Tag: COOKIE DOUGH

PEANUT BUTTER S’MORE BARS

Ingredients:
1 30-ounce roll Pillsbury Chocolate chip cookie dough
16 ounces of Hershey’s Bars
1 cup smooth peanut butter
1/2 cup graham cracker crumbs
7 ounce container marshmallow fluff

chocolate chips for drizzle on top, optional

Directions:
Line an 8×8 pan with nonstick foil. Press a little more than half the cookie dough roll into the bottom of the pan. Place Hershey bars on top-layering them on top of each other to fit and make a nice thick layer! Spread peanut butter on top of the chocolate bars using an offset spatula. Sprinkle on graham cracker crumbs. Spread the fluff on next. Use an offset spatula to spread and lightly wet it to make spreading easier! Works like a charm! Finally, flatten out the remaining cookie dough and lay it on the top covering the fluff the best you can. Bake at 350 degrees for about 30 minutes or until golden. (Check at 25 minutes so you don’t over bake it. Mine needed the full 30 minutes.) Cool at room temp and then chill until cold. I like to speed this up in the freezer! Cut into bars and drizzle the tops with the melted chocolate chips.

Recipe adapted from Averie Cooks

THE PERECT MOVIE NIGHT CHOCOLATE CHIP COOKIE…WITH POPCORN & MILK DUDS BAKED IN!!!!!

Check out this line up!!!!! Have you ever????

Flatten your cookie dough and add some popcorn and Milk Duds!

Start rolling jellyroll style!

Here it is! A chocolate chip cookie dough, popcorn & milk dud jellyroll!

Heading into the oven!

Cooling Time!

That’s mine…right in the front!!

Ooey Gooey!

Mmmmm, mmmmmm, good!

You could also try making a movie theater tart! Just press in the dough and bake!

2 cups flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 sticks soft butter
1 cup light brown sugar
1/2 cup regular sugar
1 T. vanilla extract

1 egg

1 egg yolk

2 cups Semisweet chocolate chips

3-4 cups popcorn, popped

Milk duds!!!!
sea salt

Preheat oven to 350 degrees. Line cookie sheets with parchment.
Beat
butter and both sugars until well blended. Add in vanilla, egg and yolk
until light and creamy. Add in flour, salt and baking soda just until
incorporated. Stir in chocolate chips by hand. Flatten dough into a large rectangle shape. Lay some popcorn in a row and some milk duds and roll it over. Repeat with more popcorn and milk duds continuing to roll it into a log. Using a serrated knife, cut “slices” off the log and lay onto parchment paper lined sheets. Form into cookie shapes as needed and place more popcorn or milk duds on top to look pretty! Bake 11 minutes and remove. Sprinkle with sea salt. Cool and eat warm while you watch your favorite movie or sneak them into the theater…shhhhhhh!

PEANUT BUTTER COOKIE DOUGH CHEESECAKE BARS ON AN OREO CRUST AND TOPPED WITH A MILK CHOCOLATE GLAZE!

Crust Ingredients:
5 ounces Oreo cookies, crushed in food processor
5 Tablespoons melted butter
1/3c. sugar
pinch salt
Combine all of the above and press into an 8×8 pan lined with nonstick foil. Bake at 350 for 8 mins. Let cool.

Cheesecake Ingredients:
7 ounces Pillsbury Peanut Butter Cookie Dough, rolled into small cookie dough rounds-keep chilled till ready to use
8 ounces room temp cream cheese

1/2c. sugar
1 egg
2T. Flour

Electric mix the cream cheese until smooth. Add sugar and blend well. Add egg and flour until combined. Very gently fold in the chilled peanut butter cookie dough rounds and pour onto the oreo crust. Bake approx 30-35 minutes until just lightly starting to brown. Cool to room temp-I speed this up in the freezer!

Milk Chocolate Glaze Ingredients:
8 Tablespoons butter
6 ounces milk chocolate
1 T. light corn syrup
Microwave the chocolate and butter until smooth. Stir in the corn syrup. Pour on the bars and smooth with an offset spatula. Cool on the counter until the glaze is cool and then chill. Cut with a sharp knife and add a chocolate drizzle, if desired!