Ready To Eat Cookie Dough {Flashback Friday}

Ready To Eat Cookie Dough...your cookie dough wishes just came true!

It sounds too good to be true...

Cookie Dough Brownies {Flashback Friday}

It's time for Flashback Friday!  In all honesty, I've struggled the past few weeks with balancing a new baby, going back to work, making recipes and updating my blog, and trying to have a life.  In order to take a little stress off my plate, while still maintaining the posting schedule I strive for, I've decided to make Fridays Flashback Friday.

I have a lot of recipes on this blog.  Since starting it over 5 years ago, I think the quality of my pictures and recipes has improved.  (Don't get me wrong, there is still plenty of room for improvement, especially when I'm in a hurry!)  On Fridays, I'll post an updated picture of one of my past recipes.  I'll link to the old post, so you can get the recipe I originally posted.  Hopefully that will give you a chance to see some of my old recipes, especially if you are a newer follower!

These Cookie Dough Brownies are one of my absolute favorite desserts!  I could eat an entire bowl of cookie dough by myself, and probably a whole pan of brownies too!  Yikes...  I always under-bake the brownies slightly to leave them a little gooey.  They're best that way!  This recipe combines both in a delicious dessert.

Get the recipe here:  Cookie Dough Brownies

Cookie Dough Ice-Cream Cake

I have a confession to make:  I made this cake for Mike's birthday.  No big deal?  Well, his birthday is in November.  That's right, I've been holding onto this recipe since then.  Why?  I thought that an ice-cream cake was much more appropriate to share during the hot month of August rather than the chilly month of November.  This cake was too amazing not to share, so of course, I'm sharing it with you today. 

This cake begins with a layer of Chocolate Chip Cookie "Cake".  It's amazing just by itself, and it's what I made Mike for his birthday the first year we were married.  If I have to keep improving upon his cakes, this year's going to be insane...I better start thinking of ideas.  And what about 20 years from now, oh boy!

Anyway, the cookie cake is topped with Mike's favorite ice-cream--Chocolate Chip Cookie Dough.  Then it is covered with a layer of chocolate ganache.  And to top it off, I used my recipe for Ready to Eat Cookie Dough to make cookie dough truffles for the decoration.  The result?  This cake was out-of-this world delicious!

Cookie Dough Ice-Cream Cake

Serves 12+

1 Chocolate Chip Cookie Dough Cake (without the melted chocolate on top)

1 carton Chocolate Chip Cookie Dough Ice-Cream

1 batch of Ready-to-Eat Cookie Dough, rolled into 1 inch balls

Ganache:

3/4 cup heavy cream

8 ounces semi-sweet chocolate, chopped

1.  In a microwave safe bowl, microwave cream on medium high for 2 minutes.

2.  Pour over chopped chocolate and stir until smooth.

To assemble cake:

1.  Allow the Chocolate Chip Cookie Dough Cake to cool completely.

2.  Let the ice-cream thaw at room temperature for about 10 minutes, until it is spreadable.

3.  Spread the ice-cream in a thick layer over the Chocolate Chip Cookie Dough Cake.

4.  Pour ganache over the ice-cream.  It may harden quickly so work fast to spread it out.

5.  Place the cookie dough truffles on top of the ganache.

Serve immediately or freeze until you're ready to serve.  Let it thaw at room temperature for 5-10 minutes before cutting into it.  Freeze any leftovers in an air-tight container.

Note: If the Ready-to-Eat Cookie Dough is too sticky to roll into balls, add a small amount of flour or refrigerate it until it is easily handled.

***Edited to Add:  I've heard from a lot of you that this cake has presented issues.  Here are a couple suggestions I've come up with to help you:
-Instead of spreading the ice-cream over the cake as suggested in step 3, line a cake pan (the same size as the one you baked your cake in) with plastic wrap.  Spread the ice-cream into the pan and allow it to freeze.  Then flip the frozen ice-cream over the cake and remove the plastic wrap.  This should make that step a lot easier!
-Per the suggestion left in the comments, make the entire cake in a 9x13" pan. 

Chocolate Chip Cookie Dough Fudge

It comes in all shapes, sizes, and flavors.  I'd bet nearly every person you know has their favorite kind.  It's fudge!  There's chocolate fudge, vanilla fudge, peanut butter fudge, chocolate caramel fudge, mudslide fudge, and we can't forget chocolate chip cookie dough fudge!  Yes, you heard right...chocolate chip cookie dough fudge.  Sounds pretty irresistible, doesn't it?

