Bake at Home
Bring the Cookie Fix experience home with Frozen Dough To Go! Follow our baking instructions for cookies that are crispy on the outside and gooey on the inside, then explore Amy's favorite tips, desserts, and recipes.
Baking Instructions
Conventional Oven — 375°F
Preheat your oven to 375°F. Allow a few extra minutes for the oven temperature to stabilize.
Bake directly from frozen for cookies that are crispy on the outside and gooey on the inside.
Separate the frozen dough balls. If needed, let them soften slightly or use a fork to help separate them.
Place the dough balls at least 4 inches apart on a baking sheet. Add a twist of sea salt to each dough ball, if desired.
Use parchment paper if desired. Parchment is necessary for cookies containing marshmallows, toffee, and/or caramel to prevent sticking.
Bake for 8 minutes, then rotate the pan 180 degrees. Bake for another 3–5 minutes, until slightly golden.
Allow the cookies to cool and set. They'll still be gooey when they come out of the oven.
Enjoy! Some cookie varieties have additional preparation or baking instructions. Check the ingredient information for variety-specific directions, if applicable.
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For cookies with extra-crispy edges:
Preheat your oven to 325°F.
Allow the dough to rest for 30 minutes before baking.
For crunchier edges, bake 2–3 minutes longer.
Keep an eye on your cookies, as oven temperatures and baking times can vary.
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For a quick Cookie Fix in a mug:
Place 1 dough ball in a microwave-safe mug and microwave for 40 seconds.
For 2 dough balls, microwave for 60 seconds.
Allow the cookie to cool slightly before enjoying.
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Bake your Cookie Fix dough in a toaster oven at 325°F for 8–12 minutes.
Monitor closely, as toaster ovens can vary in temperature and baking performance.
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Bake your Cookie Fix dough in an air fryer at 320°F for 5–8 minutes.
Monitor closely, as air fryer models and cooking times can vary.
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Turn your Frozen Dough To Go into a delicious cookie cake!
Preheat your oven to 350°F. Allow a few extra minutes for the oven temperature to stabilize.
Soften one package of frozen dough in the microwave using 30-second intervals.
Spray a 9 × 13-inch pan with nonstick spray.
Press 15 dough balls evenly into the pan until smooth.
Bake for 10 minutes, then rotate the pan 180 degrees.
Bake for another 10–12 minutes, or until slightly golden brown.
Allow the cookie cake to cool before serving.
For an over-the-top dessert, add a scoop of your favorite ice cream!
More Ways to Bake
Dessert Ideas
Take your frozen dough to-go over the top!
There's more than one way to enjoy Cookie Fix at home. From stuffed cookies to ice cream sandwiches and skillet desserts, try these fun ways to turn your favorite dough into something extra special.
Stuffed Cookies
Let dough balls sit at room temp (or microwave a few seconds) until soft enough to slice in half
Make a “divot” in each dough ball half
Place a mini Reese cup in the center
Press together slightly to enclose the Reese cup
Seal edges by pressing together gently
Bake as usual, adding a twist of sea salt to each dough ball before baking, if desired
Let cool to set and for the Reese cup to get firm
Ice Cream Sammies
Soften dough balls so that they will spread more and make a flatter cookie that is better for ice cream sammie
Bake cookies at 375 degrees. At 8 minutes, rotate pan and slightly flatten cookies with spatula
Bake an additional 3-5 minutes, until slightly golden and not gooey in appearance
Let cool completely; chill in freezer to further firm the cookie
Gently spread desired ice cream on one cookie, gently top with another cookie
Let chill for at least 2 hours in the freezer
Half- dipped ice cream sandwiches: the same as above, but half dip firmly frozen ice cream sammie in melted semi-sweet chocolate; let set in freezer until firm
Wrap ice cream sammies individually in foil
Half Baked Cookies A La Mode
No skillet required!
Using oven proof soup/ cereal bowls, place 1-2 Cookie Fix dough balls in an oven proof bowl
Bake at 350 degrees for 10-13 minutes
Let cool 5-10 minutes
Your microwave can work in a pinch or if you need your Cookie Fix NOW. Two dough balls for about 40 seconds
Top with your favorite ice cream and sauce
See ganache recipe and raspberry sauce recipe below
Skillet Cookies A La Mode
For a 5” iron skillet, use 2 Cookie Fix dough balls
Bake at 350 degrees for 12-15 minutes, until slightly golden.
