If you look at a bowl of cookie dough as only a precursor to cookies, you're missing out on so many other possibilities. From cheesecake to pie crust, creative options abound. Sugar and chocolate chip flavors offer some of the best options.
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Make a batter with pasteurized eggs so you can scoop it straight from the bowl; or simply leave the eggs out altogether if you plan to use it raw. Pasteurized eggs are safe to eat raw as they've been treated to kill any trace of the food-borne bacteria salmonella. If you're using a cookie dough made with traditional eggs, bake cookie dough into unexpected treats. Purchased dough should also be baked to eliminate any risks.
- Form small balls of raw cookie dough and dip them in melted chocolate. Lay these truffles on wax paper to harden.
- Spread cookie dough between thin brownies or wafer cookies for a special sandwich.
- Stir small chunks of refrigerated cookie dough into homemade vanilla or chocolate ice cream for your own version of Ben and Jerry's.
- Prepare egg-free raw cookie dough as a dip for graham crackers.
- Make vanilla or chocolate cupcake batter. Fill each muffin tin halfway up and top with a dollop of dough. Fill each cup with the rest of the batter and bake to create cakes with a hidden surprise. Frost with the icing of your choice.
- Use chocolate chip cookie dough as a crust for a decadent pudding pie. Roll the dough about 1/4-inch thick and line the bottom of a round cake pan or pie tin. Bake for 5 to 7 minutes or until slightly firm. Top with chocolate pudding, from a box or made from scratch, and garnish with mini chips or chopped nuts. Freeze for an hour or until firm enough to slice. Top with dollops of whipped cream.
- Make the dough into chocolate chip cookie bars by baking it spread out in a brownie pan, rather than scooping it into individual cookies.
- Bake up cookies. Place 1/4 cup of softened ice cream between two and return them to the freezer for homemade ice cream sandwiches.
- Press the cookie dough into the bottom of a circular cake pan and top with cheesecake filling. Crumble mounds of dough on top of the filling and bake to create a cookie dough cheesecake.
Sugar Cookie Dough
Sugar cookie dough yields interesting cookie variations with glazes and toppings, but can also produce so many more desserts.
- Bake the dough into cookies, then dip in melted chocolate and sprinkles, crushed candy or chopped nuts for a quick yet elegant cookie-tray addition.
- Scoop out balls of dough and press a small indentation into them with your thumb. Fill with 1/2 teaspoon of jam and bake.
- Roll the dough into a flat sheet about 1/4-inch thick. Brush on a light layer of butter and sprinkle on cinnamon-sugar. Roll up into a cylinder and cut into rounds. Bake the rounds for delightful pinwheel cookies.
- Make mini tart shells by pressing balls of the cookie dough into a mini muffin tin. Arrange the dough so it covers the bottom and the sides of each cup. Bake for about 10 minutes, or until golden; cool and remove from the pan. Fill with pudding and whipped cream; cream cheese blended with powdered sugar and orange zest; or a homemade chocolate mousse.
- Braid thin strips of dough and sprinkle them with coarse grains of sugar for sweet pretzels.