Bringing Big City Cookie Dough to Kingston

With the rise of viral food videos over the past year, thanks to pages like Tasty and Goodful, everyone has become a devoted food blogger. From Instagram posts of smoothie bowls to Snapstories of unicorn Frappaccinos, food photography has become a social media staple. Recently, edible cookie dough has been on-trend – especially with restaurants like Junked Food Co. in Toronto and DŌ in NYC selling cookie dough by the scoop. Best part of this trend? It’s incredibly easy to make at home. This recipe features fruity tricolour cookie dough that’s perfect for frosh week and the summer, but feel free to add-in and top this treat with whatever you want. The trick to making this dough edible is to omit eggs and microwave your flour before use – everything else is up to you! 

 

Ingredients:

• 1 cup flour (microwave on high for 2 minutes)

• ½ cup softened butter 

• 1/3 cup white sugar 

• ¼ cup brown sugar 

• 1 teaspoon vanilla extract 

• 1 pinch of salt 

• 5 cherries 

• 1/8 cup blueberries 

• ½ banana 

• Toppings 

 

Instructions:

1. Mix all ingredients other than fruit in a bowl 

2. Split into 3 smaller bowls 

3. Mix one portion with cherries (I cut them in half before mixing)

4. Mix one portion with blueberries 

5. Mash banana and mix into final bowl 

6. Serve and scoop with ice cream scoop (or just a regular spoon)

7. Add desired toppings (I added tricolour chocolate pieces and whipped cream)

8. Enjoy! 

 

Whether you are coming to Queen’s for the first time, sentimentally going into 4th year or anything in between, this cookie dough will taste delicious and get you pumped for coming back to our great school.