Cookie Dough Twists: A Delicious and Easy Dessert Recipe

Cookie Dough Twists: A Delicious and Easy Dessert Recipe

Author: Chef Elsa Prep Time: 20 min
Cook Time: 15 min Total Time: 35 min
Yield: 12 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description Fanciful dessert twists with crunchy layers and pockets of safe-to-eat cookie dough.

Ingredients

  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup ( 2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup ( 1 stick) unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour, heat-treated
  • 1/2 cup mini chocolate chips
  • 1 large egg
  • 1 tablespoon milk
  • Coarse sugar or sprinkles
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Instructions

  1. Heat treat the flour: Preheat oven to 350°F (175°C). Spread flour on a baking sheet and bake for 5 to 7 minutes until the center reaches 165°F (74°C). Let cool completely.
  2. Make the cookie dough filling: Cream butter, brown sugar, and granulated sugar in a bowl until light and fluffy. Mix in milk and vanilla, then gradually add cooled, heat-treated flour. Fold in mini chocolate chips and refrigerate if too soft.
  3. Make the dough: Whisk together the 3 cups flour, baking powder, baking soda, and salt in a large bowl. In another bowl, cream remaining butter and sugars until fluffy. Beat in eggs one at a time, then stir in vanilla. Gradually add dry ingredients until just combined.
  4. Assemble the twists part one: Roll half the dough into a 12×16 inch rectangle. Spread half the cookie dough filling evenly over this rectangle.
  5. Assemble the twists part two: Roll the second half of the dough into a matching rectangle and place it on top of the filling layer. Press edges to seal.
  6. Cut and twist: Trim edges and cut the dough sandwich into 1-inch wide strips. Twist each strip several times for a spiral shape. Place on a parchment-lined baking sheet with space between each.
  7. Egg wash and bake: Whisk together egg and milk for egg wash. Brush each twist with the egg wash and sprinkle with coarse sugar. Bake at 375°F (190°C) for 12 to 15 minutes until golden brown.
  8. Cool and finish: Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely or enjoy warm.

Notes

  1. Notes
  2. Always heat treat flour to avoid raw flour concerns. If filling gets too soft, chill it before assembly.