DEDICATION:

This book is dedicated to
anyone who’s ever
been caught with a finger
in the mixing bowl.

Copyright © 2012 by Lindsay Landis

All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.

Library of Congress Cataloging in Publication Number: 2011933428

eBook ISBN: 978-1-59474-694-9
Hardcover ISBN: 978-1-59474-564-5

Designed by Sugar
Production management by John J. McGurk

Quirk Books
215 Church Street
Philadelphia, PA 19106
quirkbooks.com

v3.1

Cover

Title Page

Dedication

Copyright

INTRODUCTION

Acknowledgments

Eggless Chocolate Chip Cookie Dough

More Cookie Dough Flavors

Vegan/Dairy-Free

Gluten-Free

Peanut Butter

White Chocolate–Macadamia Nut

Inside-Out

Oatmeal Raisin

Sugar

Almond

Gingerbread

Mexican Chocolate

So What Happens If I Bake It?

Key Ingredients

Equipment

CANDY

Chocolate Chip Cookie Dough Truffles

Inside-Out Cookie Dough Truffles

Crispy Peanut Butter Cookie Dough Cups

Chocolate Chip Cookie Dough Fudge

Cookie Dough Swirl Marshmallows

Sugar Cookie Dough Lollipops

Gingerbread Cookie Dough Peppermint Bark

COOKIES AND BROWNIES

Chocolate Chip Cookie Dough Brownies

White Chocolate–Macadamia Nut Cookie Dough Blondies

Chocolate Chip Cookie Dough Sandwich Cookies

Cookie Dough Whoopie Pies

Peanut Butter and Chocolate Thumbprint Cookies

Cookie Dough Billionaire Bars

Soft Sugar Cookies with Cookie Dough Frosting

CAKES, CUSTARDS, AND PIES

Cookie Dough Cream Pie

Brown Sugar Cookie Dough Layer Cake

Cookie Dough–Stuffed Dark Chocolate Cupcakes

Cookie Dough Mosaic Cheesecake

Chocolate Chip Cookie Dough Bread Pudding

Cookie Dough Crème Brûlée

Mexican Chocolate Cookie Dough Tartlets

Chocolate Chip Cookie Dough Pudding

FROZEN TREATS

Chocolate Chip Cookie Dough Ice Cream

Chocolate Cookie Dough Ice Cream

White Chocolate–Macadamia Nut Cookie Dough Ice Cream

Old-Fashioned Cookie Dough Ice Cream Sandwiches

Cookie Dough Sundae Sauce

Ice Cream and Cookie Dough Layer Cake

Malted Cookie Dough Milkshakes

Invisible Cookie Dough Ice Pops

INDULGENT BREAKFASTS

Cookie Dough Oatmeal Pancakes

Cookie Dough–Stuffed French Toast

Cookie Dough–Filled Crêpes

Baked Cookie Dough Doughnuts

Cookie Dough–Stuffed Cinnamon Rolls

Belgian Cookie Dough Waffles with Chocolate Whipped Cream

Oatmeal Raisin Cookie Dough Granola Bars

FUN SNACKS AND PARTY FARE

Cookie Dough Crispy Treats

Chocolate Chip Cookie Dough Cannoli

Cookie Dough S’mores

Deep-Fried Cookie Dough Fritters

Cookie Dough Mousse Shooters

Cookie Dough Wontons with Chocolate Dipping Sauce

Cookie Dough Dessert Pizza

About the Author

Cookie Dough Lover's Cheat Sheet

Index

I LOVE COOKIE DOUGH. It’s that forbidden fruit you were never supposed to eat, but you still managed to sneak a fingerful from the mixing bowl anyway. Growing up, I had my fair share of fingerfuls. My mom was the queen of chocolate chip cookies, and, as her oldest daughter, I was always by her side in the kitchen while she baked batch after batch. One time, I got caught with my whole head in the mixing bowl. Now that’s true love!

When you break out those baking sheets, you may think you’re craving chocolate chip cookies, but what you really want is the dough. Be honest: by the time that first batch goes into the oven, you’ve stuffed yourself so full of cookie dough that the final product seems like an afterthought.

After finally arriving at this realization, I decided I should save myself some time and create a recipe for raw cookie dough. Intended to be eaten as such. Unbaked. Unadulterated. Pure. The result was an egg-free dough that tastes just like Mom made it. (And since the recipe contains no eggs, there’s no fear of poisoning your family or yourself with salmonella!) The next logical step was to roll the dough into balls and drench them in chocolate, and thus the Cookie Dough Truffle was born.

The success of that first recipe prompted me to take it even further—not just one indulgent cookie dough recipe, but a whole cookbook full of them. Over the past few months I’ve tested and retested and tested some more. I’ve probably eaten my weight in cookie dough, but you know what? Even after all that, I’m not sick of it. I don’t think I’ll ever tire of cookie dough and its many virtues: the rich buttery decadence, the gritty crunch of brown sugar, the exotic aroma of vanilla, and the joy of each and every burst of semisweet chocolate. That, my friends, is perfection.

I’m always sharing recipes and photos on my blog, Love and Olive Oil (loveandoliveoil.com). The blog started simply as an outlet to share and save recipes, to document the meals my husband and I have made. It’s a personal cookbook of sorts. We’re always cooking—as often as six times a week—so there’s never a shortage of content. I contribute all the writing and photography, but my husband is as big a part of the blog as I am; without him, there would be no food. And the kitchen would be a wreck.

What started as a personal project has grown beyond my wildest expectations. It turns out our culinary capers are interesting to people other than my mom (though she remains one of my most loyal readers). I’m always struck by which recipes resonate most with readers—more often than not the dishes are my own favorites. Most have a pretty short shelf life: they get a few endearing comments, are reposted by a few other bloggers, and then fade into the archives. Others live in infamy. Such is the case with my Cookie Dough Truffles. That single recipe is what inspired this entire book.

So grab a spoon and join the cookie dough lover’s club. (Though perhaps it should be called Cookie Dough Lovers Anonymous, but that’s beside the point.) Fuel your addiction even more by visiting the companion website, CookieDoughLovers.com, where you can find goodies relating to this book and more. Keep in touch!

I could not have written this cookbook alone. Thank you to my lovely editor, Margaret McGuire, who believed in my idea from the very beginning. She may be just as cookie dough crazed as I am. Thank you also to the rest of the Quirk Books team for producing such a beautiful book. Thank you to Jaden Hair for pointing me in the right direction. Without her I would have been stuck with an idea and nowhere to go with it. Thank you to my fabulous family, friends, fans, and new friends who helped test these recipes so thoroughly: Tabitha Tune, Leah Short, Erin Wilburn, Beth Sachan, Jaclyn Fishman, Kelly Randall, Lesley Lassiter, Liz Jenkins, Katie Bond, Holly Chewning, Crystal Jo Bruns, Mackenzie Harris, Stephanie Powell, Adrien Good, Sally Landis, and the best little sister a girl could ask for, Robin Landis. Thank you for sacrificing your time and taste buds in the name of cookie dough.

Thank you, Mom, for your encouragement, advice, and inspiration and for raising me in a world where raisins do not belong in chocolate chip cookies. But most of all, thank you for single-handedly testing a good two-thirds of the recipes in this book—and thank you, Dad, for single-handedly eating them! And finally, thank you to my husband, Taylor, for his never-ending love and support—and superhuman dishwashing skills. You know someone really loves you when they wash the same mixing bowl 132 times without complaining. Much.

EGGLESS CHOCOLATE CHIP COOKIE DOUGH

MAKES: 1½ cups     TOTAL TIME: 15 minutes

½ cup (1 stick) unsalted butter, room temperature

¼ cup granulated sugar

½ cup light brown sugar, packed

2 tablespoons milk or cream

½ teaspoon vanilla extract

1¼ cups all-purpose flour

¼ teaspoon salt

½ cup mini semisweet chocolate chips

In a large bowl, beat butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

Dough can be enjoyed immediately or stored, covered or in an airtight container, in the refrigerator for up to 3 days.

If you love cookie dough, this recipe is the place to start! Eat it straight, use it to invent your own desserts, or mix and match the following flavors with other recipes in this book.

MORE COOKIE DOUGH FLAVORS

Vegan/Dairy-Free: Substitute dairy-free margarine (such as Earth Balance) for butter, and use your favorite milk product (soy, almond, or rice milk, for example) instead of milk or cream.

Gluten-Free: Substitute your favorite gluten-free flour mix in place of all-purpose flour. Also, be sure to choose your other ingredients wisely (e.g., chocolate chips), since not all brands are gluten-free.

Peanut Butter: Replace ¼ cup of the butter with creamy peanut butter and omit chocolate chips (unless you want them, which would also be pretty darn delicious).

White Chocolate–Macadamia Nut: Substitute mini or regular white chocolate chips for semisweet chips, and add ½ cup coarsely chopped macadamia nuts.

Inside-Out: Add ¼ cup sifted cocoa powder and reduce flour to 1 cup. Add white chocolate chips instead of semisweet.

Oatmeal Raisin: Reduce flour to ¾ cup, and add ¾ cup old-fashioned rolled oats. Substitute raisins for chocolate chips.

Sugar: Increase granulated sugar to 1 cup and omit brown sugar and chocolate chips. Increase vanilla extract to 1 teaspoon and reduce cream to 1 tablespoon.

Almond: Add ½ teaspoon almond extract and ¼ cup chopped almonds.

Gingerbread: Replace ¼ cup of the butter with molasses, and omit granulated sugar and cream. Add ½ teaspoon allspice, ½ teaspoon cinnamon, and 1 teaspoon ground ginger along with flour and salt.

Mexican Chocolate: Add ½ teaspoon ground cinnamon, ⅛ teaspoon ground cayenne (or more or less to taste), and ¼ cup sifted cocoa powder. Reduce flour to 1 cup.

WELL, THE RESULT MIGHT NOT BE WHAT YOU EXPECT. The dough recipes in this book are intended to be eaten raw. Since they contain no egg, they won’t bake like a typical cookie. Granted, if you add ¼ teaspoon baking soda to the basic dough, it will bake and you will end up with something that looks like a chocolate chip cookie. But it probably won’t taste like what you’re used to (though these do make adorable adornments; see the serving suggestion). Egg really is necessary to produce that soft and chewy chocolate chip cookie that we all know and love. If you want a more traditional recipe to bake, check out the Chocolate Chip Cookie Dough Sandwich Cookies. That they’re also stuffed with raw cookie dough is a bonus.

BUTTER: All the recipes in this book are made using unsalted butter. If you have only salted, reduce the salt called for by ¼ teaspoon per stick of butter.

CANDY COATING: Instead of dealing with tempering (which can be tricky), I’ve elected to use chocolate candy coating. It forms a perfectly snappy shell on dipped confections like truffles. Just melt and dip (see Dipping Tips). Granted, the taste doesn’t quite compare to pure chocolate, but I find it’s perfectly delicious. I use the CK Products/Merckens brand, available in white, light, and dark chocolate as well as many beautiful colors. Find it at your local baking supply shop or online.

COCOA POWDER: There are two main types of cocoa powder: natural and Dutch processed. Natural cocoa powders are lighter and redder. The cocoa powder typically found in U.S. grocery stores is natural, whereas Dutch processed is more typical in Europe. In the United States, good Dutch-processed cocoa powder is sold in gourmet and specialty food stores and priced accordingly (try Ghirardelli, Scharffen Berger, and Valrhona brands). I’ve found that Hershey’s Special Dark cocoa powder is an affordable alternative; it works beautifully in recipes that require a rich, dark chocolate color and flavor.

CHOCOLATE CHIPS: The majority of the recipes in this book call for mini chocolate morsels. I find these provide a much better dough-to-chip ratio, especially for bite-size treats. You can find semisweet mini morsels in the baking aisle of major grocery stores. White chocolate mini morsels are harder to come by; try a specialty baking or candy-supply store. Or look in your grocery’s ice- cream section: Nestle recently introduced a new product called Mini Toppers, which are perfect itty-bitty white chocolate morsels. Regular-size chips or chopped white chocolate will work just fine, too.

FLOUR: I prefer unbleached all-purpose flour for baking. Using bleached may produce slightly different results; however, the differences are negligible. A few recipes in this book (such as the Brown Sugar Cookie Dough Layer Cake) specifically call for cake flour. Though all-purpose would work fine in that recipe, your cake’s crumb will not be as delicate.

SALT: All the recipes in this book have been tested with Morton’s brand kosher salt. If using Diamond brand, which is less salty, increase the amount of salt called for by 25 percent (1¼ teaspoons per teaspoon). If using standard iodized table salt, which has finer granules and therefore a saltier punch, reduce the amount called for by 25 percent (¾ teaspoon per teaspoon).

CANDY THERMOMETER: A candy or deep-fry thermometer is basically a regular thermometer that can withstand much higher temperatures. For added accuracy, I prefer those with a digital readout.

CIRCLE CUTTER: A set of multisized circle cutters is extremely useful. Ateco brand makes a perfect 11-piece round cutter set that will fulfill any purpose, from doughnuts to lollipops.

DOUBLE BOILER: When you need to melt delicate ingredients like chocolate, a double boiler is key; the indirect heat from the simmering water applies heat gently and evenly. No fancy equipment necessary to make a double boiler: just use a small saucepot and a heatproof bowl (see tips).

ELECTRIC MIXER: Electric mixers make previously tedious tasks like whipping cream oh so easy. Try to pick one (stand or handheld) that comes with standard/paddle and whisk attachments. A dough hook can also be helpful when making yeast doughs like those in the doughnuts and cinnamon roll recipes.

FINE-MESH SIEVE: Sieves are available in many sizes, but I find my 6-inch one works perfectly for just about everything, from sifting cocoa powder to draining homemade ricotta cheese.

HEAVY BAKING SHEETS: Is there such thing as the perfect baking sheet? Nope. Some will work better for chocolate chip cookies; others produce perfect sugar cookies. Nonstick or not, I still line them with parchment paper or a silicone mat, just to be safe.

PARCHMENT PAPER: Available in the disposables aisle of any grocery store (near the aluminum foil), this is one of the most useful tools in your kitchen. It is oven safe (unlike waxed paper) and provides a perfect nonstick surface when baking everything from cookies to cake. Sheets of parchment paper can be wiped, reused multiple times, and then disposed of for easy cleanup.

PIPING BAG: Fitted with a jumbo star tip, a piping bag is the single best way to frost a cupcake. I also use mine for controlled dispensing of batters and fillings. I love my reusable cloth bag, but disposable ones work just as well and make cleanup a breeze. You can also use a zip-top plastic bag, with about ½ inch of one corner snipped off (just don’t squeeze too hard, since these bags are susceptible to bursting).

CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

These truffles have been declared the best thing I’ve ever baked, even though there is technically no baking involved. They are easy to prepare and even easier to eat; as a result, it’s best to serve them in the company of others so you aren’t tempted—or forced—to eat them all yourself.

MAKES: 30 to 40 truffles     ACTIVE TIME: 1 hour     TOTAL TIME: 2 hours

FOR COOKIE DOUGH:

½ cup (1 stick) unsalted butter, room temperature

¼ cup granulated sugar

½ cup light brown sugar, packed

2 tablespoons milk or cream

½ teaspoon vanilla extract

1¼ cups all-purpose flour

½ teaspoon salt

½ cup mini semisweet chocolate chips

FOR CHOCOLATE COATING:

8 ounces dark-chocolate candy coating

In a large bowl, beat butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips. Cover and chill dough for 30 minutes or until firm enough to handle.

Form dough into 1-inch balls and arrange them on baking sheets lined with parchment paper. Place sheets in the freezer for at least 15 minutes. Meanwhile, melt chocolate candy coating in a double boiler or microwave according to package directions, being careful not to overheat it. Using a fork or dipping tool, dip truffles one at a time in candy coating to cover (see Dipping Tips). Tap fork on the edge of the bowl to shake off excess coating, and return truffles to baking sheets to set. If you have any leftover coating, transfer it to a piping bag or squeeze bottle fitted with a small round tip and pipe decorative lines over top of truffles—or simply drizzle coating with a fork for an abstract finish.

Refrigerated in an airtight container, truffles will keep for up to 1 week, though I dare you to make them last that long.

QUICK TIP:

Coatings vary on how long they take to set, so check package instructions. You can also chill briefly to expedite this process.

DIPPING TIPS:

Candy coating is a product that requires no tempering to form a hard candy shell. Candy coatings come in a variety of flavors and are available at major grocery stores, baking supply shops, and online. (The CK Products/Merckens brand is my personal favorite.) You can substitute regular semisweet or dark chocolate; but unless you want to temper it, you’ll need to refrigerate the truffles after dipping to prevent the shells from melting.

For the perfect dip, use a double boiler: Bring a small pot of water to a gentle simmer. Place the candy coating pieces in a small heatproof bowl. Remove pot from heat and set bowl over pot. The residual heat from the simmering water should be enough to melt the candy coating without overheating it. The water will also keep the coating warm long enough to dip all your truffles. You can also melt the coating in the microwave, but you may need to reheat it if it hardens while you work.

If it’s too thick—some brands don’t melt as nicely as others, and overheating may cause a gloppy texture—thin it by adding cocoa butter, unflavored vegetable shortening, or paramount crystals, a little bit at a time, until the desired consistency is reached.

The best tool for dipping truffles is a two-pronged dipping fork, available online and in specialty candy-supply shops. The next best alternative is a regular dinner fork. Use toothpicks to help slide the truffle off the fork after dipping.

Make your own double boiler by nesting a heatproof bowl over a small pot of simmering water. You want about an inch or so of water in the pot, so that the bowl sits over, but does not touch, the water.

INSIDE-OUT COOKIE DOUGH TRUFFLES

Just when you thought Cookie Dough Truffles couldn’t get any better, we turn that notion inside out. Dark, rich chocolate cookie dough on the inside, sweet white chocolate coating on the outside. You can’t go wrong with this combination.

MAKES: 30 to 40 truffles     ACTIVE TIME: 1 hour     TOTAL TIME: 2 hours

FOR COOKIE DOUGH:

1 stick (½ cup) unsalted butter, room temperature

½ cup granulated sugar

½ cup light brown sugar, packed

2 tablespoons milk or cream

½ teaspoon vanilla extract

1 cup all-purpose flour

½ cup cocoa powder, sifted

¼ teaspoon salt

½ cup mini white chocolate chips or chopped white chocolate

FOR WHITE CHOCOLATE COATING:

8 ounces white-chocolate candy coating

In a large bowl, beat butter and sugars with an electric mixer until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Stir in flour, cocoa powder, and salt and mix on low speed (or by hand) until incorporated. Stir in white chocolate. Cover and chill dough for 30 minutes or until firm enough to handle.

Form dough into 1-inch balls and arrange on baking sheets lined with parchment paper. Place sheets in freezer and chill for at least 15 minutes. Melt candy coating in a double boiler or microwave according to package directions, being careful not to overheat it. Using a fork or dipping tool, dip truffles one at a time in candy coating to cover. Tap fork on the side of the bowl to remove excess coating, and return truffles to baking sheets until set. If you have any leftover coating, transfer to a piping bag or squeeze bottle fitted with a small round tip and pipe decorative lines over top of truffles.

Refrigerated in an airtight container, truffles will keep for up to 1 week.

QUICK TIP:

Look for mini white chocolate chips in specialty candy suppy shops or online. Also try the ice cream aisle—Nestle has a product called Mini Toppers, perfect for these truffles.

CRISPY PEANUT BUTTER COOKIE DOUGH CUPS

I bet you’ve never seen peanut butter cups like this—with salty-sweet peanut-butter cookie dough tucked inside. Just enough sugar, just enough crunch, just enough decadence. I’d take one of these over a boring chocolate bar anyday.

MAKES: 50 to 60 candy cups     ACTIVE TIME: 1½ hour     TOTAL TIME: 2 hours

FOR COOKIE DOUGH:

½ cup unsalted butter, room temperature

½ cup creamy peanut butter

½ cup granulated sugar

½ cup light brown sugar, packed

2 tablespoons milk or cream

½ teaspoon vanilla extract

1 cup all-purpose flour

⅛ teaspoon salt (increase to ¼ teaspoon if using unsalted peanut butter)

½ cup crisp rice cereal

FOR CHOCOLATE COATING:

1 pound dark-chocolate candy coating

SPECIAL EQUIPMENT:

#4 fluted candy cup mold (1⅜-inch diameter)

In a large bowl, beat together butter, peanut butter, and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Gently stir in cereal.

