The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [65]
1 (16.5-ounce) roll refrigerated chocolate-chip cookie dough
1 (8-ounce) package cream cheese, softened
½ cup sweetened condensed milk
1 large egg
1 teaspoon vanilla extract
1 (21-ounce) can cherry pie filling
Preheat oven to 325°. Line 12 muffin cups with paper liners.
Slice cookie dough into 12 equal pieces. Place one piece in each muffin cup. Bake for 10–12 minutes or until cookie has spread to edge of cup (dough will appear slightly puffed). Remove from the oven and press an indentation into the center of each cup with the back of a spoon.
Meanwhile, combine the cream cheese, condensed milk, egg, and vanilla in a medium bowl; beat with an electric mixer on high until smooth. Spoon cream cheese mixture over each cookie in cup.
Bake an additional 13–17 minutes or until cream cheese filling is just set. Cool completely in pan on wire rack. Top with pie filling. Refrigerate for 1 hour until chilled.
MAKES 12 CHEESECAKE TARTLETS.
CHOCOLATE-CHIP COOKIE S’MORES
Who needs a campfire? You can have an amped-up s’more anytime of the year, fresh from your own oven with a chocolate-chip cookie surprise.
44 graham cracker squares, divided
1 (16.5-ounce) roll refrigerated chocolate chip cookie dough
11 large marshmallows, cut in half crosswise
Preheat oven to 350°F.
Line a cookie sheet with foil. Arrange 22 graham cracker squares on prepared cookie sheet.
Bake cookie dough on another cookie sheet according to package instructions to make 22 cookies. Cool for 2 minutes on cookie sheet. Remove cookies from cookie sheet and place one warm cookie on each of the graham cracker squares on the foil. Top each cookie with one marshmallow half.
Bake cookie-marshmallow topped graham crackers for 1–2 minutes or until marshmallows are soft. Immediately top each marshmal-low with remaining graham cracker squares, pressing down slightly. Cool.
MAKES 22 COOKIES.
CHOCOLATE-CHIP COOKIE TRUFFLES
For perfect truffles, bake the cookies a little longer than the package states so they are crispier than usual. Watch them closely so they don’t burn!
1 (16.5-ounce) roll refrigerated chocolate chip cookie dough
½ (8-ounce) package cream cheese, softened
1 cup bittersweet or semisweet chocolate chips
1 tablespoon vegetable shortening
2–3 tablespoons unsweetened cocoa powder
Preheat oven to 350°.
Prepare cookies according to package instructions. Bake cookies for 3–4 minutes longer than directed until crisp and golden brown but not burnt. Transfer cookies to cooling racks. Cool completely.
Line a cookie sheet with wax paper or foil.
Crumble the cookies into the bowl of a large food processor. Process until cookies resemble coarse meal. Add the cream cheese and process until mixture begins to hold together (mixture will be dark in color).
Measure off dough, using a 2-tablespoon cookie scoop, and roll into 1-inch balls. Place on prepared cookie sheet. Loosely cover with plastic wrap and chill for at least 1 hour.
Microwave the chocolate chips and shortening in a small, uncovered, microwave-safe bowl on high for 1 minute. Stir until chips are completely melted and mixture is smooth. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chips are melted.
Dip the cookie balls completely into melted chocolate with fork. Use side of bowl or shake gently to remove excess chocolate. Return to cookie sheet. Sift cocoa powder over the truffles. Refrigerate for 30 minutes or until set. Store in tightly covered container in refrigerator.
MAKES 32 TRUFFLES.
CHOCOLATE-DIPPED PECAN PRALINE BISCOTTI
1 (16.5-ounce) roll refrigerated sugar cookie dough
½ cup all-purpose flour
1 cup chopped pecans, lightly toasted, cooled
1 cup English toffee baking bits
1 teaspoon vanilla extract
1 recipe Chocolate Drizzle or Dip (see page 361), optional
Preheat oven to 350°F. Lightly spray a cookie sheet with nonstick