Chocolate Chip Cookie Dough Mini-Cheesecakes Recipe

Chocolate Chip Cookie Dough Mini-Cheesecakes Recipe

Ingredients

Crust

• 1 cup graham cracker crumbs
• 2 tbsp. sugar
• 1/4 cup butter

Cheesecake

• 8 oz. Philadelphia cream cheese
• 1/3 cup sugar
• 1 egg
• 1 tsp. pure vanilla extract

Instructions Preheat oven to 400 degrees F. Line two cookie sheets with silicone liners or mist lightly with cooking spray and set aside. Meanwhile, in a medium bowl, sift together the flour, baking powder + salt. Cream together the butter and powdered sugar until blended. While it’s blending, crack your egg in a small bowl and beat it gently with your extracts of choice to combine. Add the egg/flavoring mixture and beat to incorporate. Gradually add the flour mixture until a soft dough forms. When most of the dough sticks to the paddle of your mixer, it should be ready. Also, SugarBelle says when she gently presses her finger to the dough, it yields rather than sticks. Turn your dough onto a flat, clean work space very lightly dusted with flour. Separate the dough into two even balls and make a nice dent in the middle of each. Take a butter knife and scrape some food coloring out from each bottle, then wipe the coloring into the dough ball dent (one color per ball). Now, here’s the cool trick: start folding the dough in and around the colored dent in the middle. When you work the dough outside—>in, it will decrease the likelihood you’ll get dye on your fingers once you’ve achieved the color you like, you’re ready to make cookies! Take a small Tablespoon-sized ball of dough from each color and press the dough balls together to form one big ball. Gently roll out the two-toned dough ball into a long snake shape. Starting from one end, roll up cinnamon roll-style until you have a swirly cookie. Roll the edges of the cookie in sprinkles, if desired. Bake the cookies for 7-8 minutes, rotating pans halfway through baking time. Do not overbake them! Allow to cool on the cookie sheets about 5 minutes before transferring to wire racks to cool completely. I’ve found this recipe easily makes two dozen cookies, and they stay quite moist and soft for several days when stored airtight.

Cookie Dough

• 5 tbsp. butter
• 1/3 cup packed light brown sugar
• 1/4 cup sugar
• 1/4 tsp. salt
• 1 tsp. pure vanilla extract
• 1/2 cup flour
• 2/3 cup chocolate chips

Directions: 

1. Preheat the oven to 325 F. Spray mini-cheesecake pan with cooking spray (you can also use a muffin pan with cupcake liners). Set aside.
2. Mix the melted butter, sugar and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom and going up the sides of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Stir in the flour a little bit at a time, on low-speed, and mix until just incorporated. Add the chocolate chips and blend in with a spoon. Set aside.
4. In another bowl, using a mixer, cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low-speed just until incorporated. Pour the cheesecake batter into the prepared crust.
5. Using your hand, form round teaspoon-sized clumps, and distribute the cookie dough onto the top of the cheesecake batter.
6. Bake for about 25 minutes, until the top (cookie dough) feels dry. Since cooking times vary with different ovens, I’d recommend checking them at 20 minutes.
7. Move pan to a cooling rack and allow to cool completely.
8. Remove mini-cheesecakes by pushing up on the bottom of pan. 
9. Chill in refrigerator overnight or for at least a couple of hours.

Chocolate Chip Cookie Dough Brownies Recipe

Chocolate Chip Cookie Dough Brownies Recipe

BROWNIE LAYER:
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups bittersweet chocolate chips
1 cup granulated white sugar
1/2 cup packed light brown sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour

COOKIE DOUGH:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature or almost melted
3/4 cup granulated white sugar
3/4 cup packed light brown sugar
1/4 teaspoon salt
2 tablespoons milk or cream
1 1/2 teaspoons vanilla extract or vanilla bean paste
1 cup all-purpose flour
1 cup miniature chocolate chips
additional miniature chocolate chips, if desired (to garnish the top)

Prepare the brownie layer- 

1. Preheat the oven to 350 degrees F. Spray a 9x9-inch pan with nonstick spray, then line with a strip of parchment paper so that it covers the bottom and comes up two sides of the pan. Spray the parchment with nonstick spray too.

