Cake Batter Oatmeal Cookie Dough Sandwiches

I have been dreaming about cake batter cookie dough for weeks now, and trying to figure out something to make with cookie dough in it.  I was getting desperate.  I was almost ready to just make a batch, freeze it, and eat the dough just like that.  Then I saw this recipe and I figured it out.  I made a few changes to the original cookie recipe, and turned the cookie dough into frosting! The cookies bake up nice and soft and chewy, and the cake batter cookie dough frosting will leave you scraping every last bit out of the bowl.


Cake Batter Oatmeal Cookie Dough Sandwiches

Cake Batter Oatmeal Cookies:
1/2 cup (1 stick) butter, room temperature
1/2 cup granulated sugar
6 Tablespoons packed brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon butter flavoring
3/4 cup all purpose flour
1/2 cup yellow cake mix (from a box mix)
1 cup quick cooking oatmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup mini chocolate chips
6 Tablespoons rainbow sprinkles

Cake Batter Cookie Dough Frosting:
1/2 cup (1 stick) butter, room temperature
1/3 cup packed brown sugar
1 cup powdered sugar
1/4 cup all purpose flour
1/2 cup yellow cake mix (from a box mix)
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 to 2 teaspoons milk (if necessary to reach desired consistency)
1/4 cup mini chocolate chips
2 Tablespoons rainbow sprinkles

Preheat the oven to 350F.  Line a baking sheet with parchment paper.  Set aside.

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.  Add the egg, vanilla extract, and butter flavoring and beat until well blended.  Add the flour, cake mix, oatmeal, salt, and baking soda, and beat until just combined.  Beat in the chocolate chips and sprinkles.

Scoop the dough into tablespoons size balls and place on the prepared baking sheet.  Bake in the preheated oven for 8 to 9 minutes.  Remove from the oven and let cool on the pan for about 5 minutes.  Carefully (these are really soft!) transfer to a cooling rack to cool completely before frosting.

For the frosting, cream together the butter, brown sugar, and powdered sugar until light and fluffy.  Beat in the flour, cake mix, and salt until blended.  Add the vanilla extract and butter flavoring and beat until combined.  Beat in the milk if necessary to reach desired consistency.  Beat in the chocolate chips and sprinkles.  

To make the cookie sandwiches, spread or pipe the frosting on the back of one cookie.  Press another cookie on top of the frosting.  Makes about 12 cookie sandwiches.

Enjoy!  -Cardamommy

Cake Batter Cookie Dough Ice Cream

I saw this recipe a while ago and bookmarked it because I majorly love cookie dough, and to mix it with cake batter?  What's not to love?  This is a no churn recipe, which is also great because it is so fast and easy to make.  I've made no churn ice cream recipes before (like this one) using heavy whipping cream.  This time, I decided to try the cool whip version.  I was a little bit afraid that it would be too sweet, but it is totally delicious, and I don't really mind the sweetness.  Let me just say, though, that my true love in this ice cream is the cookie dough.  Oh my goodness I can't even get over the cookie dough.  This ice cream is seriously addicting!

Cake Batter Cookie Dough Ice Cream

Cookie Dough:
1/2 cup (1 stick) butter, room temperature
1/2 cup granulated sugar
1/3 cup packed brown sugar
3/4 cup all purpose flour
1/2 cup white or yellow cake mix
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1 Tablespoon milk
1/4 cup mini chocolate chips
1/4 cup multi colored sprinkles (if desired)

Ice Cream:
1 can (14 ounces) sweetened condensed milk
1/2 cup white or yellow cake mix
1 tub (16 ounces) cool whip

For the cookie dough, in a large bowl, cream together the butter, sugar, and brown sugar.  Beat in the flour, cake mix, and salt.  Add the vanilla extract, butter flavoring, and milk, and beat until well blended.  Stir in the chocolate chips and sprinkles.  Spoon the cookie dough into a piping bag or heavy duty zip lock bag.  Pipe the cookie dough in lines onto a cutting board (if your cookie dough is too stiff, you can either add more milk to thin it or just scoop teeny tiny balls of dough and skip the piping bag).  Place the lines of cookie dough in the freezer until hard (about 30 to 60 minutes). When the dough is frozen, remove from the freezer and use a knife to cut the lines into bite size pieces. 

For the ice cream, in a large bowl (I used the same one that held the cookie dough...fewer dishes!) stir together the condensed milk and cake mix until well blended.  Fold in the cool whip until incorporated.  Stir in the frozen cookie dough pieces.  Place ice cream in a freezer container and freeze until frozen through.  