Melt candy coating in a double boiler or microwave according to package directions, being careful not to overheat it. Pour ½ teaspoon melted coating into each mold and use a small spoon or pastry brush to coat the sides. Reserve about half of the coating to top the cups later. Refrigerate mold briefly to set.

Gently press 1 teaspoon cookie dough into each chocolate cup. You want to fill each cup almost completely but still leave room for the final layer of chocolate.

Top each cup with another ½ teaspoon coating and spread it to the edges to fully encase filling. Chill until set, then gently remove cups from mold. Repeat with remaining dough. Refrigerated in an airtight container, cups will keep up to 3 days.

QUICK TIP:

If you don’t have or can’t find a fluted cup mold, mini foil baking cups set inside a mini cupcake pan will achieve similar results. Alternatively, you can make dipped candies by following the Chocolate Chip Cookie Dough Truffle instructions.

CHOCOLATE CHIP COOKIE DOUGH FUDGE

Fudge has become a substitute curse word for one simple reason: it can be a real pain to make. The slightest miscalculation can turn rich, creamy fudge into either mushy goop or a rock-hard mass. This no-fail version is so easy you’ll think you did something wrong, but once you taste it you’ll know it’s perfect.

MAKES: about 64 (1-inch) pieces     ACTIVE TIME: 20 minutes     TOTAL TIME: 3 hours

FOR COOKIE DOUGH:

⅓ cup unsalted butter, room temperature

¼ cup granulated sugar

¼ cup light brown sugar, packed

½ teaspoon vanilla extract

⅛ teaspoon salt

2 tablespoons half-and-half

½ cup all-purpose flour

FOR FUDGE:

⅓ cup light brown sugar, packed

⅓ cup unsalted butter

Pinch salt

⅓ cup half-and-half

4 to 5 cups powdered sugar (see Quick Tip)

1 teaspoon vanilla extract

½ cup mini semisweet chocolate chips

Line an 8-by-8-inch baking pan with parchment paper or buttered aluminum foil, leaving a 1-inch overhang on two sides (see tips).

Combine butter and sugars in a large bowl or the bowl of a stand mixer. Beat on medium speed until light and fluffy, 2 to 3 minutes. Mix in vanilla, salt, and half-and-half. Add flour and mix until incorporated.

To prepare the fudge base, combine brown sugar, butter, salt, and half-and-half in a saucepan. Stir over medium-low heat until butter is melted and brown sugar is dissolved. Remove from heat. Slowly stir in powdered sugar, 1 cup at a time, until mixture is smooth and sugar is incorporated. Stir in vanilla.

Add cookie dough and stir to incorporate. At this point, the mixture should have cooled to room temperature; if not, continue stirring until it’s no longer warm to the touch. Fold in chocolate chips and spread fudge into the prepared pan. Chill until set, at least 3 hours. Cut into 1-inch squares and serve. Refrigerated, fudge will keep for up to 1 week.

QUICK TIP:

The consistency of this fudge is directly tied to the amount of powdered sugar you use. Using 4 cups will give you fudge that is not as sweet or as stable. That’s preferable if you’ll be serving the fudge directly out of the refrigerator. If you plan to let the fudge sit out for longer than 30 minutes, use more powdered sugar (4½ to 5 cups) for a firmer fudge that isn’t as sticky at room temperature.

COOKIE DOUGH SWIRL MARSHMALLOWS

Some people claim they don’t like marshmallows. I bet that they haven’t tried a homemade marshmallow. Exceptionally moist and fluffy, made-from-scratch ’mallows are a true delight. Swirled with cookie dough and topped with chocolate chips? Even better.

MAKES: about 2 dozen marshmallows     ACTIVE TIME: 30 minutes     TOTAL TIME: 4 hours

2 tablespoons unsalted butter

½ cup powdered sugar, sifted and divided

FOR COOKIE DOUGH:

⅓ cup unsalted butter, room temperature

2 tablespoons granulated sugar

¼ cup light brown sugar, packed

2 tablespoons milk or cream

½ teaspoon vanilla extract

Pinch salt

⅓ cup all-purpose flour

FOR MARSHMALLOWS:

2 packets unflavored gelatin

1 cup granulated sugar

¼ cup light brown sugar, packed

½ cup corn syrup

Pinch salt

½ teaspoon vanilla extract

½ cup mini semisweet chocolate chips

Butter an 8-by-8-inch baking pan. Line pan with parchment paper, leaving a 1-inch overhang on two opposite sides; generously butter parchment. Liberally dust pan with ⅓ cup of the powdered sugar, making sure to coat the sides and corners.

To prepare the dough, combine butter and sugars in a large mixing bowl. Beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add milk, vanilla, and salt; mix well. Add flour and mix until incorporated.

Place ⅓ cup cold water in the bowl of a stand mixer. Sprinkle gelatin into bowl and let soften at least 5 minutes.

Combine sugars, corn syrup, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugars dissolve. When mixture begins to boil, stop stirring. Cover and boil 2 minutes. Uncover and continue to boil, without stirring, until mixture reaches 238°F, about 7 to 8 minutes more. Remove from heat.

Place bowl with gelatin mixture on a stand mixer fitted with the whisk attachment and turn mixer to low speed. Slowly add hot sugar mixture into gelatin, pouring down the side of the bowl to prevent splattering. Increase mixer speed to medium-high and whip until mixture is thick, shiny, and lukewarm, about 13 to 15 minutes. Beat in vanilla. Drop dollops of cookie dough into marshmallow mixture and fold until dough is swirled throughout.

Pour marshmallow into the prepared pan, smoothing the top with a lightly buttered spatula. You may use your hands if that’s easier; simply wet them and press marshmallow into pan. It’s sticky stuff; don’t worry if you can’t get it all out of the bowl. Lightly dust top with the remaining powdered sugar and sprinkle with chocolate chips. Let sit, uncovered, for 3½ to 4 hours or until set.

To serve, lift marshmallow out of pan and transfer to a cutting board. Carefully peel sides of parchment. Cut into bite-size cubes using a knife or pizza cutter that has been lightly buttered and dusted with powdered sugar to prevent sticking. Serve marshmallows immediately or store in an airtight container for up to 1 week.

CREATIVE PACKAGING IDEAS:

If you are giving your baked goods as gifts, a well-thought-out presentation serves double duty: it protects your goodies and looks cute, too.

Boxes. Fudge or candy boxes are perfect for smaller treats; gift or bakery boxes are better suited for cookies and cupcakes. Line them with waxed or parchment paper and arrange your goodies inside. Try sources like NashvilleWraps.com, Paper-Source.com, or CountryKitchenSA.com. Craft stores and specialty baking-supply shops usually have a good selection.

Treat Bags. Clear cellophane bags are perfect for showing off your creations. Bag fragile or ornate items individually, sturdier items together, and tie with decorative ribbon or twine. Try ClearBags.com or BagsAndBowsOnline.com. Just make sure the ones you choose are food-safe.

Ribbons and Twine. A simple decorative accent can take your packaging from drab to fab. Tie your bags and boxes with grosgrain or satin ribbon or baker’s twine, finishing it off with a pretty bow or personalized gift tag. Take a look at BakeItPretty.com, ShopSweetLulu.com, or RibbonsAndBowsOhMy.com.

Decorative Tape. Why use boring scotch tape when you can use washi? This decorative masking tape has origins in Japan, and the variety of available colors and patterns will blow your mind (and maybe your wallet). Use it to seal boxes and bags or simply as a decoration. Try CuteTape.com or ShopSweetLulu.com.

Gift Tags and Labels. Whether it’s the standard To/From or something more creative, gift tags are an attractive way to display the recipient’s name and explain what’s inside (which, with baked goods, isn’t always obvious). Use recycled paper bags, old holiday cards, or scrapbook paper cut into unique shapes and strung onto ribbon or twine. Sticker or label paper, available in white, craft, or colored versions, is perfect for printing your own personalized labels. Try OnlineLabels.com.

Smart Shipping. If you are mailing your treats, place the packaged gift inside a larger corrugated shipping box and pad it well with bubble wrap or packing peanuts. Air-popped popcorn (unbuttered only!) also makes a perfect, lightweight padding for delicate treats.

SUGAR COOKIE DOUGH LOLLIPOPS

Of all the stuff that’s ever been served on a stick, the lollipop is the most iconic. But there’s nothing ordinary about this version: disks of creamy sugar cookie dough enrobed in a dark chocolate coating and adorned with a rainbow of colored sprinkles.

MAKES: about 30 lollipops     ACTIVE TIME: 45 minutes     TOTAL TIME: 2 hours

FOR COOKIE DOUGH:

½ cup (1 stick) unsalted butter, room temperature

1 cup granulated sugar

1 tablespoon heavy cream

1 teaspoon vanilla extract

1¼ cups all-purpose flour

¼ teaspoon salt

FOR CHOCOLATE COATING:

10 ounces chocolate candy coating

Sprinkles, for decorating (optional)

SPECIAL EQUIPMENT:

Lollipop sticks

1½-inch circle cookie cutter

In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add heavy cream and vanilla and mix well. Add flour and salt and mix, kneading with your hands if necessary, until dough comes together into a large ball.

Roll out dough between two layers of waxed paper into a disk ⅛ inch thick. Cut into 1½-inch rounds and arrange on two parchment-lined baking sheets. Keeping the rounds flat on the baking sheet, insert a lollipop stick into each round, gently pushing about 1 inch of the stick into the dough. Freeze until firm, at least 1 hour or overnight.

Melt candy coating in a double boiler or microwave according to package directions, being careful not to overheat it.

Working in small batches of 2 or 3 pops (keep remaining lollipops in the freezer), dip each one into coating, using a small spatula to cover the entire surface. Tap off excess. Decorate with sprinkles, if desired, and then arrange on another parchment-lined baking sheet. Repeat with remaining lollipops. Refrigerated, pops will keep for up to 5 days.

QUICK TIP:

A double boiler is preferable, because even after you remove it from the heat the water will keep the coating warm while you dip all the lollipops.

GINGERBREAD COOKIE DOUGH PEPPERMINT BARK

Peppermint bark is one of those things you tolerate during the holidays. It’s somewhat like a fruitcake: you give it and receive it, but do you ever really eat it? But add a sprinkling of spicy gingerbread cookie dough onto a double layer of chocolaty goodness, and the once lowly peppermint bark becomes the star of the show!

MAKES: 2 pounds     ACTIVE TIME: 30 minutes     TOTAL TIME: 1 hour

FOR COOKIE DOUGH:

1 tablespoon unsalted butter, room temperature

3 tablespoons light brown sugar, packed

3 tablespoons molasses

⅛ teaspoon ground allspice

⅛ teaspoon ground cinnamon

¼ teaspoon ground ginger

⅛ teaspoon salt

¾ cup all-purpose flour

FOR PEPPERMINT BARK:

12 ounces (1½ cups) semisweet or dark chocolate chips

12 ounces (1½ cups) white chocolate chips

½ cup crushed peppermint candies or candy canes

Combine butter, brown sugar, and molasses in a large mixing bowl; beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add spices and salt and mix well. Add flour, ¼ cup at a time, and mix until the dough comes together in large crumbles. Set aside.

In a microwave-safe bowl or glass measuring cup, microwave chocolate chips at half power for 2 to 3 minutes or until chocolate is almost fully melted, stirring every 15 seconds. Remove from microwave and continue to stir until chocolate is smooth. Pour onto a baking sheet lined with parchment paper or a silicone baking mat, spreading into an even layer. Chill until just set, about 10 minutes.

Repeat with white chocolate chips. Before the white chocolate layer sets, sprinkle crushed candy and gingerbread dough crumbles on top; press to adhere. Chill until set, 10 to 15 minutes, then break or cut bark into pieces. Refrigerate until ready to eat.

QUICK TIP:

Decorative cookie tins or bakery boxes turn this treat into a sweet gift. Arrange layers of bark between sheets of parchment or waxed paper to prevent sticking. You can also fill clear or patterned cellophane bags with pieces of bark and tie on festive gift tags with decorative twine or ribbon.

CHOCOLATE CHIP COOKIE DOUGH BROWNIES

Talk about divine inspiration! These heavenly brownies are out of this world. A thin layer of rich, intensely chocolate brownie is topped with sweet and salty chocolate chip cookie dough and capped off with a buttery rich chocolate glaze.

MAKES: 16 brownies, or one 8-by-8-inch pan     ACTIVE TIME: 45 minutes     TOTAL TIME: 2 hours

FOR BROWNIES:

½ cup all-purpose flour

1 tablespoon dark or Dutch-processed cocoa powder

½ teaspoon salt

3½ ounces (1 bar) dark or semisweet chocolate, chopped

⅓ cup unsalted butter, cut into cubes

⅔ cup light brown sugar, packed

2 large eggs, lightly beaten

1 teaspoon vanilla

FOR COOKIE DOUGH:

½ cup (1 stick) unsalted butter, room temperature

¼ cup granulated sugar

½ cup light brown sugar, packed

2 tablespoons milk or cream

½ teaspoon vanilla extract

¾ cup all-purpose flour

¼ teaspoon salt

½ cup mini semisweet chocolate chips

FOR CHOCOLATE GLAZE:

3½ ounces (1 bar) dark or semisweet chocolate, chopped

2 tablespoons unsalted butter, cut into cubes

Preheat oven to 350ºF. Line the bottom and sides of an 8-by-8-inch pan with parchment paper, leaving a slight overhang on two sides (see tips).

To make the brownies, sift together flour, cocoa powder, and salt in a small bowl and set aside. Melt chocolate and butter in a double boiler or a bowl set over a saucepan of gently simmering water. Stir until smooth, then remove from heat. Add brown sugar and whisk until sugar is dissolved and mixture has cooled slightly. Whisk in eggs and vanilla. Using a large rubber spatula, fold flour mixture into chocolate mixture until just incorporated. Pour into prepared pan. Bake 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Transfer pan to a wire rack to cool completely.

For the cookie dough, in a large mixing bowl beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Add flour and salt and stir until incorporated. Stir in chocolate chips. Gently spread dough onto cooled brownies, smoothing the top into an even layer. Refrigerate while you prepare the glaze.

For the glaze, gently melt chocolate and butter together in a double boiler or a small saucepan set over low heat. Stir until smooth. Pour over cookie dough, carefully spreading into a thin, even layer. Return pan to refrigerator and chill until set, about 30 minutes.

To remove brownies from pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 2-inch squares. Refrigerated in an airtight container, brownies will keep for up to 3 days.

SILVER LINING:

Many of the recipes in this book call for lining a pan with parchment paper, which helps ensure smooth removal of the pan’s contents (not to mention easy cleanup).

To line a square pan, cut two strips of parchment paper to the width of your pan (in this case, 8 inches).

Layer the strips perpendicular inside the pan, creasing the corners. If your parchment slips around, butter the pan and between the parchment layers to keep it stuck in place.

WHITE CHOCOLATE–MACADAMIA NUT COOKIE DOUGH BLONDIES

Do blondes really have more fun? In the case of these treats, they do. Blondies are like brownies except, well, they’re blonde. Replacing the chocolate with white chocolate results in a sweet and buttery cookie dough–topped treat that’s dressed to impress.

MAKES: 16 blondies, or one 8-by-8-inch pan     ACTIVE TIME: 30 minutes     TOTAL TIME: 1½ hour

FOR BLONDIES:

5 ounces white chocolate, chopped

⅓ cup unsalted butter, cut into pieces

¼ cup granulated sugar

½ cup light brown sugar, packed

2 eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

¼ teaspoon baking powder

¼ teaspoon salt

FOR COOKIE DOUGH:

¼ cup unsalted butter, room temperature

2 tablespoons granulated sugar

¼ cup light brown sugar, packed

1 tablespoon milk or cream

½ teaspoon vanilla extract

½ cup all-purpose flour

⅛ teaspoon salt

¼ cup mini white chocolate chips

¼ cup macadamia nuts, coarsely chopped

FOR TOPPING:

2 ounces white chocolate, melted (optional)

Preheat oven to 350ºF. Line the bottom and sides of an 8-by-8-inch baking pan with parchment paper, leaving a slight overhang on two sides. Butter parchment.

In a double boiler or a bowl set over (but not touching) a pot of gently simmering water, melt chocolate and butter, stirring constantly, until smooth. Remove from heat and stir in sugars. At this point, the batter should have cooled slightly to just above room temperature; it may appear to separate—that’s OK.

Whisk in eggs and vanilla until smooth. Add flour, baking powder, and salt and stir until just incorporated with no dry flour remaining. Pour into prepared pan.

Bake 25 to 30 minutes, or until top is lightly golden and a toothpick inserted near the center comes out clean. Transfer pan to a wire rack to cool completely.

To prepare the cookie dough, in a large mixing bowl beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add cream and vanilla; mix well. Add flour and salt and mix until incorporated. Stir in white chocolate chips and macadamia nuts.

Spread an even layer of dough over the cooled blondies. Drizzle with melted white chocolate, if desired. Refrigerate at least 30 minutes or until cookie dough is firm.

To remove blondies from pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 2-inch squares. Refrigerated in an airtight container, blondies will keep for up to 3 days.

QUICK TIP:

Good-quality white chocolate is essential to make these blondies really shine. How can you judge quality? Look at the ingredients: cocoa butter should be among the first listed. If it’s not, look for another brand.

CHOCOLATE CHIP COOKIE DOUGH SANDWICH COOKIES

With all the chocolate chip cookie dough in this book, it was bound to happen. Stuffing chocolate chip cookie dough between two chocolate chip cookies, that is. And I’m not sorry about it. You won’t be either, once you try these twofold treats.

MAKES: 20 to 24 sandwiches     ACTIVE TIME: 1 hour     TOTAL TIME: 2 hours

FOR COOKIES:

¾ cup (1½ sticks) unsalted butter, room temperature

⅔ cup granulated sugar

⅔ cup light brown sugar, packed

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

½ teaspoon baking soda

1 teaspoon salt

1½ cups mini semisweet chocolate chips

FOR COOKIE DOUGH:

½ cup (1 stick) unsalted butter, room temperature

½ cup light brown sugar, packed

¼ cup all-purpose flour

½ cup powdered sugar

¼ teaspoon salt

¼ cup heavy cream

1 teaspoon vanilla extract

½ cup mini semisweet chocolate chips

In a large mixing bowl, beat together butter and sugars until no lumps remain, 1 to 2 minutes. Beat in eggs and vanilla, scraping the sides of the bowl to make sure all ingredients are incorporated. Add flour, baking soda, and salt and mix until smooth. Stir in chocolate chips. Cover and refrigerate at least 1 hour or overnight.

Preheat oven to 350ºF. Roll chilled dough into smooth, tablespoon-size balls, about 1 inch in diameter. Flatten balls slightly into ¾-inch-thick disks. Arrange about 2 inches apart on parchment-lined baking sheets. Bake 9 to 11 minutes, or until edges are lightly golden. Let cookies cool on baking sheet about 5 minutes, then transfer to a wire rack to cool completely.

To prepare the filling, beat together butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in flour, powdered sugar, and salt on low speed until incorporated. Slowly add heavy cream and vanilla and beat until fluffy, about 2 minutes. Stir in chocolate chips.

To assemble, sandwich 1 heaping tablespoon of filling between two cookies. Press cookies lightly until filling spreads to edges. Repeat with remaining cookies. Sandwiches can be stored, refrigerated in an airtight container, for up to 3 days. Let them sit at room temperature for 30 minutes before serving.

CHILL OUT:

Unbaked cookie dough can be frozen for up to 1 month. Shape dough into balls and arrange them on a parchment-lined baking sheet. Freeze until solid, about 1 hour. Transfer balls to a zip-top freezer bag and seal tightly, removing excess air. Label bag with recipe name, oven temperature, and cook time. Frozen dough balls can be baked right out of the freezer; just arrange them on a parchment-lined baking sheet and add 2 to 3 minutes to the baking time.

