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No-Bake Cookie Dough Bars

March 17, 2019

I made these festive and GREEN for St. Patrick's Day, but you can skip that step and make them for any occasion! 

Ingredients:


1-2 Tub Chocolate Chip Cookie Dough (use any flavor!)

(Ganache:)

1 Cup Chocolate 

1/8 cup almond milk

3 Tbsp Earth Balance

1 tsp vanilla

pinch of sea salt

(Frosting:)

2 cups confectioners sugar

6 oz vegan cream cheese (there are many to choose from these days guys)

1/8 cup almond milk

2 tsp vanilla extract

1/3 cup Earth Balance 


Directions: 


Layer a 8x8 pan with cookie dough (may need more than one tub depending on desired thickness of bar). Set aside in freezer.


Make the chocolate ganache by heating all the ingredients together on medium heat in a double broiler/water bath. Stir frequently until totally melted and combined. Turn heat off, set aside while you make the frosting. 


With beaters mix all the frosting ingredients together, reserving some of the frosting to be dyed green. You don’t need much. 


Take the Cookie Dough from freezer and layer with white frosting and then chocolate ganache. Freeze for 30 minutes and then add the green frosting layer.

Then re-freeze for a couple hours before slicing into squares and serving. You can store this in the fridge or in the freezer. 

Vegan "Nutella" Filled Chocolate Chip Cookie Pie

March 14, 2019

Look all you need for this is a big appetite and maybe a little patience while it bakes.

Ingredients: 


2 tubs of cookie dough (I used 1 tub gluten free chocolate chip and 1 tub peanut butter chocolate chip, you can use whatever you want)


1 cup Justin’s chocolate hazelnut butter, which is basically vegan Nutella 


Directions: 


Preheat oven to 350F. 


Flour a surface and roll out one tub of cookie dough (not too thin!) so it’ll fit semi-nicely to the widest width of your pie dish. 


Put contents of the OTHER ub of cookie dough on the bottom of a pie dish. You can squish this in with a spoon or your hands. 


Fill/top that with the hazelnut butter. 


Then top THAT with the other tub of cookie dough that you rolled out initially. You can use your hands to make sure it’s nice and evenly covering all the hazelnut butter. 


Bake for EVER (just kidding, but it seems that way). It could take up to an hour, but check it at 40 minutes. You’ll know when it’s done because it won’t look gooey in the center. 


Let fully cool, for maybe 25 min (?) then slice and enjoy! 

Vegan NO-BAKE CHEESECAKE

March 5, 2019

Ingredients:

Crust:

12 graham crackers, vegan ones

2 Tbsp sugar

1/2 cup softened earth balance

Filling: 

2, 8oz packages vegan cream cheese

7 oz condesned coconut milk

1 Tbsp vanilla extract

15 oz coconut cream

6 oz Follow Your Heart Yogurt, you can use any flavor! Raspberry, Vanilla, Strawberry etc

1 cup powdered sugar

1 tub EatPastry Chocolate Chip (or any flavor) cookie dough

Directions:

For the crust, mix everything together in a food processor. Once totally combined press the mixture into the bottom of a springform pan. Refrigerate while you make the filling.

For the filling, mix everything together using a KitchenAid mixer or beaters. Go long enough for it to be super creamy. You can't over-mix.

Then pour it in your springform pan on top of the crust. Add chunks of COOKIE DOUGH and gently press them into the mixture.

Then freeze overnight.

Remove from freezer and use a knife to loosen the sides (I run mine under hot water to help smooth the edges). Then slowly remove springform pan sides, slice and serve! SOOOOO GOOOOOD! 

Cookie Dough Topped Chocolate Cupcakes

March 3, 2019

Ingredients:

1 tub of Chocolate Chip Cookie Dough for FROSTING

2 TBSP extra cookie dough (for the batter)

2 1/8 cup all purpose flour

3/4 cup cocoa powder

2 cups granulated sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup veggie oil (preferably not olive oil though)

1 tablespoon vanilla extract

1/2 tsp almond extract

1 cup hot/boiling water

1 1/2 cup unsweetened almond milk

Directions:

Pre-heat oven to 350F. Line baking cups with cupcake liners.

Mix the dry ingredients (flour, cocoa powder, sugar, baking powder and salt) in a large bowl. Add the cookie dough, veggie oil, vanilla, almond extract, almond milk, and hot water. Whisk together until combined and pour batter onto parchment lined pan. Bake in pre-heated oven for about 25-30 minutes or until toothpick comes out clean.

