COOKIE SWIRL COBBLER
An extra-rich, chocolate chip cookie dough and crescent roll topping provide a tasty twist on a classic cherry cobbler. Serve it with a scoop of vanilla ice cream. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Combine cookie dough, brown sugar, baking chips and 1/4 cup almonds. Set aside. In a large saucepan, heat cherry pie filling over medium heat until bubbly. Remove from heat; stir in 1/4 teaspoon almond extract. Fold in raspberries. Transfer to a greased 13x9-in. baking dish., Unroll crescent dough into a long rectangle; press perforations to seal. Drop small spoonfuls of cookie dough mixture over top; spread gently to cover. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 12 slices; arrange cut side up on cherry mixture., Bake until golden brown, 25-30 minutes. Cool 10 minutes. Meanwhile, combine confectioners' sugar, remaining almond extract and enough milk to make a medium-thick glaze. Drizzle rolls with glaze; sprinkle with remaining toasted almonds. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 308 calories, Fat 11g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 224mg sodium, Carbohydrate 49g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
VERY BERRY SUGAR COOKIE COBBLER
A cobbler that is as easy as it gets, using frozen berries, canned apple pie filling and a topping of refrigerated sugar cookie dough. To make it the ultimate, serve with vanilla ice cream or whipped cream.
Provided by Marie
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°.
- In large bowl, mix berries, pie filling, sugar and cinnamon.
- Transfer fruit mixture to 9 x 13 baking dish.
- Crumble cookie dough over fruit, covering thickly and completely.
- Bake uncovered until cookie crust is golden and crisp and juices are bubbly, about 45 minutes.
Nutrition Facts : Calories 128.3, Fat 0.2, Sodium 25.3, Carbohydrate 32.7, Fiber 1.8, Sugar 12.4, Protein 0.9
COOKIE DOUGH COBBLER
This cobbler, which I found in Chatelaine magazine, is a little different in that instead of a biscuit dough topping, it has a chocolate chip cookie dough topping. Different and delicious! Serve warm topped with vanilla ice cream.
Provided by Irmgard
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Measure the berries into an 8-inch square or round baking dish that holds 8 cups.
- Sprinkle with the cornstarch and 2 tablespoons of sugar. Toss well to coat the berries.
- Preheat the oven to 350°F.
- Place the butter and remaining 1/3 cup sugar into a mixing bowl.
- Beat by hand or with an electric mixer just until blended.
- Do not whip the mixture.
- Add the egg, vanilla, cinnamon and nutmeg; blend well.
- In a small bowl, mix the flour, baking powder and salt using a fork.
- Stir into the butter mixture and blend just until the flour is moistened.
- Stir in the chocolate chips.
- Using a tablespoon, drop the cookie mixture over the berries in the dish.
- Do not completely cover the berries.
- Do not smooth the top.
- Bake in the centre of the preheated oven until golden and bubbly, about 45 minutes.
- Serve hot or cold with vanilla ice cream or frozen yogurt.
Nutrition Facts : Calories 362.4, Fat 18, SaturatedFat 10.7, Cholesterol 75.9, Sodium 94.9, Carbohydrate 48.7, Fiber 6.2, Sugar 27.2, Protein 4.4
EASY COBBLER
Try this quick and easy dessert. It's another recipe that kids can prepare. From the kitchen of Tona Thornburg Court, Bridgeton MO.
Provided by Tona C.
Categories Dessert
Time 45m
Yield 1 cobbler, 12 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in 9x13 baking dish.
- Mix in flour, milk, sugar, and baking powder.
- Dollop pie filling on top.
- Bake at 350 degrees for 30 minutes or until brown.
THE ULTIMATE COOKIE DOUGH CAKE
Your inner child will flip for this cake. A layer of chocolate-chip cookie dough is sandwiched inside classic vanilla cake, then drizzled with chocolate ganache and decorated with cookies -- and, dare we say it, more chocolate chips!
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 12 to 14 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter three 8-inch round cake pans and line the bottoms with parchment. Butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk together the flour, baking powder and salt in a large bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium and beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla.
- Reduce the speed to medium and add the flour mixture in 3 batches, alternating with the cream, beginning and ending with the flour; beat until just smooth, about 3 minutes.
- Divide the batter between 2 of the prepared pans. Bake until the cakes are light golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool for 10 minutes. (Leave the oven on for the cookie dough.) Invert the cakes out onto the racks (remove the parchment) to cool completely, about 1 hour. Trim the tops of the cakes with a long serrated knife to make level, if needed.
- For the cookie dough: Meanwhile, microwave the flour in a small microwave-safe bowl for 1 minute (see Cook's Note). Remove and stir well. Microwave for an additional minute or until the temperature registers 180 degrees F on an instant-read thermometer. Sift into a medium bowl, then whisk in the baking soda and salt.
