BASIC COOKIE DOUGH
Skip the store-bought cookie dough and learn how to make cookies from scratch-it's easy! Thanks to this basic cookie dough recipe, you can turn everyday ingredients into five sensational sweets. Bake some right away, then pop the extra dough in the freezer for later. -Gloria McBride, Payson, Utah
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk 7-1/2 cups flour, baking powder and salt; gradually beat into creamed mixture, adding more flour if necessary. Divide dough into four 2-cup portions. Refrigerate, covered, until needed., Basic Cookie Dough may be used to prepare the following recipes: Crumb-Topped Date Bars, Cherry Surprise Cookies, Chocolate Mallow Cookies or Jelly Sandwich Cookies.
Nutrition Facts : Calories 98 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 91mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
EASY OREO COOKIE CRUST RECIPE
Make an Easy Oreo Cookie Crust at home with just two ingredients! This crust is perfect for both pies and cheesecakes and can be used as a baked or no-bake crust!
Provided by Lindsay
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- Add the Oreos to a food processor or blender and grind into fine crumbs. You do not need to remove the filling from the Oreos.
- 2. Add the Oreo crumbs to a bowl and combined with the melted butter.
- 3. Pour the mixture into your pie pan or springform pan (I like to grease mine to ensure no sticking) and press into an even layer on the bottom and up the sides.
- 4. For a no bake crust (pie or cheesecake), you can refrigerate it for 30 minutes before adding your filling. If you are going to bake it, bake at 350 degrees for 8-10 minutes.
Nutrition Facts : ServingSize - Full crust, Calories 381 calories, Sugar 15.2 g, Sodium 585.7 mg, Fat 29.7 g, SaturatedFat 4.1 g, Carbohydrate 27.7 g, Fiber 0 g, Protein 1.9 g, Cholesterol 0 mg
EDIBLE COOKIE DOUGH
Steps:
- Heat treat your flour by placing it in a microwave safe bowl and heating on high for 50-60 seconds until the internal temperature reaches 166°F.
- In a large bowl using a hand mixer or stand mixer, cream together the brown sugar, granulated sugar, and butter. Beat until fluffy and light in color, about 1 minute. Beat in the vanilla and salt until combined.
- Beat in flour until just combined. Add milk one tablespoon at at time and beat until dough starts to come together. Stir in the miniature chocolate chips with rubber spatula.
HOW TO MAKE A CRUMB CRUST
Steps:
- Stir the ingredients together. Press into an ungreased pie or springform pan. Optional: For a crispier crust, bake at 350ºF for 5 minutes. Cool before filling.
25 BEST COOKIE DOUGH DESSERT RECIPE COLLECTION
These cookie dough recipes will remind you of licking the bowl when your mom made cookies! From cupcakes to bars to truffles, cookie dough reigns supreme with these treats.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cookie dough treat in 30 minutes or less!
Nutrition Facts :
ULTIMATE CHOCOLATE CHIP COOKIES
We named this recipe "Ultimate Chocolate Chip Cookies," because it's got everything a cookie connoisseur could possibly ask for. With a texture that is slightly crispy on the outside and chewy on the inside, it's a favorite chocolate chip cookie recipe that's been top-rated by hundreds of satisfied home cooks.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
- Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
- Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g
SUGAR COOKIE CRUST FRUIT PIZZA
Recipe courtesy of Kelsey Nixon and Cooking Channel. Cook's Note: An offset spatula is a great tool for spreading the cookie dough. If the dough seems a little soft, flour your hands before working with it, or chill the dough in the refrigerator. Original recipe: http://www.cookingchanneltv.com/recipes/kelsey-nixon/sugar-cookie-crust-fruit-pizza.html
Provided by Food.com
Categories Dessert
Time 35m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 21
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 10- to 12-inch tart pan or pizza pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars until smooth using a handheld mixer. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter, and mix until blended. Remove the dough from the bowl and press it into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them; it is a wet dough when it comes together.) Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.
- For the spread: In a large mixing bowl, beat the cream cheese, confectioners' sugar, vanilla, lemon zest and salt until smooth. Spread evenly on the cooled crust.
- For the glaze: Add the marmalade, 2 tablespoons water and the herbes de Provence to a small skillet and cook over medium heat until loosened and warm.
- To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza. Brush the fruit with the glaze. Slice and serve.
Nutrition Facts : Calories 444.8, Fat 22.4, SaturatedFat 13, Cholesterol 85, Sodium 223.1, Carbohydrate 57.5, Fiber 3.4, Sugar 37.5, Protein 5.5
COOKIE CRUMB CRUST
Steps:
- Preheat the oven to 350ºF. Spray a 9-inch pie pan with cooking spray.
- In a mixing bowl, combine the cookie crumbs with the melted butter, stirring until fully combined. Dump the mixture into the prepared pie pan. Firmly and evenly press the mixture into the bottom and up the sides of the pie pan.