This month's Crazy Cooking Challenge, hosted by Tina at Mom's Crazy Cooking was to scour the web for the best fudge recipe.  I tell you, I think I struck gold!  I saw this recipe on Bridget's blog, Bake at 350, and I immediately knew this was my recipe.  It was everything you ask for in a fudge, creamy, sweet, melt-in-you-mouth, delicious!  It tasted just like a scoop of fresh cookie dough.

Fudge makes a perfect Christmas gift, so what are you waiting for?   Wipe the drool from your chin and get baking!

Don't forget that you can vote for your favorite recipe by clicking "like" under each picture.  My recipe is #9 and I'd love to have your vote :)

Chocolate Chip Cookie Dough Fudge

Makes 64 1" pieces

oil for the pan
1-3/4 c. sugar
3/4 c. dark brown sugar
1/2 c. cream
1/4 c. milk
1 Tablespoon corn syrup
3/4 teaspoon salt
2 Tablespoons unsalted butter
1 tsp. vanilla
1/2 c. flour
1/3 c. semi-sweet chocolate chips

1.  Lightly oil a 8x8" pan.

2.  In a medium saucepan over medium heat, combine the sugar, brown sugar, cream, milk, corn syrup, and salt.  Stir occasionally with a heat proof spatula.

3.  Boil to 242 degrees, stirring frequently.

4.  Remove from heat and stir in the butter, vanilla, and flour.

5.  Pour the syrup into a 9x13" pan and let it sit for 20 minutes, or until it cools down to 110 degrees.

6.  Scrape the syrup into the bowl of your stand mixer.

7.  Using your paddle attachment, beat the syrup on medium speed for 3 to 5 minutes, until fudge thickens and holds its shape.

8.  Scrape into prepared 8x8" pan and spread evenly.

9.  Sprinkle with chocolate chips and press them lightly into the fudge.

Let the fudge set and cool for at least 2 hours before cutting into.  Store in an airtight container.

Source: Bake at 350

Cookie Dough and Chocolate Stuffed Cinnamon Rolls

Do you ever get sick of making the same thing time after time?  Maybe you don't, but I do, and sometimes I like to experiment and try new and exciting ideas.  This was one of those times.  Don't get me wrong, I love cinnamon rolls, but I was wanting something different.  I'd already made funfetti cinnamon rolls and loved them so I thought why not take it another direction?  I decided to stuff my cinnamon rolls with ready to eat cookie dough or chocolate chips.  Both were delicious and a nice twist on the ordinary cinnamon roll!

You can easily make a full batch of each, cookie dough stuffed, or chocolate chip stuffed.  I made a full batch of cinnamon rolls and divided the fillings between each half.  Does that make sense?  If you need more clarification, I know the recipe is a little confusing, please let me know so I can help make it more clear!

You will need:

For the cinnamon rolls:
2 cups milk
1/2 cup vegetable oil
1/2 cup sugar
1 packet yeast (2-1/4 teaspoons)
4-1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 stick margarine
cinnamon
sugar
1 batch ready to eat cookie dough
2 cups chocolate chips

For the icing:
Cookie Dough Icing
1 cup powdered sugar
1/4 cup cookie dough
1 teaspoon vanilla
2 Tablespoons milk

Chocolate topping
1 cup chocolate chips


1. Mix the milk, oil, and sugar in a large pot. Scald milk mixture and then let it cool to room temperature.

2. Sprinkle yeast over milk mixture and let it sit for a couple minutes.

3. Stir in 4 cups of flour to form a sticky dough. Cover pan and let the dough rise for 1 hour.

4. After dough has risen, stir in remaining 1/2 cup of flour, baking powder, and baking soda until well combined.

5. Divide dough in half. On a flour covered workplace (I use my counter), roll the dough out until it's about 1/8" thick and in a rectangular shape about 18 inches long and 12 inches wide.

6. Melt margarine in a glass measuring cup (or a small bowl). Pour half of the melted margarine over the dough. Sprinkle with sugar and cinnamon (the amount is up to you, I used less cinnamon so the other flavors would really shine through). Now top with either spoonfuls of cookie dough or chocolate chips.

7. Roll dough in a line toward you. Cut into 3/4 inch slices. (I use dental floss to cut my cinnamon rolls, but a sharp knife works well too.) Place in a greased pan.

