Weekend Cooking: The Cookie Dough Lover’s Cookbook
Okay, I admit it – when I bake cookies, I usually eat so much of the dough as I’m going along, that I’m not hungry for cookies anymore when they come out of the oven. I know they say not to eat the dough because of the raw egg, but I survived it as a kid and figure I’ll survive it now. Imagine my delight when I found out there’s a cookbook devoted to cookie dough! The author must be a kindred spirit because she created it because she loves cookie dough as well.
Lindsay Landis set out to create an egg-free cookie dough that she could eat without baking and came up with Chocolate Chip Cookie Dough Truffles – basically egg-free cookie dough dipped in chocolate. The popularity of those treats made her realize there are other cookie dough lovers out there so she came up with even more recipes and a gorgeous cookbook – The Cookie Dough Lover’s Cookbook! The cookbook is aptly named because all cookie dough lovers NEED this cookbook!
Before I mention the contents, I have to tell you this cookbook is beautiful. It is spiral bound and filled with gorgeous, mouth watering photographs. (Not every recipe is pictured, but most are.) It also includes quick tips and creative packaging ideas
The foundation, so to speak, of The Cookie Dough Lover’s Cookbook is a recipe for eggless chocolate chip cookie dough that is meant to be eaten raw. There are also variations of the recipe – dairy and gluten free – as well as flavors such as oatmeal raisin and peanut butter. Really, you could stop right there, but why would you, when this cookbook includes, candy, cookies & brownies, cakes, frozen treats, breakfasts, and party fare! Every single recipe in this book looks good to me. Every single one. It was hard to decide what to create, but I settled on Crispy Peanut Butter Cookie Dough Cups. I found them to be a little labor intensive, but they were really good. (Vance didn’t care for the rice cereal in them.) I think the real beauty of this recipe is you can vary it to suit your taste.
Crispy Peanut Butter Cookie Dough Cups
For Cookie Dough:
1/3 cup unsalted butter, room temperature
1/3 cup creamy peanut butter
1/3 cup granulated sugar
½ cup light brown sugar, packed
2 tablespoons milk or cream
½ teaspoon vanilla extract
1 cup all-purpose flour
1/8 teaspoon salt (increase to ¼ teaspoon if using unsalted peanut butter)
½ cup crisp rice cereal
For chocolate coating:
1 pound dark-chocolate candy coating
#4 fluted candy cup mold (13/8 inch diameter)
In a large bowl, beat together butter, peanut butter, and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Gently stir in cereal.
Melt candy coating in a double boiler or microwave according to package directions, being careful not to overheat it. Pour ½ teaspoon melted coating into each mold and use a small spoon or pastry brush to coat the sides. Reserve about half of the coating to top the cups later. Refrigerate mold briefly to set.
Gently press 1 teaspoon cookie dough into each chocolate cup. You want to fill each cup almost completely but still leave room for the final layer of chocolate.
Top each cup with another ½ teaspoon coating and spread it to the edges to fully encase filling. Chill until set, then gently remove cups from mold. Repeat with remaining dough. Refrigerated in an airtight container, cups will keep up to 3 days.
Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend.