mixer!

These One Bowl, No Mixer Brookies are perfect for when you want a fudgy brownie base and a chewy cookie dough topping—all made in one bowl, with no electric mixer required. The easiest way to make a crowd-pleasing dessert!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 16 bars

Equipment

• 9x13-inch baking pan
• Mixing bowls
• Wooden spoon or spatula
• Measuring cups & spoons
• Parchment paper

Ingredients

  

1x2x3x

For the Brownie Layer:

• ½ cup 1 stick unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• ¼ tsp salt
• ¼ tsp baking powder

For the Cookie Layer:

• ½ cup 1 stick unsalted butter, softened
• ½ cup brown sugar packed
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1¼ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup chocolate chips

Instructions

 

Step 1: Preheat & Prepare the Pan

• Preheat your oven to 350°F (175°C).
• Line a 9x13-inch baking pan with parchment paper and lightly grease it.

Step 2: Make the Brownie Layer

• In a large mixing bowl, whisk together the melted butter, sugar, eggs, and vanilla until smooth.
• Add the cocoa powder, flour, salt, and baking powder, and stir until well combined.
• Spread the brownie batter evenly into the prepared pan.

Step 3: Make the Cookie Dough

• In the same bowl (no need to clean it!), whisk together softened butter, brown sugar, granulated sugar until creamy.
• Add the egg and vanilla extract, and mix well.
• Stir in the flour, baking soda, and salt, then fold in the chocolate chips.

Step 4: Assemble & Bake

• Drop spoonfuls of cookie dough over the brownie batter and gently spread it out.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
• Let the brookies cool completely in the pan before slicing into bars.

Pro Tips:

• ✔ Use a silicone spatula or wooden spoon for easy mixing—no mixer required!
• ✔ Slightly underbake the brookies for extra fudginess.
• ✔ Chill the bars for cleaner cuts before slicing.

Storage & Freezing Tips:

• Store: Keep in an airtight container at room temp for up to 4 days.
• Freeze: Freeze for up to 3 months, wrap each piece individually.

Keyword BROOkies, easy dessert, no mixer, one bowl

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