COOKIE BOMBS RECIPES

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COOKIE DOUGH BOMBS RECIPE - PILLSBURY.COM



Cookie Dough Bombs Recipe - Pillsbury.com image

What do you call a warm flaky biscuit with an ooey gooey cookie dough center? Heaven.

Provided by Erin

Total Time 40 minutes

Prep Time 15 minutes

Yield 16

Number Of Ingredients 8

1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla
1 cup all-purpose flour
2 tablespoons milk
1/2 cup semisweet chocolate chips
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
Chocolate sauce, if desired

Steps:

  • In large bowl, mix butter and brown sugar. Add vanilla, flour and milk, mixing until well combined. Fold in chocolate chips. Shape mixture into 16 balls; place on a tray. Place tray in freezer until balls are frozen.
  • Heat oven to 350° F. Open can of biscuits; separate into 8 biscuits. Split each biscuit into 2 layers. Using your hands, press each into 3-inch circle.
  • Grease or spray 9-inch pie plate with cooking spray. Place 1 cookie dough ball in center of each biscuit circle. Fold biscuit around ball, and press to seal around ball. Place seam side down in pie plate.
  • Bake 18 to 22 minutes or until biscuits are golden brown and cooked through. Cool 5 minutes before serving. Drizzle with chocolate sauce.

Nutrition Facts : Calories 240 , CarbohydrateContent 33 g, CholesterolContent 15 mg, FatContent 2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 280 mg, SugarContent 16 g, TransFatContent 0 g

OREO™-STUFFED CHOCOLATE CHIP COOKIE BOMBS RECIPE ...



OREO™-Stuffed Chocolate Chip Cookie Bombs Recipe ... image

Classic chocolate chip cookie dough gets stuffed with mini OREO™ cookies and finished with chocolate frosting and a white chocolate drizzle for the ultimate chocolate chipper upgrade.

Provided by Betty Crocker Kitchens

Total Time 5 hours 45 minutes

Prep Time 50 minutes

Yield 36

Number Of Ingredients 8

1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
1/2 cup butter, softened
2 tablespoons Gold Medal™ all-purpose flour
1 egg
36 Oreo mini chocolate sandwich cookies (from 8-oz bag)
1 container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting (1 2/3 cups)
1/3 cup white vanilla baking chips
1 teaspoon shortening

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, softened butter, flour and egg until soft dough forms. Shape into 36 (1 1/4-inch) balls; place in 36 ungreased mini muffin cups. Press 1 OREO™ mini in center of each cookie.
  • Bake 10 to 12 minutes or until edges are golden brown. Cool in pan 10 minutes. Carefully run small knife around outside edge of cookie to loosen; remove to cooling rack. Cool completely, about 30 minutes. Place cooling rack of cookies over cookie sheet or waxed paper. Turn cookies over so bottom side is up and OREO™ mini side is down.
  • In small microwavable bowl, microwave frosting uncovered on High 30 to 60 seconds or until thin enough to pour. Pour slightly less than 1 tablespoon warmed frosting over each cookie to completely cover, using spoon to help spread if needed. Rewarm frosting in microwave to maintain pouring consistency, if needed.
  • In another small microwavable bowl, microwave white vanilla baking chips and shortening uncovered on High 30 to 60 seconds or until mixture can be stirred smooth. Drizzle melted white chips over cookies. Let stand about 4 hours or until frosting glaze is set. Store covered in airtight container at room temperature.

Nutrition Facts : Calories 160 , CarbohydrateContent 21 g, CholesterolContent 10 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 4 g, ServingSize 1 Cookie Bomb, SodiumContent 125 mg, SugarContent 15 g, TransFatContent 0 g

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