By Lindsay Landis
Foodstuff blogger Lindsay Landis has invented the fitting cookie dough. It tastes nice. It’s egg unfastened (and therefore fit for human consumption raw). you could whip it up in mins. And, better of all, you should use it to make dozens of scrumptious cookie dough creations, from truffles, custards, and pies to chocolates, truffles, or even granola bars. incorporated are recipes for indulgent breakfasts (cookie dough doughnuts!), frozen treats (cookie dough popsicles!), outrageous snacks (cookie dough wontons! cookie dough fudge! cookie dough pizza!), and more.
The Cookie Dough Lover’s Cookbook good points transparent directions and dozens of decadent full-color photos. If you’ve ever been stuck with a finger within the blending bowl, then this can be the booklet for you!
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Additional info for The Cookie Dough Lover's Cookbook: Cookies, Cakes, Candies, and More
To collect whoopie pies, sandwich 1 heaping tablespoon of filling among cookies. Press till filling spreads calmly to the perimeters. Repeat with last cookies. Refrigerated in an hermetic box, whoopie pies will preserve for as much as three days. speedy TIP: Parchment paper will paintings in preference to silicone mats, even supposing cookies may possibly stick somewhat. FLYING excessive: Dessert flags are a fanciful strategy to upload festive aptitude for your cookie dough treats. To make the lovely ones pictured right here, obtain the loose template at CookieDoughLovers. com. Print onto decal paper (available on-line or at place of work offer stores), lower out, and crease down the center. get rid of sticky label backing (or, when you are utilizing commonplace paper, observe glue to the backside), position a toothpick within the heart crease, and fold, matching edges. Stick into your dessert and voilà! rapid panache! PEANUT BUTTER AND CHOCOLATE THUMBPRINT COOKIES With dollops of wealthy chocolate peanut butter cookie dough nestled atop sugar-coated peanut butter cookies, those aren’t your grandma’s thumbprints! MAKES: 30 to forty cookies TOTAL TIME: 1 hour FOR COOKIES: � cup creamy peanut butter, room temperature � cup (1 stick) unsalted butter, room temperature � cup granulated sugar, divided � cup gentle brown sugar, packed 1 egg 1 teaspoon vanilla extract 1¼ cup all-purpose flour 1 teaspoon baking soda � teaspoon salt (increase to � teaspoon if utilizing unsalted peanut butter) FOR COOKIE DOUGH: 2 tablespoons creamy peanut butter, room temperature � cup (1 stick) unsalted butter � cup granulated sugar � cup mild brown sugar, packed � cup all-purpose flour � cup cocoa powder, sifted � teaspoon salt 1 tablespoon cream 1 teaspoon vanilla extract � cup mini semisweet chocolate chips FOR TOPPING: darkish or semisweet chocolate, melted (optional) Preheat oven to 350ºF. In a wide blending bowl, beat jointly peanut butter, butter, � cup of the granulated sugar, and brown sugar with an electrical mixer on medium velocity until eventually gentle and fluffy, 1 to two mins. Beat in egg and vanilla. Slowly upload flour, baking soda, and salt and combine till constituents are included and dough comes jointly. Roll dough via the tablespoonful into 1-inch balls. Roll balls within the closing � cup granulated sugar till flippantly covered. manage on parchment-lined baking sheets approximately 2 inches aside. frivolously press down cookies utilizing the again of a teaspoon or your thumb, a little knocking down the cookies and making a small indentation. Bake 10 to twelve mins, or until eventually set. permit cool for 1 minute, then extra outline the indentation within the middle of every cookie with the again of a teaspoon or small rounded scoop. move cookies to a cord rack to chill thoroughly. to organize the filling, beat jointly peanut butter, butter, and sugars in a wide bowl with an electrical mixer on medium velocity until eventually gentle and fluffy, 2 to three mins. combine in flour, cocoa powder, and salt on low velocity. upload cream and vanilla and beat till included. Stir in chocolate chips. Drop 1 teaspoon dough onto each one cooled cookie.