Brownie Cookie Dough Sandwiches

Tags

brownie, chocolate, cookie, cookie dough, dessert, marshmallow creme

It’s the fifth day of sweet treats… The day is almost over, but I have one last goody that would be a perfect weekend treat! And of course, another late Christmas gift. Hehe. In my defense, these were for a friend/ex-coworker and I don’t see her very often, so I didn’t even decide on what to make her until I knew when I was going to see her. These cookie sandwiches seemed like a perfect treat for my chocolate chip cookie-loving friend, since she loves cookie dough, too, and I wanted to do something more than just plain old chocolate chip cookies! I also needed something amazing to compare to the cookie dough cream pie I made for her birthday!

She loved them, and everyone else who got to try one loved them, too! The cookies are perfect for making cookie sandwiches… They hold up well on their own, but are still nice and soft when you bite into them. And the filling is amazing with marshmallow creme. There is minimal sugar added so it’s not overly sweet, and the consistency is perfect for resting between two delicious cookies. :) People really seemed to enjoy the little surprise chocolate chips in the filling, too. My only complaint is that I didn’t find them to have a very strong cookie dough flavor because the cookies seemed to overpower the cookie dough. But don’t get me wrong, these things are amazing and I will definitely be making them again and again! The cookies also make a great foundation for other cookie sandwiches combos… I’ll have to see what I can think up. ;) Any suggestions?Brownie Cookie Dough Sandwiches
Yield: about 20 cookie sandwiches

Brownie Cookies:
1¾ cups all-purpose flour
1¼ cups unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temp
1 cup granulated sugar
¾ light brown sugar, packed
2 large eggs, at room temperature
1 teaspoon vanilla extract

Cookie Dough Filling:
1 cup (2 sticks) unsalted butter, room temp
2 tablespoons packed light brown sugar
2½ cups all-purpose flour
1 teaspoon baking soda
2 (7-ounce) jars marshmallow crème
1 teaspoon vanilla extract
½ teaspoon salt
½ cup mini chocolate chips

To make the cookies: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt; set aside.

In a large mixing bowl, cream the butter, granulated sugar and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition; mix in the vanilla. With the mixer on low, gradually add the dry ingredients, beating until just combined.

Scoop the dough into 1 to 1½ tablespoon balls. Place on the prepared baking sheet, spacing them about 2 inches apart; slightly flatten the balls of dough with your fingers or the bottom of a drinking glass. Bake for 9 to 11 minutes, or until the edges of the cookies are set and the tops are puffed and cracked, but still soft. Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes before removing them to the rack to cool completely.

To make the filling: In large mixing bowl, cream the butter and brown sugar on medium speed until fluffy, about 2 minutes. Mix in the flour and baking soda until incorporated. Add the marshmallow crème, vanilla, salt, and chocolate chips; beat until the mixture is smooth and thick.

To assemble the sandwiches: Match the cookies in pairs by size. Scoop about 2 to 3 tablespoons of the filling onto the flat side of one of the cookies in each pair. Put the other cookie on top and press until the filling reaches the edges.

Source: Very slightly adapted from Tracey’s Culinary Adventures and Heat Oven to 350

Cookie Dough Cream Pie

Tags

chocolate, cookie dough, cream, oreo

A few days ago it was one of my coworker/friend’s birhdays. I like to make them little treats for their birthday, because everyone loves some pie or cupcakes for their birthday! And I love an excuse to make something special. This pie… special indeed! I came across it during my random blog browsing and knew I would have to try this. With my friend’s birthday coming up, I knew I would have a chance to make it. She loves cookie dough more than I do, and that’s saying something! With this delicious pie, there is an Oreo crust layered with eggless cookie dough. There will be extra dough, but it’s eggless so feel free to snack! Or make them into little balls and dip them in chocolate, and you have cookie dough truffles. :) Next we have a brown sugar custard, kind of like cookie dough but in custard form! It’s all topped off with light and fluffy whipped cream and extra cookies just for fun. Now, just pretend this next picture actually came out well… I took the picture at work with my cell phone, and I apparently don’t know how to take up close pictures with my phone. So please, pretend it’s not all blurry! I just wanted to share all the pretty layers! :)In conclusion, if you love cookie dough, you’ll love this pie! It’s so unique and so fun, so give it a try next time you want a tasty treat!

Cookie Dough Cream Pie

Pie Crust:
21 Oreo cookies crumbs, crumbled
5 tablespoons butter, melted

Cookie Dough:
1 cup plus 2 tbsp. all-purpose flour
½ teaspoon baking soda
½ cup (1 stick) unsalted butter, at room temperature
6 tablespoons light brown sugar, packed
6 tablespoons granulated sugar
2-3 tablespoons milk
½ teaspoon vanilla extract
½ cup mini semisweet chocolate chips

Filling:
¾ cups light brown sugar, packed
¼ cup cornstarch
¼ teaspoon salt
2 cups milk
3 egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract

Whipped Cream:
1 cup whipping cream
3 tablespoons confectioners’ sugar
½ teaspoon vanilla

To make the crust: Preheat the oven to 350 degrees F with the rack in center position.