- Beat the brown sugar, granulated sugar, butter, yogurt and vanilla in a large bowl with an electric mixer on medium-high speed until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated, about 1 minute. (Turn off the beaters and use your hands to help combine if needed). Fold in the chocolate chips with a rubber spatula or mix them in with your hands. (You should have about 4 cups of cookie dough.)
- Remove 1/4 cup cookie dough and roll into 6 heaping teaspoon sized balls and place them 1-inch apart on a baking sheet. Bake until the cookies are set and browned around the edges, 10 to 12 minutes. Cool the cookies on the baking sheet for 5 minutes then transfer to a rack to cool completely, about 25 minutes. Cut the cookies in half.
- Make the ganache: Place the chocolate in a medium bowl. Bring the heavy cream to a boil in a small saucepan over medium-high heat. Pour the cream over the chocolate and let sit for 5 minutes. Stir until the chocolate is completely melted and smooth.
- Assemble the cake: Place a cake layer on a cake stand or platter. Press half of the remaining cookie dough evenly on top of the cake (it should be about a 1/2-inch-thick layer). Top with the other cake round and then press the remaining cookie dough evenly on top of the cake. Drizzle some of the ganache around the edge of the cake letting it drip down the sides. Drizzle 2 tablespoons of the ganache over the top of the cake. Spread the remaining ganache around the bottom of the cake to make a 1-inch border. Press the mini chocolate chips into the ganache. Decorate the top of the cake with the cookie halves. Chill until the ganache has set, about 20 minutes.
BERRY COOKIE COBBLER
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix berries, apple filling, sugar, and cinnamon. Transfer fruit mixture to an 8 by 8 by 2-inch baking dish. Crumble cookie dough over fruit, covering thickly and completely. Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 minutes. Serve warm with ice cream.
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
CHERRY-ALMOND SUGAR COOKIE COBBLER
Easy elegance is what this dessert is all about. Dark, sweet cherries get baked under an almond-sugar cookie crust and served with a warm vanilla cream sauce for a cobbler that brings the best of summer to the table, any time of the year. That's right, this recipe is made with frozen sweet cherries and utilizes a couple of other clever shortcuts-the "easy" part! There's no pitting involved when you use frozen cherries and the sugar cookie crust starts with Betty's quick mix. Folding cream cheese and chopped almonds into the sugar cookie dough makes them extra moist and flavorful, but the best part is that this crust doesn't need to be rolled out. Just drop balls of cookie dough on top of the cherries, and you'll be ready to bake. There's always time for dessert with this recipe at the ready!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, stir cookie mix, 1/2 cup softened butter, the cream cheese and egg until soft dough forms. Stir in almonds. Set aside.
- In 4-quart saucepan, mix 1 1/4 cups granulated sugar and 1/4 cup cornstarch. Stir in cherries. Cook over medium-high heat 10 to 12 minutes, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in almond extract. Pour into baking dish. Drop dough by rounded tablespoonfuls evenly over filling (some cherries will show). Sprinkle coarse sparkling sugar on tops of cookie dough.
- Bake 30 to 34 minutes or until cookies are golden brown and edges of fruit filling are bubby. Cool 15 minutes before serving.
- Meanwhile, in 1-quart saucepan, mix 1/3 cup granulated sugar and 4 teaspoons cornstarch. Stir in half-and-half until smooth. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes or until slightly thickened. Remove from heat; stir in butter and vanilla. Keep warm until ready to serve.
Nutrition Facts : Calories 530, Carbohydrate 82 g, Cholesterol 55 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 10 g, ServingSize About 3/4 Cup Cobbler and 2 Tablespoons Sauce, Sodium 240 mg, Sugar 61 g, TransFat 1/2 g
PEACH COBBLER WITH OATMEAL COOKIE TOPPING
Fresh peaches baked underneath a chew oatmeal cookie and served with vanilla ice cream makes this a true down home recipe. **In the fall you can use apple instead of peaches** You can make this in individual ramekins with one dollop of dough on top of each. *do not over mix the cookie dough or your topping will be tough* cook time does not inclued cooling time.
Provided by Debbwl
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- To Make Peach Filling: In a large saucepan combine 1/2 cup sugar, cornstarch, and cinnamon. Stir in peaches and lemon juice, tossing until peaches are evenly coated.
- Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute.
- Pour mixture into an ungreased 2 quart casserole dish. Keep mixture hot in oven while you make cookie topping.
- Whisk flour, baking soda, baking powder and salt; set aside.
- Combine butter, sugar, brown sugar, egg and vanilla with a hand mixer on low.
- To cream, increase speed to high and beat until fluffy and the color lightens.
- Stir the flour mixture into the creamed mixture until no flour is visible, stir in oats just till incorporated. **Over mixing develops the gluten, making the cookie topping tough.**.
- Remove peach filling from oven and drop cookie dough onto peaches in 6 equal-size spoonful's.
- Return cobbler to oven and bake 30 to 40 minutes or until cookie topping is golden brown.
- Cool 10 minutes or more; serve warm with vanilla ice cream.
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