We do not recommend baking our Bite-Sized Edible Cookie Dough [flavor/products]. It does not contain eggs or leavening agents, which are key ingredients in developing texture and lift in baked cookies. (If needed) Exposure to high oven temperatures will cause the product to liquefy and possibly burn.

Nestlé has just launched pints of Toll House cookie dough, and it's not meant to be baked at all but it should be eaten as is, straight from the container, just as our hearts have always desired. The new edible dough will come in two flavors: Chocolate Chip and Peanut Butter Chocolate Chip Monster.

KEEP FROZEN.

1. Preheat CONVECTION OVEN to 325°F / 163°C.
2. Place frozen cookies on sheet pan. Bake 10-12 minutes.
3. Loosen cookies with spatula after 5 minutes, allow to cool completely.

350° F. Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown.

Cookie dough is an uncooked blend of cookie ingredients. While cookie dough is normally intended to be baked into individual cookies before eating, edible cookie dough is made to be eaten as is, and usually is made without eggs to make it safer for human consumption.

Can I Bake Cookies with Edible Cookie Dough? Yes, you can use this dough to bake cookies. However there is no leavening agent or eggs in this recipe, so they don't stand up against my Chocolate Chip Cookies recipe. I was actually a bit shocked at how good this cookie is.

Can I freeze NESTLÉ® TOLL HOUSE® Refrigerated Cookie Dough products? Absolutely! Dough can be frozen for up to 2 months when placed in the freezer before the "Use or Freeze By" date indicated on the package.

Nestle Toll House is voluntarily recalling two batches of its cookie dough because they may have wood pieces in them. The recall involves Toll House Chocolate Chip Cookie Dough “break and bake” bars that were produced on April 24 and 25, 2023, according to the U.S. Food and Drug Administration.

Do not thaw at room temperature, as this will encourage bacteria growth from the eggs in the cookie dough. However, if you don't have the time or patience to wait a full 24 hours, thaw the dough at room temperature for as long as it takes the oven to preheat.

Our suggestion: Since cookie recipes vary greatly in sugar and dairy content - the likely sources of the differences in our tests - we suggest freezing individual portions of raw dough and baking those as needed, the technique that gave us reliable results in both cases.

Refrigerating the dough for even 30 minutes can improve the texture and flavor of even a tried-and-true Toll House recipe. The resting time also gives the butter time to saturate the dry ingredients (which is why some recipes require melted butter), for softer cookies, said pastry chef and author David Lebovitz.

Conventional Oven Instructions

1. Preheat oven to 350°F.
2. Bake 11-12 minutes or until golden brown. Directions developed using conventional ovens. Ovens vary. Baking time may need to be adjusted.
3. After baking, cool cookies 2 minutes on baking sheet, remove to cool completely.