Enjoy!  -Cardamommy

Double Cookie Dough Ice Cream Bars

My Hungry Puppies are in love with frozen cookie dough.  I routinely put my cookie dough balls in a bag and freeze them so they are ready to bake whenever the need arises.  More often than not when I do this, though, my Hungry Puppies end up eating all of the frozen dough!  Sometimes I think that they like frozen cookie dough better than the baked cookies.  So, what's better than frozen cookie dough?  Frozen cookie dough with cookie dough ice cream, of course.  This awesome frozen treat takes chocolate chip cookie dough ice cream and sandwiches it between two layers of chocolate chip cookie dough.  Cookie dough perfection!  Original recipe found here.

Double Cookie Dough Ice Cream Bars

1 cup (2 sticks) butter, melted
2/3 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup milk
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/2 cups all purpose flour
1 cup mini chocolate chips
1/2 gallon chocolate chip cookie dough ice cream, softened

In a large bowl, combine the melted butter, brown sugar and granulated sugar and stir until smooth.  Stir in the milk, vanilla, and salt.  Add the flour and stir until completely incorporated.  Stir in the chocolate chips until evenly distributed.

Place a strip of parchment paper in a 9 inch square pan with two ends hanging over the sides of the pan.  Lightly spray with cooking spray, then place 1/2 of the cookie dough in the pan and press it evenly into the pan.  Fold the overhanging sides of the parchment over the cookie dough, then place another strip of parchment directly on top of the parchment covered cookie dough layer.  Lightly spray the second strip of parchment with cooking spray, then press the remaining cookie dough into the pan and fold the overhanging sides over the cookie dough (you should have a layer of parchment with cookie dough on top with the parchment folded over the top of the cookie dough, then another layer of parchment with cookie dough on top with that parchment folded over the top. So two identical layers right on top of each other in the pan).  Freeze for several hours.

When the cookie dough layers are frozen, remove the pan from the freezer and remove the cookie dough from the pan.  Peel the parchment off of the cookie dough layers, and place one piece of parchment back in the pan, followed by one layer of the cookie dough (this will help the sandwiches to not stick to the parchment later).  Spread the softened ice cream evenly over the cookie dough.  Place the second cookie dough layer on top of the ice cream and press firmly. Fold the overhanging parchment over the top of the cookie dough, then cover with tin foil.  Place the ice cream bars back in the freezer until firm.  When ready to serve, use the overhanging parchment as handles to lift the bars out of the pan, then cut.  Makes 16 servings.

Enjoy!  -Cardamommy

Chocolate Chip Cookie Dough Cake

I created this recipe especially for my youngest Hungry Puppy.  Sometimes, I like to  make a cake or other dessert that I know one or both of my Hungry Puppies will just absolutely love.  Something that I know will be their absolute favorite.  Why?  Just because.  They get so excited to come home from school to find their favorite flavor of treat baked just for them.  This cake, though, was one that I knew could be everyone's favorite.  My Hungry Puppies and I have a major weakness for cookie dough, so I decided to  stuff a cake with it!  It turned out brilliantly. I slightly modified the cookie dough recipe found here.  I used my current favorite yellow cake recipe, and the frosting from the Copy Cat Nestle Cafe Oreo Brownies (which I need to make again soon, by the way...).  We love this cake!

Chocolate Chip Cookie Dough Cake

Cake:
1 cup (2 sticks) butter, room temperature
2 cups granulated sugar
1 1/2 teaspoon vanilla extract
1/4 teaspoon vanilla butternut flavoring
4 eggs
2 cups buttermilk
4 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup mini chocolate chips

Chocolate Chip Cookie Dough Filling:
½ cup butter, softened
1 cup packed brown sugar
¼ cup granulated sugar
5 tbsp milk
2 tsp vanilla extract
1 ¾ cups flour
½ tsp salt
1 cup milk chocolate chips

Chocolate Frosting:
3 cup powdered sugar, divided
1/2 cup cocoa powder
1/2 cup (1 stick) butter, room temperature
1 teaspoon vanilla extract
3 to 4 Tablespoons milk

Preheat the oven to 350F.  Grease and flour 2 9-inch round baking pans.  Set aside.

In a large bowl, cream together the butter, sugar, vanilla extract, and vanilla butternut flavor until light and fluffy. Beat in the eggs, one at a time until well blended. Add the buttermilk and beat on low speed until just combine. Add the flour, baking powder, baking soda, and salt and beat until incorporated. Stir in the mini chocolate chips until evenly distributed.

