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Funny thing about these popsicles: there's not actually any cookie dough in them. Yet each lick, each bite, has just enough brown sugar and vanilla to make you think that you're eating cookie dough, or at least its essence. Is invisible cookie dough better than the real thing? I'll let you be the judge.
Yield: 4 pops
Active time: 5 minutes
Total time: 3 hours
In a microwave-safe container or glass measuring cup, microwave milk 30 seconds or until warm to the touch. Add brown sugar and salt and stir until dissolved. Add vanilla.
Place 1/2 tablespoon chocolate chips in the bottom of each of four 1/3-cup ice-pop molds or small paper cups. Top each with milk mixture. Insert sticks and place molds in freezer. Freeze until solid, at least 3 hours.
To release pops, run molds under warm water 20 to 30 seconds; they should slide right out. (If using paper cups, simply peel cups away and discard.)
If your ice-pop mold does not include built-in sticks or a lid to hold them in place, you may find yourself with sticks pointing every which way but up. To prevent this, simply stretch a layer of plastic wrap over the top of the mold and secure it with a rubber band. Cut a small slit in the plastic, centered over each pop, and insert a stick through each opening. Alternatively, you can adjust sticks as necessary after about 45 minutes of freezing, when the pops aren't yet frozen solid.
Too many adults don't realize that their five-year-old selves were on to something: crispy treats truly are magical. Adults and kids alike can appreciate this whimsical variation on the classic, with its cookie dough swirls and chocolate chip freckles. It's a treat no matter what your age.
Yield: 24 treats
Total time: 20 minutes
Grease a 13-by-9-inch baking pan with butter or cooking spray.
In a mixing bowl, beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and milk. Mix in flour and salt and beat on low speed (or by hand) until incorporated. Stir in chocolate chips.
Melt butter and marshmallows together in a large saucepan over low heat, stirring occasionally, until completely melted. Remove from heat and add vanilla. Fold in cereal, gently stirring until completely coated.
Press half of the cereal mixture into prepared pan. Spread with cookie dough and then top with remaining cereal, carefully pressing into an even layer. (You may find it easier to use your hands for this step; if so, generously butter them beforehand so the cereal mixture doesn't stick to your fingers). Cut into squares. Treats can be stored, loosely covered in the refrigerator, up to 3 days but are best enjoyed within a day of making them.
I'm not a big fan of cookie dough, but the other 4 people in my family LOVE it! So I surprised my family with the chocolate chip cookie dough truffles tonight. Read morePublished 2 months ago by Caroline Stender
I really enjoyed this cookbook. We love cookie dough here and cookie dough in any form is a winner. Love the cookie dough truffles and have had several requests for the recipe.Published 2 months ago by Alisa
The mother recipe for this book alone is worth the purchase.Published 4 months ago by Marco Felgueiras
This is a very fun cookbook with full page photos for every recipe. Recipes cover every dessert category & many are creative takes on cookie dough. Read morePublished 4 months ago by Robin Mourey
I got this book when I searched for eggless baking and also cover page says eggless so I purchased it. Read morePublished 4 months ago by RuGa
Very yummy! We have tried several of the recipes and enjoyed them all.Published 4 months ago by KReview
I found this in the library and couldn't wait to try one of the many recipes. After borrowing it for 2 months. I have tried 4 recipes so far and have a list to work though. Read morePublished 6 months ago by Potluck Queen
Awesome recipe! Everyone loved the bars I made with a recipe from this book!Published 7 months ago by Mary Lou K. Kalbow