Chocolate Chip Cookie Dough Cupcakes

Ingredients

For the cookie dough:

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup butter, softened
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup miniature semisweet chocolate chips

For the cupcakes:

• 1 (18.25 ounce) box yellow cake mix
• 1 1/3 cups water
• 1/3 cup canola oil
• 3 eggs

Directions

Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.

Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.

Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Chai Tea Eggnog Cookies

Hands-on Time: 20 min.; Total Time: 46 min.

Yield: Makes 2 dozen

Ingredients

• 1 chai tea bag
• 1 (17.5-oz.) package sugar cookie mix
• 1/2 cup melted butter
• 1 large egg
• 4 tablespoons eggnog, divided
• Parchment paper
• Cinnamon sugar
• 1 cup powdered sugar
• 1/2 teaspoon freshly grated nutmeg

Preparation

1. Preheat oven to 350°. Remove tea leaves from tea bag; discard bag.

2. Stir together tea leaves, cookie mix, butter, egg, and 2 Tbsp. eggnog until well blended.

3. Drop dough by tablespoonfuls onto parchment paper-lined baking sheets. Flatten dough slightly with bottom of a glass dipped in cinnamon sugar.

4. Bake at 350° for 8 to 10 minutes or until lightly browned. Remove from baking sheet to a wire rack, and cool completely (about 10 minutes).

5. Whisk together powdered sugar, nutmeg, and remaining 2 Tbsp. eggnog until smooth. Spoon over cooled cookies.

Note: We tested with Tazo Chai Organic Black Tea.

Sweetheart Jamwiches

Ingredients:

• 1 (15-ounce) package refrigerated piecrusts
• 1 egg white, lightly beaten
• 2 tablespoons granulated sugar
• 1 (3-ounce) package cream cheese, softened
• 1/4 cup powdered sugar
• 2 tablespoons butter, softened
• 1/2 teaspoon almond extract
• 1/2 (10-ounce) jar seedless raspberry preserves or strawberry jam
• 1/2 cup white chocolate morsels
• 1 tablespoon butter
• Red sparkling sugar (optional)

Preparation:

Unfold piecrusts on a lightly floured surface, and roll to press out fold lines. Cut with a 2-inch heart-shaped cookie cutter. Reroll remaining dough, and repeat procedure. (There should be a total of 46 pastry hearts.) Brush 1 side of each pastry heart with egg white, and sprinkle evenly with granulated sugar. Place pastry hearts on 2 ungreased baking sheets.

Bake at 400° for 7 to 8 minutes or until lightly browned. Remove hearts to wire racks, and let cool.

Stir together cream cheese, powdered sugar, 2 tablespoons butter, and almond extract until blended.

Spread cream cheese mixture evenly on unsugared sides of half the hearts; spread about 1/2 teaspoon preserves over mixture. Top with remaining hearts, unsugared sides down.

Microwave white chocolate morsels and 1 tablespoon butter in a glass bowl at HIGH 1 minute or until melted. Stir until smooth. Place mixture in a small heavy-duty zip-top bag; seal bag. Snip a tiny hole in 1 corner of bag, and drizzle over tarts. Let cool completely; sprinkle with red sparkling sugar, if desired. Place in candy boxes, if desired.

Donna's Chocolate Chip Cookie Dough Dessert

Ingredients:

• 1 lb cookie dough
• 1 cup milk
• whipped topping

Directions:

Bake cookies according to directions.

Dip in milk for 5-10 seconds. Layer cookies on 8x8 pan - top with whipped topping.

Add another layer of milk soaked cookies - top with whipped topping - sprinkle with almonds.


*Picture isn't exactly like recipe but will look similar

(Donna McNeil's recipe)