Divide the batter between the prepared pans and spread evenly. Tap the pans on the counter to remove any large air bubbles. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Remove cakes from the oven and let cool on a cooling rack for about 10 to 15 minutes.  Run a knife around the edges of the cakes, then turn the cakes out of the pans and let finish cooling on a cooling rack.  

For the cookie dough filling, stir together the butter, brown sugar, and granulated sugar until blended.  Add the milk and vanilla extract and stir until combined.  Add the flour and salt and stir until completely incorporated. Stir in the chocolate chips.  Set aside.

For the chocolate frosting, place 1 cup of the powdered sugar, the cocoa powder, butter, vanilla, and 2 tablespoons of the milk in a bowl.  Beat together until combined.  Add the remaining 2 cups of powdered sugar and beat until incorporated.  Beat in the remaining milk, one tablespoon at a time until the desired consistency is reached.  Beat frosting on high until fluffy and smooth.

To assemble the cake, level the cakes (if necessary - just use a serrated knife to cut the rounded domes off the top).  Place one cake layer upside down on a serving plate.  Spoon the cookie dough filling on top of the cake layer and pat it evenly over the cake.  Place the second cake layer upside down on top of the cookie dough filling.  Frost the top and sides of the cake with the chocolate frosting.  Makes 16 servings.

Enjoy!  -Cardamommy

Mint Chocolate Cookie Dough Ice Cream

I have been dreaming about this ice cream flavor for a couple of weeks now, but was too chicken to do anything about it until now.  Why?  Because I have had horrible luck with mint ice cream.  I mean horrible.  As in pour entire batches down the sink before.  So discouraging!  This one, though, I totally nailed.  I started with a basic 2 ingredient ice cream recipe and just went from there.  This recipe is so simple and you don't need an ice cream maker to make it.  Does it get better than mint and chocolate cookie dough?  Tell me why I've never run into this flavor at the store!  I think that this ice cream ranks high up there with this, this, this, and this recipe as one of my favorites.

Mint Chocolate Cookie Dough Ice Cream

Chocolate Cookie Dough:
6 Tablespoons butter, melted
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all purpose flour
1/4 cup cocoa powder
1 Tablespoon milk
1/2 cup mini chocolate chips

Mint Ice Cream:
2 cups heavy whipping cream
2 teaspoons peppermint extract
green gel food coloring
3/4 cup sweetened condensed milk (about 1/2 of a 14 ounce can)
3/4 cup marshmallow cream (about 1/2 of a 7 ounce container)

To make the cookie dough, stir together the butter, brown sugar, granulated sugar, vanilla, and salt.  Add the flour and cocoa powder and stir until combined.  Stir in the milk, then the chocolate chips.  Roll the dough into little balls and freeze.  You won't need all of the cookie dough, but use as much or as little as you like!

For the ice cream, whip the heavy whipping cream until stiff peaks form.  Add the peppermint extract and food coloring, and whip until combined.  Add the sweetened condensed milk and marshmallow cream, and beat until completely incorporated.  Remove the cookie dough bites from the freezer and fold them into the ice cream.  Place the ice cream in a freezer container and freeze until firm, about 4 hours or overnight.  Makes about 1 1/2 quarts of ice cream.

Enjoy!  -Cardamommy

Cookie Stuffed Oreo Cookies

How can you improve on an Oreo cookie?  Stuff it with a chocolate chip cookie.  I'm going to confess that I bought 2 packages of Mega Stuf Oreos a while back.  I'm thinking that's probably a pretty good indication of whether I land on the cream or cookie side of the debate.  It's definitely all about the cream for me.  So mega stuf that oreo with an extra cookie!  Original recipe found here.  I thought it would be fun to reverse the cookies.  I used regular chocolate chip cookie dough for the chocolate Oreos, and chocolate chocolate chip cookie dough for the golden Oreos.  You can do one or the other, the process is the same for both.  

Cookie Stuffed Oreo Cookies

For original Oreos:
1 package Mega Stuf Oreo cookies (you can use regular or double stuff)
Chocolate Chip Cookie dough (You can use your favorite, I used this one)

For Golden Oreos:
1 package Mega Stuf Golden Oreo Cookies (you can use regular or double stuff)
Chocolate Chocolate Chip Cookie dough (You can use your favorite, I used this one)

Preheat the oven to 350F.

Break apart the Oreos, and place the non-cream side on a baking sheet (you can place them fairly close together because the cookies won't spread).  Set aside the cream side of the Oreos.  Place about 1 tablespoon of dough on top of each non-cream side Oreo.  Bake for 8 to 10 minutes, or until the cookie is baked through.  Remove the cookies from the oven and place a cream side Oreo on top of the still warm baked cookie and press down lightly.  Place the cookies on a cooling rack to cool.

