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I am one of those people that eats cookie dough. I know it’s bad but it’s cookie dough! What can I say…. The holidays are wildly popular for baking cookies. Which of course means people are eating cookie dough. Hello, Cookie Dough is a cookbook that shares recipes for cookie dough that’s safe to eat, as well as baked cookies made with the dough. This cookbook is a win-win for cookie lovers everywhere and would make a great holiday gift for anyone that enjoys cookie dough, cookies, baking or entertaining.
- Meet Cookie Dough – All The Dos & Don’ts
- Cookie Dough
- by Kristen Tomlan
- Hardcover: 304 pages
- Publisher: Grand Central Publishing (October 15, 2019)
- ISBN-10: 1538748886
- ISBN-13: 978-1538748886
- Purchase on Amazon
Safe-to-eat cookie doughs and baked treats from the creator of the world’s first edible cookie dough shop
Finally, you can eat cookie dough how you’ve always craved it: straight from the mixing bowl! In her rule-breaking first book, Kristen Tomlan, the Queen of Cookie Dough, spills her secrets about how to make cookie dough safe-to-eat and all of the best ways to enjoy it. Kristen is sharing 110 decadent recipes–a mix of fan favorites from her famous New York City confectionery and never-before-seen creations–each with an innovative twist.
HELLO, COOKIE DOUGH is filled with recipes for cookie dough lovers at every age and skill level. All 40 flavors, spanning the classic to the wildly creative, are ready to eat off the spatula OR can be baked into perfect, chewy cookies. Kristen’s baked creations are equally tempting, with treats like cookie dough-stuffed cinnamon rolls, deep dish skillet cookies, and molten cookie dough cupcakes. Sprinkled throughout are her tips on perfecting your confections plus easy swaps to make the recipes gluten-free or vegan. Since cookie dough is best when shared, Kristen is serving up inspiration for all your party needs, including ideas for baby showers, weddings, ice cream parties, and the all-important girls’ night in.
This is the unconventional baking book every person with a sweet tooth will love. Join Kristen on her mission to make cookie dough all about joy, transforming this once-forbidden treat from a “no-no” to HELLO!
About the Author
Kristen Tomlan is the founder and CEO of DO, Cookie Dough Confections, the world’s first cookie dough scoop shop. A former design and brand consultant, Tomlan launched DO as an ecommerce site out of her New York City apartment, and has since grown the business into a national phenomenon. Her flagship shop in New York City’s Greenwich Village has expanded to include pop-up shops and now ships nationwide. Kristen lives in Brooklyn with her husband, Chris, and their rescue pup, Nelly. This is her first cookbook.
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Here’s a recipe for from the cookbook, excerpted with permission from the publisher.
The Cookie Bomb
Recipe from HELLO, COOKIE DOUGH by Kristen Tomlan
FOR THE COOKIE DOUGH
1 ½ batches Signature Chocolate Chip dough (page 60)
FOR FILLING, TOPPING, AND GARNISH
⅓ cup Nutella
1 batch Cookie Dough Buttercream (recipe page 213), using reserved cookie dough from this recipe
// Make the Signature Chocolate Chip Dough. Measure 2 cups and set aside.
// Refrigerate the remaining dough for 1 hour, or until it is easy to handle and no longer sticky. Once chilled, divide the dough into 13 even portions. Use your hands to shape the portions into balls and freeze for 30 minutes.
// Meanwhile, preheat the oven to 350°F and place 12 liners in a cupcake pan.
// Remove 12 cookie dough balls from the freezer and use your thumbs to press into the middle of each ball, forming each into a nest or bowl shape in the palm of your hand. Fill each hole with 1 heaping teaspoon of Nutella. Once filled, use your fingers to pinch the cookie dough over the Nutella to form a seam. Roll the balls in your hands until the seam disappears. The Nutella will be completely concealed in the middle of the ball. Place the stuffed cookie dough balls into the cupcake liners.
// Bake for 15 to 20 minutes. The bombs will look like a set cookie with golden brown edges when they are done. Remove from the oven and let cool in the pan for about 5 minutes. Transfer to a wire rack to cool completely.
// While the bombs cool, make the Cookie Dough Buttercream using the reserved cookie dough. Transfer to a piping bag.
// Once the bombs are completely cool, pipe the buttercream onto each cookie bomb, forming a large, three-tiered dollop. Garnish with the remaining cookie dough ball by pulling off small chunks and topping each bomb off with a small piece. Serve and enjoy!
// Store Cookie Bombs in an airtight container in the refrigerator for up to 3 days.