8. Repeat this process with the other half of the dough.

9. Let the cinnamon rolls rise for 30 minutes. Then bake at 350 for 12-15 minutes.

10. While rolls are in the oven, mix together ingredients for icing.  If you're making cookie dough icing, melt the cookie dough in the microwave for about 30 seconds before blending with the powdered sugar, vanilla, and milk.  If you're using the chocolate, just melt it in the microwave and pour over rolls. 

11.  Let the rolls cool for about 5 minutes before icing. 

Cookie Dough Stuffed Cinnamon Rolls

Chocolate Chip Stuffed Cinnamon Rolls

Cookie Dough Marshmallow Treats

Remember when I posted these?  Well, this recipe was the original inspiration.  Mike and I really liked the scotcheroos with cookie dough, but we wondered how marshmallow treats with cookie dough would be.  The verdict?  These were delicious too!  Go ahead, give them both a try and let me know which you like better!

You will need:
3 Tablespoons margarine
1 10-ounce bag of marshmallows
6 cups Rice Krispies cereal
1 recipe "ready-to-eat cookie dough"

1.  Roll cookie dough into 1/2 inch balls.  Refrigerate until you're ready to use them. 

2.  Place margarine and marshmallows in a microwave-safe bowl.  Microwave on high for 3 minutes, stirring after 2 minutes.

3.  Remove from microwave and stir until smooth.

4.  Add cereal and stir until well coated.

5.  Press half the mixture into a well greased 9x13 pan.  Place cookie dough balls over mixture.  Top with remaining mixture and cool before cutting.

Adapted from: Culinary Concoctions by Peabody

Cookie Dough Scotcheroos

When I saw these, I knew I had to make them!  The idea of cookie dough in another treat is something that intrigues me (as you may have noticed from my Cookie Dough Brownies).  I love my cookie dough: plain, baked, in other foods...you name it, I probably love it!  I asked Mike what he thought would be better, cookie dough balls in Scotcheroos or in Rice Krispy treats.  He thought the Scotcheroo base sounded better so that's what I went with!  Originally I was just going to drizzle chocolate on top of the bars, but when I tried, it was too thick so I ended up spreading it on top; I think it was perfect!  I sent a plateful of these to work with Mike and they were gone by 9am!

You will need: 

1 batch Ready to Eat Cookie Dough

1 cup sugar

1 cup corn syrup

1 cup peanut butter

6 cups Rice Krispies cereal

1/2 cup chocolate chips

1.  Roll cookie dough into small bite-sized balls (mine were about 3/4 of an inch).  Refrigerate until you're ready to use them.

2.  Combine sugar and corn syrup in a medium pan until sugar is dissolved and mixture bubbles.

3.  Remove from heat and stir in peanut butter. 

4.  Stir in Rice Krispies until well coated.

5.  Spread half the cereal mixture into the bottom of a 9x13 pan.  

6.  Place cookie dough balls on top of cereal mixture.

7.  Top with remaining cereal mixture and press firmly.

8.  Melt chocolate chips and spread over bars.  

Inspired by: Culinary Concoctions by Peabody

Chocolate Chip Cookie Dough Cupcakes

I signed up to bring a dessert for our last SEM meeting of the year.  I wanted something fun that the students would really enjoy.  These cupcakes were the perfect treat!  I made a bunch of mini cupcakes for SEM, and then I brought some to a friend who was having a bake sale for a mission trip to Guatemala, and I still had leftovers for Mike.  Good thing I saved some for him, because he loved these!  

These cupcakes really do have the taste of chocolate chip cookies, I love the addition of the cookie dough filling, and their presentation is quite nice as well.  I had fun making these and everyone had fun eating them!

Warning:  This recipe calls for a TON of margarine, so stay away if you're dieting! ;)

You will need:

For the cupcakes:

3 sticks margarine

1-1/2 cups brown sugar

4 eggs

2-2/3 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup milk

2 teaspoons vanilla

1 cup chocolate chips

For the cookie dough filling:

1/3 cup margarine, softened
1/2 cup brown sugar
1/4 cup sugar
3 Tablespoons milk
1 teaspoon vanilla
1 cup flour
1/2 cup mini chocolate chips

For the frosting:

2-1/2 sticks margarine

3/4 cup brown sugar

3-1/2 cups powdered sugar

1 cup flour

3/4 teaspoon salt

3 Tablespoons milk

2-1/2 teaspoons vanilla

1/2 cup mini chocolate chips

1.  For the cupcakes:  Combine margarine and brown sugar in the bowl of your stand mixer.  Cream for about 3 minutes, until light and fluffy. 

