Cookie Dough Recipes - Take A Look!

I am cleaning out my supermakret checkout books because I am overloaded. I am selling them on eBay but thought I'd post a few fun recipes from Cookie Dough Fun! They would be great for snacks, parties or lunch boxes. Hope you enjoy them! Plus, if you have any to add, please do so.

Cookie Pizza

1 (18 oz.) pkg refrigerated sugar cookie dough

2 cups semi-sweet chocolate hcops

1 (14 oz) can sweetened condensed milk

2 cups M&M's

2 cups mini marshmallows

1/2 cup peanuts

Preheat oven to 375 degrees F. Press cookie dough inot 2 ungrease 12" pizza pans. Bake 10 minutes or until golden. Remove from oven.

In medium saucepan, melt chips with sweetend condensed milk. Spread over crusts. Sprinkle with m&m's, marshmallows and peanuts. Bake 4 minutes or until marshmallows are lightly toasted. Cool. Cut into wedges.

Make 2 pizzas - 24 servings

Chocolate Malt Delights

1 (18 oz.) pkg. refrigerated chocolate chip cookie dough

1/3 cup plus 3 tablespoons malted milk powder, original or chocolate flavor, divided

1 1/4 cups prepared chocolate frosting

1 cup coarsely chopped malted milk balls

Preheat oven to 350 degrees F. Grease cookie sheets. Remove dough from wrapper; place in large bowl. Let stand at room temperature about 15 minutes.

Add 1/3 cup malted milk powder to dough in bowl; beat at medium speed of electric mixer until well blended. Drop rounded tablespoonfuls of dough onto cookie sheet.

Bake 10 to 12 minutes or until lighlty bowned at edges. Cool on cookie sheets 5 minutes; remove to wire racks to cool completely.

Combine frosing and remaining 3 tablespoons malted milk powder. Top each cookie with rounded tablespoonful of frosting; garnish with malted milk balls.

Makes about 1 1/2 dozen cookies.

Lots of thunder and lightning around so I'll going to sign off for now. Be back later...after the storm passes.

Banana Split Cups

1 (18 oz.) pkg. refrigerated chocolate chip cookie dough

2/3 cup m&m's mini baking bits, divided

1 ripe medium banana, cut into 18 slices and halved

3/4 cup chocolate syrup, divided

2 1/4 cups any flavor ice cream, softened

Aerosol whipped topping

1/4 cup chopped maraschino cherries

Lightly grease 36 mini muffin cups. Cut dough into 36 equal pieces, roll into balls. Place 1 ball in bottom of each muffin cup. Press dough onto bottoms and up sides of muffin cups; chill 15 minutes. Press 1/3 cups mini m&m's into bottoms and sides of dough. Preheat oven to 350 degrees. Bake cookies 8 to 9 minutes. Cookies will be puffy. Remove from oven; gently press down center of each cookie. Return to oven 1 minute. Cool cookies in muffin cups 5 minutes. Remove to wire racks; cool completely. Place 1 banana half slice in each cookie cup; top with 1/2 teaspoon chocolate syrup. Plaex about 1/2 teaspoon mini m&m's into each cookie cup; top with 1 tablespoon ice cream. Top each cookie cup with 1/2 teaspoon chocolate syrup, whipped topping, remaining m&m's and 1 maraschino cherry piece. Store covered in freezer.

Makes 3 dozen cookies.

This recipe is from Pillsbury Cookie Dough.

Caramel Pecan Tassies

1 (18oz.) roll refrigerated sugar cookies

2 tablespoons all purpose flour

1 egg

3/4 cup packed brown sugar

2 tablespoons butter, softened

2 tablespoons light corn syrup

1 teaspoon vanilla

3/4 cup chopped pecans

Heat oven o 350 degrees F. (325 F for dark pan) Grease and flour 36 mini muffin cups. In medium bowl, break up cookie dough. Stir or knead in 2 tablespoons flour until well blended.

Divide dough into 36 pieces. Shape each piece into a ball; place in muffin cup. With thumb, make indention in center of each. Bake 6 to 8 minutes or until light golden brown. Meanwhile in medium bowl, beat egg. Stir in brown sugar, butter, corn syrup and vanilla until well blended.

Remove pan from oven. With back of measuring teaspoon, make indentation again in each partially baked cookie. Spoon about 1 teaspoon pecans into each cookie; top each with 1 teaspoon brown sugar mixture.

Return to oven; bake 8 to 12 minutes longer or until edges are golden brown. Cool in pan on wire rack 5 minutes. Run knife around edge of each cookie to loosen. Cool 1 to 2 minutes longer. Remove cookies from muffin cups; place on wire racks to cool.

Makes 3 dozen cookies

Snow-Capped Cocoa Crinkles

1 (18 oz.) roll refrigerated cookies

12/ cup unsweetened baking cocoa

2 teaspoons vanilla

1/2 cup powdered sugar

4 teaspoons red sugar

4 teaspoons green sugar

Heat oven to 325 degrees. In large bowl, break up cookie dough. Stir or knead in cocoa and vanilla until well blended. Divide dough in half; wrap each half in plastic wrap. Freeze 10 mins.

Meahwhile in small bowl, mix 1/4 cup powdered sugar with both red and green sugars; set aside.

Shape half of dough into 1 inch balls and roll in remaining 1/4 cup powdered sugar; place on ungreased cookie sheets. Repeat with remaining half of dough. Bake 9 to 12 minutes or until set. Immediately remove from cookie sheets. Roll cookies again in red and green powdered sugar mixture. Place on wire racks to cool.

Makes 32 cookies.

Quick Snickerdoodles

3 tablespoons sugar

1/2 teaspoon cinnamon

1 (18 oz.) pkg. refrigerated sugar cookie dough

Heat oven to 350 degrees F. In small bowl mix sugar and cinnamon.

Cut cookie dough into 32 (1/4 inch thick) slices. Shape each into ball and roll in sugar mixture. Place 2 inches apart on ungreased cookie sheets.

Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove cookies to wire rack to cool completely.

Makes 32 cookies.