COOKIE DOUGH WHOOPIE PIES

It’s about time the whoopie pie, that classic New England treat with the silly name, got a bit of a twist. These soft, cakelike chocolate cookies are filled with a fluffy marshmallow cookie dough filling that will have your knees wobbling and your heart fluttering in no time.

MAKES: 20 to 24 sandwiches     ACTIVE TIME: 45 minutes     TOTAL TIME: 1 hour

FOR COOKIES:

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ cup dark or Dutch-processed cocoa powder

1 teaspoon instant espresso powder

1 cup granulated sugar

¾ cup whole milk

½ cup vegetable oil

1 egg, lightly beaten

2 teaspoons vanilla extract

FOR FILLING:

½ cup (1 stick) unsalted butter, room temperature

½ cup light brown sugar, packed

½ cup all-purpose flour

½ teaspoon salt

1 (7-ounce) jar marshmallow crème

1 teaspoon vanilla extract

⅔ cup mini semisweet chocolate chips

Preheat oven to 350ºF. In a large bowl, sift together flour, baking soda, salt, cocoa powder, and espresso powder. Stir in sugar. Make a well in the center of the dry ingredients and stir in milk, oil, egg, and vanilla. Stir until flour is incorporated and no large lumps remain; mixture should have the consistency of thick cake batter.

Line a baking sheet with a silicone mat. Drop batter by the tablespoonful approximately 2 inches apart. Bake 10 to 12 minutes, or until cookies are set. Let cool on baking sheet about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining batter.

To prepare filling, beat together butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in flour and salt on low speed until incorporated. Add marshmallow crème and vanilla and beat until fluffy. Stir in chocolate chips.

To assemble whoopie pies, sandwich 1 heaping tablespoon of filling between two cookies. Press until filling spreads evenly to the edges. Repeat with remaining cookies. Refrigerated in an airtight container, whoopie pies will keep for up to 3 days.

QUICK TIP:

Parchment paper will work in place of silicone mats, although cookies may stick slightly.

FLYING HIGH:

Dessert flags are a whimsical way to add festive flair to your cookie dough treats. To make the adorable ones pictured here, download the free template at CookieDoughLovers.com. Print onto sticker paper (available online or at office supply stores), cut out, and crease down the middle. Remove sticker backing (or, if you are using regular paper, apply glue to the backside), place a toothpick in the center crease, and fold, matching edges. Stick into your dessert and voilà! Instant panache!

PEANUT BUTTER AND CHOCOLATE THUMBPRINT COOKIES

With dollops of rich chocolate peanut butter cookie dough nestled atop sugar-coated peanut butter cookies, these aren’t your grandma’s thumbprints!

MAKES: 30 to 40 cookies     TOTAL TIME: 1 hour

FOR COOKIES:

¾ cup creamy peanut butter, room temperature

½ cup (1 stick) unsalted butter, room temperature

¾ cup granulated sugar, divided

½ cup light brown sugar, packed

1 egg

1 teaspoon vanilla extract

1¼ cup all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt (increase to ½ teaspoon if using unsalted peanut butter)

FOR COOKIE DOUGH:

2 tablespoons creamy peanut butter, room temperature

½ cup (1 stick) unsalted butter

¼ cup granulated sugar

½ cup light brown sugar, packed

½ cup all-purpose flour

¼ cup cocoa powder, sifted

½ teaspoon salt

1 tablespoon cream

1 teaspoon vanilla extract

½ cup mini semisweet chocolate chips

FOR TOPPING:

Dark or semisweet chocolate, melted (optional)

Preheat oven to 350ºF. In a large mixing bowl, beat together peanut butter, butter, ½ cup of the granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Beat in egg and vanilla. Slowly add flour, baking soda, and salt and mix until ingredients are incorporated and dough comes together.

Roll dough by the tablespoonful into 1-inch balls. Roll balls in the remaining ¼ cup granulated sugar until evenly coated. Arrange on parchment-lined baking sheets about 2 inches apart. Lightly press down cookies using the back of a teaspoon or your thumb, slightly flattening the cookies and creating a small indentation.

Bake 10 to 12 minutes, or until set. Let cool for 1 minute, then further define the indentation in the center of each cookie with the back of a teaspoon or small rounded scoop. Transfer cookies to a wire rack to cool completely.

To prepare the filling, beat together peanut butter, butter, and sugars in a large bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in flour, cocoa powder, and salt on low speed. Add cream and vanilla and beat until incorporated. Stir in chocolate chips.

Drop 1 teaspoon dough onto each cooled cookie. Lightly press into indentation to adhere and then shape top of dough into a smooth dome. Drizzle with melted chocolate, if desired.

QUICK TIP:

Sticky situation? If you’re having trouble getting your dough to stay stuck to your cookie, try adhering it with a small dollop of melted chocolate.

COOKIE DOUGH BILLIONAIRE BARS

For those of us blessed—or plagued, depending on how you look at it—with an entire mouth full of sweet teeth, this decadent cookie dough bar will satisfy us all. It’s like a millionaire bar, but so much richer, with layer upon layer of the sweet things we crave: tender shortbread, gooey caramel, and soft cookie dough, all topped off with a dark chocolate glaze.

MAKES: 16 bars     ACTIVE TIME: 1 hour     TOTAL TIME: 3½ hours

FOR SHORTBREAD:

½ cup unsalted butter, room temperature

½ cup granulated sugar

½ teaspoon vanilla extract

¼ teaspoon salt

1 cup all-purpose flour

FOR CARAMEL:

7 ounces soft caramel candies (about 25 candies), unwrapped

2 tablespoons heavy cream

FOR COOKIE DOUGH:

½ cup (1 stick) unsalted butter, room temperature

¼ cup granulated sugar

½ cup light brown sugar, packed

2 tablespoons heavy cream

½ teaspoon vanilla extract

¾ cup all-purpose flour

⅛ teaspoon salt

½ cup mini semisweet chocolate chips

FOR CHOCOLATE GLAZE:

4 ounces semisweet or dark chocolate, chopped

1 tablespoon unsalted butter

Preheat oven to 350ºF. Line an 8-by-8-inch square baking pan with parchment paper, leaving a 1-inch overhang on two sides (see tips).

To make the shortbread, in a mixing bowl beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and salt and beat until combined. Add flour and mix until incorporated; dough may appear slightly crumbly. Firmly press into prepared pan. Poke shallow holes into the surface of the dough with a fork or skewer. Bake 18 to 22 minutes, or until edges are lightly golden. Remove pan from oven and set on a wire rack.

For the caramel layer, place caramel candies in a small saucepan over medium heat. Add heavy cream and stir until completely melted. Pour hot caramel mixture over shortbread crust and spread into an even layer. Refrigerate until set, at least 1 hour. If your caramel is still soft and sticky after 1 hour, it may help to freeze it for another 15 minutes before continuing.

To prepare cookie dough, combine butter and sugars in a large mixing bowl and beat on medium speed until light and fluffy, 2 to 3 minutes. Add heavy cream and vanilla; mix well. Add flour and salt and mix on low speed until incorporated. Stir in chocolate chips. Spread cookie dough on top of caramel layer, using a spatula to smooth dough into an even layer. Refrigerate pan while you prepare the glaze.

In a small saucepan over low heat, melt chocolate and butter, stirring constantly until smooth. Spread glaze over cookie dough layer and chill until set, about 30 minutes.

To remove bars from pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 2-inch squares. Refrigerated in an airtight container, bars will keep for up to 3 days.

QUICK TIP:

Baking for a bunch? This recipe can easily be doubled and made in a 13-by-9-inch pan for 32 crowd-pleasing bars.

SOFT SUGAR COOKIES WITH COOKIE DOUGH FROSTING

What is it about the grocery-store sugar cookie—you know, the sumptuously soft, perfectly pink frosted kind—that is so incredibly addictive? Here’s a recipe that’s even better. Soft and puffy, sweet but not overly so, these sugar cookies are topped with fluffy cookie dough frosting and chocolate chip sprinkles.

MAKES: about 24 cookies     ACTIVE TIME: 1 hour     TOTAL TIME: 1½ hours

FOR COOKIES:

½ cup vegetable shortening, room temperature

1 cup granulated sugar

2 eggs

¼ cup heavy cream

1½ teaspoons vanilla extract

½ teaspoon salt

½ teaspoon baking soda

½ teaspoon baking powder

4 cups all-purpose flour (or more as needed)

FOR FROSTING:

¾ cup unsalted butter, room temperature

½ cup light brown sugar, packed

½ cup all-purpose flour

½ teaspoon salt

1½ teaspoons vanilla extract

4 cups powdered sugar, or more as needed

½ cup heavy cream

½ cup mini semisweet chocolate chips

In a large mixing bowl, beat together shortening and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, mixing well after each addition. Add heavy cream and vanilla and beat until smooth. Add salt, baking soda, and baking powder, followed by the flour, 1 cup at a time, mixing until dough comes together. Dough should be soft but not sticky; if it is sticky, add more flour, 1 tablespoon at a time as needed. Cover and refrigerate at least 30 minutes or overnight.

Preheat oven to 350ºF.

Roll out dough to ⅛ inch thick. Cut it into 3-inch circles and transfer to baking sheets lined with parchment paper. Bake 8 to 10 minutes, or until tops are puffed and no longer shiny and bottoms are just barely golden brown. Do not overbake. Transfer cookies to a wire rack to cool completely.

To prepare frosting, beat together butter and brown sugar in a large mixing bowl until light and fluffy, about 2 to 3 minutes. Mix in flour and salt, followed by vanilla. Add 4 cups of the powdered sugar, 1 cup at a time, mixing well after each addition. Add heavy cream and beat until fluffy. Add more powdered sugar as necessary, ¼ cup at a time, until frosting is thick yet spreadable.

With an offset spatula, spread 1 heaping tablespoon of frosting onto each cookie. Sprinkle with chocolate chips, pressing lightly so chips adhere to frosting. Refrigerated in an airtight container, frosted cookies will keep for up to 3 days.

COOKIE DOUGH CREAM PIE

Two of my all-time favorite desserts together in one immaculate pie; it’s a miraculous mash-up, a captivating convergence. Chocolate wafer crust. Chocolate chip cookie dough. Brown sugar cream filling. Whipped cream. And (if you’re really ambitious) itty-bitty chocolate chip cookies to top it off.

MAKES: one 9-inch round pie (8 to 10 servings)     ACTIVE TIME: 45 minutes     TOTAL TIME: 4 hours

FOR CRUST:

6 tablespoons unsalted butter, melted

2 tablespoons almond meal (optional, for added flavor)

1½ cups chocolate wafer cookie crumbs (about 7 ounces of cookies, finely ground in a food processor)

FOR COOKIE DOUGH:

½ cup (1 stick) unsalted butter, room temperature

¼ cup granulated sugar

½ cup light brown sugar, packed

2 tablespoons milk or cream

½ teaspoon vanilla extract

1¼ cups all-purpose flour

½ teaspoon salt

½ cup mini semisweet chocolate chips

FOR CREAM FILLING:

¾ cup light brown sugar, packed ½ cup all-purpose flour

¼ teaspoon salt

2 cups whole milk, divided

3 egg yolks

1 tablespoon unsalted butter

1 teaspoon vanilla extract

FOR WHIPPED TOPPING:

1 cup heavy cream

3 tablespoons sugar

½ teaspoon vanilla extract

Preheat oven to 350ºF. To make the crust, mix together melted butter, almond meal (if using), and cookie crumbs with a fork until uniformly moistened. Press into the bottom and up the sides of a 9-inch pie pan. Bake 8 minutes, or until set. Cool completely.

To prepare cookie dough, beat butter and sugars with an electric mixer on medium speed 2 to 3 minutes, until light and fluffy. Add milk and vanilla. Add flour and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

Press cookie dough into cooled crust. You want an even layer of dough approximately ½ inch thick. (You will have leftover dough, to eat or to bake into mini cookies; see Serving Suggestion.) Refrigerate pan while you prepare the cream filling.

Whisk together brown sugar, flour, and salt in a saucepan. Add 1 cup of the milk and whisk until smooth. Bring mixture to a boil over medium heat, stirring constantly. Continue to stir until mixture is smooth and thickened, about 2 minutes. Remove from heat.

In a heatproof bowl, beat egg yolks with the remaining 1 cup milk. Temper the yolks by adding the warm milk mixture to the eggs, a little bit at a time, stirring after each addition. Repeat until about half of the milk mixture has been added and egg mixture is warm to the touch. Pour into saucepan and stir to combine.

Bring to a boil over medium heat, stirring constantly; reduce heat to low and simmer until mixture has the consistency of thick pudding, about 1 minute. Remove from heat and stir in butter and vanilla. Let cool about 5 minutes or until warm—not hot—to the touch.

Pour filling over chilled cookie dough, leveling the top with an offset spatula. Filling should reach about ½ inch from the top of the crust. Refrigerate until set, at least 3 hours.

To make the topping, whip heavy cream with an electric mixer until it begins to form soft folds. Add sugar and vanilla and beat until cream holds stiff peaks. With an offset spatula, gently spread all but ½ cup of the whipped topping over chilled filling. Pipe or dollop remaining topping evenly around the pie. Refrigerate until ready to serve.

QUICK TIP:

For a perfectly pressed pie crust, use a flat-bottom measuring cup (lightly buttered, if necessary) to compress the crumb mixture on the bottom and up the sides.

SERVING SUGGESTION:

To make the mini chocolate chip cookies to decorate this pie, add ¼ teaspoon baking soda to the cookie dough along with the flour and salt. After filling crust with dough, roll the leftover dough into ½-inch (marble-size) balls, and bake at 350ºF until edges are lightly golden, 7 to 9 minutes.

BROWN SUGAR COOKIE DOUGH LAYER CAKE

Nothing is more impressive than a towering layer cake decked out in buttercream. But imagine your guests’ amazement when they discover that between the three slabs of brown sugar cake are layers of creamy chocolate chip cookie dough and decadent chocolate ganache!

MAKES: one 9-inch three-layer cake (about 20 servings)     ACTIVE TIME: 1½ hours     TOTAL TIME: 12 hours

FOR CAKE:

3 cups cake flour

1½ tablespoons baking powder

½ cup granulated sugar

1½ cups light brown sugar, packed

1 teaspoon salt

1 cup (2 sticks) unsalted butter, softened and cut into pieces

1¼ cups whole milk, divided

2 whole eggs

6 egg whites

2 teaspoons vanilla extract

FOR COOKIE DOUGH:

¾ cup (1½ sticks) unsalted butter, room temperature

½ cup granulated sugar

½ cup light brown sugar, packed

¼ cup whole milk or cream

1 teaspoon vanilla extract

½ cup all-purpose flour

½ teaspoon salt

½ cup mini semisweet chocolate chips

FOR GANACHE:

3 ounces dark or semisweet chocolate, chopped

½ cup heavy cream

FOR BUTTERCREAM:

5 egg whites

1 cup light brown sugar, packed

¼ cup granulated sugar

½ teaspoon salt

2 cups (4 sticks) unsalted butter, room temperature, divided

1 teaspoon vanilla extract

Position oven racks in the upper third and lower third of your oven. Preheat oven to 350°F. Butter the bottom and sides of three 9-inch round cake pans. Line pans with parchment paper and butter parchment.

In a large mixing bowl or the bowl of a stand mixer, combine cake flour, baking powder, sugars, and salt. Add butter and 1 cup of the whole milk. Mix on low speed until flour is evenly moistened; increase speed to medium-high and beat until light and fluffy, 1 to 2 minutes.

In a small bowl, whisk the remaining ¼ cup milk with whole eggs, egg whites, and vanilla. Add egg mixture to flour mixture a little at a time, mixing well after each addition. Divide batter evenly among prepared pans.

Bake 22 to 25 minutes, rotating pans halfway through baking, until cakes are lightly golden on top and a toothpick inserted near the center comes out clean. Transfer pans to a wire rack to cool completely, about 1 hour. Run a knife or thin spatula around the edge of each pan and invert cake onto wire rack. It should come out easily and cleanly. Remove parchment from the bottom. At this point the cakes can be wrapped tightly in a double layer of plastic wrap and frozen for up to 1 month.

QUICK TIP:

I recommend baking the cakes ahead of time and freezing them overnight; although freezing isn’t necessary, frozen cakes are easier to level and frost neatly. The day you plan to serve the cake, prepare the fillings.

For the cookie dough, beat butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in milk and vanilla. Add flour and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

To prepare the ganache, place chopped chocolate in a small heatproof bowl. Heat heavy cream in a small saucepan over low heat until it starts to simmer. Pour hot cream over chocolate and stir until chocolate is completely melted and mixture is smooth. Let cool to room temperature while you prepare the buttercream.

In a double boiler or a heatproof bowl set over a saucepan filled with about 1 inch of simmering water, whisk together egg whites, sugars, and salt. Whisk over medium heat until sugars have dissolved and mixture is hot to the touch, 5 to 7 minutes. Transfer to a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until mixture is thick and shiny and completely cooled, about 15 minutes.

Switch to the paddle attachment and add butter, ¼ cup at a time, beating on medium speed until each addition is fully incorporated. There will be a moment when the buttercream is soupy and appears to separate; at that point, increase mixer speed to high and beat until buttercream comes together and is thick and creamy. Beat in remaining butter. Add vanilla and beat an additional 2 to 3 minutes, until fluffy.

To assemble the cake, level each layer with a serrated knife. Place one layer, flat side up, on a cake board, serving platter, or cake stand lined with strips of parchment paper (which will allow you to frost the cake without making a mess of your serveware). Spread half the cookie dough evenly over the cake, followed by half the chocolate ganache. Repeat with the second cake layer and remaining cookie dough and ganache. Top with the third cake layer, flat side up.

Spread approximately ¾ cup of the buttercream in a thin layer over the cake; you should still be able to see the cake through the frosting. This “crumb coat” keeps stray crumbs in place when you add the final frosting layer. Chill cake about 30 minutes to allow the crumb coat to set fully.

Reserve about ½ cup of the buttercream if you want to add decorative piped details or borders. Using a large offset spatula, generously frost cake with the remaining buttercream, smoothing the sides and top as best you can. Tint the reserved frosting if desired, and use it to pipe decorations. Refrigerate until ready to serve.

QUICK TIP:

Decorate your cakes with large chocolate callets, or disks, for a modern statement.

BEAT THE HEAT:

Buttercream and hot summer days don’t get along. If your buttercream seems too soupy, add up to ½ cup of vegetable shortening to help stabilize it. Also, “room–temperature” butter means room temperature in the winter (about 65ºF to 68ºF), so if your house is warm, don’t let the butter sit out too long before making your buttercream.

COOKIE DOUGH–STUFFED DARK CHOCOLATE CUPCAKES

A chocolate cupcake is good. A chocolate cupcake topped with cookie dough buttercream is even better. But what about a chocolate cupcake stuffed with chocolate chip cookie dough and topped with cookie dough buttercream? It’s perfection in a cupcake wrapper.

MAKES: 12 cupcakes     ACTIVE TIME: 30 minutes     TOTAL TIME: 1 hour

FOR CUPCAKES:

1 cup all-purpose flour

½ cup dark or Dutch-processed cocoa powder, sifted

¼ cup granulated sugar

½ cup light brown sugar, packed

¾ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

¾ cup whole milk

½ cup vegetable oil

1 teaspoon vanilla extract

2 eggs, lightly beaten

FOR COOKIE DOUGH:

½ cup (1 stick) unsalted butter, room temperature

¼ cup granulated sugar

½ cup light brown sugar, packed

¼ cup milk or cream

1 teaspoon vanilla extract

1 cup all-purpose flour

½ teaspoon salt

⅔ cup mini semisweet chocolate chips, divided

FOR BUTTERCREAM:

¾ cup (1½ sticks) unsalted butter, room temperature

2 cups powdered sugar

Preheat oven to 350ºF. Line a cupcake pan with paper liners.

In a mixing bowl, whisk together flour, cocoa powder, sugars, baking soda, baking powder, and salt. Make a well in the center of the dry ingredients and add milk, oil, vanilla, and eggs. Stir until just combined, scraping bottom of bowl with a rubber spatula to incorporate all of the flour.