2.  Add eggs one at a time, beating well after each egg is added.

3.  In a medium bowl, combine flour, baking powder, baking soda, and salt.  

4.  Add a small amount of the dry mixture to the margarine mixture.  Then add some of the milk and alternate until everything is mixed together.  

5.  Mix in vanilla.

6.  Fold in chocolate chips.

7.  Scoop batter into muffin tins.  Bake at 350 for 18-20 minutes.  Cool completely.

8.  While the cupcakes are baking (or cooling) prepare the cookie dough mixture:  In a small bowl, combine margarine, brown sugar, and sugar until light and fluffy.  

9.  Beat in milk and vanilla.  

10.  Stir in flour and mini chocolate chips.  

11.  Scoop cookie dough into a pastry bag with a large tip (sorry, I don't know sizes!).  Poke the tip into the center of cupcake and fill with cookie dough.

12.  For the frosting:  beat the margarine and brown sugar until creamy and fluffy.

13.  Mix in the powdered sugar until smooth.  

14.  Beat in flour and salt.  

15.  Mix in milk and vanilla until smooth.  

16.  Scoop frosting into a pastry bag with a decorative tip.  Pipe frosting over cupcakes and garnish with mini chocolate chips.

Source: Tidy Mom

Cookie Dough Brownies

Cookie Dough Brownies

Remember the cookie dough I showed you the other day?  Here's a delicious recipe to use it in!

You will need:
9x13 pan of brownies (use a box or your favorite recipe)
1 batch of Ready-to-eat Cookie Dough

After brownies are baked and cooled, drop cookie dough over brownies.  Carefully spread over brownies.  Cut into squares and serve.

****UPDATED PICTURES HERE****

Ready-to-eat Cookie Dough

Ready-to-eat Cookie Dough

I could easily eat this whole spoonful of cookie dough (actually, I did after taking this picture!)  In fact, I could probably eat a whole bowlful of cookie dough, but then I wouldn't be able to make cookies, and I would probably end up with a really bad tummy ache!  Thankfully, I married someone who loves cookie dough as much as I do!  To be on the safe side, I make a batch of egg-less cookie dough so I don't have to worry about the dangers of eating raw eggs.  Then I put it in a container in the fridge, and I eat it when I'm hungry for cookie dough.  Yeah, it's that good!  Try it for yourself, you won't be sorry!

You will need:
1/3 cup margarine, softened
1/2 cup brown sugar
1/4 cup sugar
3 Tablespoons milk
1 teaspoon vanilla
1 cup flour
1 cup milk chocolate chips

1.  In a small bowl, cream margarine and sugars until light and fluffy.

2.  Beat in milk and vanilla.

3.  Add in flour.

4.  Stir in chocolate chips.

5.  Store in an air-tight container in the fridge.

Chocolate Chip Cookie Dough Dip

Chocolate Chip Cookie Dough Dip (12/31/10)
I L-O-V-E cookie dough, forget about raw eggs, just give me my cookie dough! I actually used to keep a small amount in the fridge after I made cookies, and I would eat it with a spoon. It was so good! I stumbled across this recipe the other day and knew it would be perfect to bring to our New Year's Eve get-together. It was a hit! (And no worries, there are no eggs in this recipe!)

You will need:

1/2 cup butter
1/3 brown sugar
1 teaspoon vanilla
1 (8 ounce) package cream cheese
1/2 cup powdered sugar
3/4 cup mini semisweet chocolate chips

1. Melt butter with brown sugar in a small saucepan over medium heat. Stir until brown sugar dissolves.

2. Remove from heat and stir in vanilla. Cool to room temperature.

3. In a medium bowl, beat together cream cheese and powdered sugar.

4. Slowly beat in cooled butter mixture and beat again until well combined.

5. Stir in chocolate chips.

6. Pour into serving bowl and refrigerate. Garnish with additional chips before serving if desired.

I served these with chocolate animal crackers, regular animal crackers, and vanilla wafers. The chocolate animal crackers were my favorite!

Source: Brown Eyed Baker

I have to show you my adorable dip server! I got him at my new favorite store, The Seasoned Home, the other day and I knew it would be perfect to serve this dip in!