Let fully cool and FROST with COOKIE DOUGH. You're a WINNER.

Fast and Easy Cookie Dough Banana Bread

February 23, 2019

Ingredients:

2 cups flour

1 cup brown sugar

3 ripe bananas mushed up

1/4 cup room temp choc chip cookie dough

1/2 cup veggie oil

1 tsp cinnamon, 1 tsp vanilla

1/2 tsp salt

2 tsp baking powder

1/2 tsp baking soda

1/2 cup chocolate chips

1 cup almond milk (add last).

Directions: 

Preheat oven to 375F. Mix it all together and bake for almost an hour until toothpick comes clean. Once fully cooled coat with Chocolate Chip cookie dough and store in fridge, slice and serve!

2-Ingredient Whipped Cream Cookie Dough Skillet

February 17, 2019

Cookie dough used 2-ways to make this easy crowd pleaser!

Ingredients: 

2 tubs chocolate chip cookie dough 

1 can of Nature’s Charm Vegan whipped cream (remember to put the can in the fridge the night before so it thickens)


Directions:


Preheat oven to 370F. 

Lightly grease your cast iron skillet. Smoosh cookie dough to 1/4 inch thick on the bottom of the skillet using your hands (duh that's what I always use) or a spoon (for utensil types). Be sure to lick your fingers and the spoon of course ;)

Bake in a preheated oven for 30-35 min. You don't want it burnt but you don't want it mushy either. And since every oven is different, be sure it's done before you take it out. The center shouldn't be too gooey looking.

Then - Remove and let cool. 


Once fully cool place the whipped cream over the cookie (I'll remind you again: this has to sit over night in the fridge first if you use the Nature’s Charm so it firms up). 


Then top with cookie dough balls and serve it up to ALL your favorite people! Trust me, this is a sure crowd pleaser. And if someone doesn't like it, you don't want them as a friend anyway.

Best Chocolate Cake Ever

February 14, 2019

Ingredients:

At least 1 tub of Chocolate Chip Cookie Dough

2 cups all purpose flour

3/4 cup cocoa powder

2 cups granulated sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup veggie oil

1 tablespoon vanilla extract

1 cup hot/boiling water

1 1/2 cup unsweetened almond milk

Directions:

Pre-heat oven to 350F. Line a sheet pan with parchment paper and set aside.

Mix the dry ingredients (flour, cocoa powder, sugar, baking powder and salt) in a large bowl. Add the veggie oil, vanilla, almond milk, and hot water. Whisk together until combined and pour batter onto parchment lined pan. Bake in pre-heated oven for about 30-40 minutes or until toothpick comes out clean.

Let fully cool and then coat with cookie dough. You may need more than a tub depending how thick you want the dough. Then cut into segments and stack if you like. YUM! 

Cookie Dough Silver Dollar Pancakes

February 10, 2019

These are SO CUTE and SO GOOD! UGH I can't even ;)

They're mixed in with some cookies b/c wtf not!?

Ingredients:

2 cups flour

2 tsp baking powder

1/8 cup veggie oil

1 tsp vanilla extract

2 Tbsp maple syrup

1 3/4 cup almond milk

1/8 cup cookie dough at room temp

Directions:

  1. Mix the dry ingredients together, so the flour and baking powder. Then add the rest of the ingredients and mix together until well combined with a whisk.
  2. Heat a pan on medium to low. Drop a small amount of batter on the pan and flip after just a minute or two. You don't want to burn them and they're small so that can happen fast.
  3. That's it! Just serve them up with earth balance and maple syrup, OR just eat them plain with your hands like toast. That's what I do! *Crowd pleaser: Set a plate of pancakes on the table with some EatPastry cookies mixed in! 

No Bake Cake

February 8, 2019

Cookie dough cake that is...

Ingredients:

1-4 tubs of cookie dough (depends on how big you're making this cake)

Cream cheese frosting:

8 oz vegan cream cheese

3 tsp vanilla

4 cups confectioners sugar

1/2 cup earth balance spread

Frosting: just mix it all together and put it in the fridge.

THEN for the cake part;

Roll cookie dough out with flour and rolling pin.
Cut into large circles to the size of your cake dish (mine was 6”) and freeze for at least an hour.
Layer the circles of dough in a greased or lined cake dish and put frosting between each layer. Top with more cookie dough  and devour!

