Cookie Doughnuts Recipes

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BASIC COOKIE DOUGH



Basic Cookie Dough image

Skip the store-bought cookie dough and learn how to make cookies from scratch-it's easy! Thanks to this basic cookie dough recipe, you can turn everyday ingredients into five sensational sweets. Bake some right away, then pop the extra dough in the freezer for later. -Gloria McBride, Payson, Utah

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 cups.

Number Of Ingredients 8

2-1/2 cups butter, softened
2 cups sugar
2 large eggs, room temperature
1/4 cup 2% milk
2 teaspoons vanilla extract
7-1/2 to 8 cups (30 to 32 oz.) all-purpose flour
4 teaspoons baking powder
1 teaspoon salt

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk 7-1/2 cups flour, baking powder and salt; gradually beat into creamed mixture, adding more flour if necessary. Divide dough into four 2-cup portions. Refrigerate, covered, until needed., Basic Cookie Dough may be used to prepare the following recipes: Crumb-Topped Date Bars, Cherry Surprise Cookies, Chocolate Mallow Cookies or Jelly Sandwich Cookies.

Nutrition Facts : Calories 98 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 91mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

COOKIE DOUGHNUTS



Cookie Doughnuts image

Two all-time favorite foods come together in this one delicious cookie! Cookies shaped and decorated like doughnuts are super easy to make starting with Betty Crocker® cookie mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 5

1 pouch Betty Crocker™ chocolate chip cookie mix
1/2 cup butter, softened
1 egg
1 tablespoon Gold Medal™ all-purpose flour
1 cup chocolate chips or white vanilla baking chips (6 oz)

Steps:

  • Heat oven to 350°F.
  • In large bowl, stir cookie mix, softened butter, egg and flour until soft dough forms. Shape dough into about 24 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheet.
  • Bake 8 to 10 minutes or until edges begin to brown. Cool 3 minutes; use 1-inch round cookie cutter to cut out center of each cookie. Remove from cookie sheet. Cool completely, about 15 minutes.
  • In medium microwavable bowl, microwave chips uncovered on High about 2 minutes, stirring every 30 seconds, until chips can be stirred smooth. Dip top of each cookie doughnut and cookie center into melted chips. Decorate with candy sprinkles as desired. Place on cooling rack until set, about 20 minutes. Store tightly covered.

Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 7 g, TransFat 0 g

CHOCOLATE CHIP COOKIE DOUGH



Chocolate Chip Cookie Dough image

Meet your new favorite sweet treat; just a little bit will enhance your ice cream, milkshake, buttered toast-or serve as the filling of a cookie sandwich (smush some of the dough in between two vanilla wafers).

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield about 1 cup

Number Of Ingredients 9

1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, at room temperature
2 tablespoons plain yogurt
1/2 teaspoon alcohol-free vanilla extract
1/3 cup semisweet mini chocolate chips

Steps:

  • Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).
  • Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
  • Refrigerate in an airtight container for up to 5 days.

EDIBLE COOKIE DOUGH



Edible Cookie Dough image

Have you ever just wanted to eat cookie dough that you are about to put in the oven, then thought better of it because you didn't want to get Salmonella poisoning? Well now you can! This cookie dough is just for eating. I have made this with friends before and they said that they loved the taste. So do I. The leftovers will keep in the freezer for up to 3 months.

Provided by Kala McKay

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 10m

Yield 8

Number Of Ingredients 8

¾ cup packed brown sugar
½ cup butter
1 teaspoon vanilla extract
½ teaspoon salt
1 cup all-purpose flour
2 tablespoons milk
½ cup milk chocolate chips
½ cup mini chocolate chips

Steps:

  • Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in vanilla extract and salt. Add flour; mix until a crumbly dough forms. Mix in milk. Fold in milk chocolate chips and mini chocolate chips.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 45.5 g, Cholesterol 34.3 mg, Fat 18.5 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 11.4 g, Sodium 253.5 mg, Sugar 31.8 g

THE ULTIMATE COOKIE DOUGH CAKE



The Ultimate Cookie Dough Cake image

Your inner child will flip for this cake. A layer of chocolate-chip cookie dough is sandwiched inside classic vanilla cake, then drizzled with chocolate ganache and decorated with cookies -- and, dare we say it, more chocolate chips!