Enjoy!  -Cardamommy

Marbled Orange Chocolate Chunk Cookies

A super long time ago, I tried to make a marbled cookie.  It was a horrendous flop.  Of epic proportions.  The problem?  Getting both the chocolate and the vanilla dough to be the same consistency so that they spread the same amount in the oven.  Quite vexing.  Until the other day when I envisioned this cookie and had an epiphany.  Maybe I should use the same dough for the chocolate and the vanilla, just add cocoa powder to the chocolate dough.  Please don't laugh at my incompetence if this was obvious to you forever ago.  At least I figured it out, and the result is amazing!  This is not a difficult cookie to make, nor is it significantly more time consuming than a regular drop cookie.  Just scoop the dough like normal and roll the chocolate and vanilla together before baking.  Simple, gorgeous, and delicious.

Marbled Orange Chocolate Chunk Cookies

1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
grated zest of 2 oranges
1 teaspoon vanilla
2 eggs
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup all purpose flour (for the vanilla dough)
1/4 cup cocoa powder (for the chocolate dough)
1 cup semi sweet chocolate chunks
1 cup milk chocolate chips

Preheat the oven to 375F.  Line a baking sheet with parchment paper.  

Cream together the butter, sugar, brown sugar, and orange zest.  Beat in the vanilla and eggs.  Add the flour, baking soda, and salt, and beat until combined.  Divide the dough in half and place one half in a separate bowl.  Stir in the 1/4 cup flour to one bowl, and the 1/4 cup cocoa powder to the other bowl.  Stir in  1/2 cup chocolate chunks and 1/2 cup milk chocolate chips to each bowl.

Scoop each type of dough into 1 tablespoon balls and place on a piece of wax paper until all of each dough has been scooped into balls.  Spray your hands with cooking spray, then take a ball of vanilla dough and a ball of chocolate dough and gently press together.  Roll until a ball forms, then place on the prepared baking sheet.  Repeat with remaining dough balls.  If you prefer, you can combine and roll the dough into balls as scoop each one, but I found that it was easier and less messy to scoop all of the dough into balls, then marble them all afterwards.  

Bake the cookies for 12 minutes, or until just set on the top.  Remove cookies from the oven and transfer to a cooling rack to cool completely.  Makes 2 dozen cookies.

Enjoy!  -Cardamommy

Oatmeal Cookie Dough Bars

I found this recipe on picky-palate.com, and decided that it was brilliant, and that I had to try it out for myself.  I am so glad that I did.  These little bars are completely amazing.  They are a perfect combination of chewy bar and gooey cookie dough.  I love cookie dough.  So much in fact that I rarely (if ever) get the number of cookies that the batch is supposed to make.  A little too much dough never makes it's way to the oven.  These bars are a perfect solution.  You can use whichever combination of chocolate chips you like best.  I'm thinking that chocolate covered raisins would be delicious too.  And I think that I may be forced to recreate this recipe in a brownie/brownie batter combination.  Ooooh, the possibilities.

Oatmeal Cookie Dough Bars

Bars:
1 stick butter, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup quick oats
1/2 teaspoon kosher salt (or use about 1/4 teaspoon table salt)
1/2 teaspoon baking soda
1/2 cup butterscotch chips
1/2 cup white chocolate chips

Cookie Dough Frosting:
1 stick butter, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup quick oats
1/4 teaspoon kosher salt (or 1/8 teaspoon table salt)
1-2 Tablespoons milk
1/2 cup white chocolate chips

Preheat the oven to 350F.  Line an 8x8 inch baking pan with aluminum foil.  Lightly grease the foil using cooking spray.  Set aside.

For the bars, cream together the butter, sugar, and brown sugar.  Add the egg and vanilla, and beat until incorporated.  Add the flour, oatmeal, baking soda, and salt and beat until just combined.  Transfer the dough to the prepared pan and use a large spoon to spread evenly.  Bake the cookie bars in the preheated oven for 30 minutes, or until set in the center and golden.  Remove the cookie bars from the oven and let cool completely.

For the cookie dough frosting, cream together the butter, sugar,  brown sugar, and vanilla until light and fluffy.  Beat in the flour, oatmeal, and salt.  Add the milk, one tablespoon at a time until the frosting comes together.  Stir in the white chocolate chips.  

Use the edges of the foil to lift the cooled cookie bars out of the pan.  Spread the cookie dough frosting over the cooled cookie bars.  Cut into squares.  Makes 16 bars.

Enjoy!  -Cardamommy