Bake at Home
Extended Baking Instructions
OVEN
Preheat the oven to 375 degrees. Let oven preheat a few extra minutes for the oven temperature to stabilize.
Bake from frozen for crispy on the outside, gooey on the inside cookies.
Break dough balls apart; let soften slightly if needed or use a fork to help separate frozen dough.
Place at least 4” apart on the baking sheet. Add a twist of sea salt, if desired.
Use parchment paper if desired for any cookie variety.(Parchment is necessary for cookies containing marshmallows, toffee, and/or caramel to prevent sticking.)
Bake for 8 minutes, rotate pan 180 degrees. Bake an additional 3 to 5 minutes until slightly golden.
Let cool to set up. Will be gooey.
ENJOY! (*some cookies have additional preparation and baking instructions. Please see the ingredient section for additional information, if applicable.)
COFFEE MUG
Heat 1 dough ball for 40 seconds or 2 dough balls for 60 seconds in the microwave.
TOASTER OVEN
Bake for 8 to 12 minutes at 325 degrees in the toaster oven.
AIR FRYER
Bake for 5 to 8 minutes at 320 degrees in the air fryer.
DIY COOKIE CAKE
Preheat the oven to 350. Let the oven preheat a few extra minutes for the oven temperature to stabilize.
Soften a pack of frozen dough for 30 second intervals in the microwave.
Spray a 9x13 pan with non-stick spray and flatten out 15 dough balls until smooth.
Bake for 10 minutes, rotate pan 180 degrees. Bake an additional 10 to 12 minutes or until slightly golden brown. Let cool before serving.
Go crazy and add ice cream for an over the top dessert 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
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 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
Recipes
Got five minutes? Elevate your frozen dough to go with toppings!
CHOCOLATE GANACHE SAUCE
Heat together in a large Pyrex measuring cup: 2 cups semi-sweet chocolate chips and 1 cup heavy whipping cream
Heat in microwave oven for 2 minutes and stir like crazy until smooth and creamy texture is created
You may think you have messed up, but keep stirring!
Store in fridge in an airtight container for up to several weeks
Reheat in microwave as needed for desserts
RASPBERRY SAUCE
In food processor or blender, combine 1 pack of slightly thawed frozen raspberries and 1 teaspoon of sugar until smooth
Store in fridge for up to one week
SIMPLE CARAMEL SAUCE
To prepare the glaze, melt ½ stick of butter in a saucepan over low heat
Stir in ¼ cup light brown sugar, ¼ cups granulated sugar, and pinch of salt
Cook over medium-low heat for 2 minutes
Add 1/2 cup of cream and boil for 2 minutes, stirring constantly
Drizzle over any dessert
Store in fridge for up to two weeks
VANILLA GLAZE
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.
Add 1 teaspoon of vanilla extract and mix until combined.
Once complete, store in an airtight container in the fridge for up to two weeks.
Before using, leave on countertop for a minimum of 30 minutes or nuke in microwave for 15-30 seconds until slightly runny.
ORANGE GLAZE
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.
Add 1 teaspoon of vanilla extract and mix until combined.
Once complete, store in an airtight container for up to two weeks.
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
In a bowl, mix 1/4 cup brown sugar with 1 tablespoon of cinnamon. Set aside.
Remove frozen dough from packaging, and nuke in the microwave for 30 seconds.
Break apart dough balls.
In a gallon bag, add cinnamon sugar coating and loose dough balls.
Seal bag and ‘toss’ to coat evenly.
Baker as directed on packaging.
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
Amy’s 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 is labeled with it’s best by date. 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.