- Bake for 8-10 minutes or until warm, fragrant, and lightly toasted. Let cool before filling.
Nutrition Facts : Calories 1154 kcal, Carbohydrate 96 g, Protein 9 g, Fat 81 g, SaturatedFat 37 g, Cholesterol 150 mg, Sodium 1185 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
CHOCOLATE COOKIE CRUST
Make and share this Chocolate Cookie Crust recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 28m
Yield 1 9-inch pie crust
Number Of Ingredients 4
Steps:
- Put the cookies in the container of a food processor; process them until they are finely ground.
- Transfer crumbs to a mixing bowl; combine crumbs, butter, salt, and vanilla; stir until the crumbs are moistened.
- Press mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan; pack tightly so crust is even and compacted.
- Bake in a 350° oven for 6-8 minutes or until crisp.
- Let cool completely before filling.
- May wrap crust in plastic wrap and freeze for 1 month.
EDIBLE COOKIE DOUGH
Our easy cookie dough mixture is totally safe to eat and can be made in minutes. Keep a batch in the fridge, eat it by the spoon, serve it with ice cream, or mould it, shape it and colour it with food dye
Provided by Emma Freud
Categories Treat
Time 15m
Yield Serves 12 (Makes 30-40 balls)
Number Of Ingredients 5
Steps:
- Beat the butter and sugar together, preferably in a mixer. Add the vanilla, ½ tsp salt and the flour, then mix until it looks like breadcrumbs. Keep mixing as you add the milk until it comes together to form a dough. Eat as it is or try one of these flavourings:
- Salted caramel dough: Add 1 tbsp dulce de leche, ½ tsp salt and a handful of dark chocolate chips to the dough and mix well.
- S'more cookie dough: Add 1 tbsp chocolate hazelnut spread, 2 crumbled digestive biscuits, and some mini marshmallows.
- Apple & cinnamon dough: Add some little chunks of dried apple and a sprinkle of cinnamon sugar (1 tsp cinnamon mixed with 1 tbsp soft brown sugar).
- Peanut heaven dough: Add 1 tbsp peanut butter and a handful of sugar-coated chocolate peanuts.
Nutrition Facts : Calories 165 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium
BUTTER COOKIE CRUST
A rich buttery crust that's perfect for just about any sort of filling. It's perfect for cheesecakes. You may substitute chocolate cookie crumbs for a chocolate crust.
Provided by Nona
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl combine the cookie crumbs, sugar, butter or margarine and cinnamon; mix until well blended. Press into a 9 inch pie plate.
- Bake in the preheated oven for 7 minutes. Cool.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 30.4 g, Cholesterol 22.9 mg, Fat 15.2 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 7.1 g, Sodium 164.6 mg, Sugar 6.3 g
SUGAR COOKIE CRUST FRUIT PIZZA
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 10- to 12-inch tart pan or pizza pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars until smooth using a handheld mixer. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter, and mix until blended. Remove the dough from the bowl and press it into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them; it is a wet dough when it comes together.) Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.
- For the spread: In a large mixing bowl, beat the cream cheese, confectioners' sugar, vanilla, lemon zest and salt until smooth. Spread evenly on the cooled crust.
- For the glaze: Add the marmalade, 2 tablespoons water and the herbes de Provence to a small skillet and cook over medium heat until loosened and warm.
- To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza. Brush the fruit with the glaze. Slice and serve.
CHOCOLATE COOKIE CRUST
Steps:
- Preheat the oven to 350°F (175°C).
- Crumble the cookies into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour the butter into the crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Firmly press the crumbs against the sides of a 9-inch (23-cm) pie pan, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill the crust for at least 15 minutes to help prevent it from crumbling when serving.
- Bake the crust for 10 minutes, or until fragrant. Remove it and allow it to cool before filling.
COOKIE DOUGH
If you're a fan of cookie dough ice cream, why not try making your own? This egg-free dough can be eaten raw - read on to discover the secret.
Provided by Annie Rigg
Categories Desserts
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Start by heat-treating the flour to kill any bacteria. This can be done in the microwave, in a frying pan or in the oven. If using a microwave, tip the flour onto a plate and microwave on medium-full power for 90 seconds, stirring the flour every 15 seconds. For the frying pan method, tip the flour into a heavy-based frying pan and place over a medium heat, stirring almost constantly for about 4 minutes until the flour is hot. To heat-treat flour in the oven, preheat the oven to 170C/150C Fan/Gas 3½, tip the flour onto a baking tray in an even layer and heat for 5 minutes until the flour is hot, stirring halfway through. The flour must be cooled to room temperature before mixing the cookie dough.
- Beat the butter until smooth. Add both sugars and beat for 2-3 minutes until pale and creamy. Add the vanilla and mix well.
- Sift the cooled flour over the mixture and mix until smooth, then stir in the chocolate chips.
- Chill slightly before serving, or store in the fridge until ready to use, crumbled and stirred through ice cream.
EASY PECAN PIE CRUST COOKIES
Pecan pie pinwheel cookies with a cinnamon sugar filling. Easy cookies made with pre-made pie crust dough.
Provided by Sandra Shaffer
Categories Baked Goods - Cookies
Time 19m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F degrees and line a baking sheet with parchment paper, set aside.
- In a small bowl whisk together the granulated sugar and cinnamon.
- Chop pecans (if using) and set aside.
- Melt butter in a small microwavable bowl at 50 percent power until melted.
- Place pie crust dough on a lightly floured surface and gently roll the dough with a rolling pin in the the shape of a rectangle. Trim edges with a sharp knife as needed.
- Brush melted butter on the surface of the pie crust with a pastry brush.
- Sprinkle the cinnamon sugar mix over the pie crust. Top with pecans (if using).
- Seal the cookie dough with a little butter and pinch the edges to seal the seam.
- Starting with the short end roll the pie crust dough into a log. Slice into 12 pieces.
- Place on the prepared baking sheet and bake for 9-12 minutes or until the cookies are light golden brown.
- Cool on a baking rack and sprinkle with confectioners's sugar.
BASIC COOKIE DOUGH WITH VARIATIONS
This versatile cookie dough is easily turned into delicious treats for snacking or dessert using one of the variations below. Before starting the recipe, choose the variation you prefer.
Categories Desserts & Sweets
Time 24m
Yield Serves: 48
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- Combine flour, baking soda and salt in medium bowl.
- Beat butter and granulated and brown sugars with electric mixer in large bowl until smooth and fluffy. Add eggs and vanilla; beat until well blended. Add flour mixture; beat until combined.
- Drop tablespoonsful of dough about 2 inches (5 cm) apart onto prepared baking sheets.
- Bake just until cookies lose their shiny appearance, about 9 minutes. Let cookies cool on baking sheet for 1 minute before removing to wire rack to cool completely.
Nutrition Facts :
EDIBLE COOKIE DOUGH
Have you ever just wanted to eat cookie dough that you are about to put in the oven, then thought better of it because you didn't want to get Salmonella poisoning? Well now you can! This cookie dough is just for eating. I have made this with friends before and they said that they loved the taste. So do I. The leftovers will keep in the freezer for up to 3 months.
Provided by Kala McKay
Categories Desserts Cookies No-Bake Cookie Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in vanilla extract and salt. Add flour; mix until a crumbly dough forms. Mix in milk. Fold in milk chocolate chips and mini chocolate chips.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 45.5 g, Cholesterol 34.3 mg, Fat 18.5 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 11.4 g, Sodium 253.5 mg, Sugar 31.8 g
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HOW TO MAKE COOKIE DOUGH | BETTER HOMES & GARDENS
From bhg.com
- Soften the butter. Cut butter to soften butter. Butter and margarine at room temperature combine more easily and thoroughly with other ingredients in the dough.
- Beat butter and shortening. Beat butter with electric mixer. Beat butter or shortening with an electric mixer until smooth. This ensures that the butter or shortening is sufficiently softened and mixes completely with the other ingredients, which eliminates lumps of fat in your homemade cookie dough.
- Add sugar and salt. Beat dry ingredients with electric mixer. Beat in the sugar, baking powder and/or baking soda, and salt until the dry ingredients are combined with the butter.
- Add eggs and vanilla. Beat eggs with electric mixer. Beat in the eggs. If the recipe calls for more than one, add eggs one at a time, beating on medium speed after each addition until all of the streaks of egg have disappeared.
- Beat in the flour. Beat in flour with electric mixer. Beat in as much flour as you can with the electric mixer. Some handheld mixers begin to strain when the dough becomes too stiff (you'll hear the motor slowing and working harder).
- Stir in remaining flour. If you are using a handheld mixer, you likely will need to stir in the last of the flour with a wooden spoon or heavy-duty scraper.
THE PERFECT OREO COOKIE CRUST RECIPE - CRAZY FOR CRUST
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Ratings 4Calories 1908 per servingCategory Dessert
- Finely crush your cookies. I like to use a food processor for this step, but you can also place the cookies in a plastic bag and roll the sealed bag with a rolling pin. If you're using a rolling pin, seal the bag but leave about an inch open for air to escape. You'll have to put some muscle in it to get a fine crush. The crust sticks together best when the cookies are crushed finely.
- Stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9" pie plate. Chill until ready to fill.
- For a no-bake pie: chill the crust about 30 minutes before filling, then fill/chill as directed in the recipe.
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- Add butter and sugars to combine in food processor or thoroughly combine in a medium mixing bowl.
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- In the bowl of a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, cream together the butter and the brown sugar until light and fluffy, about 1 minute.
- Add the baking powder, kosher salt, and all-purpose flour into the bowl. Mix until the dry ingredients is just almost incorporated. You will finish mixing it in when you add the chocolate chips.
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