review: cookie dough cookbook
I was pretty excited when I first heard about The Cookie Dough Lover’s Cookbook, from author Lindsay Landis, especially since it was said to contain special “no egg” cookie dough recipes! Cookie making has been one of my main hobbies since I was a child and I have to admit that sometimes the dough tasted better than the final product. But while I wasn’t aware of the risks of raw dough as a child, I certainly am now, so I’d much prefer to avoid any possible issues with the uncooked dough.
I had assumed that The Cookie Dough Lover’s Cookbook was only about chocolate chip cookie dough, but the over fifty recipes actually use several variations of it, including gingerbread, Mexican chocolate, sugar, peanut butter and more. And some of the recipes focus more on the flavors of cookie dough, like the Chocolate Chip Cookie Dough Pudding or the Invisible Cookie Dough Ice Pops.
The Cookie Dough Lover’s Cookbook has suggestions for making Candy, Cookies, Cakes, Pies, Frozen Treats and more, but when I saw the Breakfast Ideas, I knew that was the first thing I wanted to try. I went with the Cookie Dough Filled Crepes. We love making both sweet and savory filled crepes, but this was a new one for me. We made the crepes and then spread on the cookie dough filling and sprinkled them with mini chocolate chips and rolled them up. The warm crepes melted the filling a bit, which was delicious! They are a new favorite, but I think we’ll mostly eat them for dessert!
Too many adults don’t realize that their five-year-old selves were on to something: crispy treats truly are magical. Adults and kids alike can appreciate this whimsical variation on the classic, with its cookie dough swirls and chocolate chip freckles. It’s a treat no matter what your age.
Cookie Dough Crispy Treats
Yield: 24 treats
Total time: 20 minutes
For Cookie Dough
- 1⁄3 cup unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/4 cup milk or cream
- 1-1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup mini semisweet chocolate chips
For Crispy Treats
- 2 tablespoons unsalted butter
- 12 ounces marshmallows (about 44 regular or 7 cups mini marshmallows)
- 1/2 teaspoon vanilla extract
- 7 cups crisp rice cereal
Grease a 13-by-9-inch baking pan with butter or cooking spray.
In a mixing bowl, beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and milk. Mix in flour and salt and beat on low speed (or by hand) until incorporated. Stir in chocolate chips.
Melt butter and marshmallows together in a large saucepan over low heat, stirring occasionally, until completely melted. Remove from heat and add vanilla. Fold in cereal, gently stirring until completely coated.
Press half of the cereal mixture into prepared pan. Spread with cookie dough and then top with remaining cereal, carefully pressing into an even layer. (You may find it easier to use your hands for this step; if so, generously butter them beforehand so the cereal mixture doesn’t stick to your fingers). Cut into squares. Treats can be stored, loosely covered in the refrigerator, up to 3 days but are best enjoyed within a day of making them.
Lindsay Landis is a graphic designer and entrepreneur by day and a food blogger and cookie dough addict by night. Her food blog, Love & Olive Oil (http://www.loveandoliveoil.com), chronicles her culinary adventures in and around the kitchen. While food is not her career, it has always been her passion; from the many bake sales she orchestrated as a child to the time and effort she dedicates to her food blog today, it is obvious that food, especially dessert, is an integral part of her life. When she’s not baking, Lindsay runs two small businesses together with her husband Taylor. The couple currently resides in Nashville, Tennessee with their three crazy cats.