Bake at Home

Dessert Ideas

Take your frozen dough to-go over the top!

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

SKILLET COOKIES A LA MODE

• For the 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

• For the 3.5” iron skillet, use one Cookie Fix dough ball

• Bake at 350 for 8-10 minutes until slightly golden

• Continue as directed above for 5” skillet

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 Brown Sugar 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

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

Recipes

Got five minutes? Elevate your frozen dough to go with toppings!

CHOCOLATE GANACHE SAUCE

1. Heat together in a large Pyrex measuring cup: 2 cups semi-sweet chocolate chips and 1 cup heavy whipping cream

2. Heat in microwave oven for 2 minutes and stir like crazy until smooth and creamy texture is created

3. You may think you have messed up, but keep stirring!

4. Store in fridge in an airtight container for up to several weeks

5. Reheat in microwave as needed for desserts

RASPBERRY SAUCE

1. In food processor or blender, combine 1 pack of slightly thawed frozen raspberries and 1 teaspoon of sugar until smooth

2. Store in fridge for up to one week

SIMPLE CARAMEL SAUCE

1. To prepare the glaze, melt ½ stick of butter in a saucepan over low heat

2. Stir in ¼ cup light brown sugar, ¼ cups granulated sugar, and pinch of salt

3. Cook over medium-low heat for 2 minutes

4. Add 1/2 cup of cream and boil for 2 minutes, stirring constantly

5. Drizzle over any dessert

6. Store in fridge for up to two weeks

VANILLA GLAZE

1. In a bowl, mix 1 cup of powdered sugar with 1/4 to 1/3 cup of milk. Add additional tablespoons of milk until a smooth consistency.

2. Add 1 teaspoon of vanilla extract and mix until combined.

3. Once complete, store in an airtight container in the fridge for up to two weeks.

4. Before using, leave on countertop for a minimum of 30 minutes or nuke in microwave for 15-30 seconds until slightly runny.

ORANGE GLAZE

1. In a bowl, mix 1 cup of powdered sugar with 1/4 to 1/3 cup of orange juice. Add additional tablespoons of orange juice until a smooth consistency.

2. Add 1 teaspoon of vanilla extract and mix until combined.

3. Once complete, store in an airtight container for up to two weeks.

4. Before using, leave on countertop for a minimum of 30 minutes or nuke in microwave for 15-30 seconds until slightly runny.

BUTTERCREAM ICING

Here is a buttercream icing recipe we love and recommend! RECIPE

CINNAMON SUGAR COATING

1. In a bowl, mix 1/4 cup brown sugar with 1 tablespoon of cinnamon. Set aside.

2. Remove frozen dough from packaging, and nuke in the microwave for 30 seconds.

3. Break apart dough balls.

4. In a gallon bag, add cinnamon sugar coating and loose dough balls.

5. Seal bag and ‘toss’ to coat evenly.

6. Baker as directed on packaging.

Tricks of the Trade

Time tested and proven!

• Freshly baked is always best, therefore, if possible, bake only what you will eat today.

• For best results, use a great cookie sheet.  We prefer Dough Makers brand (which we sell in store) and William Sonoma Gold Touch or Traditional pans for  their heavy-duty, commercial-gauge aluminized steel designed for uniform heat conduction with even baking.

• A thin, dark, cheap cookie sheet will burn the bottom of your cookies. Cookie sheets with “air” will not produce a crispy cookie.  Silpat sheets can make cookies spread.

• We use parchment paper for baking at Cookie Fix.

•  Every oven is different. Keep an eye on the baking, as you can always add a minute but you can’t take a minute away!

• Bake from FROZEN for a “tall” crispy on the outside, gooey on the inside cookie. 

• Bake from FRIDGE if a flatter, crispy cookie desired. Extend baking time until desired golden brown color is achieved.

• The signature Cookie Fix cookie is crispy on the outside and gooey on the inside.  Cookies continue to bake and set after coming out of the oven.

• For cookie varieties that come with sea salt on top, you will knock some of the sea salt off with your hands when breaking the dough balls apart.  Therefore, if desired, add a twist of sea salt to each dough ball before putting the pan in the oven. (We do this at Cookie Fix for all of our salted varieties.)

• Frozen cookie dough remains good for up to 6 months in freezer. After that, frozen dough food safety does not decline, but it is up to your discretion for food quality.

• If leftovers, store in an airtight container after completely cool.

• Baked cookies may be stored in an airtight container for up to five days. For optimum freshness and flavor we recommend freezing any cookies that will not be eaten immediately in an airtight container. 

• “Refresh” cookies by wrapping loosely in a very slightly damp paper towel and warming in microwave for 10 seconds. Thaw frozen cookies before refreshing in microwave or increase time in the microwave a few seconds. ENJOY!

• Every oven is different. Keep an eye on the baking, as you can always add a minute, but you can’t take one away.

• Frozen dough is best used within 6 months of purchase.