Fill cupcake liners with scant ¼ cup of the batter (cups should be just less than two-thirds full). Bake 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack to cool completely.

While cupcakes cool, prepare the cookie dough. In a large mixing bowl, beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in milk and vanilla. Add flour and salt and mix on low speed (or by hand) until incorporated. Set aside 1 cup of the dough for the buttercream; stir ½ cup of the chocolate chips into the remaining dough.

To prepare the buttercream, cream butter with an electric mixer until fluffy, 1 to 2 minutes. Slowly add powdered sugar, ½ cup at a time, and beat until smooth. Add the reserved plain cookie dough and mix on medium-high speed until light and fluffy, about 2 to 3 minutes.

Using a paring knife, cut a cone-shaped piece (approximately 1 inch in diameter) from the top of each cooled cupcake; pinch off and dispose of (i.e., eat!) the tip of each cone. Fill cupcakes with remaining cookie dough and replace tops. Generously spread or pipe on frosting, being sure to cover the seams. Sprinkle with the remaining ½ cup chocolate chips.

SWEET SURPRISE:

With a paring knife and a little crafty skill, it’s easy to create delicious filled cupcakes. Simply cut a 1-inch cone out of each cupcake and pinch off the tip. Fill holes with dough and press tops onto filling. The frosting will cover any seams and conceal the sweet surprise inside.

COOKIE DOUGH MOSAIC CHEESECAKE

The sky’s the limit when it comes to cheesecake. The creamy base serves as the perfect foundation for countless flavors and additions, cookie dough included (here, three different kinds). This recipe includes chocolate chip, chocolate with white chocolate chip, and peanut butter, all suspended within a custardy cloud of cream cheese goodness.

MAKES: one 10-inch cheesecake (16 servings)     ACTIVE TIME: 45 minutes     TOTAL TIME: 24 hours

FOR CRUST:

2 cups vanilla wafer cookie crumbs (from 10 to 12 ounces whole cookies)

2 tablespoons light brown sugar, packed

2 tablespoons almond meal (optional)

Pinch salt

6 tablespoons unsalted butter, melted

FOR COOKIE DOUGH:

½ cup (1 stick) unsalted butter, room temperature

¼ cup granulated sugar

½ cup light brown sugar, packed

2 tablespoons milk or cream

½ teaspoon vanilla extract

1¼ cups all-purpose flour

⅛ teaspoon salt

2 tablespoons cocoa powder

¼ cup mini white chocolate chips or chopped white chocolate

2 tablespoons creamy peanut butter

¼ cup mini semisweet chocolate chips

FOR CHEESECAKE FILLING:

3 (8-ounce) packages cream cheese, softened

1 cup light brown sugar, packed

3 eggs

1 cup sour cream

2 teaspoons vanilla extract

Pinch salt

SPECIAL EQUIPMENT:

10-inch round springform pan

Extra-wide heavy-duty aluminum foil

Preheat oven to 350ºF.

To prepare crust, stir together cookie crumbs, brown sugar, almond meal (if using), and salt. Add butter and mix well. Press mixture into the bottom and about 1 inch up the sides of a 10-inch round springform pan. Bake 10 minutes, or until fragrant. Place on a wire rack and let cool completely, about 30 minutes. Lower oven temperature to 325°F.

QUICK TIP:

Almond meal, though optional, adds extra flavor to this crust. Almond flour or finely ground almonds also work well.

Place pan in the center of two perpendicular rectangles of extra-wide heavy-duty aluminum foil. Bring edges of foil up around sides of pan, taking care not to tear foil.

To prepare cookie doughs, beat together butter and sugars in a large mixing bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add milk and vanilla. Mix in flour and salt on low speed until incorporated. Divide dough mixture into thirds, transferring two parts to two small bowls. Add cocoa powder to the dough in your original mixing bowl and beat on medium speed until incorporated; stir in white chocolate chips. To one of the small bowls, mix in peanut butter. Stir semisweet chocolate chips into the third bowl. Roll dough by the teaspoonful into ¾-inch balls and arrange on a baking sheet. Freeze at least 30 minutes or until ready to use.

Bring a large pot of water to a gentle boil. You will need this for the water bath for baking the cheesecake later.

For the filling, beat together cream cheese and brown sugar until smooth and fluffy, 2 to 3 minutes. Add eggs, one at a time, mixing after each addition. Add sour cream, vanilla, and salt and beat until just incorporated. Pour about one-third of the filling into the cooled crust. Arrange half of the cookie dough balls on top, distributing the three flavors evenly throughout. Top with another one-third of filling and repeat with remaining dough balls. Pour remaining filling over top.

Set cheesecake in a large, tall-sided roasting pan in the oven. Pour enough boiling water into the roasting pan to reach halfway up the sides of the springform pan. Bake 55 to 65 minutes, or until center is barely jiggly. Transfer cheesecake to a wire rack, remove foil, and let cool to room temperature, about 1 hour. Refrigerate overnight.

To serve, remove sides of springform pan. For the best mosaic effect, slice cheesecake with a large sharp knife while still cold. Leftovers can be stored, covered or wrapped in aluminum foil, in the refrigerator for up to 3 days or in the freezer for up to 1 month.

QUICK TIP:

Surrounding the cheesecake with a water bath helps cook it evenly. You can skip this step, but you might end up with a cracked and/or sunken cheesecake. Sure, it’ll still taste great, but the most beautiful cheesecakes are achieved using this gentle-baking method. Just be sure you use extra-wide aluminum foil—it’s the only way to ensure that no water leaks into the cheesecake during baking.

CHOCOLATE CHIP COOKIE DOUGH BREAD PUDDING

Double the cookie dough, double the fun. Especially if it means a pan full of warm and gooey bread pudding. The cookie dough crumble topping comes out of the oven browned and crispy, while the dough hidden within melts into the nooks and crannies of the bread and custard.

MAKES: one 13-by-9-inch pan (12 servings)     ACTIVE TIME: 25 minutes     TOTAL TIME: 2 hours

FOR BREAD:

1 (1-pound) loaf brioche or French bread, cut into ¾-inch cubes (about 7 cups)

¼ cup (½ stick) unsalted butter, melted

FOR CUSTARD:

3 eggs

3 cups half-and-half

½ cup granulated sugar

½ cup light brown sugar, packed

⅛ teaspoon salt

2 teaspoons vanilla extract

FOR COOKIE DOUGH:

¼ cup (½ stick) unsalted butter, room temperature

¼ cup granulated sugar

½ cup light brown sugar, packed

1 tablespoon half-and-half or cream

1 teaspoon vanilla extract

1 cup all-purpose flour

¼ teaspoon salt

¾ cup mini semisweet chocolate chips

Preheat broiler to high.

In a bowl, drizzle bread with melted butter and toss to coat. Spread bread in a single layer on two rimmed baking sheets. Broil, one sheet at a time, until bread is toasted and lightly golden brown, about 2 to 3 minutes. Transfer bread to a 13-by-9-inch baking pan. Reset oven temperature to 350°F.

In a bowl, whisk together eggs, half-and-half, sugars, salt, and vanilla. Pour over bread. Let stand 30 minutes, turning occasionally so that bread absorbs custard evenly.

To prepare the cookie dough, beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in half-and-half and vanilla. Mix in flour and salt on low speed (or by hand) until incorporated; dough should come together in large crumbles. Stir in chocolate chips.

Crumble half of the dough over the bread and gently fold together until dough is covered with custard and evenly distributed throughout pudding. Crumble remaining dough on top.

Bake pudding about 1 hour, or until top is puffed and golden brown and center is set. Remove from oven and let cool 10 to 15 minutes before serving.

QUICK TIP:

Not the sharing type? Bake this pudding in individual oven-safe ramekins. Reduce baking time to 10 to 15 minutes, depending on the size of your dishes.

BREAD MATTERS:

Brioche is a rich egg and butter–based bread that can be found in grocery stores or specialty bakeries. Brioche buns, challah, or a soft French bread can be substituted. Or, better yet, go all out and make your own. Homemade brioche is truly delicious—and it makes a great French toast, too.

COOKIE DOUGH CRÈME BRÛLÉE

Any dessert with that many accent marks in its name is bound to come across as pretentious, which might be why many people think the stuff is far too complicated to make at home. But believe me, this divine dessert is easy to prepare and requires just a few simple ingredients. It’s even better with an added layer of cookie dough—or should I say cöokié dóugh? That extra layer is so yummy it deserves a few accents of its own.

MAKES: 4 to 5 (4-ounce) ramekins     ACTIVE TIME: 30 minutes     TOTAL TIME: 3 hours

FOR COOKIE DOUGH:

¼ cup (½ stick) unsalted butter, room temperature

2 tablespoons granulated sugar

¼ cup light brown sugar, packed

2 tablespoons milk or cream

½ teaspoon vanilla extract

½ cup all-purpose flour

⅛ teaspoon salt

2 tablespoons mini semisweet chocolate chips

FOR CUSTARD:

¾ cup heavy cream

2 egg yolks

2 tablespoons granulated sugar

½ teaspoon vanilla extract

¼ cup turbinado or granulated sugar

SPECIAL EQUIPMENT:

4-ounce ramekins

Kitchen torch (optional)

Preheat oven to 300ºF. Bring a small pot of water to a boil; you will need this for baking the crème brûlée in the water bath later.

To prepare cookie dough, beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in milk and vanilla. Add flour and salt and mix on low speed (or by hand) until incorporated. Spread 1 heaping tablespoon of dough in a thin layer in the bottom of each ramekin. Sprinkle each with ½ tablespoon of the chocolate chips, pressing them into dough.

To prepare custard, heat heavy cream in a small saucepan until it starts to steam, but do not let it boil. In a mixing bowl, whisk together egg yolks and granulated sugar until light in color, 1 to 2 minutes. Pour in the warm cream, ¼ cup at a time, whisking vigorously until incorporated. Stir in vanilla. Skim off any foam, and pour custard into ramekins.

Arrange ramekins in a deep baking pan and place pan in oven. Carefully pour just enough boiling water to reach about halfway up the sides of the ramekins. Bake 25 to 30 minutes (or 35 to 40 minutes if using deeper 6-ounce ramekins), until just set; the centers should be slightly jiggly. Remove ramekins from water bath and let cool to room temperature. Cover with plastic wrap and refrigerate at least 3 hours or overnight.

Just before serving, sprinkle 1 generous tablespoon turbinado sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar, moving it evenly over the custards so the sugar doesn’t burn. Serve immediately.

QUICK TIP:

If you don’t have a fancy kitchen torch, never fear. Simply place the ramekins under a broiler set to high and heat until tops are golden brown and caramelized, 2 to 3 minutes.

MEXICAN CHOCOLATE COOKIE DOUGH TARTLETS

Mini tarts satisfy the selfish side in us all. Everyone gets her very own tartlet. No sharing required, which you will definitely appreciate when you hear just what’s inside this sassy spiced dessert: flaky pastry crust, Mexican chocolate cookie dough with a cayenne kick, a gooey layer of dulce de leche (a Mexican caramel-like topping), and a rich chocolate glaze to top it all off. In other words, sugar and spice and everything nice.

MAKES: 4–5 small tartlets or one 9-inch tart     ACTIVE TIME: 45 minutes     TOTAL TIME: 3 hours

FOR CRUST:

1¼ cups all-purpose flour

½ teaspoon salt

1 teaspoon granulated sugar

½ cup (1 stick) cold unsalted butter, cut into ½-inch cubes

3 tablespoons ice water

FOR COOKIE DOUGH:

¼ cup (½ stick) unsalted butter, room temperature

2 tablespoons granulated sugar

¼ cup light brown sugar, packed

2 tablespoons milk or cream

½ teaspoon vanilla extract

½ cup all-purpose flour

3 tablespoons cocoa powder, sifted

¼ teaspoon ground cinnamon

⅛ teaspoon ground cayenne, or to taste

¼ teaspoon salt

½ cup mini semisweet chocolate chips

FOR TOPPINGS:

3½ ounces semisweet or dark chocolate, chopped

2 tablespoons unsalted butter

1 teaspoon corn syrup

¼ cup dulce de leche or caramel sauce, warmed slightly

SPECIAL EQUIPMENT:

Pastry cutter (optional)

3½- to 4½-inch tartlet pans

To prepare crust, whisk together flour, salt, and sugar. Use a pastry cutter or knife to cut in butter until mixture resembles pea-size crumbs. Add ice water, 1 tablespoon at a time, and mix with a fork until dough begins to clump together. Don’t overwork it.

QUICK TIP:

It may look crumbly, but if you can pinch some of the dough and it holds together, it’s ready.

Turn dough out onto a sheet of plastic wrap and gather the edges, pressing dough together into a disk. Wrap it tightly with a second layer of plastic wrap and refrigerate at least 1 hour.

If making individual tartlets, cut chilled dough into 6 equal pieces and return all but 1 piece to the refrigerator. If making 1 large tart, skip this step.

Working quickly on a lightly floured surface, roll dough into a thin round; the diameter should exceed that of your pan by about 2 inches. Gently ease dough into pan, taking care not to stretch it. Trim and crimp edges. Place pan in the refrigerator and repeat with remaining dough. Refrigerate crusts at least 1 hour or freeze at least 30 minutes. This step is essential to prevent crusts from shrinking.

Preheat oven to 375ºF. Line crusts with buttered aluminum foil, buttered side down. Fill with pie weights (or dried beans, if you don’t have pie weights). Bake crusts 12 to 13 minutes. Remove weights and foil. Bake an additional 5 to 8 minutes, or until golden brown. Transfer pans to a wire rack to cool completely.

For the cookie dough filling, in a large mixing bowl, beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in milk and vanilla. Add flour, cocoa powder, spices, and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

To prepare the glaze, combine chocolate, butter, and corn syrup in a small saucepan. Stir over low heat until completely melted and smooth.

To assemble, divide dough equally among tartlets, pressing gently to form an even layer. Top each tartlet with approximately ½ tablespoon of the warmed dulce de leche, followed by a thin layer of chocolate glaze. Refrigerate until set, about 30 minutes. Tartlets are best enjoyed within 1 day.

QUICK TIP:

Spice not your thing? You can easily leave out the cinnamon and/or cayenne called for in this recipe. Or, for an equally delicious take on the original, replace the cocoa powder and spices with an additional 3 tablespoons flour. You’ll end up with a basic chocolate chip cookie dough that pairs perfectly with the caramel and chocolate glaze.

CHOCOLATE CHIP COOKIE DOUGH PUDDING

What’s quick to whip up and perfect for an afternoon snack? Cookie dough pudding, of course! This vanilla pudding is sweetened with brown sugar and sprinkled with chocolate chips. It’s a creamy cookie dough treat that’s as easy to prepare as it is delicious to eat.

MAKES: 4 to 6 servings     ACTIVE TIME: 20 minutes     TOTAL TIME: 2 hours

¾ cup light brown sugar, packed, divided

⅛ teaspoon salt

3 tablespoons cornstarch

2 cups whole milk

½ cup heavy cream

1 teaspoon vanilla extract

2 tablespoons unsalted butter

¼ cup mini semisweet

chocolate chips

In a saucepan, whisk together ½ cup of the brown sugar, salt, and cornstarch until no lumps remain. Add milk and heavy cream and whisk over medium heat until mixture begins to thicken and starts to bubble, about 5 to 7 minutes. Lower heat to medium-low and continue to whisk until thick, about 5 minutes more.

Remove from heat and stir in the remaining ¼ cup brown sugar, vanilla, and butter until smooth.

Pour pudding into a large serving bowl or individual dishes. Cover with plastic wrap, pressing plastic onto the surface of the pudding, and chill until set, 1 to 2 hours. Before serving, remove plastic wrap and sprinkle pudding with chocolate chips.

SMOOTH AND CREAMY:

If your pudding looks slightly lumpy, don’t despair! Simply use a rubber spatula to press it through a fine-mesh sieve. The sieve will catch all the big lumps (likely caused by slightly overcooking), and your pudding will be deliciously smooth.

CHOCOLATE CHIP COOKIE DOUGH ICE CREAM

My pet peeve? Cookie dough ice cream that is severely lacking in the cookie dough department. There’s nothing more disappointing than digging in only to find that the precious nuggets are few and far between. That’s why I’ve made sure this recipe is chock full of cookie dough. Even better, the rich, brown-sugar custard freezes into a beautiful, creamy consistency that’s a delight to eat all on its own. The cookie dough chunks only sweeten the deal.

MAKES: 1½ quarts     ACTIVE TIME: 35 minutes     TOTAL TIME: 12 to 24 hours

FOR ICE CREAM:

2 cups heavy cream, divided

1 cup whole milk

¼ cup granulated sugar

½ cup light brown sugar, packed

Pinch salt

4 egg yolks

1 teaspoon vanilla extract

FOR COOKIE DOUGH:

½ cup (1 stick) unsalted butter, room temperature

¼ cup granulated sugar

½ cup light brown sugar, packed

¼ teaspoon salt

½ teaspoon vanilla extract

2 tablespoons milk or cream

¾ cup all-purpose flour

½ cup mini semisweet chocolate chips

To make the ice cream, pour 1 cup of the heavy cream into a medium heatproof bowl and nest it inside a larger bowl of ice water; set aside. (This ice bath will be used later to cool the ice-cream base.)

In a saucepan, combine the remaining 1 cup heavy cream, milk, sugars, and salt. Cook gently over medium heat, stirring frequently, until sugars have dissolved and mixture starts to steam. Remove from heat.

In a small bowl, whisk egg yolks. Slowly whisk in some of the warm cream mixture, ½ cup at a time, until about half of the cream mixture has been incorporated and egg mixture is warm to the touch. (Be sure to gradually whisk in the warm cream; you want to temper the eggs, not cook them.)

Pour egg mixture back into saucepan and return to medium heat, stirring constantly, until mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 165°F to 170°F. Do not let it boil. Pour mixture through a fine-mesh sieve into the nested bowl of cold cream, discarding any solids left behind. Add vanilla and stir until mixture is cool.

Cover bowl with plastic wrap, carefully pressing it onto the surface of the cream mixture to prevent a skin from forming. Refrigerate until completely chilled, at least 3 hours or preferably overnight.

To prepare the cookie dough, combine butter and sugars in a mixing bowl. Beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add salt, vanilla, and milk; mix well. Slowly add flour and mix until incorporated. Stir in chocolate chips. Refrigerate at least 30 minutes or until firm enough to handle.

Just before churning the ice cream, drop marble-size balls of cookie dough onto a baking sheet lined with parchment paper or waxed paper. Freeze until ready to use.

Churn ice cream in an ice-cream maker according to manufacturer’s instructions. When ice cream is the consistency of soft-serve, quickly transfer it to a freezer-safe container, stir in frozen cookie dough chunks until they’re evenly distributed, and freeze until firm.

QUICK TIP:

This recipe can be made in any 1-quart-capacity ice-cream maker. Adding the cookie dough at the end will increase the final yield to 1½ quarts.

EXTRA EGG WHITES? FREEZE ’EM!

Pour whites into small zip-top storage bags labeled with the quantity and date, and lay the bags flat in the freezer. When frozen, the bags can be stacked and stored for later use (try them in the Brown Sugar Cookie Dough Layer Cake). To thaw, simply place in the refrigerator overnight or, for quicker thawing, place bag into a container of cool water and let sit for 20 to 30 minutes.

CHOCOLATE COOKIE DOUGH ICE CREAM

Some say that chocolate makes everything better. And if you thought regular cookie dough ice cream was the best thing ever, you only have to try this choco-fied version to know this claim is true.

MAKES: 1½ quarts     ACTIVE TIME: 35 minutes     TOTAL TIME: 12 to 24 hours

FOR ICE CREAM:

2 cups heavy cream, divided

¾ cup semisweet chocolate chips

1 cup whole milk

¾ cup granulated sugar

¼ teaspoon salt

4 egg yolks

1 teaspoon vanilla extract

FOR COOKIE DOUGH:

½ cup (1 stick) unsalted butter, room temperature

¼ cup granulated sugar

½ cup light brown sugar, packed

¼ teaspoon salt

½ teaspoon vanilla extract

2 tablespoons milk or cream

¾ cup all-purpose flour

½ cup mini semisweet chocolate chips

To make the ice cream, pour 1 cup of the heavy cream into a medium heatproof bowl and nest inside a larger bowl of ice water; set aside. (This ice bath will be used later to cool the ice-cream base.)

