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!

Easy Breakfast Braid

Easy Breakfast Braid

Ingredients:

• 1 (13.8-ounce) can refrigerated pizza crust dough
• 1 Tbsp.  olive oil
• 1/4 cup chopped onion
• 4 oz. spicy chicken sausage (or other sausage), chopped
• 2 large eggs, lightly beaten
• 1/2 cup (2 oz.) shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup chopped seeded jalapeño peppers
• 1 large egg white, lightly beaten

Method:

Preheat oven to 425°.

Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.

Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook for 1 1/2 minutes or until set (while continuing to stir). Remove from heat.

Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.

Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.

(Source)

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)

Chocolate Chip Cookie Dough Truffles

Chocolate Chip Cookie Dough Truffles

(Original Recipe)

ingredients:

2 1/2 cups all purpose flour
1 tsp salt
1/4 tsp baking soda
1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips

14 oz dark chocolate candy coating

directions:

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or stir by hand) until incorporated. Stir in chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle, form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.

Melt chocolate candy coating in microwave according to package directions. Using toothpicks as a dipping tool, dip cookie balls into candy coating to cover. Tap on side of pan to remove any excess coating, and return to waxed paper-lined baking she