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Double Cookie Dough Ice Cream

Double Cookie Dough Ice Cream

Cookie dough flavored ice cream with chunks of cookie dough swirled throughout!

Double Cookie Dough Ice Cream

Earlier this summer I noticed a seriously lack of frozen treats here on the blog.  I told you I was going to change that.  Well be prepared, because over the next couple of weeks there are a fair number of ice cream related treats coming your way.  I am starting with one of my favorites though.  Anything that involves cookie dough is a major weakness for me.

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Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake

Today we are throwing a virtual bridal shower for our friend Julie!!  Julie is getting married in just a couple weeks.  I am sure it will be a gorgeous ceremony, and I can’t wait to see pictures of her in her dress!  To help celebrate Megan brought together some of Julie’s friends to share some great food.

I picked this chocolate chip cookie dough cheesecake for a couple reasons.  First, I know Julie is a fan of The Cheesecake Factory, and that is where the idea for this recipe came from.  Second, I know she has been eating healthy so she could look beautiful in her dress.  That deserves a reward, so cheesecake it is!

Chocolate Chip Cookie Dough Cheesecake

I am going to be honest, I am not a big fan of cheesecake.  The only couple that I have liked have been heavily flavored with something else.  For example; tons of cookie dough.  The Cheesecake Factory has a version of this that is completely over the top.  I am pretty sure there is more cookie dough than cheesecake in theirs.  I evened the playing field a little, but however you want to do it is fine by me.  Plus it has an Oreo cookie crust, and I am just a sucker for Oreo crusts.

Chocolate Chip Cookie Dough Cheesecake

I thought about doing little mini version of these, but I wanted you to be able to see the cookie dough.  If you have a mini cheesecake pan (I don’t), these would be great to do in there.  Everyone loves mini desserts, and it is built in portion control :)

Congrats Julie!  I hope you have a wonderful day.  I know you and Jason will have a life time of happiness together.

Chocolate Chip Cookie Dough Cheesecake
Serves: 12
Prep time:
Cook time:
Total time:
New York Style Cheesecake filled with lots of cookie dough!
  • ⅔ package of Oreos, crushed
  • 4 Tbls butter, melted
  • 2½ pounds cream cheese, softened - cut into 1 inch chunks
  • 1½ cups sugar
  • ⅛ tsp salt
  • ⅓ cup sour cream
  • 2 tsp lemon juice
  • 2 tsp vanilla
  • 6 eggs, plus 2 egg yolks
  • 1 Tlbs butter, melted
Cookie Dough
  • ½ cup butter
  • ¾ cup brown sugar
  • 1 tsp vanilla
  • 2 cups flour
  • 1 (14 oz) can sweetened condensed milk
  • 1 cup chocolate chips
  1. Prepare the Cookie Dough :In an electric mixer, beat together butter and sugar. Add vanilla. With mixer on low, slowly add in the flour, until completely incorporated. It will be very dry, that is ok. Beat in milk until well combined. Stir in chocolate chips. Roll into small 1 inch balls. Place in freezer for 45 minutes, or until completely frozen.
  2. Prepare the crust: Preheat oven to 325 degrees. Mix together the cookie crumbs and the butter. Press into the bottom of a 9 inch springform pan. Use the bottom of a measuring cup to firmly press it into the bottom, keeping it off the sides. Bake for 10 minutes. Let cool completely.
  3. Prepare the Cheesecake: Increase oven heat to 500 degrees. Using an electric mixer beat cream cheese on low until broken up, about 1 minute. Scrape the sides, and add ¾ cup of sugar, and salt. Mix over low for about a minute, until well combined. Beat in the remaining ¾ cup of sugar.
  4. Scrape the sides, add sour cream, lemon juice, and vanilla. Mix over low for 1 minute. Mix in egg yolks until thoroughly combined. Add the whole eggs, 2 at a time, beating for about 1 minute after each addition. Stir in about ½ of the frozen cookie dough balls, until evenly distributed.
  5. Gently brush the top of the baked and cooled crust with the 1 Tbls of melted butter. Place springform pan on a baking sheet. Pour filling into the crust.
  6. Bake for 10 minutes. Without opening the oven door reduce the temperature to 200 degrees. Bake for about 90 minutes, or until the center of the cheesecake is 150 degrees.
  7. Let cool for 5 minutes. Then run a knife around the edge to loosen the sides. After 2 hours wrap in plastic and refrigerate until cold, about 3 hours.
  8. To remove the mold wrap a warm kitchen towel around the pan, and let set for 1 minute. Gently remove the sides. Cut into 12 slices, and top with whipped cream to serve.
Inspired by The Cheesecake Factory. Cheesecake base from Cook's Illustrated. Dip the remaining cookie dough balls in melted chocolate for Cookie Dough Truffles!


Go check out what everyone else brought to Julie’s Shower
Megan from Wanna Be A Country Cleaver: Smoked Salmon Crostini
Rachel from Rachel Cooks: Easy Cappucino Mousse Cups
Cassie from Bake Your Day: Confetti Popcorn
Tara from Chip Chip Hooray: Butterscotch Biscoff Chunk Blondies
Lauren from Climbing Grier Mountain: Vanilla Cupcakes with Purple Buttercream Frosting
Kathryn from London Bakes: Spring onion and parmesan mini quiche
Carla from Carla’s Confections: Blueberry Bliss Cocktail for Julie
Ali from Gimme Some Oven: Chicken Enchilada Cups
Rachel from Baked by Rachel: Chocolate Eclairs with White Chocolate Drizzle
Claire from Realistic Nutritionist: Chicken Salad Crostinis

Cookie Dough Mini Donuts & Giveaway


Many of you probably know of Jessica from The Novice Chef.  To say she is talented seems like an understatement.  And her new book Mini Donuts: 100 Bite-Sized Donut Recipes just shows you how right I am.  Not only did she come up with all the recipes, but she photographed them too!  Every picture is perfect, and droolworthy, and that is no small task.