Place chocolate chips in a small bowl. Heat the remaining 1 cup heavy cream in a saucepan over medium heat until it begins to steam. Pour hot cream over chocolate and let stand 30 seconds. Whisk until chocolate is melted and mixture is smooth.

Pour melted chocolate back into saucepan along with milk, sugar, and salt. Cook gently over medium heat, stirring regularly, until sugar is dissolved and mixture just starts to steam. Remove from heat.

In a small bowl, whisk egg yolks. Slowly whisk in some of the warm cream mixture, ½ cup at a time, until about half of the cream mixture has been incorporated and egg mixture is warm to the touch.

Pour egg mixture back into saucepan and return to medium heat, stirring constantly, until mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 165°F to 170°F. Do not let it boil. Pour mixture through a fine-mesh sieve into the nested bowl of cold cream, discarding any solids left behind. Add vanilla and stir until mixture is cool.

Cover mixture with plastic wrap, carefully pressing it onto the surface of the cream mixture to prevent a skin from forming. Refrigerate until completely chilled, at least 3 hours or preferably overnight.

To prepare the cookie dough, combine butter and sugars in a large bowl or the bowl of a stand mixer and beat on medium speed until light and fluffy, 2 to 3 minutes. Add salt, vanilla, and milk; mix well. Slowly add flour and mix until incorporated. Stir in chocolate chips. Refrigerate at least 30 minutes or until firm enough to handle.

Just before churning ice cream, drop cookie dough by the ½ teaspoonful onto a baking sheet lined with parchment paper or waxed paper. Freeze until ready to use.

Churn ice cream in an ice-cream maker according to manufacturer’s instructions. When ice cream is the consistency of soft-serve, quickly transfer it to a freezer-safe container. Stir in frozen cookie dough chunks until they’re evenly distributed, and freeze until firm.

DID SOMEONE SAY PEANUT BUTTER?

For another decadent variation, swap the chocolate chip cookie dough for eggless peanut butter cookie dough. It just might blow your mind.

WHITE CHOCOLATE–MACADAMIA NUT COOKIE DOUGH ICE CREAM

There’s something about the combination of white chocolate and macadamia nuts that just feels right. Like wiggling your toes into soft sand or soaking up the sun on a tropical beach, sinking your spoon into a mound of rich coconutty chocolate ice cream and finding a nugget of buttery cookie dough is the epitome of happiness.

MAKES: 1½ quarts     ACTIVE TIME: 35 minutes     TOTAL TIME: 12 to 24 hours

FOR ICE CREAM:

8 ounces good-quality white chocolate, chopped

2 cups heavy cream, divided

1 cup full-fat coconut milk

½ cup granulated sugar

Pinch salt

4 egg yolks

½ teaspoon vanilla extract

FOR COOKIE DOUGH:

½ cup (1 stick) unsalted butter, room temperature

¼ cup granulated sugar

½ cup light brown sugar, packed

¼ teaspoon salt

½ teaspoon vanilla extract

2 tablespoons milk or cream

¾ cup all-purpose flour

½ cup mini white chocolate chips

½ cup macadamia nuts, roughly chopped

To make the ice cream, place white chocolate in a medium heatproof bowl. Fill a larger bowl with ice water; set aside. (This ice bath will be used later to cool the ice-cream base.)

Combine 1 cup of the heavy cream, coconut milk, sugar, and salt in a medium saucepan. Cook gently over medium heat, stirring frequently, until sugars are dissolved and mixture starts to steam. Remove from heat.

In a small bowl, whisk egg yolks. Slowly whisk in some of warm cream mixture, ½ cup at a time, until about half of it has been incorporated and egg mixture is warm to the touch. (Be sure to gradually whisk in the warm cream; you want to temper the eggs, not cook them.)

Pour egg mixture back into saucepan and return to heat. Cook over medium heat, stirring constantly, until mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 165°F to 170°F. Do not let it boil.

Quickly pour mixture through a fine-mesh sieve into the bowl of white chocolate and stir until white chocolate has melted and mixture is smooth. Add the remaining 1 cup heavy cream and vanilla. Set inside the larger bowl of ice water and stir until cool. Cover bowl with plastic wrap, carefully pressing it onto the surface of the cream mixture to prevent a skin from forming. Refrigerate until completely chilled, at least 3 hours or preferably overnight.

To prepare the cookie dough, combine butter and sugars in a large bowl or the bowl of a stand mixer and beat on medium speed until light and fluffy, 2 to 3 minutes. Add salt, vanilla, and milk; mix well. Slowly add flour and mix until incorporated. Stir in white chocolate chips and macadamia nuts. Refrigerate about 30 minutes or until firm enough to handle.

Just before churning the ice cream, drop cookie dough by the ½ teaspoonful onto a baking sheet lined with parchment paper or waxed paper and freeze until ready to use.

Churn ice cream in an ice-cream maker according to manufacturer’s instructions. When ice cream is the consistency of soft-serve, quickly transfer it to a freezer-safe container, stir in frozen cookie dough chunks until they’re evenly distributed, and freeze until firm.

QUICK TIP:

Mini white chocolate chips can often be found near the ice-cream toppings in your local grocery store, or try a specialty baking-supply shop. If you can’t locate them, substitute regular white chocolate chips or chopped white chocolate in their place.

OLD-FASHIONED COOKIE DOUGH ICE CREAM SANDWICHES

These tasty summertime treats take the classic ice cream sandwich to a whole new level with—what else?—cookie dough! The soft chocolate cookies make the perfect foundation for blocks of frozen cookie dough goodness: firm on the outside, chewy on the inside, with a hint of saltiness that intensifies the richness of the chocolate.

MAKES: 9 sandwiches     ACTIVE TIME: 35 minutes     TOTAL TIME: 12 to 24 hours

FOR FILLING:

1 quart cookie dough ice cream, homemade or store-bought

FOR COOKIES:

½ cup vegetable shortening

1¼ cups light brown sugar, packed

½ teaspoon baking powder

¾ teaspoon salt

½ cup dark or Dutch-processed cocoa powder, sifted

½ teaspoon instant espresso powder

½ teaspoon vanilla extract

2 cups all-purpose flour, divided

Line a 9-by-9-inch baking pan with foil or parchment paper.

If using homemade ice cream, prepare as described. Immediately after churning, stir in cookie dough bits and then spread ice cream into the prepared pan. If using store-bought ice cream, soften it slightly and then spread it into prepared pan. Freeze overnight or until firm.

Preheat oven to 350°F.

In a large mixing bowl, beat together shortening and sugar with an electric mixer for 2 to 3 minutes. Add baking powder, salt, cocoa powder, espresso powder, and vanilla and mix until incorporated. Mix in 1 cup of the flour, followed by 2 tablespoons of water, and then add the remaining 1 cup flour and another 2 tablespoons of water, mixing well until no dry ingredients remain. Dough should be soft and pliable but not sticky; if necessary, add more water until dough comes together.

On a lightly floured surface, turn out half the dough and roll it to an even ¼-inch thickness. Using a ruler and a rotary cutter or paring knife, cut dough into 3-inch squares. Alternatively, use a similarly sized cookie cutter to make fluted or circular cookies.

QUICK TIP:

A standard-sized Post-It note happens to be exactly 3 inches. Use it as a template to make cutting perfect squares a breeze.

Transfer cookies to a baking sheet lined with parchment paper or a silicone baking mat. Using a chopstick or skewer, poke an even pattern of holes on each cookie’s surface. (Note: This step is purely decorative and can be skipped if you prefer your cookies sans holes.) Roll out, cut, and poke remaining dough, rerolling scraps as you work. You should have just enough for 18 cookies. Place sheets of cookies in the freezer for 10 minutes before baking.

Bake 7 to 8 minutes, or until tops are matte and cookies are just set. Do not overbake.

Remove from oven and let cookies cool 2 to 3 minutes on baking sheet. Transfer to cooling racks to cool to room temperature. Refrigerate or freeze cookies until ready to use.

To assemble sandwiches, use the edges of the parchment to carefully lift the block of firm ice cream from baking pan and place it on a cutting board. Using a large knife, cut ice cream into 9 equal squares. (If you used a shaped cutter for your cookies, use the same cutter for the ice cream.) Place 1 piece of ice cream between 2 chilled cookies and press cookies lightly to adhere. Freeze sandwiches until ready to serve.

COOKIE DOUGH SUNDAE SAUCE

We’re all familiar with fudge sauce; after all, it’s a soda fountain staple. But why does vanilla get no love? This vanilla sundae sauce, in all its sweet and sugary glory, tastes just like liquid cookie dough. With a cherry on top, it makes for a delicious alternative to your everyday sundae.

MAKES: 1 cup     TOTAL TIME: 25 minutes

½ cup light brown sugar, packed

¼ cup (½ stick) unsalted butter

½ cup heavy cream

2 tablespoons golden syrup or dark corn syrup

Pinch salt

1 teaspoon vanilla extract

In a medium saucepan, combine brown sugar, butter, heavy cream, syrup, and salt. Cook over medium heat, stirring, until sugar is dissolved and mixture comes to a gentle boil. Reduce heat to low and simmer, stirring occasionally, until sauce has slightly thickened, about 3 to 5 minutes.

Remove from heat and stir in vanilla. Let sauce cool to lukewarm. Use immediately or refrigerate in an airtight container up to 1 month. Microwave briefly prior to drizzling over ice cream.

QUICK TIP:

Golden syrup is an imported product from the United Kingdom that can be found online and in some major supermarkets and specialty grocers. It has the consistency of corn syrup but is made from sugarcane rather than corn. If you can’t find it, substitute dark corn syrup.

DO THE SPLIT:

Why not put three varieties of cookie dough ice cream together in one fabulous over-the-top dessert? Split a banana down the center and place a scoop of all three cookie dough ice cream flavors in the middle. Top with whipped cream, Cookie Dough Sundae Sauce, fudge sauce, mini chocolate and white chocolate chips, and a cherry. Now that’s what I call a banana split!

ICE CREAM AND COOKIE DOUGH LAYER CAKE

Ice cream cake is the ultimate birthday fare whether you’re five or fifty- five. But what if that coveted classic had layers of chocolate chip cookie dough hidden inside? You just might have the mother of all birthday cakes. That’s not to say this cake can’t celebrate other occasions, like Mother’s Day, Memorial Day, or even just Monday.

MAKES: one 9-inch layer cake (12 servings)     ACTIVE TIME: 2 hours     TOTAL TIME: 24 hours

FOR ICE CREAM:

1½ cups heavy cream, divided

1½ cups whole milk

⅔ cup granulated sugar

Pinch salt

1 vanilla bean, split and scraped

4 egg yolks

1 teaspoon vanilla extract

FOR CAKE:

1 cup all-purpose flour

1 cup granulated sugar

½ cup cocoa powder

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

½ cup whole milk

¼ cup canola oil

½ cup brewed coffee, cooled

1 egg, lightly beaten

½ teaspoon vanilla extract

FOR COOKIE DOUGH:

¾ cup (1½ sticks) unsalted butter, room temperature

½ cup granulated sugar

½ cup light brown sugar, packed

½ teaspoon salt

1 teaspoon vanilla extract

¼ cup milk or cream

1 cup all-purpose flour

¾ cup mini semisweet chocolate chips

To prepare the ice cream, combine ½ cup of the heavy cream, milk, sugar, salt, and vanilla bean (both the scraped seeds and the whole bean) in a saucepan. Cook gently over medium heat, stirring regularly, until sugar is dissolved and mixture starts to steam. Remove from heat, cover, and let steep 30 minutes.

Pour the remaining 1 cup heavy cream into a medium heatproof bowl nested inside a larger bowl of ice water; set aside.

Return vanilla-cream mixture to heat. Stir over medium heat until mixture begins to steam.

In a small bowl, briefly whisk egg yolks. Slowly whisk in some of warm cream mixture, ½ cup at a time, until about half of the cream mixture has been incorporated and egg mixture is warm to the touch. (Do this gradually so that you temper the eggs rather than cook them.)

Pour egg mixture back into saucepan and return to heat. Continue to cook over medium heat, stirring constantly, until mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 165°F to 170°F. Do not let it boil.

Pour mixture through a fine-mesh sieve into the nested bowl of cold cream, straining out solids as well as the vanilla bean. Add vanilla extract and stir until mixture is cool. Cover bowl with plastic wrap, carefully pressing wrap onto the surface to prevent a skin from forming. Refrigerate until completely cool, at least 3 hours or, if possible, overnight.

QUICK TIP:

Rinse used vanilla beans and place in a sealed container with some granulated sugar. Let it sit a week or two, and you’ll have yourself some delicious vanilla-scented sugar.

Preheat oven to 350ºF. Butter and line two 9-inch round cake pans with parchment paper. Butter parchment paper.

To make the cake, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large bowl. Add milk, oil, coffee, egg, and vanilla and stir until just combined, scraping the bottom of the bowl with a flexible spatula to incorporate all the dry ingredients. Divide batter evenly between prepared pans. Bake 14 to 16 minutes, or until a toothpick inserted at an angle near the center comes out clean. Transfer pans to a cooling rack and let cool completely.

Carefully run a knife around the inside edge of each pan and invert cakes onto cooling rack. Once they’ve cooled to room temperature, wrap cakes tightly in 2 layers of plastic wrap and freeze at least 3 hours.

When the ice-cream base has thoroughly chilled, churn in an ice-cream maker according to manufacturer’s instructions. Divide in half and transfer to two freezer-safe containers. Freeze 1 to 2 hours, or until ice cream has stiffened slightly but is still soft enough to spread. If ice cream is too firm, let soften briefly until it’s spreadable.

Remove one cake layer from freezer and trim to an even ½ thick all around. Place it in the bottom of a 9-inch round springform pan and return pan to freezer while you prepare the cookie dough.

QUICK TIP:

To keep this cake from turning into a melty mess, work quickly and be sure to give each layer time to chill. Put the entire pan back in the freezer between each step.

Combine butter and sugars in a large mixing bowl and beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add salt, vanilla, and milk; mix well. Slowly add flour and mix until incorporated. Stir in chocolate chips.

Working quickly, remove springform pan from the freezer and gently spread half of the dough over the first cake layer, followed by half of the ice cream. Return pan to freezer while you level the second cake layer. Place second layer on top of ice cream in pan, then spread on remaining cookie dough and top with final layer of ice cream. Return pan to freezer to freeze completely, at least 3 to 4 hours or, if possible, overnight. If you plan to store the cake for more than 24 hours, cover pan with aluminum foil to prevent freezer burn.

Just before serving, gently remove the cake from the springform pan. (You may have to run a knife around the edge of the cake to loosen it.) Warm a large, sharp knife under hot water for 30 seconds for easy slicing.

IN A HURRY?

Bake two thin layers of your favorite chocolate cake mix. Soften 1 quart of vanilla ice cream and spread between cake layers, alternating with cookie dough.

MALTED COOKIE DOUGH MILKSHAKES

The classic malted milkshake reinterpreted. Just replace your standard vanilla ice cream with cookie dough ice cream (homemade, or store-bought) for a gourmet treat without the high-end effort. This simple recipe uses only three ingredients and takes just three minutes.

MAKES: 2 milkshakes     TOTAL TIME: 3 minutes

¼ cup whole milk, or more to taste

3 large scoops (about 1½ cups) cookie dough ice cream, or more to taste

2 tablespoons malted milk powder

Combine all ingredients in a blender; cover and blend until smooth and creamy, 20 to 30 seconds. Add more milk or ice cream as needed to achieve desired consistency. Divide between 2 chilled glasses and serve.

QUICK TIP:

Malted milk powder is available at most major supermarkets; it’s usually stocked near the hot cocoa mix.

GROWN-UPS ONLY:

Add 4 ounces of bourbon, Irish cream, or your favorite liqueur and you’ll have yourself one loaded milkshake.

INVISIBLE COOKIE DOUGH ICE POPS

Funny thing about these popsicles: there’s not actually any cookie dough in them. Yet each lick, each bite, has just enough brown sugar and vanilla to make you think you’re eating cookie dough, or at least its essence. Is invisible cookie dough better than the real thing? I’ll let you be the judge.

MAKES: 4 pops     ACTIVE TIME: 5 minutes     TOTAL TIME: 3 hours

1¼ cups milk (skim, 2 percent, or whole, your choice)

½ cup light brown sugar, packed

Pinch salt

1 teaspoon vanilla extract

2 tablespoons mini semisweet chocolate chips

In a microwave-safe container or glass measuring cup, microwave milk 30 seconds or until warm to the touch. Add brown sugar and salt and stir until dissolved. Add vanilla.

Place ½ tablespoon chocolate chips in the bottom of each of four ½-cup ice-pop molds or small paper cups. Top with milk mixture. Insert sticks and place molds in freezer. Freeze until solid, at least 3 hours.

To release pops, run molds under warm water 20 to 30 seconds; they should slide right out. (If using paper cups, simply peel cups away and discard.)

WONKY STICKS?

If your ice-pop mold doesn’t include built-in sticks or a lid to hold them in place, you may find yourself with sticks pointing every which way but up. To prevent this, simply stretch a layer of plastic wrap over the top of the mold and secure it with a rubber band. Cut a small slit in the plastic, centered over each pop, and insert a stick through each opening. Alternatively, you can adjust the sticks as necessary after about 45 minutes of freezing, when the pops aren’t yet frozen solid.

COOKIE DOUGH OATMEAL PANCAKES

We’ve all seen chocolate chip pancakes, but what about chocolate chip cookie dough pancakes? These lighter-than-air oatmeal buttermilk pancakes would be plenty delicious all on their own, but the dollops of cookie dough send them over the top.

MAKES: 8 to 10 pancakes     ACTIVE TIME: 25 minutes     TOTAL TIME: 1 hour

FOR COOKIE DOUGH:

¼ cup (½ stick) unsalted butter, room temperature

2 tablespoons granulated sugar

¼ cup light brown sugar, packed

1 tablespoon milk or cream

½ teaspoon vanilla extract

½ cup all-purpose flour

¼ teaspoon salt

¼ cup mini semisweet chocolate chips

FOR PANCAKES:

1 cup old-fashioned oats, divided

½ cup all-purpose flour

1 tablespoon light brown sugar, packed

½ teaspoon baking soda

½ teaspoon baking powder

⅛ teaspoon salt

1 cup buttermilk

1 egg, lightly beaten

2 tablespoons unsalted butter, melted, plus more for cooking

½ teaspoon vanilla extract

To prepare cookie dough, beat together butter and sugars in a large mixing bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in milk and vanilla. Add flour and salt and mix until incorporated. Stir in chocolate chips. Refrigerate until ready to use.

To prepare pancakes, place ½ cup of the oats in the bowl of a food processor or blender. Pulse 8 to 10 seconds, or until oats are coarsely ground but not pulverized. Dump them into a large mixing bowl, along with the remaining ½ cup whole oats, flour, brown sugar, baking soda, baking powder, and salt. Whisk until ingredients are evenly distributed. Add buttermilk, egg, melted butter, and vanilla and stir until just incorporated. Refrigerate at least 30 minutes or overnight to allow it to thicken.

QUICK TIP:

For a buttermilk substitute, combine 1 cup whole milk with 1 tablespoon lemon juice. Let sit 5 minutes, or until curdled.

Heat a large nonstick skillet over medium-high heat. Place a small pat of butter in the pan and spread it evenly over the surface until it sizzles.

Ladle pancake batter, ¼ cup at a time, into skillet, using a spatula to gently spread it into 4-inch circles of even thickness. Drop 5 to 6 marble-size pieces of cookie dough on top of each pancake. Cook until bottoms are deep golden brown and tops are bubbly, 2 to 3 minutes. Flip and cook another 2 minutes, or until golden brown. If your pancakes are browning too quickly, lower the heat; you want to be sure the insides are cooking at the same speed as the outsides. Drizzle with Cinnamon Cream Syrup if desired. Serve pancakes immediately or keep them in a warm oven until ready to serve.

