Fill a disposable pie pan with Carol’s Cookies Old-Fashioned Sugar Cookie Dough. Bake it in a convection oven at 350 degrees and let cool to room temperature. Fill with fruit of your choice (we prefer berries) and top with whipped cream. Serve chilled and prepare to make friends.
Scooping heaping spoonfuls of Carol’s Cookie dough onto a baking sheet and bake as directed. Cool cookies completely to room temperature. Use fresh made buttercream frosting (or cheat and use store bought) and frost bottom of one cookie…top with another cookie and you are sure to be an instant hit.
Roll your cookie dough into truffle-sized balls, then freeze. Dip them in melted candy coating or chocolate that will harden. Please note that we do not promote eating raw cookie dough…we do use ultra-pasteurized eggs…but the warning is actually because eating our cookie dough can be extremely addicting! Consider yourself warned….
Place a tub of carols cookie dough at the bottom of a spring form pan. Bake the dough at 375 for about 20 minutes or till little browned. Once the dough is completely cooled…spread the ice cream over the entire crust and freeze. Next, crush the cookie into Tiny pieces and sprinkle on top of the entire pie and freeze again. Option…you can drizzle melted chocolate or caramel on top of… More
Fill a clear 8X8 or 9X9 Pyrex glass dish using Carol’s Cookies Chocolate Chip or Old-Fashioned Sugar Cookie Dough (approximately 1” thick). Load peanut butter chips on top and additional semi-sweet chocolate chips. Add a thin layer of condensed milk. Bake at 350 degrees for 12 minutes or until the dough is golden brown. Serve warm or chilled…it’s sinful either way!