I was 12. I opened the refrigerator and reached into the Pillsbury refrigerated cookie dough package and took a generous scoop of that additively sweet uncooked dough. My mom happened to walk in right behind me and immediately launched into a story about someone’s friend-of-a-friend-of-friend who ate too much cookie dough and ended up at the hospital. Yup, it worked (can you tell? I clearly still remember it to this day.) It scared me. I stopped nibbling straight from the package and tried to limit myself to just the spatula after a baking adventure.
Cookie dough is just. so. good.
So when I was asked if I wanted to receive a cookbook ALL ABOUT COOKIE DOUGH…that is SAFE to eat…you better believe my answer was YES!
I was sent a copy of The Cookie Dough Lover’s Cookbook, by Lindsay Landis. The pages are filled with beautiful pictures of each dessert (my favorite part of any cookbook) along with helpful tips and information about needed kitchen equipment.
Now the good part: the recipes. Flipping through this book, I’m pretty confident I want to try every. single. recipe. That has never happened to me before with a cookbook; but really, if cookie dough is involved, how can it not be good?
The recipes are so creative; they range from cookies and brownies, to cakes, candy, popsicles and even breakfast! Yes, breakfast. Cookie Dough Waffles with Chocolate Whipped Cream? Sign me up!
I had a difficult time deciding which recipe to try first, but chose the Chocolate Chip Cookie Dough Fudge because: 1) it didn’t involve an oven; and 2) it’s fudge…with cookie dough.
*These were soft, chewy and incredibly sweet. I’m actually thinking that next time I will use dark chocolate chips to add slightly more bitterness to balance out the sweetness.
Chocolate Chip Cookie Dough Fudge
Adapted from The Cookie Dough Lover’s Cookbook
For the Cookie Dough:
1/3 cup unsalted butter, room temperature
1/4 cup sugar
1/4 cup light brown sugar, packed
1/2 tsp. vanilla
1/8 tsp. salt
2 tbs. half-and-half
1/2 cup all-purpose flour
For the Fudge:
1/3 cup light brown sugar
1/3 cup unsalted butter
1/3 cup half-and-half
4-5 cups powdered sugar (I used 4 1/2)
1/2 cup mini-semisweet chocolate chips (*please see note above)
1. Line bottom and sides of 8×8 inch baking pan with parchment paper or buttered aluminum foil.
2. Prepare cookie dough. Combine butter and sugars in large bowl or bowl of stand mixer. Bean on medium speed until light and fluffy, about 2 minutes. Mix in vanilla, salt and half-and-half. Slowly stir in flour.
3. Prepare fudge. Combine brown sugar, butter, salt and half-and-half in a saucepan. Stir over medium-heat until butter is melted and brown sugar is dissolved. Remove from heat. Slowly stir in powdered sugar, 1 cup at a time, until mixture is smooth.
4. Add cookie dough and stir together. Mixture should be room temperature (if it is still warn, continue stirring until it has reached room temperature). Fold in chocolate chips and spread evenly into prepared pan.
5. Chill at least 3 hours. Cut into 1-inch squares, serve and enjoy!
Fudge will keep refrigerated up to 1 week.
Using random.org the winner of the PB Crave giveaway is Renata!
~Did you/do you eat raw cookie dough?