QUICK TIP:

Leftover cooked pancakes can be frozen, sealed in plastic zip-top bags, for up to 1 month. Simply reheat in a 350ºF oven and serve.

MORE TO TRY:

Even I know you can’t eat cookie dough every morning. Try swapping frozen blueberries for the cookie dough in these pancakes for a berry good morning treat.

CINNAMON CREAM SYRUP:

Inspired by a delicious concoction served at a Nashville pancake house, Cinnamon Cream Syrup is a perfect topping for these cookie dough–studded pancakes, as well as cookie dough French toast, crêpes, and waffles.

To make the syrup, combine ½ cup sweetened condensed milk, 2 tablespoons heavy cream, ½ teaspoon ground cinnamon, ½ teaspoon vanilla extract, and ¼ teaspoon maple extract in a microwave-safe bowl.

Microwave on high for 30 seconds and stir until smooth. Makes about ½ cup.

COOKIE DOUGH-STUFFED FRENCH TOAST

Apparently I’ve got a knack for taking an already decadent treat and making it even more so. This French toast is a case in point: it’s everything you love about French toast, but with an extra pocket of cookie dough hidden inside.

MAKES: 6 servings     TOTAL TIME: 45 minutes

FOR COOKIE DOUGH:

½ cup (1 stick) unsalted butter, room temperature

¼ cup granulated sugar

½ cup light brown sugar, packed

1 teaspoon vanilla extract

2 tablespoons milk or cream

⅔ cup all-purpose flour

¼ teaspoon salt

½ cup mini semisweet chocolate chips

FOR FRENCH TOAST:

1 (1-pound) loaf brioche or French bread

3 eggs

¾ cup whole milk

1 teaspoon vanilla extract

½ teaspoon salt

Unsalted butter, for cooking

To prepare the filling, beat together butter and sugars in a large mixing bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in vanilla and milk. Add flour and salt and mix on low speed until incorporated. Stir in chocolate chips.

Cut bread into 1½-inch-thick slices. Form a pocket by cutting a deep slit through the middle of each slice, stopping about 1 inch from the edge of the bread. Gently open pocket and spread approximately 2 tablespoons of cookie dough inside. Press closed.

In a shallow baking dish, whisk together eggs, milk, vanilla, and salt until blended. Just before cooking (so they won’t get soggy), dip stuffed bread slices in egg mixture, flipping to coat both sides.

Melt about 1 tablespoon butter in a large nonstick skillet over medium-high heat. When butter is hot and frothy, fry each slice about 3 minutes per side or until crisp and golden brown. Repeat with remaining slices, adding more butter to the pan as needed.

Dust with powdered sugar and drizzle with Cinnamon Cream Syrup if desired. Serve immediately.

QUICK TIP:

I recommend slicing the brioche a day ahead and leaving the slices out to dry overnight—slightly stale bread makes the best French toast.

STUFF IT:

Getting the cookie dough inside the pocket in the bread requires some finesse. You want to be gentle, especially if using a delicate French bread. Carefully open the pocket you’ve just cut and spread cookie dough inside using a smooth butter knife or a thin narrow spatula.

COOKIE DOUGH-FILLED CRÊPES

Crêpes are as much about the technique as they are about the batter; it’s all in the wrist, they say. But, to be honest, no one will care if your crêpes are ugly as long as they’re filled with buttery rich chocolate chip cookie dough.

MAKES: 12 to 16 crêpes     ACTIVE TIME: 30 minutes     TOTAL TIME: 2 to 24 hours

FOR CRÊPES:

1 cup all-purpose flour

1 tablespoon granulated sugar

⅛ teaspoon salt

1 cup whole milk

2 eggs

3 tablespoons unsalted butter, melted and cooled to room temperature, plus more for cooking

¼ teaspoon vanilla extract

FOR COOKIE DOUGH:

¼ cup (½ stick) unsalted butter, room temperature

2 tablespoons granulated sugar

¼ cup light brown sugar, packed

½ teaspoon vanilla extract

3 tablespoons milk or cream

¾ cup all-purpose flour

⅛ teaspoon salt

FOR GARNISH:

½ cup mini semisweet chocolate chips

Powdered sugar (optional)

Combine flour, sugar, salt, milk, eggs, melted butter, vanilla, and ¼ cup water in a blender. Mix on medium speed 10 to 15 seconds, or until mixture is smooth and uniform and has the consistency of heavy cream. If it’s too thin, add a bit more flour; if it’s too thick, add a bit more milk. Pour mixture into a bowl; cover and refrigerate at least 1 hour or overnight.

To prepare filling, beat together butter and sugars in a large mixing bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in vanilla and milk. Add flour and salt and mix until incorporated.

Heat a small nonstick frying pan over medium heat. Brush with melted butter. Ladle 2 to 3 tablespoons of batter onto the center of pan; tilt pan and swirl batter evenly around. Cook 1 to 2 minutes, or until bottom is lightly golden brown. With a large thin spatula, carefully flip crêpe and cook 1 minute more. Transfer to a platter or baking sheet to cool. Repeat with remaining batter.

Spread a thin layer of cookie dough over each lukewarm crêpe (the filling will melt if the crêpes are too hot) and sprinkle with chocolate chips. Roll or fold into quarters and serve, dusted with powdered sugar if desired. Unfilled crêpes will keep, refrigerated in a plastic bag, up to 2 days, or in the freezer up to 2 months. Warm crêpes slightly prior to filling and serving.

THE PERFECT PAN:

The best crêpe-making pan is a quality nonstick frying pan. The size of the pan should be the size you’d like your finished crêpes to be. I use a pan with a 6-inch bottom, which gives me perfectly round 6-inch-diameter crêpes. If you use a larger pan, you’ll need more batter for each crêpe to reach the edges.

BAKED COOKIE DOUGH DOUGHNUTS

The fact that these doughnuts are baked, not fried, offsets the fact that they’re stuffed with cookie dough, right? OK, maybe not, but baking doughnuts is a heck of a lot easier than frying them, and I don’t think anyone would say that the resulting nuggets of yeasty goodness aren’t incredibly satisfying, despite the lack of greasy sheen.

MAKES: 8 to 10 doughnuts (plus doughnut holes)     ACTIVE TIME: 1 hour     TOTAL TIME: 3 hours

FOR DOUGHNUTS:

⅔ cup whole milk

¼ cup (½ stick) unsalted butter, cut into cubes

1 package (2¼ teaspoons) active dry yeast

¼ cup granulated sugar

1 egg, lightly beaten

½ teaspoon vanilla extract

½ teaspoon salt

3 to 3½ cups all-purpose flour, plus more as needed

FOR COOKIE DOUGH:

2 tablespoons unsalted butter, room temperature

1 tablespoon granulated sugar

2 tablespoons light brown sugar, packed

1 tablespoon milk or cream

¼ teaspoon vanilla extract

¼ cup all-purpose flour

⅛ teaspoon salt

2 tablespoons mini semisweet chocolate chips

FOR GLAZE:

¼ cup heavy cream

2 tablespoons light brown sugar, packed

1 tablespoon unsalted butter

½ teaspoon vanilla extract

1¼ cups powdered sugar, plus more as needed

SPECIAL EQUIPMENT:

2½-inch doughnut cutter, or 2½-inch and 1¼-inch round cutters

Heat milk and butter in a small saucepan over medium-low heat until butter is almost melted. Remove from heat and stir until no chunks of butter remain. Pour into a large mixing bowl or the bowl of a stand mixer and let cool to lukewarm (about 95°F to 105°F). In a small bowl, sprinkle yeast over ¼ cup lukewarm water and let sit 5 minutes, or until frothy.

QUICK TIP:

If your yeast refuses to foam, that means it’s dead. Discard it and start again with a new package.

Add dissolved yeast to milk mixture. Whisk in sugar, egg, vanilla, and salt. Add flour, 1 cup at a time, mixing with a spoon or the mixer’s paddle attachment after each addition until incorporated. Switch to the dough hook and knead until dough is smooth and elastic, about 3 to 4 minutes. If dough is overly sticky, add more flour, a few tablespoons at a time, until it begins to pull away from the sides of the bowl. Resist the urge to add too much flour; doughnut dough is supposed to be wet. Add just enough flour to make the dough workable, but not so much that it looks and feels like bread dough. Once dough is smooth and elastic, transfer it to a large, lightly oiled bowl. Cover and put in a warm spot to rise until doubled in size, about 1 hour.

Punch down dough and turn it out onto a floured surface; roll to ½ inch thick. Cut out rings of dough and transfer them to a parchment-lined baking sheet, spaced 2 inches apart.

QUICK TIP:

If you’re using two circle cutters instead of a doughnut cutter, transfer the dough circles to the baking sheet first and then cut out the hole. This will help keep the doughnuts nice and round.

Roll some of the remaining scrap dough into ⅛-inch-thick pieces. From these, cut out circles slightly larger than the size of the doughnut holes. Gently slip these circles underneath the cut doughnuts, forming a thin base beneath the hole. Any remaining dough can be cut into holes or left as irregular bite-size pieces. Arrange these on a second baking sheet. Lightly cover both sheets with plastic wrap or a tea towel and set on top of your oven or in a warm place; let rise until doubled in size, about 30 minutes.

Preheat oven to 375ºF. Bake 8 to 10 minutes, or until bottoms are golden brown. Transfer to a wire rack to cool.

To prepare the cookie dough, beat together butter and sugars in a large mixing bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Add flour and salt and stir until incorporated. Stir in chocolate chips.

To prepare the glaze, combine heavy cream, brown sugar, and butter in a small saucepan. Cook over medium heat until butter is melted and sugar is dissolved. Remove from heat and stir in vanilla. Sift powdered sugar into saucepan (don’t skip the sifting or you’ll end up with chunky glaze) and stir until incorporated. If glaze is too watery, sift in additional powdered sugar, 1 tablespoon at a time, to achieve desired consistency; it should be thick enough to stick to doughnuts, but not thick enough to be considered frosting.

Dunk tops of cooled doughnuts in glaze and place them right side up on a wire rack. Drop teaspoon-size dollops of cookie dough into holes, and serve immediately. Doughnuts are best enjoyed the same day they are made.

FIT FOR STUFFING:

These unique stuffed doughnuts are no more difficult to make than regular doughnuts. Simply roll out a thin piece of scrap dough and slide it underneath the hole. This base will fuse to the doughnut and provide the perfect foundation for cookie dough stuffing.

COOKIE DOUGH–STUFFED CINNAMON ROLLS

There’s no better way to wake up than with these cookie dough–studded cinnamon rolls. This recipe is perfect as a make-ahead morning treat. Simply prepare the rolls the night before, and move them to a warm spot as soon as you wake up. Within an hour you’ll have fresh cinnamon rolls, oozing with caramelized cinnamon sugar and chocolate chip cookie dough.

MAKES: 12 rolls     ACTIVE TIME: 45 minutes     TOTAL TIME: 3 hours

FOR ROLLS:

¾ cup whole milk

½ cup unsalted butter, cut into cubes

1 packet (2¼ teaspoons) active dry yeast

½ cup granulated sugar

1 egg, lightly beaten

1 teaspoon salt

3 to 3½ cups all-purpose flour

FOR FILLING:

¾ cup light brown sugar, packed, divided

2 teaspoons ground cinnamon

¼ cup plus 2 tablespoons unsalted butter, divided

2 tablespoons granulated sugar

1 tablespoon milk or cream

½ teaspoon vanilla extract

¾ cup all-purpose flour

¼ teaspoon salt

½ cup mini semisweet chocolate chips

FOR GLAZE:

¼ cup heavy cream

¼ cup light brown sugar, packed

1 tablespoon unsalted butter

½ teaspoon vanilla extract

1 cup powdered sugar, sifted, plus more to taste

Heat milk and butter in a small saucepan over medium-low heat until butter is almost melted. Remove from heat and stir until smooth. Pour into a large mixing bowl or the bowl of a stand mixer and cool to lukewarm (about 95°F to 105°F). In a small bowl, sprinkle the yeast over ¼ cup lukewarm water and let stand 5 minutes or until frothy.

Add dissolved yeast to milk mixture. Whisk in sugar, egg, and salt. Add flour, 1 cup at a time, mixing with a spoon or the mixer’s paddle attachment after each addition until incorporated. Switch to the dough hook and knead 3 to 4 minutes. If your dough is overly sticky, add more flour, a little at a time, until it begins to pull away from the sides of the bowl.

Turn out dough onto a lightly floured surface and knead until smooth and elastic, 5 to 7 minutes. Place dough in a large, lightly oiled bowl. Cover and put in a warm spot to rise until doubled in size, 1 to 2 hours.

For the filling, stir together ½ cup of the brown sugar and cinnamon in a small bowl; set aside.

In a large mixing bowl, beat together ¼ cup of the butter, granulated sugar, and the remaining ¼ cup brown sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes. Mix in milk and vanilla. Add flour and salt and stir until incorporated. Stir in chocolate chips. Refrigerate until ready to use.

Punch down dough and turn it out onto a floured surface. Roll into a 10-by-18-inch rectangle. Melt the remaining 2 tablespoons butter and brush evenly over surface; sprinkle with cinnamon-sugar mixture. Drop flattened pieces of cookie dough evenly over top, leaving ½ inch empty along the top edge. Starting on the long edge, roll up the dough. Pinch along the outside edge to seal. With a serrated knife, cut into 1½-inch-thick slices. Arrange slices in a 13-by-9-inch baking pan, leaving a little space between them. Cover with plastic wrap and let rise in a warm spot 30 to 45 minutes.

QUICK TIP:

The sliced rolls can be covered and refrigerated in the pan overnight. In the morning, put them in a warm place to rise.

Preheat oven to 350°F. Bake 20 to 25 minutes, or until tops are lightly golden brown. Remove from oven and let cool 10 to 15 minutes.

For the glaze, combine heavy cream, brown sugar, and butter in a small saucepan over medium heat. Stir until sugar is dissolved and butter is melted. Remove from heat and stir in vanilla and powdered sugar. Drizzle onto warm rolls and serve immediately.

QUICK TIP:

Leftover rolls can be covered with plastic wrap and refrigerated for 2 to 3 days. Reheat in the oven or microwave; drizzle with glaze before serving.

BELGIAN COOKIE DOUGH WAFFLES WITH CHOCOLATE WHIPPED CREAM

Everyone loves a good waffle; the rare few who don’t would quickly leave their presumptions aside for a bite of these. Crispy on the outside, soft and airy on the inside, these waffles are studded with dollops of chocolate chip cookie dough and topped with decadent Chocolate Whipped Cream.

MAKES: 8 waffles     TOTAL TIME: 30 minutes

FOR COOKIE DOUGH:

¼ cup (½ stick) unsalted butter, room temperature

2 tablespoons granulated sugar

¼ cup light brown sugar, packed

½ teaspoon vanilla extract

1 tablespoon milk or cream

¼ teaspoon salt

½ cup all-purpose flour

¼ cup mini semisweet chocolate chips

FOR WAFFLES:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 eggs, lightly beaten

2 cups buttermilk

½ cup (1 stick) unsalted butter, melted and cooled to lukewarm

¼ cup granulated sugar

1 teaspoon vanilla extract

FOR CHOCOLATE WHIPPED CREAM:

¼ cup powdered sugar

2 tablespoons unsweetened cocoa powder

½ cup plus 2 tablespoons chilled heavy cream, divided

To prepare cookie dough, beat together butter and sugars in a large mixing bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in vanilla and milk. Add salt and flour and mix until incorporated. Stir in chocolate chips. Refrigerate until ready to cook waffles.

To make waffles, sift together flour, baking powder, baking soda, and salt. In a separate bowl, lightly whisk eggs. Whisk in buttermilk, melted butter, sugar, and vanilla. Add dry ingredients and stir until just combined.

Preheat waffle maker and lightly spray with cooking spray or brush with vegetable oil. Ladle a heaping ½ cup of batter onto iron and quickly drop 6 to 7 marble-size balls of cookie dough on top. Close lid and cook according to manufacturer’s directions, until golden brown and toasted.

For the whipped cream, whisk powdered sugar, cocoa powder, and 2 tablespoons of the heavy cream in a large mixing bowl or the bowl of a stand mixer until smooth. Using the whisk attachment, gradually beat the remaining ½ cup heavy cream into mixture. Continue beating until stiff peaks form. Spoon onto warm waffles and serve immediately.

Leftover waffles can be frozen in a zip-top freezer bag for up to 1 month. Reheat in an oven or toaster oven (but not a pop-up toaster) until crisp and warmed through.

QUICK TIP:

If you don’t have a Belgian waffle maker, any waffle maker will do. Just adjust the batter accordingly: typical waffle makers need only ¼ to ½ cup of batter per waffle. This recipe will give you about 12 standard-size waffles.

WHIP IT: FLAVORING HOMEMADE WHIPPED CREAM

Homemade whipped cream is an excellent topping for just about anything. Why not take it one step further? Flavoring whipped cream in delicious and unexpected ways can add an extra punch of flavor to your desserts—or your breakfast. Start with the basic recipe and go crazy!

Basic Whipped Cream

1 cup heavy cream, chilled

¼ cup granulated sugar, or to taste

With an electric mixer or a stand mixer fitted with the whisk attachment, beat together heavy cream and sugar on medium speed until soft peaks form. Be careful not to overbeat or you may just end up with butter. Use immediately.

Vanilla

Add 1 teaspoon vanilla extract before beating.

Beyond Vanilla

Add ½ teaspoon of any extract (try almond, mint, or anise) before beating.

Maple

Add 1 tablespoon real maple syrup before beating.

Bourbon

Add 1 tablespoon bourbon before beating.

Boozed

On second thought, add 1 tablespoon of ANY liquor before beating.

Buzzed

Add 1 teaspoon instant espresso powder before beating.

Ginger

Add ½ teaspoon ground ginger before beating. Gently fold in ¼ cup finely chopped candied ginger (more or less to taste) to the finished cream.

Lemon

Add 1 tablespoon lemon juice and 1 teaspoon finely grated lemon zest before beating.

OATMEAL RAISIN COOKIE DOUGH GRANOLA BARS

Granola bars may seem unglamorous, but, I assure you, these aren’t your ordinary ho-hum variety. A mix of lightly toasted oats, nuts, and coconut is enveloped in a sweet brown sugar and honey syrup and layered with nutty oatmeal raisin cookie dough. The result is a spectacular snack.

MAKES: 10 (4-by-1½-inch) bars     ACTIVE TIME: 35 minutes     TOTAL TIME: 3 hours

FOR GRANOLA:

2 cups old-fashioned rolled oats

⅔ cup mixed nuts (such as pecans, almonds, walnuts, etc.), coarsely chopped

½ cup unsweetened shredded coconut

¼ cup (½ stick) unsalted butter, cut into cubes

⅓ cup light brown sugar, packed

⅓ cup honey

FOR COOKIE DOUGH:

¼ cup (½ stick) unsalted butter, room temperature

2 tablespoons granulated sugar

¼ cup light brown sugar, packed

½ teaspoon vanilla extract

1 tablespoon milk or cream

½ cup old-fashioned rolled oats

½ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon ground cinnamon (optional)

½ cup raisins

Preheat oven to 350ºF. Line an 8-by-8-inch square baking pan with parchment paper, leaving a 1-inch overhang on two opposite sides (see tips).

To make granola, stir together oats, nuts, and coconut in a large bowl until evenly distributed. Spread onto a large rimmed baking sheet. Bake 8 to 10 minutes, stirring once partway through baking, until oats are toasted and fragrant and coconut is lightly browned. Let cool slightly and then return mixture to bowl.

Combine butter, brown sugar, and honey in a small saucepan. Bring to a boil over medium heat and cook, stirring occasionally, until butter is melted and sugar is dissolved. Pour over oat mixture and stir until evenly coated. Let granola cool to lukewarm, stirring periodically.

Meanwhile, prepare cookie dough. In a large mixing bowl, beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in vanilla and milk. Add oats, flour, salt, and cinnamon (if using) and stir until dough comes together in large, dry crumbles. Stir in raisins.

Press half of the cooled granola into prepared pan. Crumble half of the cookie dough on top and press into an even layer. Repeat with remaining granola and cookie dough, firmly pressing into place.

