Chocolate Chip Cookie Pizza Recipe

Chocolate Chip Cookie Pizza Recipe

Ingredients

• 1   

  tube (18 ounces) refrigerated chocolate-chip cookie dough
• 1/2  cup 

  raspberry preserves
• 1/4  cup 

  multicolored candy-coated chocolate pieces
• 2   tablespoons 

  peanuts, chopped
• 2   tablespoons 

  shredded flake coconut

  
  

  
  

  
  

  1.

  Heat oven to 350 degrees F. Coat nonstick 12-inch pizza pan with nonstick cooking spray. Spread cookie dough out evenly in prepared pan, pressing with fingers to flatten.

  2.

  Bake in 350 degree F oven for about 17 minutes or until the cookie dough is lightly browned. Let cookie pizza cool completely in pizza pan on a wire rack.

  To decorate:

  
  

  1.

  Spread raspberry preserves evenly over cookie pizza to within 1 inch of edge of pizza. Sprinklechocolate pieces, peanuts and flake coconut evenly over the preserves. Cut the cookie pizza into 12pizza-shaped slices.

  
  

Cake Batter Chocolate Chip Cookies Recipe

Cake Batter Chocolate Chip Cookies Recipe

Ingredients:

1 and 1/4 cup all-purpose flour
1 and 1/4 cup yellow or white boxed cake mix
1/2 teaspoon baking soda
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg, at room temperature
1.5 teaspoons vanilla
1 cup chocolate chips (I used a blend of white and semi-sweet chocolate chips)
1/2 cup sprinkles

Directions:

In a large bowl, sift together flour, cake mix, and baking soda. Set aside. In a separate bowl, cream together the butter and sugars on medium speed. Mix in the egg and vanilla until creamy.

Add the flour mixture to the wet ingredients and mix until just combined. Do not OVERMIX the dough. Fold in the chocolate chips and sprinkles.

Cover and refrigerate dough for at least 1 hour, or up to 4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookie from spreading too much.

Preheat oven to 350 degrees.

Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet. Shape your cookie dough balls to be "taller" than they are wide, as pictured above. Make sure to keep dough chilled when working in batches. Bake for 10-12 minutes until edges are slightly browned. (Mine took 10 minutes exactly). The centers will still appear very soft, but the cookies will set as they cool.

Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.

Campfire Cookies Recipe

Campfire Cookies Recipe

1 cup butter
1 cup brown sugar
Cream together butter and sugar until incorporated

Add:
2 eggs
2 teaspoons vanilla
Beat thoroughly

Add:
2 cups flour
½ teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips, or one giant Hershey's bar, chopped
1 cup mini marshmallows
Stir to incorporate

The most fun part about these cookies is that you actually bake the cookie on top of a whole graham cracker.

Bake at F350°, for no more than 11 minutes (after 11 minutes, the graham cracker will burn).
Some of the marshmallow may toast off the cracker, but simply remove the cracker from your cookie sheet and quickly transfer to a wire rack.

One Cookie Recipe

One Cookie Recipe

1 tbsp. butter, melted 

1 tbsp. white sugar

 1 tbsp. brown sugar 

3 drops of vanilla 

pinch of salt 

1 egg yolk 

1/4 c. flour 

2 tbsp. chocolate chips 

MICROWAVE 40-60 SEC IN A CUP OR BOWL. Single serving deep dish chocolate chip cookie

Chocolate Chip Cookie Dough Brownies Recipe

Chocolate Chip Cookie Dough Brownies Recipe

Ingredients:

• 1 cup butter
• 3/4 cup Hershey's cocoa
• 2 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 3 eggs
• 1 teaspoon vanilla extract
• 1 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup mini semi-sweet chocolate chips

Directions:

1. Prepare 13x9" baking pan by laying a piece of aluminum foil on the bottom and up the sides. Spray with cooking spray or butter the foil.
2. Melt two sticks of butter in medium saucepan; add cocoa, stirring until smooth. Remove from heat and cool slightly. Add sugar, salt, eggs and vanilla; beat with spoon until combined. Add flour and baking powder; mix well. Stir in chocolate chips.
3. Spread batter into pan; baking at 350 degrees for 25 minutes.

Chocolate Chip Cookie Dough Filling

Ingredients:

• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 4 tablespoons milk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup semi-sweet chocolate chips

Directions:

1. Combine first 5 ingredients in a mixing bowl and cream together.
2. Add flour and stir until combined.
3. Stir in chocolate chips.
4. Spread in an even layer on top of cooled brownies.
5. Chill before adding chocolate glaze (found below).

Chocolate Glaze

Ingredients:

• 1 cup semi-sweet chocolate chips
• 1 tablespoon Crisco shortening

Directions:

1. Melt chocolate with shortening and stir until smooth.
2. Spread over chilled cookie dough layer.

Just imagine...first, you have a layer of chewy brownie, then a layer of cookie dough and then a layer of melted chocolate...now grab a napkin and wipe the drool from your mouth!

Safe-to-Eat Cookie Dough Recipes

Safe-to-Eat Chocolate Chip Cookie Dough

Ingredients:
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon salt (a few people have found this to be too much; if you want, just add a pinch and increase to taste. I add the full 1/2 teaspoon and enjoy it!)
1 tablespoon vanilla extract (again, you might want to add this a teaspoon at a time to taste. I add the full tablespoon and enjoy it!)
1 cup semisweet chocolate chips
water

Directions:
In a medium bowl, cream together the butter and sugar. Stir in the flour, salt, vanilla and chocolate chips. Add water one tablespoon at a time (stirring between each) until the dough reaches cookie dough consistency.

Safe-to-Eat Sugar Cookie Dough

1 1/3 cups and 1 tablespoon all-purpose flour
1/2 cup butter, softened
3/4 cup white sugar
1-2 tablespoons water
1/2 teaspoon vanilla extract

Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in flour and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

Safe-to-Eat Cake Batter Cookie Dough

1 1/2 cups all-purpose flour
2/3 cup yellow cake mix
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
2 tablespoons sprinkles
4-8 tablespoons water

Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in salt, flour, cake mix, sprinkles, and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

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Rollo Stuffed Chocolate Chip Cookies

Rollo Stuffed Chocolate Chip Cookies

Ingredients

	Ingredients
1½	cups unsalted butter; softened
1	cup granulated sugar
1	cup packed brown sugar
1	tablespoon vanilla
2	eggs
3¾	cup all-purpose flour
2	teaspoons baking soda
1	teaspoon kosher salt
2	cups semisweet chocolate chips
¾	cup chopped pecans, optional
50	Rolos; frozen at least 2 hours

Directions

1. Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Mix in flour, baking soda and salt. Mix in chocolate chips and pecans.
2. Measure dough using a medium cookie scoop (about 1.5 tablespoons). Roll into a ball and then flatten in the palm of your hands.
3. Place a frozen Rolo in the centers of the flattened dough balls and form dough back into a ball around the Rolo.
4. Place Rolo stuffed dough balls into the freezer for 15-20 minutes before baking.
5. On cookie sheet lined with parchment paper or a silicone baking mat, place dough balls 2 inches apart.
6. Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack.



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