Chocolate Chip Cookie Dough Ice Cream Pie

Ingredients:

Cookie Dough:

 

6 tbsp butter

1/3 cup dark brown sugar

1/8 cup sugar

1 tsp vanilla extract

1 cup flour

1 tsp milk

1/3 cup mini chocolate chips

Crust:

 

15-20 Oreos

1/4 cup butter, melted

Filling:

 

8 oz cream cheese

1/4 cup white sugar

1/4 cup dark brown sugar

8 oz cool whip

1/2 cup mini chocolate chips, divided

Directions:

Make the Cookie Dough:

 

1. Cream the butter, sugar and dark brown sugar

2. Mix in the vanilla extract.

3. Add the flour and milk and mix thoroughly. The dough will be thick.

4. Mix in the chocolate chips.

5. Roll the dough into little balls that are between 1/2 and 3/4 inch in diameter. Or, I actually made my balls closer to 3/4 of an inch to an inch and then cut them either in half or fourths after they were frozen.

6. Freeze the balls of dough.

Make the Pie Crust:

 

1. Crush the Oreos into a fine crumb. I like to use my food processor.

2. Mix the Oreo crumbs with the melted butter.

3. Press into the bottom of a greased 9 or 10 inch pie pan. Set in the freezer while you make the filling.

Make the Pie Filling:

 

1. Mix the cream cheese, sugar and brown sugar together with a mixer. Mix until smooth.

2. Add the Cool Whip and mix thoroughly.

3. Stir in a 1/4 cup of mini chocolate chips and about 3/4 of the frozen cookie dough balls.

4. Pour the filling into the pie crust.

5. Top with remaining cookie dough balls and 1/4 cup of mini chocolate chips.

6. Allow to freeze completely before serving.

Source: lifeloveandsugar.com

No Bake Cookie Dough Bars

Ingredients:

1/2 c. unsalted butter, softened. 3/4 c. brown sugar.
1 tsp. vanilla extract.
2 c. all purpose flour.
1 (14 oz.) can sweetened condensed milk.
2 c. chocolate chips.TOPPING: 1/2 cup creamy peanut butter
1/2 cup milk chocolate chips melted.

Directions:

Put ‘dough in 8X* lined pan. Refrigerate 3 hours. Spread topping over. Chill another hour.

Source:  howtoinstructions.us

Chocolate Chip Cookie Dough Brownie Bombs

Ingredients:

3/4 cup butter, softened
3/4 cup brown sugar
1/4 cup white sugar
2 tsp milk
1 tsp vanilla extract
2 cups all-purpose flour
Pinch salt
2 cups miniature chocolate chips, divided
1 pkg fudge brownie mix, baked and cooled
1 pkg Candiquik or chocolate almond bark

Directions:

1. Let’s make some dough! In the bowl of a stand mixer, beat together the butter and sugars until creamy. Add the milk and vanilla; beat to combine. Lastly, beat in the flour and pinch of salt until a soft dough forms. Stir in ONE (1) cup of the mini chips.

2. On a foil-lined baking sheet, drop rounded, (scant) Tablespoon-sized balls of dough. I used a cookie dough scoop for this and just scantily filled it so the cookie dough balls wouldn’t be so big. Freeze the cookie dough balls for about an hour to firm up.

3. Cut the brownies into small squares, about 1″ in size. Pick up a square and gently flatten it with your palm. Fudgy brownies will flatten easily and retain their moisture which is why it’s important to make sure you use a fudgy brownie mix rather than a cake-y one.

4. Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball. If the brownie cracks, that’s okay; just kind of roll it in your fingers until the brownie completely surrounds the cookie dough. Repeat until all cookie dough balls are covered, then return to the freezer for 30 minutes or so.

5. Prepare chocolate bark according to package directions. Using a fork, dip each brownie truffle into the chocolate, coat completely, and allow excess to drip off. Return to the foil-line sheet and sprinkle the tops with the remaining cup of mini chips, for garnish. Store in the fridge or freezer, in an airtight container.

Fruit Pizza

Ingredients: 

Sugar cookie dough rolled out and baked. Cool completely.
Topping
8 oz. cream cheese, softened
½ cup sugar
1 tsp. vanilla extract
1 container Cool Whip, thawed
Assorted Fresh Fruit

Directions:

For topping, blend cream cheese, sugar, and vanilla. Fold in Cool Whip. Spread cream cheese mixture over crust. Arrange fruit over cream cheese mixture. Store in refrigerator.