Chocolate Chip Cookie Sweet Rolls. I have a sweet roll problem.
I blame my original cinnamon rolls. For they are evil. And they must be destroyed. From there I made these orange marmalade rolls. A triumph. Then, with zero shame in my soul, I made these caramel apple rolls. Help. Over the weekend, I made a whole bunch of cinnamon rolls for Cookie Sunday at church. I set aside some of the cinnamon roll dough and decided to try yet another variation of sweet rolls. Just scroll. The whole world of my cinnamon rolls begins with this: four cups of whole milk. This is a big moment, folks. Pour it into a dutch oven or other pot. Add a cup of sugar… And a cup of oil. Stir it together and heat it over medium heat.
When it’s cooled enough, sprinkle in the yeast. Let it sit on the surface of the warm liquid for a couple of minutes. Then add eight of the nine cups of flour. Stir it gently to combine. And that’s what you want. Then place the lid on the pot and allow to sit in a draft-free place for one hour. Here it is an hour later! Chocolate Chip Cookie Dough Dip - What Megans Making - StumbleUpon.
Chocolate Chip Cookie Dough Dip It’s time for a little confession.
I realize this may get me shunned (especially in my hometown of Pittsburgh!) , but….I don’t like football. I don’t like to watch it, I never liked playing football with my friends, I don’t even like playing catch with a football. If there was one thing Mike could change about me, I’m pretty sure this would be it. I saw this recipe on Jessica’s blog and made it the very next day. *Note: Jessica also has variations of this dip on her blog. Chocolate Chip Cookie Dough Dip Ingredients:1/2 cup butter 1/3 cup brown sugar 1 8-ounce block of cream cheese, softened 3/4 to 1 cup powdered sugar (*to taste) 1 teaspoon vanilla extract 3/4 cup mini chocolate chips, plus extra for sprinklingDirections:In a small saucepan, melt the butter over medium heat. Chocolate Chip Cookie Bars with a Salty Pretzel Crust. When it comes to snacking, I am usually a sweet kind of gal, but once in awhile I do get a mad craving for something salty.
There are also times when I crave both, it just depends on the day and my mood. Laurie (Tasty Kitchen user and fellow blog contributor Simply Scratch) created a cookie bar that solves all of my craving issues. These Chocolate Chip Cookie Bars with a Salty Pretzel Crust make life easy when you want the best of both worlds. If you have a sweet tooth, these bars are for you. If you are in the mood for a little salt, these bars are also for you. To make the bars, you will need: butter, granulated sugar, dark brown sugar, eggs, vanilla, flour, baking soda, salt, chocolate chips, and crushed pretzels. Preheat the oven to 350 degrees F and line a 9 x 13 baking dish with parchment paper. Beat butter and sugars together until creamy. Add the eggs and vanilla extract and beat until just blended. In a medium bowl, combine flour, baking soda, and salt.
Description Ingredients. Chocolate Chip Cookie Dough Truffles. I’ve never liked chocolate chip cookies.
Go ahead and throw tomatoes at me if you’d like, but I don’t like ’em. They’re just a plain old cookie, after all, with a few studs of chocolate chips in them. They’re nothing special to me, unless you get some cookie dough-action before it meets its fate in the oven. Now you’re talkin’. I’d much rather drown my sorrows in a bowl of cookie dough than nibble a dozen “cookies” dipped in milk. I know there are plenty of cookie-dough-nay-sayers out there… you know, the salmonella scare and all . Chilled dough is rolled into 1-inch balls.
Those chilled dough balls are dipped in chocolate and then placed onto waxed paper to set. I dipped a few in Ghirardelli White Chocolate Bark and a few in the Chocolate version too. Oh yeah! Yield: 3 to 4 dozen truffles Prep Time: 45 min + chilling time.