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 12 to 14 servings

Number Of Ingredients 20

2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more buttering for the pans
3 cups all-purpose flour, plus more for the pans (see Cook's Note)
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 1/4 cups heavy cream
1 cup mini semisweet chocolate chips
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon fine salt
1 1/2 cups packed light brown sugar
3/4 cup granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
6 tablespoons plain yogurt
1 1/2 teaspoons alcohol-free vanilla extract
1 cup mini semisweet chocolate chips
4 ounces semisweet chocolate
1/3 cup heavy cream

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter three 8-inch round cake pans and line the bottoms with parchment. Butter the parchment and dust the pans with flour, tapping out the excess.
  • Whisk together the flour, baking powder and salt in a large bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium and beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla.
  • Reduce the speed to medium and add the flour mixture in 3 batches, alternating with the cream, beginning and ending with the flour; beat until just smooth, about 3 minutes.
  • Divide the batter between 2 of the prepared pans. Bake until the cakes are light golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool for 10 minutes. (Leave the oven on for the cookie dough.) Invert the cakes out onto the racks (remove the parchment) to cool completely, about 1 hour. Trim the tops of the cakes with a long serrated knife to make level, if needed.
  • For the cookie dough: Meanwhile, microwave the flour in a small microwave-safe bowl for 1 minute (see Cook's Note). Remove and stir well. Microwave for an additional minute or until the temperature registers 180 degrees F on an instant-read thermometer. Sift into a medium bowl, then whisk in the baking soda and salt.
  • Beat the brown sugar, granulated sugar, butter, yogurt and vanilla in a large bowl with an electric mixer on medium-high speed until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated, about 1 minute. (Turn off the beaters and use your hands to help combine if needed). Fold in the chocolate chips with a rubber spatula or mix them in with your hands. (You should have about 4 cups of cookie dough.)
  • Remove 1/4 cup cookie dough and roll into 6 heaping teaspoon sized balls and place them 1-inch apart on a baking sheet. Bake until the cookies are set and browned around the edges, 10 to 12 minutes. Cool the cookies on the baking sheet for 5 minutes then transfer to a rack to cool completely, about 25 minutes. Cut the cookies in half.
  • Make the ganache: Place the chocolate in a medium bowl. Bring the heavy cream to a boil in a small saucepan over medium-high heat. Pour the cream over the chocolate and let sit for 5 minutes. Stir until the chocolate is completely melted and smooth.
  • Assemble the cake: Place a cake layer on a cake stand or platter. Press half of the remaining cookie dough evenly on top of the cake (it should be about a 1/2-inch-thick layer). Top with the other cake round and then press the remaining cookie dough evenly on top of the cake. Drizzle some of the ganache around the edge of the cake letting it drip down the sides. Drizzle 2 tablespoons of the ganache over the top of the cake. Spread the remaining ganache around the bottom of the cake to make a 1-inch border. Press the mini chocolate chips into the ganache. Decorate the top of the cake with the cookie halves. Chill until the ganache has set, about 20 minutes.

BEST CHOCOLATE CHIP COOKIES



Best Chocolate Chip Cookies image

Crisp edges, chewy middles.

Provided by Dora

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  • Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g

COOKIES AND CREAM-STUFFED DOUGHNUTS RECIPE BY TASTY



Cookies And Cream-stuffed Doughnuts Recipe by Tasty image

Here's what you need: chocolate cookies, cream cheese, chocolate, plain flour, caster sugar, baking powder, salt, milk, butter, sunflower oil, sunflower oil, white chocolate

Provided by Ellie Holland

Categories     Desserts

Yield 12 doughnuts

Number Of Ingredients 12

10 chocolate cookies
½ cup cream cheese
12 pieces chocolate
2 cups plain flour
¼ cup caster sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup milk
3 tablespoons butter, melted
2 tablespoons sunflower oil
4 cups sunflower oil, for frying
⅓ cup white chocolate