Refrigerate until set, at least 2 hours. Use the parchment paper to lift the entire block out of the pan and transfer to a cutting board. Cut into 10 rectangular bars. You may find it easier to let the block soften slightly at room temperature for a few minutes before cutting.

Granola bars will keep up to 1 week, refrigerated in an airtight container and layered between parchment or waxed paper. Let sit at room temperature for a few minutes before serving.

RAISIN HATER?

I get it. If you don’t like these wrinkly dried fruits, biting into one is a surefire way to ruin a good snack. But don’t pass up this recipe: simply swap the raisins with mini chocolate chips or any other dried fruit and proceed as directed.

COOKIE DOUGH CRISPY TREATS

Too many adults don’t realize that their five-year-old selves were on to something: crispy treats truly are magical. Adults and kids alike can appreciate this whimsical variation on the classic, with its cookie dough swirls and chocolate chip freckles. It’s a treat no matter what your age.

MAKES: 24 treats     TIME: 20 minutes

FOR COOKIE DOUGH:

½ cup unsalted butter, room temperature

¼ cup granulated sugar

½ cup light brown sugar, packed

1 teaspoon vanilla extract

¼ cup milk or cream

1¼ cups all-purpose flour

¼ teaspoon salt

¾ cup mini semisweet chocolate chips

FOR CRISPY TREATS:

2 tablespoons unsalted butter

12 ounces marshmallows (about 44 regular or 7 cups mini marshmallows)

½ teaspoon vanilla extract

7 cups crisp rice cereal

Grease a 13-by-9-inch baking pan with butter or cooking spray.

In a mixing bowl, beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and milk. Mix in flour and salt and beat on low speed (or by hand) until incorporated. Stir in chocolate chips.

Melt butter and marshmallows together in a large saucepan over low heat, stirring occasionally, until completely melted. Remove from heat and add vanilla. Fold in cereal, gently stirring until completely coated.

Press half of the cereal mixture into prepared pan. Spread with cookie dough and then top with remaining cereal, carefully pressing into an even layer. (You may find it easier to use your hands for this step; if so, generously butter them beforehand so the cereal mixture doesn’t stick to your fingers.) Cut into squares. Treats can be stored, loosely covered in the refrigerator, up to 3 days but are best enjoyed within a day of making them.

CHOCOLATE CHIP COOKIE DOUGH CANNOLI

Homemade cannoli is tricky business, mainly because the best ricotta (called impastata, or whipped, ricotta) isn’t readily available in the United States. But rather than settle for the less-than-ideal texture of store-bought ricotta, why not make your own? Don’t be nervous. Creamy, homemade ricotta takes just three simple ingredients. Brown sugar, vanilla, and mini chocolate chips give it an extra cookie dough kick.

MAKES: 12 mini (or 4 large) cannoli     ACTIVE TIME: 30 minutes     TOTAL TIME: 8 hours

FOR RICOTTA:

1½ cups whole milk

½ cup heavy cream

2 teaspoons white vinegar

¼ cup light brown sugar, packed

1 teaspoon vanilla extract

½ cup mini semisweet chocolate chips

12 mini cannoli shells (or substitute 4 large cannoli shells)

Combine milk and heavy cream in a heavy 3- or 4-quart saucepan. Stir over medium-low heat until mixture just starts to simmer and reaches 190°F. Remove from heat and add vinegar, stirring once or twice to incorporate (milk should begin to curdle). Let sit, undisturbed, for 5 minutes.

Line a fine-mesh sieve with a double layer of cheesecloth or a coffee filter and set over a bowl to catch drainage. Pour curdled milk mixture into sieve and let drain in the refrigerator at least 7 hours or overnight, until no longer watery. (You should have about ¾ cup.)

Place ricotta in a food processor and pulse 2 to 3 times until smooth. Add brown sugar and vanilla and pulse until incorporated. You want a smooth and creamy consistency; but don’t overmix or it may separate. Stir in chocolate chips.

Transfer filling to a pastry bag fitted with a large round tip (or a plastic zip-top bag with ½ inch of the corner snipped off) and pipe into cannoli shells. Serve promptly to ensure the shells stay crispy.

QUICK TIP:

Don’t toss out that milky liquid leftover after draining the ricotta. That, dear friends, is whey. Use it in place of water in your favorite homemade bread recipe, cook your next batch of rice with it, or, at the very least, use it to water your vegetables.

COOKIE DOUGH S’MORES

I’m not an outdoors kind of person. I’m more of a stay-where-I-can-shower-on-a-daily-basis kind of person. However, even I would brave the wild frontier for some of the roasty-toasty melted goodness of campfire s’mores. This indulgent twist on a classic summertime treat is easy to create in your own home—it’s a homebody’s dream come true.

MAKES: 12 s’mores     TIME: 15 minutes

FOR COOKIE DOUGH:

¼ cup (½ stick) unsalted butter, room temperature

2 tablespoons granulated sugar

¼ cup light brown sugar, packed

½ teaspoon vanilla extract

2 tablespoons milk or cream

½ cup all-purpose flour

⅛ teaspoon salt

FOR S’MORES:

12 graham cracker sheets, broken in half

2 (1.55-ounce) bars milk chocolate

12 marshmallows

In a mixing bowl, beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and milk. Mix in flour and salt and beat on low speed (or by hand) until incorporated.

Spread about 1 tablespoon of dough onto 12 of the graham cracker halves. Break chocolate bars into 12 equal pieces, and center one piece atop each mound of cookie dough.

Toast marshmallows over an open flame until golden brown or charred to your liking. Place a hot marshmallow on top of cookie dough and chocolate and top with remaining graham crackers. Gently press until marshmallow begins to ooze out the sides. Let sit for 30 seconds—or as long as you can stand—to let the chocolate get sufficiently melty. Enjoy immediately.

QUICK TIP:

If you don’t have a campfire, a gas burner or crème brûlée torch works well.

EASY INDOOR S’MORES:

For a flameless version of this campfire favorite, place marshmallows on graham crackers and broil for 30 to 60 seconds, or until golden brown and gooey. Or microwave marshmallows for 8 to 10 seconds, or until puffed.

DEEP-FRIED COOKIE DOUGH FRITTERS

People nowadays are deep-frying everything from cupcakes to candy bars, so why not cookie dough? What goes in as a frozen ball of dough comes out delicately crispy on the outside, soft and oozing on the inside.

MAKES: approximately 30 fritters     ACTIVE TIME: 45 minutes     TOTAL TIME: 3 hours

FOR COOKIE DOUGH:

¼ cup (½ stick) unsalted butter, room temperature

¼ cup granulated sugar

½ cup light brown sugar, packed

3 tablespoons milk or cream

1 teaspoon vanilla extract

1½ cups all-purpose flour

¼ teaspoon salt

½ cup mini semisweet chocolate chips

FOR FRITTERS:

Vegetable oil, for frying

¾ cup plus 2 tablespoons all-purpose flour

2 tablespoons powdered sugar

¼ teaspoon ground cinnamon

1 egg, lightly beaten

Cornstarch, for dredging

FOR TOPPING:

Powdered sugar (optional)

Chocolate syrup (optional)

In a mixing bowl, beat together butter and sugars with an electric mixer on medium speed until smooth, 2 to 3 minutes. Beat in milk and vanilla. Add flour and salt and mix until dough comes together and is no longer crumbly. Stir in chocolate chips. Form dough into 1-inch balls and arrange on a cookie sheet. Freeze at least 2 to 3 hours, until completely firm.

QUICK TIP:

Stick each frozen ball onto a toothpick or wooden skewer before battering. This convenient handle will make the batter-and-fry process easier. Plus you’ve got a built-in serving device to boot.

Fill a heavy-sided saucepan or Dutch oven with 2 inches of vegetable oil and bring to 350°F over medium heat.

To prepare batter, whisk together flour, powdered sugar, and cinnamon in a small bowl. Add egg and ¾ cup water and whisk until smooth; it should be the consistency of a thin pancake batter.

Working in small batches, roll frozen cookie dough balls in cornstarch, tapping off excess. Dip dough balls in batter and carefully lower into the hot oil using a fork or metal slotted spoon. Fry 1 to 2 minutes, or until golden brown. Transfer to a paper-towel-lined baking sheet. Repeat with remaining dough, letting oil return to temperature between batches. Serve fritters warm with a dusting of powdered sugar and/or a drizzle of chocolate syrup, if desired.

COOKIE DOUGH MOUSSE SHOOTERS

As we all know, good things come in small packages. In this case, a simple shot glass serves as the vessel for a base of rich chocolate cake topped with pillows of cloudlike cookie dough mousse. Grab the smallest spoon you can find and dig in.

MAKES: 20 shooters     ACTIVE TIME: 1 hour     TOTAL TIME: 3 hours

FOR CAKE:

⅔ cup all-purpose flour

½ cup granulated sugar

¼ cup dark or Dutch-processed cocoa powder

½ teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon salt

¼ cup whole milk

¼ cup strong brewed coffee, room temperature

1 egg, lightly beaten

2 teaspoons vanilla extract

FOR MOUSSE BASE:

¼ cup light brown sugar, packed

½ cup granulated sugar

2 egg yolks

1 cup heavy cream

½ teaspoon vanilla extract

FOR COOKIE DOUGH:

¼ cup (½ stick) unsalted butter, room temperature

2 tablespoons granulated sugar

¼ cup light brown sugar, packed

½ teaspoon vanilla extract

¼ cup all-purpose flour

⅛ teaspoon salt

½ cup mini semisweet chocolate chips

SPECIAL EQUIPMENT:

20 (2- to 3-ounce) mini parfait or shot glasses

Preheat oven to 350°F. Butter a 9-inch-round cake pan and line with parchment paper. Butter parchment paper.

In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add milk, coffee, egg, and vanilla and stir until just combined, scraping the bottom of the bowl with a flexible spatula to incorporate all the dry ingredients. Pour batter into prepared pan. Bake 18 to 22 minutes, or until a toothpick inserted near the center comes out clean. Place pan on a wire rack and cool completely, about 30 minutes.

Carefully run a knife around the edges of pan and invert cake onto cooling rack. At this point, cake can be wrapped tightly in plastic wrap and refrigerated or frozen until ready to use.

To prepare mousse, combine sugars and egg yolks in a small saucepan. Cook over medium-low heat, stirring occasionally, until mixture reaches 160°F and takes on the consistency of a thick syrup, about 8 to 10 minutes. Do not let it boil. Let mixture cool slightly and then transfer to a bowl and refrigerate until completely cool, at least 1 hour.

In a mixing bowl, whip heavy cream with an electric mixer or a stand mixer fitted with a whisk attachment until it forms soft peaks. Stir in vanilla.

In a separate mixing bowl, beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in vanilla. Add flour and salt and mix until incorporated. Pour in chilled egg yolk mixture and beat until smooth. Begin folding in whipped cream, ½ cup at a time, taking care not to deflate the mixture; you want it to remain light and airy. Continue adding cream, gently folding and scraping the sides of the bowl as you go, until mixture is smooth and uniform. Transfer to a pastry bag fitted with a large round tip. Alternatively, you can use a 1-gallon zip-top bag; fill with mousse, and then snip off approximately ½ inch of the corner. (If your mousse is too runny to pipe, refrigerate it for a few hours to firm it up.)

To assemble shooters, cut out rounds of cake using a circular cookie cutter slightly smaller than the diameter of your serving glasses. You can also use the rim of a shot glass, although that makes it harder to keep the inside walls of the glasses clean. Drop a cake round into each glass, pushing it to the bottom. Fill each glass with mousse and sprinkle with chocolate chips. Refrigerate until ready to serve. Although shooters are best served the day they’re made, they will keep in the refrigerator up to 2 days.

QUICK TIP:

Don’t have 20 shot glasses lying around the house? Go freeform. Top mini slices, squares, or paper-cup-fuls of cake with a dollop or two of mousse and serve with a spoon and a sprinkling of chocolate chips.

COOKIE DOUGH WONTONS WITH CHOCOLATE DIPPING SAUCE

I bet you’ve never seen these on a Chinese takeout menu. Each crispy wonton skin holds a sweet surprise: a pocket of perfectly gooey chocolate chip cookie dough. Served fondue-style with a brandied chocolate dipping sauce, these sweet wontons are the perfect way to end a meal or start a conversation.

MAKES: 30 wontons     TIME: 45 minutes

FOR COOKIE DOUGH:

¼ cup (½ stick) unsalted butter, room temperature

¼ cup granulated sugar

½ cup light brown sugar, packed

1 teaspoon vanilla extract

2 tablespoons milk or cream

1½ cups all-purpose flour

¼ teaspoon salt

½ cup mini semisweet chocolate chips

FOR WONTONS:

30 wonton wrappers

Vegetable oil, for frying

FOR DIPPING SAUCE:

¼ cup semisweet chocolate chips

½ cup heavy cream

1 tablespoon brandy (or substitute 1 teaspoon vanilla extract)

In a mixing bowl, beat together butter and sugars with an electric mixer on medium speed until smooth, 2 to 3 minutes. Beat in vanilla and milk. Add flour and salt and mix until dough comes together and is no longer crumbly. Stir in chocolate chips.

Lay wonton wrappers on a flat, dry surface. Place 1 teaspoon cookie dough in the center. Using your finger or a pastry brush, lightly moisten the edges of the wrapper with water. Fold wontons in half diagonally, forming a triangle. Press wrappers around cookie dough to remove air pockets, then press firmly along edges to seal.

Fill a heavy-sided saucepan or Dutch oven with oil to a depth of at least 2 inches; do not add too much, because the oil will expand when heated. Over medium heat, warm oil to 350°F.

Working in batches, carefully drop a few wontons into hot oil, taking care not to overload the pan (you don’t want the wontons to touch). Fry 1 to 2 minutes, or until golden brown and bubbly, flipping wontons halfway through the cooking time. Transfer fried wontons to a paper-towel-lined baking sheet to cool.

To prepare dipping sauce, place chocolate chips in a small heatproof bowl. In a small saucepan, warm heavy cream over medium heat until it just starts to simmer. Do not let it boil. Remove from heat and pour over chocolate chips. Let stand 30 seconds and then stir until chocolate is melted and mixture is smooth. Stir in brandy. Serve with warm wontons.

QUICK TIP:

For perfectly crispy wontons, continue to monitor the oil temperature throughout the frying process and adjust heat as necessary.

THAT’S A WRAP:

To wrap wontons, place 1 teaspoon of dough in the center of each wrapper. Resist the urge to add more dough; overfilling will make it harder to fold.

Lightly wet the edges of the wrapper with water to help them stick together and form an airtight seal. Fold corners together to form a triangle, then press together to seal.

COOKIE DOUGH DESSERT PIZZA

Making dessert pizza might just be the most fun you can have with your food, short of flinging it across the room. A tender, sugar-cookie-like crust serves as a blank canvas for your own sweet inspiration. Whip up the variations or give it your own twist. This is one recipe with endless possibilities.

MAKES: one 11-inch pizza (8 servings)     ACTIVE TIME: 30 minutes     TOTAL TIME: 35 minutes

FOR PIZZA CRUST:

½ cup unsalted butter, room temperature

½ cup granulated sugar

1 egg

½ teaspoon vanilla extract

1½ cups all-purpose flour, plus more for rolling

1 teaspoon baking powder

FOR TOPPING:

¼ cup (½ stick) unsalted butter, room temperature

2 tablespoons granulated sugar

¼ cup light brown sugar, packed

1 tablespoon milk or cream

½ teaspoon vanilla extract

⅛ teaspoon salt

¾ cup all-purpose flour

½ cup mini semisweet chocolate chips, divided

½ cup caramel sauce

Preheat oven to 350ºF. To prepare the crust, in a large mixing bowl beat together butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes. Beat in egg and vanilla. Add flour and baking powder and mix until incorporated.

If dough is crumbly, knead a few times until it comes together into a ball. Turn out onto a lightly floured surface and roll into an 11-inch round. Transfer to a pizza pan or large baking sheet. Trim or crimp rough edges, if desired. Bake 10 to 12 minutes, or until edges are lightly golden. Remove from oven and let cool.

To prepare topping, beat together butter, sugars, milk, and vanilla. Add salt and flour and mix until incorporated. Stir in ¼ cup of the chocolate chips.

Spread a thin layer of caramel sauce over crust. Sprinkle with cookie dough and remaining chocolate chips and drizzle with more caramel sauce.

COOKIE DOUGH DESSERT PIZZA TOPPINGS:

ROCKY ROAD:

For chocolate cookie dough topping:

¼ cup (½ stick) unsalted butter, room temperature

2 tablespoons granulated sugar

¼ cup light brown sugar, packed

½ teaspoon vanilla extract

⅛ teaspoon salt

¼ cup cocoa powder, sifted

⅔ cup all-purpose flour

1 tablespoon milk or cream

Other toppings:

¼ cup chocolate fudge sauce

½ cup mini marshmallows

½ cup semisweet chocolate chips

½ cup sliced almonds, toasted

Beat together butter, sugars, and vanilla. Add salt, cocoa powder, and flour and mix until incorporated. Add milk and mix until dough comes together.

Spread a thin layer of fudge sauce over crust. Sprinkle with cookie dough, marshmallows, chocolate chips, and almonds.

SUGAR PEACH:

For sugar cookie dough topping:

¼ cup (½ stick) unsalted butter, room temperature

¼ cup granulated sugar

½ teaspoon vanilla extract

⅛ teaspoon salt

¾ cup all-purpose flour

1 tablespoon milk or cream

For mascarpone cream:

2 tablespoons mascarpone or cream cheese

¼ cup heavy cream

1 tablespoon granulated sugar

Other toppings:

1 peach, diced

½ cup white chocolate chips

Beat together butter, sugar, and vanilla. Add salt and flour and mix until incorporated. Add milk and mix until dough comes together.

Whip mascarpone, heavy cream, and sugar with an electric mixer fitted with a whisk attachment until it forms stiff peaks. Spread a thin layer over crust. Sprinkle with cookie dough, peaches, and white chocolate chips.

PEANUT BUTTER CUP:

For peanut butter cookie dough topping:

2 tablespoons unsalted butter, room temperature

2 tablespoons creamy peanut butter

2 tablespoons granulated sugar

¼ cup light brown sugar, packed

½ teaspoon vanilla extract

⅛ teaspoon salt (increase to ¼ teaspoon if using unsalted peanut butter)

½ cup all-purpose flour

1 tablespoon milk or cream

For peanut butter sauce:

2 tablespoons creamy peanut butter

1 tablespoon honey

Pinch ground cinnamon

¼ cup heavy cream

Other toppings:

12 peanut butter cups, roughly chopped

½ cup roasted peanuts

Beat together butter, peanut butter, sugars, and vanilla. Add salt and flour and mix until incorporated. Add milk and mix until dough comes together.

To make the sauce, whisk together peanut butter, honey, cinnamon, and heavy cream until smooth. Spread a thin layer over pizza. Sprinkle with cookie dough, peanut butter cups, and peanuts.

PIZZA PARTY:

Why treat your guests to only one kind of pizza when, really, the sky’s the limit? Bake pizza crust in individual-sized rounds and present each guest with their own personal pizza canvas. Set out bowls of each of the four cookie dough varieties, plus sauces, chocolate chips, nuts, and other toppings. Have fun!

LINDSAY LANDIS is a graphic designer by day and a cookie dough addict by night. She is the author of the popular food blog Love and Olive Oil and lives in Nashville, Tennessee, with her husband and their three cats.

MEASUREMENTS

pinch = 1⁄16 teaspoon

½ tablespoon = 1½ teaspoons

1 tablespoon = 3 teaspoons

¼ cup = 4 tablespoons

⅓ cup = 5 tablespoons plus 1 teaspoon

½ cup = 8 tablespoons

¾ cup = 12 tablespoons

1 cup = 16 tablespoons

1 quart = 4 cups

EQUIVALENCES

1 stick of butter = ½ cup

½ stick of butter = ¼ cup

2 large eggs = 3 small eggs

1 pound powdered sugar = 3¾ cups

12 ounces (1 bag) mini chocolate chips = 2 cups

TEMPERATURES

160°F = 70°C

300°F = 150°C

325°F = 160°C

350°F = 180°C

375°F = 190°C

INDEX

References to photographs are in bold.

all-purpose flour

Almond Cookie Dough

Baked Cookie Dough Doughnuts, 5.1, 5.2

baking sheets

banana split, 4.1, 4.2

bars

Cookie Dough Billionaire Bars, 2.1, 2.2; Cookie Dough Crispy Treats, 6.1, 6.2; Cookie Dough S’mores, 6.3, 6.4; Oatmeal Raisin Cookie Dough Granola Bars, 5.1, 5.2; See also brownies

Basic Whipped Cream

Belgian Cookie Dough Waffles with Chocolate Whipped Cream, 4.1, 5.1, 5.2

Beyond Vanilla Whipped Cream

Boozed Whipped Cream

Bourbon Whipped Cream

Bread Pudding, Chocolate Chip Cookie Dough, 3.1, 3.2

breakfast

Baked Cookie Dough Doughnuts, 5.1, 5.2; Belgian Cookie Dough Waffles with Chocolate Whipped Cream, 4.1, 5.3, 5.4; Cookie Dough–Filled Crêpes, 5.5, 5.6; Cookie Dough Oatmeal Pancakes, 5.7, 5.8; Cookie Dough–Stuffed Cinnamon Rolls, 5.9, 5.10; Cookie Dough–Stuffed French Toast, 5.11, 5.12; Oatmeal Raisin Cookie Dough Granola Bars, 5.13, 5.14

brioche

Cookie Dough–Stuffed French Toast, 5.1, 5.2; Chocolate Chip Cookie Dough Bread Pudding, 3.1, 3.2

brownies

Chocolate Chip Cookie Dough Brownies, 2.1, 2.2; White Chocolate–Macadamia Nut Cookie Dough Blondies, 2.3, 2.4, 2.5

Brown Sugar Cookie Dough Layer Cake, 3.1, 3.2

butter

buttercream, 3.1, 3.2

buttermilk

Buzzed Whipped Cream

cake

Brown Sugar Cookie Dough Layer Cake, 3.1, 3.2; Cookie Dough Mousse Shooters, 6.1, 6.2; Cookie Dough-Stuffed Dark Chocolate Cupcakes, 3.3, 3.4, 3.5; Ice Cream and Cookie Dough Layer Cake, 4.1, 4.2

candy

candy canes; candy coating, itr.1, 1.2, 1.3, 1.4, 1.5, 1.6; candy thermometer; caramel candies; Chocolate Chip Cookie Dough Fudge, 1.7, 1.8; Chocolate Chip Cookie Dough Truffles, 1.9, 1.10; Cookie Dough Swirl Marshmallows, 1.11, 1.12; Crispy Peanut Butter Cookie Dough Cups, 1.13, 1.14; dipping, 1.15, 1.16; Gingerbread Cookie Dough Peppermint Bark, 1.17, 1.18; Inside-Out Cookie Dough Truffles, 1.19, 1.20; packaging, 1.21; Peanut Butter Cup Cookie Dough Dessert Pizza; peppermint candies; Sugar Cookie Dough Lollipops, 1.23, 1.24, 1.25

Cannoli, Chocolate Chip Cookie Dough, 6.1, 6.2

caramel

Cookie Dough Billionaire Bars, 2.1, 2.2; glaze, 3.1, 3.2; Mexican Chocolate Cookie Dough Tartlets, 3.3, 3.4; sauce

cheesecake

Cookie Dough Mosaic Cheesecake, 3.1, 3.2; water bath for

chocolate

Brown Sugar Cookie Dough Layer Cake, 3.1, 3.2; Chocolate Chip Cookie Dough Brownies, 2.1, 2.2; Chocolate Cookie Dough Ice Cream, 4.1, 4.2; Chocolate Dipping Sauce, 6.1, 6.2; Chocolate-Peanut Butter Cookie Dough Ice Cream; Chocolate Whipped Cream, 5.1, 5.2, 5.3; cocoa powder, itr.1, 2.3, 2.4, 2.5, 3.3, 3.4, 3.5, 4.4, 4.5, 5.4, 6.3, 6.4; Cookie Dough Billionaire Bars, 2.6, 2.7; Cookie Dough Mousse Shooters, 6.5, 6.6; Cookie Dough S’mores, 6.7, 6.8; Cookie Dough–Stuffed Dark Chocolate Cupcakes, 3.6, 3.7, 3.8; Cookie Dough Whoopie Pies, 2.8, 2.9; Crispy Peanut Butter Cookie Dough Cups, 1.1, 1.2; Gingerbread Cookie Dough Peppermint Bark, 1.3, 1.4; Ice Cream and Cookie Dough Layer Cake, 4.6, 4.7; Inside-Out Cookie Dough; Inside-Out Cookie Dough Truffles, 1.5, 1.6; melting; Mexican Chocolate Cookie Dough; Mexican Chocolate Cookie Dough Tartlets, 3.9, 3.10; Old-Fashioned Cookie Dough Ice Cream Sandwiches, 4.8, 4.9; Peanut Butter and Chocolate Thumbprint Cookies, 2.10, 2.11; Sugar Cookie Dough Lollipops, 1.7, 1.8, 1.9

Chocolate Chip Cookie Dough Bread Pudding, 3.1, 3.2

Chocolate Chip Cookie Dough Brownies, 2.1, 2.2

Chocolate Chip Cookie Dough Cannoli, 6.1, 6.2

Chocolate Chip Cookie Dough Fudge, 1.1, 1.2

Chocolate Chip Cookie Dough Ice Cream, 4.1, 4.2

Chocolate Chip Cookie Dough Pudding, 3.1, 3.2

Chocolate Chip Cookie Dough Sandwich Cookies, 2.1, 2.2

Chocolate Chip Cookie Dough Truffles, 1.1, 1.2

chocolate chips

Almond Cookie Dough; Baked Cookie Dough Doughnuts, 5.1, 5.2; Belgian Cookie Dough Waffles with Chocolate Whipped Cream, 4.1, 5.3, 5.4; Chocolate Chip Cookie Dough Bread Pudding, 3.1, 3.2; Chocolate Chip Cookie Dough Brownies, 2.1, 2.2; Chocolate Chip Cookie Dough Cannoli, 6.1, 6.2; Chocolate Chip Cookie Dough Fudge, 1.1, 1.2; Chocolate Chip Cookie Dough Ice Cream, 4.2, 4.3; Chocolate Chip Cookie Dough Pudding, 3.3, 3.4; Chocolate Chip Cookie Dough Sandwich Cookies, 2.3, 2.4; Chocolate Chip Cookie Dough Truffles, 1.3, 1.4; Chocolate Cookie Dough Ice Cream, 4.4, 4.5; Cookie Dough Billionaire Bars, 2.5, 2.6; Cookie Dough Cream Pie, 3.5, 3.6; Cookie Dough Crème Brûlée, 3.7, 3.8; Cookie Dough Crispy Treats, 6.3, 6.4; Cookie Dough Dessert Pizza, 6.5, 6.6, 6.7; Cookie Dough–Filled Crêpes, 5.5, 5.6; Cookie Dough Mosaic Cheesecake, 3.9, 3.10; Cookie Dough Mousse Shooters, 6.8, 6.9; Cookie Dough Oatmeal Pancakes, 5.7, 5.8; Cookie Dough–Stuffed Cinnamon Rolls, 5.9, 5.10; Cookie Dough–Stuffed Dark Chocolate Cupcakes, 3.11, 3.12, 3.13, 3.14; Cookie Dough–Stuffed French Toast, 5.11, 5.12; Cookie Dough Swirl Marshmallows, 1.5, 1.6; Cookie Dough Whoopie Pies; Cookie Dough Wontons with Chocolate Dipping Sauce, 6.10, 6.11; Deep-Fried Cookie Dough Fritters, 6.12, 6.13; Eggless Chocolate Chip Cookie Dough; Gingerbread Cookie Dough Peppermint Bark; Gluten-Free Cookie Dough; Ice Cream and Cookie Dough Layer Cake, 4.6, 4.7; Invisible Cookie Dough Ice Pops, 4.8, 4.9, 4.10; Mexican Chocolate Cookie Dough Tartlets, 3.15, 3.16; Peanut Butter and Chocolate Thumbprint Cookies, 2.8, 2.9; Rocky Road Cookie Dough Dessert Pizza; semisweet mini morsels; Soft Sugar Cookies with Cookie Dough Frosting, 2.10, 2.11; Vegan/Dairy-Free Cookie Dough

Chocolate Cookie Dough Ice Cream, 4.1, 4.2

Chocolate Dipping Sauce, 6.1, 6.2

Chocolate-Peanut Butter Cookie Dough Ice Cream

Chocolate Whipped Cream, 5.1, 5.2, 5.3

Cinnamon Cream Syrup, 5.1, 5.2

circle cutter, itr.1, 5.1

cocoa powder, itr.1, 2.1, 2.2, 2.3, 3.1, 3.2, 3.3, 4.1, 4.2, 5.1, 6.1, 6.2

coffee, brewed

Cookie Dough Mousse Shooters, 6.1, 6.2; Ice Cream and Cookie Dough Layer Cake, 4.1, 4.2

cookie dough

baking; Eggless Chocolate Chip Cookie Dough; freezing; storing, itr.3, 2.2; variations; See also specific cookie doughs

Cookie Dough Billionaire Bars, 2.1, 2.2

Cookie Dough Cream Pie, 3.1, 3.2

Cookie Dough Crème Brûlée, 3.1, 3.2

Cookie Dough Crispy Treats, 6.1, 6.2

Cookie Dough Dessert Pizza, 6.1, 6.2, 6.3

Cookie Dough–Filled Crêpes, 5.1, 5.2

Cookie Dough Mosaic Cheesecake, 3.1, 3.2

Cookie Dough Mousse Shooters, 6.1, 6.2

Cookie Dough Oatmeal Pancakes, 5.1, 5.2

Cookie Dough S’mores, 6.1, 6.2

Cookie Dough–Stuffed Cinnamon Rolls, 5.1, 5.2

Cookie Dough–Stuffed Dark Chocolate Cupcakes, 3.1, 3.2, 3.3

Cookie Dough–Stuffed French Toast, 5.1, 5.2

Cookie Dough Sundae Sauce, 4.1, 4.2

Cookie Dough Swirl Marshmallows, 1.1, 1.2

Cookie Dough Whoopie Pies, 2.1, 2.2

Cookie Dough Wontons with Chocolate Dipping Sauce, 6.1, 6.2

cookies

Chocolate Chip Cookie Dough Sandwich Cookies, 2.1, 2.2; Cookie Dough Whoopie Pies, 2.3, 2.4; mini cookies, 3.1, 3.2; Old-Fashioned Cookie Dough Ice Cream Sandwiches, 4.1, 4.2; Peanut Butter and Chocolate Thumbprint Cookies, 2.5, 2.6; Soft Sugar Cookies with Cookie Dough Frosting, 2.7, 2.8

crème brûlée, 3.1, 3.2

crêpes

Cookie Dough–Filled Crêpes, 5.1, 5.2; preparing

crisp rice cereal

Cookie Dough Crispy Treats, 6.1, 6.2; Crispy Peanut Butter Cookie Dough Cups, 1.1, 1.2

Crispy Peanut Butter Cookie Dough Cups, 1.1, 1.2

cupcakes

Cookie Dough–Stuffed Dark Chocolate Cupcakes, 3.1, 3.2, 3.3; filling

custards

Chocolate Chip Cookie Dough Bread Pudding, 3.1, 3.2; Cookie Dough Crème Brûlée, 3.3, 3.4

Deep-Fried Cookie Dough Fritters, 6.1, 6.2

dessert flags, 2.1, 2.2

double boiler, itr.1, 1.1

doughnuts

Baked Cookie Dough Doughnuts, 5.1, 5.2; cutting; stuffing

Dutch-processed cocoa powder. See cocoa powder

Eggless Chocolate Chip Cookie Dough

eggs

in cookie dough; whites

electric mixer

espresso powder, instant

Cookie Dough Whoopie Pies, 2.1, 2.2; Old-Fashioned Cookie Dough Ice Cream Sandwiches, 4.1, 4.2

flour. See all-purpose flour

French toast

Cookie Dough–Stuffed French Toast, 5.1, 5.2; stuffing

Fritters, Deep-Fried Cookie Dough, 6.1, 6.2

frostings

buttercream, 3.1, 3.2; Cookie Dough Frosting; See also glazes

Fudge, Chocolate Chip Cookie Dough, 1.1, 1.2

ganache

gingerbread

Gingerbread Cookie Dough; Gingerbread Cookie Dough Peppermint Bark, 1.1, 1.2

Gingerbread Cookie Dough Peppermint Bark, 1.1, 1.2

Ginger Whipped Cream

glazes

for Baked Cookie Dough Doughnuts, 5.1, 5.2, 5.3; for Cookie Dough Billionaire Bars, 2.1, 2.2; for Cookie Dough–Stuffed Cinnamon Rolls, 5.4, 5.5

Gluten-Free Cookie Dough

golden syrup

Granola, Oatmeal Raisin Cookie Dough Bars, 5.1, 5.2

ice cream

Chocolate Chip Cookie Dough Ice Cream, 4.1, 4.2; Chocolate Cookie Dough Ice Cream, 4.3, 4.4; Chocolate-Peanut Butter Cookie Dough Ice Cream; Ice Cream and Cookie Dough Layer Cake, 4.6, 4.7; Malted Cookie Dough Milk Shakes, 4.8, 4.9; Old-Fashioned Cookie Dough Ice Cream Sandwiches, 4.10, 4.11; White Chocolate–Macadamia Nut Cookie Dough Ice Cream, 4.12, 4.13

Ice Cream and Cookie Dough Layer Cake, 4.1, 4.2

ice pops

Inside-Out Cookie Dough

Inside-Out Cookie Dough Truffles, 1.1, 1.2

Invisible Cookie Dough Ice Pops, 4.1, 4.2, 4.3

Lemon Whipped Cream

liqueur, 4.1, 5.1

Lollipops, Sugar Cookie Dough, 1.1, 1.2, 1.3

macadamia nuts

White Chocolate–Macadamia Nut Cookie Dough; White Chocolate–Macadamia Nut Cookie Dough Blondies, 2.1, 2.2, 2.3; White Chocolate–Macadamia Nut Cookie Dough Ice Cream, 4.1, 4.2

Malted Cookie Dough Milk Shakes, 4.1, 4.2

malt powder

Maple Whipped Cream

marshmallows

Cookie Dough Crispy Treats, 6.1, 6.2; Cookie Dough S’mores, 6.3, 6.4; Cookie Dough Swirl Marshmallows, 1.1, 1.2; Cookie Dough Whoopie Pies, 2.1, 2.2; Rocky Road Cookie Dough Dessert Pizza

Mascarpone Cream

Mexican Chocolate Cookie Dough

Mexican Chocolate Cookie Dough Tartlets, 3.1, 3.2

Milk Shakes, Malted Cookie Dough, 4.1, 4.2

molds

#4 fluted candy cup mold; ice pop

Mousse, Cookie Dough Shooters, 6.1, 6.2

nuts

Oatmeal Raisin Cookie Dough Granola Bars, 5.1, 5.2; Peanut Butter Cup Cookie Dough Dessert Pizza; Rocky Road Cookie Dough Dessert Pizza; White Chocolate–Macadamia Nut Cookie Dough; White Chocolate–Macadamia Nut Cookie Dough Blondies, 2.1, 2.2, 2.3; White Chocolate–Macadamia Nut Cookie Dough Ice Cream, 4.1, 4.2

oatmeal

Cookie Dough Oatmeal Pancakes, 5.1, 5.2; Oatmeal Raisin Cookie Dough; Oatmeal Raisin Cookie Dough Granola Bars, 5.3, 5.4

Oatmeal Raisin Cookie Dough

Oatmeal Raisin Cookie Dough Granola Bars, 5.1, 5.2

Old-Fashioned Cookie Dough Ice Cream Sandwiches, 4.1, 4.2

packaging for sweets

pancakes

blueberry; buttermilk substitute; Cookie Dough Oatmeal Pancakes, 5.3, 5.4; storing leftovers; See also crêpes

parchment paper, itr.1, 2.1

Peach, Sugar Cookie Dough Dessert Pizza

peanut butter

Chocolate-Peanut Butter Cookie Dough Ice Cream; Cookie Dough Mosaic Cheesecake, 3.1, 3.2; Crispy Peanut Butter Cookie Dough Cups, 1.1, 1.2; Peanut Butter and Chocolate Thumbprint Cookies, 2.1, 2.2; Peanut Butter Cookie Dough; Peanut Butter Cup Cookie Dough Dessert Pizza; Peanut Butter Sauce

Peanut Butter and Chocolate Thumbprint Cookies, 2.1, 2.2

Peanut Butter Cookie Dough

Peanut Butter Cup Cookie Dough Dessert Pizza

Peanut Butter Sauce

Peppermint bark, 1.1, 1.2

pie

Cookie Dough Cream Pie, 3.1, 3.2; Mexican Chocolate Cookie Dough Tartlets, 3.3, 3.4; piping bag

pizza

Cookie Dough Dessert Pizza, 6.1, 6.2, 6.3; Peanut Butter Cup Cookie Dough Dessert Pizza; Rocky Road Cookie Dough Dessert Pizza; Sugar Peach Cookie Dough Dessert Pizza

popsicles. See ice pops

puddings

Chocolate Chip Cookie Dough Bread Pudding, 3.1, 3.2; Chocolate Chip Cookie Dough Pudding, 3.3, 3.4; removing lumps from; See also custards

raisins

Oatmeal Raisin Cookie Dough; Oatmeal Raisin Cookie Dough Granola Bars, 5.1, 5.2

ricotta filling, 6.1, 6.2

Rocky Road Cookie Dough Dessert Pizza

salt

sauces

Chocolate Dipping Sauce, 6.1, 6.2; Cinnamon Cream Syrup, 5.1, 5.2; Cookie Dough Sundae Sauce, 4.1, 4.2; Peanut Butter Sauce

sieve, fine-mesh, itr.1, 3.1, 6.1

S’mores, Cookie Dough, 6.1, 6.2

Soft Sugar Cookies with Cookie Dough Frosting, 2.1, 2.2

Sugar Cookie Dough

Sugar Cookie Dough Lollipops, 1.1, 1.2, 1.3

Sugar Peach Cookie Dough Dessert Pizza

syrup. See sauces

tarts. See pies

truffles

Chocolate Chip Cookie Dough Truffles, 1.1, 1.2; Inside-Out Cookie Dough Truffles, 1.3, 1.4

vanilla

beans; Beyond Vanilla Whipped Cream; Cookie Dough Sundae Sauce, 4.2, 4.3; Ice Cream and Cookie Dough Layer Cake, 4.4, 4.5; Vanilla Whipped Cream

Vegan/Dairy-Free Cookie Dough

waffles

Belgian Cookie Dough Waffles with Chocolate Whipped Cream, 4.1, 5.1, 5.2

water bath, 3.1, 3.2

whipped cream

basic recipe, 5.1; Chocolate Whipped Cream, 5.2, 5.3; Cookie Dough Cream Pie, 3.1, 3.2; flavor variations

white chocolate

chips, itr.1, 1.1, 2.1, 3.1, 4.1; Gingerbread Cookie Dough Peppermint Bark, 1.2, 1.3; Inside-Out Cookie Dough; Inside-Out Cookie Dough Truffles, 1.4, 1.5; Nestle Mini Toppers, itr.3, 1.6; Sugar Peach Cookie Dough Dessert Pizza; White Chocolate–Macadamia Nut Cookie Dough; White Chocolate-Macadamia Nut Cookie Dough Blondies, 2.2, 2.3, 2.4; White Chocolate–Macadamia Nut Cookie Dough Ice Cream, 4.2, 4.3

White Chocolate–Macadamia Nut Cookie Dough

White Chocolate–Macadamia Nut Cookie Dough Blondies, 2.1, 2.2, 2.3

White Chocolate–Macadamia Nut Cookie Dough Ice Cream, 4.1, 4.2

wontons

Cookie Dough Wontons with Chocolate Dipping Sauce, 6.1, 6.2; wrapping

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