Nothing tastes better than a warm, gooey chocolate chip cookie fresh from the oven. National Chocolate Chip Cookie Day is celebrated on Aug. 4 each year.
Grilled Chocolate Chip S'more Pizza
1 package (16 oz) Pillsbury Ready to Bake refrigerated chocolate chip cookies
1/2 cup small pieces graham crackers
1/2 cup small pieces milk chocolate candy bars
2 cups miniature marshmallows
Heat gas or charcoal grill. Spray pizza pan or cookie sheet with cooking spray. Remove cookie dough from package; press into disk shape. On pizza pan, roll dough into round about 1/4 inch thick.
Place pan on grill over medium heat. Cover grill; cook 15 to 20 minutes or until cookie is light golden brown. Remove from grill.
Sprinkle graham cracker pieces evenly over cookie; top with chocolate bar pieces and marshmallows. Return to grill; cook about 2 minutes longer or until marshmallows are golden brown.
Cut into wedges. Serve warm.
Milk-Filled Chocolate Chip Cookie Cups
1 package (16 oz) Pillsbury Ready to Bake refrigerated chocolate chip cookies (24 cookies)
1 cup chocolate chips
1 cup milk
Heat oven to 350 F. Spray 48 mini muffin cups with cooking spray. Cut each cookie in half; press each half into bottom of mini muffin cup.
Bake 8 to 11 minutes or until golden brown. Immediately press indentation into each with end of wooden spoon. Place 8 chocolate chips into each indentation. Let stand about 2 minutes or until melted.
Using back of teaspoon, spread chocolate to completely coat inside of cookie cup to prevent the milk from leaking out. Return muffin pan to oven 30 seconds to 1 minute to melt chips if needed. Cool another 15 minutes, remove cookies from cups to serving tray. Refrigerate if desired to set chocolate.
Fill cookies with milk just before serving.
Gluten-Free Chocolate Chip Peanut Butter Cups
1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
24 gluten-free miniature chocolate-covered peanut butter cup candies, unwrapped
Heat oven to 350 F. Place mini paper baking cup in each of 24 mini muffin cups. Spray paper baking cups with cooking spray.
Place 1 level measuring tablespoonful cookie dough in each paper baking cup.
Bake 10 to 12 minutes or until dark golden brown. Immediately press peanut butter cup candy into center of each cookie cup. Cool 5 minutes; remove to cooling rack. Cool 10 minutes. Refrigerate until set, about 1 hour.
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
18 large marshmallows
8 oz chocolate-flavored candy coating, chopped
Heat oven to 350 F. Shape cookie dough into 36 (1-inch) balls; on ungreased cookie sheets, place balls 2 inches apart.
Bake 9 to 13 minutes or until edges are light golden brown. Meanwhile, with kitchen scissors, cut each marshmallow in half crosswise. Immediately place 1 marshmallow half, cut side down, on top of each hot cookie.
Bake 1 to 2 minutes longer or just until marshmallows begin to puff. Cool 2 minutes; remove from cookie sheets. With fingers, gently flatten marshmallows.
Melt candy coating as directed on package. Spoon about 1 teaspoon candy coating over marshmallow on each cookie, swirling with back of spoon to nearly cover marshmallow. Let stand until candy coating is set, about 30 minutes. Store between sheets of waxed paper in tightly covered container.
Chocolate Chip Cookie Gooey Bars
1 roll Pillsbury refrigerated chocolate chip cookies
1 cup butterscotch chips
1/2 cup sweetened condensed milk (not evaporated)
1/4 cup peanut butter
Heat oven to 350 F. Line 9-inch square pan with foil; spray foil with cooking spray.
Cut two-thirds of roll of cookie dough into 1/4-inch slices. Arrange slices in bottom of pan; press in pan to form base. Sprinkle butterscotch chips evenly over base.
In small microwaveable bowl, microwave peanut butter on High 20 to 30 seconds or until melted and can be stirred smooth. Stir in sweetened condensed milk. Pour evenly over butterscotch chips.
Cut remaining cookie dough into 1/4-inch slices; break each slice into 4 pieces. Sprinkle over peanut butter-condensed milk mixture; press lightly to compact.
Bake 28 to 30 minutes or until top is golden brown. Cool completely, about 45 minutes. Cut into 4 rows by 3 rows to make 12 bars.
For National Chocolate Chip Cookie Day or anytime, enjoy these tasty chocolate treats with your family. Make an extra batch and treat your coworkers or friends too.