Steps:

  • Pour the cookies into a ziplock bag, fasten, and bash into crumbs using a rolling pin.
  • Pour half of the cookie crumbs into a bowl and mix with the cream cheese. Set aside.
  • Prepare the doughnut mixture by combining the flour, sugar, baking powder, and salt in a bowl. Make a well in the middle of the dry ingredients.
  • Add the milk, melted butter, and sunflower oil into the well of dry ingredients.
  • Mix together with a fork until a dough is formed. Start rolling the dough into golf ball-size balls and then flatten using your thumb.
  • Spoon in a teaspoon of the cream cheese mixture and a square of chocolate. Close the dough with your hands, pinching the seams if necessary, and roll into a ball.
  • Heat up the liter of sunflower oil in a pan until it reaches 375°F (190.5°C).
  • Deep-fry the doughnut balls for about 4-5 minutes, until golden brown. Then leave donuts to drain and cool on a wiring rack or paper towel.
  • Drizzle over the melted white chocolate and remaining half of the cookie crumbs.
  • Enjoy!

EDIBLE COOKIE DOUGH



Edible cookie dough image

Our easy cookie dough mixture is totally safe to eat and can be made in minutes. Keep a batch in the fridge, eat it by the spoon, serve it with ice cream, or mould it, shape it and colour it with food dye

Provided by Emma Freud

Categories     Treat

Time 15m

Yield Serves 12 (Makes 30-40 balls)

Number Of Ingredients 5

100g butter, softened to room temperature
175g soft brown sugar
2 tsp vanilla extract
140g plain flour
2 tbsp full-fat milk

Steps:

  • Beat the butter and sugar together, preferably in a mixer. Add the vanilla, ½ tsp salt and the flour, then mix until it looks like breadcrumbs. Keep mixing as you add the milk until it comes together to form a dough. Eat as it is or try one of these flavourings:
  • Salted caramel dough: Add 1 tbsp dulce de leche, ½ tsp salt and a handful of dark chocolate chips to the dough and mix well.
  • S'more cookie dough: Add 1 tbsp chocolate hazelnut spread, 2 crumbled digestive biscuits, and some mini marshmallows.
  • Apple & cinnamon dough: Add some little chunks of dried apple and a sprinkle of cinnamon sugar (1 tsp cinnamon mixed with 1 tbsp soft brown sugar).
  • Peanut heaven dough: Add 1 tbsp peanut butter and a handful of sugar-coated chocolate peanuts.

Nutrition Facts : Calories 165 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium

CHOCOLATE COOKIE 'DOUGHNUTS'



Chocolate Cookie 'Doughnuts' image

Enjoy the classic chocolate sandwich cookie dipped in doughnut batter with our Chocolate Cookie 'Doughnuts' recipe. You'll love the taste of this crisp and golden brown chocolate cookie doughnut, sprinkled with powdered sugar and served with a glass of milk.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield Makes 2 dozen or 24 servings, 1 doughnut each.

Number Of Ingredients 9

1-1/2 cups flour
1 Tbsp. granulated sugar
1 tsp. baking powder
1/4 tsp. salt
2 eggs
3/4 cup milk
24 vanilla creme-filled chocolate sandwich cookies
3 cups oil, for frying
2 Tbsp. powdered sugar

Steps:

  • Mix flour, granulated sugar, baking powder and salt in medium bowl; set aside.
  • Beat eggs and milk with wire whisk until well blended. Add to flour mixture; mix well. Let stand 10 min. Meanwhile, pour oil into deep fryer or large deep saucepan to 3-inch depth; heat to 375°F.
  • Dip cookies, 1 at a time, into batter, allowing excess to drip back into bowl. Gently add cookies to hot oil. Fry, 3 to 4 at a time, until golden brown on both sides, turning over halfway through the cooking time. Drain on paper towels; sprinkle with powdered sugar. Serve warm.

Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 15 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0.5443 g, Sugar 0 g, Protein 2 g

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