Let cool 5-10 minutes
Top with your favorite ice-cream and sauce
Brown Sugar Blondie Strawberry Shortcake
Soften dough balls so that they will spread more and make a flatter cookie that is easier to layer
Macerate strawberries: slice fresh strawberries, add 1 Tablespoon of sugar, and let sit in fridge for 30 minutes to a couple of hours
Bake cookies at 375 degrees
At 8 minutes, rotate pan and slightly flatten cookies with spatula
Bake an additional 3-5 minutes, until slightly golden and not gooey in appearance
Let cool
Layer cookies, macerated strawberries, and whipped cream
Repeat if desired. Sprinkle with Sugar in the Raw, if desired
Any fresh summer fruit can be used
To make in little iron skillets, follow the directions above with one layer of instead of two
Other cookie varieties we like: Chocolate Chip, Lemon Blondie
Brookies
Use your favorite chocolate based dough ball and your favorite non- chocolate base cookie dough ball
Cut the dough balls in half
Combine with by pressing together slightly, and “sealing” edges
Add a twist of sea salt if desired
Bake as usual
Recipes
Take your Cookie Fix desserts to the next level!
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In a large Pyrex measuring cup, combine 2 cups semisweet chocolate chips and 1 cup heavy whipping cream.
Microwave for 2 minutes, then stir vigorously until smooth and creamy.
Keep stirring! It may look like it isn't coming together at first.
Store in an airtight container in the refrigerator for up to several weeks.
Reheat in the microwave as needed for desserts.
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In a food processor or blender, combine 1 package of slightly thawed frozen raspberries and 1 teaspoon of sugar. Blend until smooth.
Store in the refrigerator for up to one week.
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Melt ½ stick of butter in a saucepan over low heat.
Stir in ¼ cup light brown sugar, ¼ cup granulated sugar, and a pinch of salt.
Cook over medium-low heat for 2 minutes.
Add ½ cup cream and boil for 2 minutes, stirring constantly.
Drizzle over your favorite dessert.
Store in the refrigerator for up to two weeks.
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In a bowl, mix 1 cup powdered sugar with ¼–⅓ cup milk. Add additional tablespoons of milk until smooth.
Add 1 teaspoon vanilla extract and mix until combined.
Store in an airtight container in the refrigerator for up to two weeks.
Before using, leave on the countertop for at least 30 minutes or microwave for 15–30 seconds until slightly runny.
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In a bowl, mix 1 cup powdered sugar with ¼–⅓ cup orange juice. Add additional tablespoons of orange juice until smooth.
Add 1 teaspoon vanilla extract and mix until combined.
Store in an airtight container for up to two weeks, as stated in the original recipe. Confirm whether refrigeration is required before publishing.
Before using, leave on the countertop for at least 30 minutes or microwave for 15–30 seconds until slightly runny.
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In a bowl, combine ¼ cup brown sugar and 1 tablespoon cinnamon. Set aside.
Remove frozen dough from its packaging and microwave for 30 seconds.
Separate the dough balls.
Place the cinnamon sugar mixture and separated dough balls in a gallon-size bag.
Seal the bag and toss until the dough is evenly coated.
Bake as directed on the packaging
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Cookie Fix recommends this Southern Living buttercream icing recipe.
Amy’s Tricks of the Trade
Time tested and proven!
Freshly baked is always best. If possible, bake only what you'll enjoy that day.
Use a great cookie sheet. We prefer Dough Makers pans (available in-store) and Williams Sonoma Goldtouch or Traditional pans. Their heavy-duty, commercial-gauge aluminized steel helps distribute heat evenly for consistent baking.
Avoid thin, dark cookie sheets. They can burn the bottoms of your cookies. Air-insulated cookie sheets won't produce the same crispy texture, and Silpat mats can cause cookies to spread.
We use parchment paper at Cookie Fix. It helps with baking and cleanup.
Every oven is different. Keep an eye on your cookies. You can always add another minute, but you can't take one away!
Bake from frozen for a tall cookie that's crispy on the outside and gooey on the inside.
Bake from refrigerated dough if you prefer a flatter, crispier cookie. Extend the baking time until you reach your desired golden-brown color.
Remember that cookies continue to set after baking. The signature Cookie Fix cookie is crispy on the outside and gooey on the inside, so allow time for the centers to set after removing them from the oven.
Don't forget the sea salt! When separating frozen dough balls, some of the original sea salt may fall off. For salted varieties, add another twist of sea salt to each dough ball before baking, if desired. That's what we do at Cookie Fix!
Check the best-by date. Frozen Dough To Go packaging includes a best-by date. Refer to that date for the best product quality.
Store leftover cookies properly. Once completely cooled, keep baked cookies in an airtight container for up to five days. For optimum freshness and flavor, freeze cookies you won't enjoy right away in an airtight container.
Refresh your cookies. Wrap a cookie loosely in a very slightly damp paper towel and microwave for approximately 10 seconds. Thaw frozen cookies before warming, or add a few extra seconds as needed.
Enjoy!