I had a really hard time picking which recipe to make.  I thought maybe having my 7 year old look through the book would help narrow it down, but he wasn’t any better!  Between all the chocolate varieties, the various candy versions, fruity ones, and everything in between I was getting hungry!  Finally I went with “The Cookie Monster”, because let’s face it; is cookie dough ever wrong?

This was my first time making donuts, and it will definitely not be my last.  They were so tender, soft, and just plain cute.  Everything is cute in mini form, right?  I am used to cake donuts and are tough and dry, which is why I had previously ruled them out.  But these were anything but, and I can’t wait to make them again!
a Rafflecopter giveaway

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Brownie Batter Cookie Dough Pancakes

Brownie Batter Cookie Dough Pancakes_labeled

I am guest posting today over at Life on Food.  It is Emily’s birthday week, and she is featuring a full week of “cakes”!  As you can see I didn’t make your traditional birthday cake.  But I think you will forgive me.  I mean look at it.

Brownie Batter flavored pancakes (that part is actually healthy for you), then I mixed in egg free cookie dough.  The cookie dough gets ooey gooey when the pancakes cook.  It is amazing!  So trust me when I say, you HAVE to go check these out, and get the recipe from Emily.  Wish her a Happy Birthday while you are there.




Cookie Dough Cupcakes with Biscoff Frosting

Cookie Dough Cupcakes with Biscoff Frosting 3

Cookie Dough Cupcakes with Biscoff Frosting

First I wanted to announce the winners to my Giveaway
The winners of 50 personalized business cards are:
….and the grandprize (50 personalized business cards, and personalized postcards) winner is:

Check your email ladies!

Ok, now on to this cupcake.  There is just so much amazingness in this thing there aren’t really words to describe it.  It starts with an incredibly light and perfect vanilla cupcake.  There is a ball of egg free cookie dough in the middle.  And then it is topped with a Biscoff frosting.  Really, I should just give you the recipe and be done here, because I think I have said enough.

But, I guess I will keep going :)  I took this idea from Cookies and Cups.  I know you know who she is, but just in case you don’t; Shelly has an amazing dessert blog with super creative over the top desserts. She has the same love of chocolate and peanut butter that I do (stay tuned I just made something else from her site today).  I always come away from her site inspired and hungry.  Probably best we aren’t neighbors or I would be at least 20 pounds heavier.

So anyway….make these cupcakes!  They were a huge hit when our friends were visiting.

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Peanut Butter Cookie Dough Brownies

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A couple weeks ago I saw a recipe for Peanut Butter Cookie Dough Brownies over at The Farm Girl.  I could not get in the kitchen to make these fast enough.  I was trying to come up with all sorts of excuses why I needed to make them.  The one I ended up going with?  I had a meeting with my son’s teacher after school, and since she teaches first grade, she definitely deserved a brownie or two.  Turned out my in laws came the next day as well, so it actually worked out well.  Even my Father-in-law, who almost never eats dessert, loved these.  He was trying to corner the market on the couple that were left.  My husband, who isn’t a big fan of chocolate ate them as well!  So I suggest you come up with whatever excuse you need, and go make them now!  You will not be disappointed. 
I admit, I did adapt the recipe slightly.  I used my normal brownie recipe for the base.  Because this was last minute (and I am trying to clean out my kitchen due to the pending move) I didn’t have any chocolate chips. Although I did find 3 Hershey Bars in my cupboard from a camp fire we had this summer.  So I used those for the glaze.  I also added a little peanut butter frosting drizzle on the top… just because.  Well actually I had a tiny bit of frosting left over from something else, so I added a little peanut butter, thinned it out, and drizzled until my heart’s content.  I like drizzles!  And I liked these brownies.  Go!  Make!  Them!  Now! 
Peanut Butter Cookie Dough Brownies
Serves: 16
Prep time:
Cook time:
Total time:
Fudgy brownies with a layer of egg free peanut butter cookie dough topped with even more chocolate!
  • 2 oz unsweetened chocolate, melted
  • ⅓ cup canola oil
  • 1 cups sugar
  • 2 eggs
  • ¾ cups flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup peanut butter
  • ¼ cup butter, softened
  • ½ cup brown sugar
  • 2 Tbls milk
  • 1 tsp vanilla
  • ¾ cup flour
  • ¼ tsp salt
  • 1 c. semi-sweet chocolate chips Or Any melted Chocolate
  • 2 Tbsp. shortening
  • ½ cup powdered sugar
  • 1 Tbls milk
  • 2 Tbls peanut butter
  • ¼ tsp vanilla
  1. Preheat oven to 350 degrees. Prepare and 8x8 baking pan.
  2. To make the brownies blend the chocolate and the oil together. Mix in the eggs and sugar. Stir in the flour, baking powder and salt until just combined. Pour batter into pan and bake for about 25 minutes. Allow to cool completely.
  3. To make the filling cream together butter and brown sugar. Mix in the peanut butter, vanilla and milk. Stir in flour and salt until well combined. Spread over cooled brownies. It may be sticky. You can spray a spatula with non stick spray, or slightly dampen your hands to spread out.
  4. Melt Chocolate and pour over the peanut butter layer. Put in fridge for 30 minutes to start to harden.
  5. Stir together the sugar, milk, vanilla and peanut butter. Adjust the level of milk to get your desired consistency. Drizzle over chocolate layer. Store in fridge. Enjoy!!
Adapted from Farm Girl Dabbles