We Bet You Didn’t Know You Could Do This With Store Bought Cookie Dough

Praise be! Today is one of the greatest food holidays of the year, National Chocolate Chip Cookie Day. Obviously, today we all need to get our hands on a fresh-baked cookie, and, in the spirit of the holiday, perhaps even bake some ourselves. Oh, what’s that you say? You’re too busy with work? You hate baking? Well, what if we told you these recipes are made with store-bought cookie dough? We only have two words for you: COOKIE NACHOS.  Read on for that recipe, plus two others that will change your cookie game.    

Photographed by Jackie Alpers.
Cookie Nachos
Nachos for dessert? Of course! Especially when they’re loaded with chocolate chips and drizzled with hot fudge.  

Ingredients

1 (16.5 oz) roll refrigerated chocolate chip cookie dough
1/2 cup chocolate fudge sauce
1/3 cup slivered almonds
1/3 cup mini chocolate chips 

Instructions

1. Roll out the dough as thin as you can into one giant cookie, and place directly onto a rimless cookie sheet.

2. Bake according to package directions, about 18 to 25 minutes or until browned and crispy around the edges.

3. While still warm, cut the cookie into triangles. Let cool completely. 

4. Once they've cooled, arrange the triangles on a large platter. 

5. Warm the hot fudge, then drizzle over the cookies with a spoon. 

6. Toss on the chocolate chips and sliced almonds. Enjoy!
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Photographed by Jackie Alpers.
Secret Chocolate Chip Cookie Cupcakes
Treats hidden inside cupcakes are all the rage, so hiding cookie dough inside cupcakes may be the perfect way to surprise your loved ones on this national day of cookie celebration.  

Ingredients

1 package chocolate cupcake mix
8 ounces refrigerated chocolate chip cookie dough
Frosting and sprinkles of your choice 
Instructions 
1. Preheat the oven to 350°F degrees. 

2. Prepare the cupcake mix according to package instructions and set aside. 

3. Roll the chocolate chip cookie dough into 1-inch balls. 

4. Spoon the cupcake batter into silicone baking cups or paper-lined cupcake tins until about 1/3 full, then gently plop a cookie ball into the middle of each. Spoon batter over the top until completely covered (they should be about 2/3 full).

5. Bake until a toothpick inserted into the middle of each cupcake comes out clean, about 18 to 25 minutes, depending on the size of your cupcakes. 

6. It will be hard, but you have to allow the cupcakes to cool completely before frosting.  
Photographed by Jackie Alpers.
Chocolate Chip Cookie Butter
Cookie butter is like peanut butter, but it's made with cookies instead of peanuts, so it's obviously way better. It may seem a little counter-intuitive to bake cookies and then pulverize them back into their dough-like form, but cookie butter is safer (and tastier!) than eating raw dough right out of the package.  

Instructions
1 (16.5 oz) roll refrigerated cookie dough 
1 tbsp neutral-flavored cooking oil (like canola)
1/3 to 1/2 cup water 
1/4 cup mini chocolate chips
1/4 cup chopped pecans (optional)
Pretzels, fruit, or graham crackers for serving  
Directions 
1. Bake cookies according to package instructions and let cool completely.

2. Break 6 ounces of the cookies (about 16 medium sized cookies) into the bowl of a large food processor and pulse into fine crumbs. Yes, you may eat any leftover cookies while doing this! 

3. Continue to process while adding the oil very gradually, and pour in just enough water to achieve the consistency of creamy peanut butter, about 1/3 to 1/2 cup.

4. Transfer to a bowl and fold in the mini chocolate chips and pecans, saving a few of them for garnish. Serve with pretzels, fruit, or graham crackers.       
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