Brown Butter Chocolate Chip Cookie Dough Pretzel Snickers Bars, a portion of the recipe provided below, for the full recipe visit Half Baked Harvest
- Bottom Layer
- 1 1/4 cups milk chocolate chips (or can sub dark chocolate or semi-sweet chocolate chips)
- 1/4 cup creamy peanut butter
- Nougat layer
- 1/4 cup butter
- 1/2 cup granulated sugar
- 1/4 cup canned coconut milk or regular milk
- 1 1/2 cups marshmallow fluff
- 1 cup salted peanuts chopped, roughly chopped
- 1 teaspoon vanilla extract
- 1 14-ounce bag of caramels
- 1/4 cup coconut milk or cream
- Brown Butter Cookie Dough Layer
- 1 1/2 (3/4 cup) sticks butter
- 2/3 cup brown sugar
- 2 tablespoons heavy cream or coconut milk
- 1 1/2 teaspoon vanilla extract
- 1 cup flour
- 1/4 teaspoon salt
- 1/2 -3/4 cup mini chocolate chips
- Top chocolate layer
- 1 1/2 cups milk chocolate chips (or can sub dark chocolate or semi-sweet chocolate chips)
- 1/4 cup creamy peanut butter
- 1 cup pretzels (twist or sticks)
- 1/2 cup chocolate chips, melted
Chocolate Chip Cookie Dough Footballs, recipe provided below (adapted from Life, Love, and Sugar)
- 3/4 cup salted butter, room temperature
- 1/2 cup dark brown sugar
- 1/4 cup light brown sugar
- 1/4 cup sugar
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1-2 tbsp water, if needed
- 1 1/2 cups mini chocolate chips
- 16 oz chocolate candiquick
- 3 oz vanilla candiquick
- Cream butter and sugar together until light and fluffy, about 3-4 minutes. Mix in vanilla extract.
- Add flour and mix until well combined. Dough will be thick. Add 1-2 tbsp of water, if needed to help the dough come together.
- Stir in mini chocolate chips.
- Shape balls of cookie dough about one tablespoon in size into footballs, then place on a parchment lined cookie sheet.
- Refrigerate balls for about 30 minutes, or until firm.
- Melt chocolate candiquick in a bowl until smooth.
- Using a toothpick (or the fork method mentioned above) dip the footballs into the melted chocolate, then tap to remove excess.
- Place balls back onto parchment lined cookie sheet to harden.
- Once the balls are dry, melt the vanilla candiquick.
- Pipe the vanilla candiquick onto the footballs to create the strings. Allow to dry.
Healthy Chocolate Chip Cookie Dough Blizzard, recipe provided below (adapted from Neurotic Mommy)
- Cookie Dough Bites: 2 cups cashew meal or almond meal, 1/4 cup coconut oil, melted, 2 tsp vanilla extract, 3 tbsp maple syrup, pinch of salt, and 1/2 cup dairy free chocolate chips
- "Nice" Cream: 2 bananas, frozen, 1/2 cup almond milk or any nut milk, 1 tbsp organic creamy peanut butter, and 4 ice cubes
- For the Cookie Dough: Line a small baking sheet with parchment paper. In a large bowl combine all ingredients, cashew meal, coconut oil, vanilla extract, maple syrup and salt. Mix until well combined and the liquid is absorbed by the cashew meal. Fold in chocolate chips. Take tablespoon size portions and roll into balls using the palms of your hand. Place cookie dough bites on parchment paper lined baking sheet and place in the freezer while you prepare the nice-cream.
- For the "Nice" Cream: Let frozen bananas thaw for about 5 minutes. Place frozen bananas, almond milk, peanut butter and ice cubes in a high speed blender and run until a cream like consistency. It will be similar to soft serve frozen yogurt. Once blended assemble your blizzard. Pour nice cream into a large glass about 8-10 ounces. Drop two cookie dough bites into the glass or you can crumble them up for fun.
Chocolate Chip Cookie Dough Ice Cream Sandwiches, recipe provided below (adapted from Mel's Kitchen)
- 1/2 cup (1 stick) butter
- 1/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cup all-purpose flour
- 1 cup mini chocolate chips
- Nonstick cooking spray
- Quart cookie dough ice cream, softened to spreadable consistency
- For the cookie dough, in a large microwave-safe bowl, melt the butter with the brown and granulated sugar. Stir to combine. Stir in the milk, vanilla, and salt until well blended. Stir in the flour until completely smooth. Let the mixture cool completely (so the chocolate chips don't melt) then stir in the chocolate chips.
- Line an 8X8-inch baking pan (preferably with very straight sides) with two pieces of parchment paper (cut into 8-inch strips) so they extend well beyond the edges of the pan on all four sides; this will help to lift up and easily remove the frozen sandwiches.
- Scatter half of the dough into the pan and use your hands to press it into an even layer.
- Top with a second set of parchment strips that extend over each side. Lightly coat the parchment with nonstick cooking spray. Scatter the remaining dough over the top and press into an even layer.
- Fold the overhanging parchment over the dough and freeze for at least an hour (can be frozen for several days in advance.)
- Use the parchment strips hanging over the edge to lift out the top layer of cookie dough. Then remove the second layer.
- Place another set of parchment slings (I know, enough with the parchment already!) in the pan. Peel the parchment from one square of cookie dough and set it inside the pan with the smoothest side down.
- Spread the softened ice cream over the top into an even layer. Peel the parchment from the remaining square of cookie dough and place it, smoothest side up, on the ice cream. Gently press it into the ice cream.
- Cover the pan (with the parchment overhangs, if desired) and freeze for at least 2-3 hours but preferably 6-8. Using a long, sharp knife, run it under hot water, wipe dry, and slice the cookie dough ice cream sandwiches into squares, repeating with hot water after each slice (you can lift up on the handles to remove it from the pan before slicing - I found I had to run a knife around the edges to loosen any ice cream that had stuck to the pan corners). Eat fast so they don't melt!