All I’ve been making is dessert lately so I’m looking for new ideas.
I found this on Healthy Food for Living…and it’s genius.
I dont know how I never tried these before, but I plan to ASAP.
Get more of the recipe here!
The one and only Christmas cookie.
The downside of these, is that you will want to eat around 10.
My grandma made this every Christmas,
and I am yet to find a better Christmas cookie.
Simple and perfect.
Bake chocolate chip cookies as normal. I used Pillsbury, because I still have the bucket of it… but any cookie dough works.
Then when they cool, ice them with vanilla icing. Pillsbury happens to be my favorite for icing.
Sprinkle with crystal sprinkles, red, green or both.
Now here is the key to these:
Put them in the freezer.
Once cold, they are perfect.
I was searching through my kitchen at home this weekend to find some ideas to use the rest of the monster size cookie dough my family got me.
I found some Fluff in my pantry, from my sister who still is always making Fluffenutter sandwiches. If you don’t know what that is your childhood was deprived- and it’s a sandwich with peanut butter and marshmallow crème (Fluff).
I took the Pillsbury big deluxe chocolate chip cookie dough, Fluff and some creamy Skippy peanut butter.
Why we had creamy peanut butter and not crunchy was not in my control, I’m all about crunchy…but in this case it was good.
I basically made little chocolate chip cookie dough fluffenutter sandwiches. I took a little cookie dough (about nickel size) spread on some Fluff, took another with peanut butter and put them together on the cookie sheet. I also made them a little big, so the peanut butter and fluff don’t melt out of the cookie.
Bake them for about 15 minutes at 350.
And you have the best school lunch chocolate chip cookie you ever had.
Found another favorite snack that works inside a chocolate chip cookie!
The only thing that can make trail mix better, is cookie dough.
These take about 15-20 min to make.
Mix cookie dough and trail mix together in a bowl, and put medium-sized scoops on the baking pan. Don’t make them too small our they’ll fall apart, golf-ball size is perfect.
Bake at 350 degrees for about 10 minutes.
trail mix chocolate chip cookies
Okay, found another one. This makes me miss summer.
These smore cookies are from Fahrenheit 350 and look AMAZING…
Real easy to make with store bought as well, all you need is cookie dough grahm crackers and mini marshmellows.
Since my roommate has been such a great taste tester, I had to make something good for her birthday!
Again I had to resist using raw cookie dough in the middle layer, like the original “pudgy cake” because I used Pillsbury Ready to Bake. I decided a cookie pie would work.
I started with Duncan Hines milk chocolate chunk brownie mix. Baked as directed, and let cool.
When completely cool, I spread on the Pillsbury dark chocolate icing I had left over from the cookie dough balls to make the layers stick.
I had Pillsbury Ready to Bake in the fridge, which comes in squares, so I had to press them and spread them across the baking pan to make a cookie pie.
To make is as cookie dough-y as possible, I made sure to not over cook the cookie dough. Baked at 350 for about 8 minutes.
Again when completely cool, I added a very thin layer of icing to make it stick.
I used Duncan Hines Confetti cake mix. Bake as directed. Put on top of the other 2 layers, and let cool.
I covered the cake with the rest of the dark chocolate icing.
I think Vanilla icing would have been better over the whole cake, but who can complain about dark chocolate.
*I understand this is not the cleanest looking cake, but I told you I wasn’t really a baker.
Came out pretty damn delicious. It’s more than halfway gone in a day, living here with four girls.
So I made this up as I went, and was really happy when they came out amazing.
I started out wanting to make chocolate cookie dough balls, wrapping raw cookie dough in dipping chocolate. But even as I was eating blocks of raw Toll House cookie dough, like always, I realized I couldn’t use store bought raw cookie dough because of the raw egg. (Never stopped me from eating it but, your welcome guys)
So I had to come up with a way to bake the dough first…
After a few trials, I figured it out.
I baked the Toll House cookie dough as normal, and crushed the cookies up in a bowl when I took them out of the oven. (Be careful not to over cook these, you want them soft.)
Then I mixed in Pillsbury dark chocolate icing-which you can basically mix into anything to make it better…
I used just enough icing to make the cookie crumbles stick together and roll into small balls.
Then stuck them in the freezer, and used the Baker’s Dipping Chocolate I had left over from my original idea to drizzel over the tops. Then just put them in the fridge until the chocolate hardened
They somehow came out ridiculously good. My roommates loved these, and made the great suggestion of eating them with vanilla ice cream.
All I did was put the cookie dough in a bowl,
Crush up the pretzels
And mix them into the dough
Scoop the dough onto the baking sheet like normal and bake for about 10 min at 350.