*Make sure your flour is heat treated before eating raw cookie dough. You can see how to do that HERE.
I just got back from a trip to NYC. If you were following along on my Insta Stories, you saw that I did a LOT of eating. Doughnuts, ice cream, pizza, cookies (that weighed a HALF POUND each) and most notably, Cookie Do.
A few weeks ago, I told you that people were waiting in line for hours to get their hands on some Cookie Do. While they are still lining up around the block, I somehow managed to go when it wasn’t busy and only had to wait 10 minutes. Because I was so happy about the short line, I decided to celebrate by getting WAY TOO MANY desserts. But, YOLO – you know?
After a serious taste testing session and one very large stomach ache, this is what I have to say. If you do find yourself near Washington Square and the line isn’t too long, get the Cookie Do Ice Cream Sandwich and/or the Brookie Cookie Do. Everything else was good, but not a “wait in line for an hour” kind of good – especially when you can easily make your own edible cookie dough at home.
Homemade cookie dough is pretty great (as anyone who has ever made chocolate chip cookies should know). But you know what’s ever better, Homemade Cookie Dough Doughnuts! That’s right. Safe to eat (no eggs included) cookie dough on top of delicious baked confetti chocolate chip doughnut. If you just want to eat scoops of cookie dough, that is totally fine too, but I highly recommend adding a doughnut into the mix.
CONFETTI COOKIE DOUGH DOUGHNUTS
Ingredients
CONFETTI CHOCOLATE CHIP DOUGHNUTS
- 1 cup all purpose flour
- 3/4 cup cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup butter, melted
- 2 eggs
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 1/2 cup mini chocolate chips
- 1/4 cup sprinkles
CONFETTI CHOCOLATE CHIP COOKIE
- 1 cup flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1/4 cup mini chocolate chips
- 1/4 cup sprinkles
FOR THE ICING
- 3 cups powdered sugar
- 3-4 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- Food coloring of your choice
- Mini chocolate chips
- Sprinkles
Instructions
FOR THE DOUGHNUTS
- Preheat oven to 350 degrees. Prepare a Doughnut Pan with non-stick cooking spray.
- In a medium bowl, combine flours, baking powder, and salt. Set aside.
- In a stand mixer fitted with a paddle attachment, mix butter and sugar.
- Add eggs and vanilla extract.
- On a low speed, add dry ingredients. Mix until combined.
- Slowly stream in milk. Mix until combined.
- Place batter into a large piping bag. Pipe batter so that each doughnut mold is 3/4 of the way full.
- Bake for 10-12 minutes.
- Place doughnuts on wire rack to cool.
FOR THE COOKIE DOUGH
- In a mixer fitted with a paddle attachment, combine butter and sugars until light and fluffy.
- Add vanilla extract.
- Add flour and salt. Mix until combined.
- Stir in mini chocolate chips and sprinkles.
- Use small cookie dough scoop to scoop cookie dough and place on top of each doughnut.
FOR THE ICING
- Put powdered sugar in a bowl.
- Whisk in milk and vanilla.
- Mix in food coloring.
- Dip each doughnut into the icing and add sprinkles and chocolate chips.