2. In a microwave safe bowl (or in the top of a double boiler or pan set on top of a pan of simmering water), microwave in 30 second bursts to melt butter and chocolate chips together until all is melted and smooth. Whisk in the sugars, then whisk in the eggs, vanilla and salt. Sift flour into the bowl and stir that in too. Scrape the brownie batter into the prepared pan. Bake for 25 to 30 minutes, or until the brownie layer is cooked through (toothpick inserted into the center comes out clean). Place the pan of brownies in the refrigerator to speed up the cooling process (or cool at room temperature and add the cookie dough layer later).

Prepare the cookie dough layer:
3. In a large bowl, use an electric mixer to combine the butter, sugars and salt until soft and creamy (1 to 2 minutes). Mix in the milk and vanilla. Sprinkle in the flour and mix in until combined. Stir in the 1 cup of chocolate chips. Scoop the cookie dough onto the top of the brownies and spread onto the brownie layer. I find that it's easiest to do this if the brownie layer is chilled and firm. Wet your hands or spray them with nonstick spray and pat the cookie dough on top in a even layer. Sprinkle additional chocolate chips on top to create a nicer, visual appearance. For easy, clean cutting, chill the brownies (wrap the brownies with plastic wrap and chill until firm- 1 to 2 hours or up to 2 days).
4. Cut the brownies: Run a knife along the sides of the brownie pan and then use the parchment paper to lift the brownies from the pan and onto a cutting board. Slice the brownies with a sharp knife, wiping the knife with a paper towel between cuts. If you'd like all of your slices of brownies to look clean-cut without edges, use the knife to cut the sides of the brownies off before cutting pieces. Keep brownies slices covered and chilled until ready to serve.

Cookie Dough Ice Cream Pizza Recipe

Cookie Dough Ice Cream Pizza Recipe

Crust
1 cup plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1/2 cup packed ligh brown sugar
6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup (6 ounces ) semisweet chocolate chips

Filling

1/4 cup heavy whipping cream
1 tablespoon unsalted butter
2/3 cup (4 ounces) semisweet chocolate chips
1/2 teaspoon vanilla extract
Topping
1 cup cold heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract

Crust
Preheat oven to 350 F. Butter a 10-inch springform pan.
Sift the flour, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended. Add the egg and vanilla and mix until blended, about 1 minute. On low speed, add the flour mixture, mixing just until it is incorporated. Mix in the chocolate chips.
Use your fingers to spread the dough evenly over the bottom of the prepared pan. Bake just until the top begins to turn golden but the center is still soft, about 17 minutes. Cool the crust in the pan on a wire rack.

Filling
In a medium saucepan, heat the cream and butter over low heat until the cream is hot and the butter melts. The mixture should form tiny bubbles and measure about 175 F on an instant read thermometer. Do not let the mixture boil. Remove pan from heat, add chocolate chips and let mixture sit for 30 seconds to let chips soften. Whisk chocolate together smoothly and add vanilla. Let the mixture cool and thicken at room temperature for about 30 minutes.
Spread sauce over crust leaving a 1-inch edge uncovered, refrigerate for about 30 minutes to firm the filling.

Topping
In a large bowl beat cream, powdered sugar, and vanilla together until firm peaks form. Spread the whipped cream over the chocolate filling, mounding it slightly in the center. Serve or cover carefully and refrigerate. Serve cold.

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.

(Source)

Cookie Dough Eggrolls

Cookie Dough Eggrolls

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 6 servings

Serving Size: 1 eggroll

• 1/2 cup butter, melted
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 cup flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup chocolate chips
• 6 eggroll wrappers
• Vegetable oil
• Vanilla ice cream
• Caramel and hot fudge ice cream toppings

In a large mixing bowl, cream together the butter and sugars. Add the flour, salt and vanilla. Mix until fully combined, then stir in the chocolate chips.

Position the eggroll wrappers on a flat, clean surface. Place a handful of the cookie dough in the center of each wrapper. Roll one corner up over the dough, then fold up the side corners before rolling the rest of the way. Brush the last corner with water to seal it.

Heat about a 1/2-inch of vegetable oil in a large deep skillet. When hot, flash fry each eggroll, one or two at a time. Using tongs, turn the eggrolls so each side cooks for about 10 seconds. Drain on a paper towel. Repeat with remaining rolls.

Serve immediately on individual plates with vanilla ice cream topped with caramel and hot fudge sauces.

(See Original Recipe and Photos)