Homemade Chocolate Chip Cookie Dough Poptarts

The problem with chocolate chip cookie dough anything, of course, is the safety factor. Irresistable as uncooked cookie dough is, there’s the whole concern over the consumption of raw eggs and therefore, potential sickness and disease. Well, mama’s don’t let your babies grow up terrified of cookie dough, because these chocolate chip cookie dough poptarts create an EXACT cookie dough flavor replica without eggs. Better yet, even though it sits in the oven and cooks inside beautifully flaky pie crust, it comes right out of the oven as gooey as real cookie dough. This recipe is brilliantly delicious and so much fun to make, you won’t believe it!

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  • Step One 1 of 5
    Step One
    In a small bowl, mix together 2 tablespoons of brown sugar, 1 tablespoon of melted butter, 1 1/2 tablespoons Bisquick, and 2 tablespoons mini chocolate chips. Cut a pie crust into four small rectangles, then spoon the chocolate chip cookie dough mixture on top of two of the pie crusts.
  • Step Two 2 of 5
    Step Two
    Place the second pie crust on top of each "filled" crust. Use a fork to press down the edges. Bake in an oven preheated to 425 degrees for 10-12 minutes, or until golden brown.
  • Step Three 3 of 5
    Step Three
    In a small bowl, mix together 3 tablespoons powdered sugar, 1 tablespoon of caramel ice cream sauce, and 1/2 teaspoon water. Drizzle over the top of your cooked poptarts.
  • Step Four 4 of 5
    Step Four
    Sneak a bite.
  • Step Five 5 of 5
    Step Five
    To take your Chocolate Chip Cookie Dough Poptarts truly over the top, add a scoop of vanilla ice cream and a dollop of melted Nutella or hot fudges sauce. Enjoy!

Homemade Chocolate Chip Cookie Dough Poptarts
2 tablespoons of brown sugar
1 tablespoon of melted butter
1 1/2 tablespoons Bisquick
2 tablespoons mini chocolate chips
1 round of uncooked pie crust
3 tablespoons powdered sugar
1 tablespoon of caramel ice cream sauce
1/2 teaspoon water

In a small bowl, mix together brown sugar, melted butter, Bisquick, and chocolate chips. Cut a pie crust into four small rectangles, then spoon the chocolate chip cookie dough mixture on top of two of the pie crusts. Place the second pie crust on top of each “filled” crust. Use a fork to press down the edges. Bake in an oven preheated to 425 degrees for 10-12 minutes, or until golden brown. In a small bowl, mix together powdered sugar, caramel ice cream sauce, and water. Drizzle over the top of your cooked poptarts. Serve with ice cream and hot fudge or melted nutella, if desired.

Makes 2 poptarts

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