Place the crumbled cookies in the work bowl of a food processor fitted with a metal  blade. Pulse until the cookies are finely ground. Drizzle the butter over the crumbs and pulse until the butter is evenly distributed and the crumbs are coated. Pour the crumbs into a 9-inch pie pan. Press the crumbs evenly along the bottom and up the sides of the pan. Bake for 8 to 10 minutes. Remove pie pan and cool on a wire rack; crust will firm up as it cools.

To make the filling: In a medium saucepan over medium-low heat, combine the milk, sugar, and salt. Heat until sugar is melted and milk barely simmers. In the meantime, whisk together the egg yolks and cornstarch. Gradually whisk the heated milk mixture into the egg yolk mixture. Transfer the mixture back into the saucepan and set it over medium heat. Whisk constantly, scraping the bottom and sides to prevent burning, until the mixture thickens and is the consistency of pudding. Remove from the heat and stir in the vanilla and butter. Set aside to cool to room temperature.

To make the cookie dough: While the filling is cooling, prepare the cookie dough. Combine the butter and sugars in a mixing bowl and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the milk and vanilla; slowly beat in the flour and baking soda until fully combined and smooth. Stir in the chocolate chips.

To assemble: Break off pieces of cookie dough and press them into the cooled pie crust until the dough layer is about ½-inch thick (there will be dough left over). Pour filling on top of dough layer, leveling the top with a rubber spatula. Refrigerate until completely cooled.

To make the whipped cream: Right before serving, in the bowl of a stand mixer fitted with the whisk attachment, whip the cream until soft peaks form. Add sugar and vanilla and beat until the cream holds stiff peaks. Spread the whipped cream on top of the filling, reserving about ⅓ cup to decorate. Pipe or dollop the whipped cream evenly around the pie, and garnish with mini chocolate chip cookies, if desired.

Source: Adapted from Love & Olive Oil

Chocolate Chip Cookie Dough Cupcakes

Tags

chocolate, cookie dough

My friend had a barbecue and he was nice enough to put me in charge of dessert! He’s so smart like that :) The end of summer is here, but it was still going to be a warm day so I was trying to think of the perfect barbecue cupcake. Fruit cupcakes sounded ideal, using berries or lemon and making something light. I was trying to avoid chocolate, despite my love of it. Well, I kind of succeeded…

I’ve seen cookie dough cupcakes on multiple blogs before and once the thought got in my head, I couldn’t get it out. They’re fun cupcakes and unique, so perfect for a get together or when you want to impress people. I must admit, though, these cupcakes are for cookie dough enthusiasts only. I never knew there were people who didn’t like cookie dough, though I suppose I shouldn’t be surprised. But come on, it’s cookie dough! It’s one of the best part of making chocolate chip or sugar cookies!The cupcake is brown sugar-flavored and filled with an eggless cookie dough. On top of everything is a cookie dough frosting and mini chocolate chips, with an adorable little cookie to adorn it all! Make sure you add the baking soda to the dough because even though it’s not needed for baking purposes, it makes a huge difference in the flavor. And an interesting fact I learned in this process is that milk can substitute eggs in cookie dough, so you can eat the dough without the risk of raw egg!

These cupcakes can all be made in one day, or the separate components can be made over the course of a couple days and assembled before serving. I hope you enjoy these as much as I did!Chocolate Chip Cookie Dough Cupcakes
Yield: 24 cupcakes

Cupcakes:
2⅔ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1½ cups (3 sticks) unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
1 cup milk
2 teaspoons vanilla extract
1 cup semisweet chocolate chips (optional)

Filling:
1 cup plus 2 tbsp. all-purpose flour
½ teaspoon baking soda
½ cup (1 stick) unsalted butter, at room temperature
6 tablespoons light brown sugar, packed
6 tablespoons granulated sugar
2-3 tablespoons milk
½ teaspoon vanilla extract
1 cup mini semisweet chocolate chips

Frosting:
1½ cups (3 sticks) unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
½ cup all-purpose flour
¾ teaspoon salt
3 tablespoons milk or whipping cream
2½ teaspoons vanilla extract

Decorations:
Mini chocolate chip cookies
Mini chocolate chips

To make the cupcakes: Preheat the oven to 350 degrees F. Line two cupcake pans with paper liners, totaling 24 cupcakes.

In a small bowl, combine the flour, baking powder, baking soda, and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Slowly mix in the vanilla extract. Add the dry ingredients on low speed, alternating with the milk, beginning and ending with the dry ingredients; mix each addition just until incorporated. Fold in the chocolate chips with a spatula, if using.

Divide the batter evenly between the prepared cupcake liners. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling: Combine the butter and sugars in a mixing bowl and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the milk and vanilla; slowly beat in the flour and baking soda until fully combined and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

To make the frosting: Beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy.  Mix in the confectioners’ sugar until smooth.  Beat in the flour and salt.  Mix in the milk or cream and vanilla extract until smooth and well blended.

To assemble the cupcakes: Roll the cookie dough filling into balls, about a tablespoon each; set back in the refrigerator while the cupcakes are prepared. Once the cupcakes are cooled, cut a cone-shaped portion out of the center of each cupcake using either a paring knife or an inverted pastry tip. Fill each hole with chunk of the chilled cookie dough mixture. Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

Source: Cupcake and frosting adapted from Annie’s Eats; Filling adapted from Nestle Toll House Chocolate Chip Cookies.