Brownie/Cookie Skillet Pazookie!!

January 21, 2019

So this is incredible and I can't imagine going through life without enjoying a slice or two. A must make! Enjoy. 

Ingredients

Brownie:
1 1/4 cup flour
1/2 cup brown sugar
1/2 cup cocoa powder
1/2 tsp sea salt
2 tsp baking soda
1/2 cup veggie oil
1 tsp vanilla extract
1/8 tsp almond extract (optional)
1/2 cup milk alternative
A little over 1/2 boiling water
Chopped walnuts (optional)

Cookie Dough:
Use ours, duh! I actually used a layer of our gluten free cookie dough topped with our regular chocolate chip cookie dough and it was amazing! Add extra chocolate chips for richness.

Directions: (super easy)

1. Preheat oven to 350 F.
2. Mix the dry ingredients of brownie together and then add all the wet whisking together.
3. Mold half your greased skillet with cookie dough and pour the brownie batter in the other half. Top with walnuts now if you like.
4. Bake for 30-45 min until the cookie is done. (I give a range because every oven varies).
5. Remove from oven and let cool at least a half hour!


Gluten Free, Vegan Cookie Dough PANCAKES

January 19, 2019

This is my gluten free, vegan “semi-raw” diet plan. 🥞 it is DELICIOUS! I highly recommend sharing these.

🍪

Ingredients: 

1 tub of our Gluten Free (blue tub) Cookie Dough

2 Cups Gluten Free Flour Blend (like Bob's Red Mill)

1/2 tsp baking soda

2 tsp baking powder

pinch of sea salt

2 Tbsp ground flaxseet

1 tsp vanilla extract

1/2 cup coconut oil

2 cups almond or any alternative milk you love

3 Tbsp coconut sugar

Directions:

Mix all the ingredients together, starting with the dry an then adding the wet. I like to use a wink. Cook as you would any pancake, in a lightly greased pan for about 3-4 minutes on both sides (you'll see those little bubbles form before you carefully flip each pancake). Please use a WIDE spatula to flip with. It'll make your life SOOO much easier.

Top with our gluten free cookie dough ya animal! OR you can even add chunks of cookie dough while it cooks on the first side. I've done that before and it's $$$ really good.

Black Forest Cake topped with COOKIE DOUGH

November 24, 2018

Ingredients:

2 cups sugar

2 cups flour

3/4 cocoa powder

2 1/2 tsp baking soda

3/4 tsp salt

1 cup almond or coconut milk ( or any nut milk really )

1 cup boiling hot water

1 Tbsp vanilla extract

1/2 veggie oil

1 tub of cookie dough, this is PB Choc Chip

‍

Directions: 

‍

Put everything in a boil and mix together, start with the dry and end with the wet. Easy.

Pour in 9x9 baking dish.Â
Bake in a preheated 350F oven for about 30 min or until toothpick comes out dry.

Let cool completely and then top with cookie dough as if it were frosting! I added square bars and chocolate sauce because I'm dramatic.







Slutty Dough Brownies

May 26, 2018

These brownies are quick, easy and to be enjoyed by many! ;)

Ingredients:

- 2 cups Flour
- 2 cups Granulated Sugar
- 3/4 cup cocoa powder
- 1 tsp baking powder
- 1 tsp salt
- 1 cup water
- 1 cup oil
- 1/2 cup almond milk (or any milk alternative)
- 1 1/2 tsp vanilla extract
- 1 tub of EatPastry Cookie Dough – chocolate chip is our jam for this!
- At least 9 Oreos or other sandwich cookie

Directions:

Pre-heat oven to 350 F.

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, and salt.

Heat the water in a small saucepan on medium heat until almost coming to a full boil.

Remove from heat.

Add oil to the dry mix, then pour the water and vanilla extract in as well. Continue stirring to combine. Add the milk last and stir well until all mixed together.

Set aside.

Lightly grease and flour a 8x8 or 9x9 baking dish and fill with your batter. Layer vegan Oreos on top, and bake for about 30 min (or until knife in center comes out clean).

Let fully cool and top with globs of our cookie dough!!!

Cookie Dough Pancakes

May 1, 2018

Directions:

2 cups flour
1/4 cup veg oil 
1/8 cup sugar 
3 Tbsp our chocolate chip cookie dough, brought to room temp 
3 tsp baking powder 
1 tsp vanilla extract 
2 cups almond milk 
1/2 ish chocolate chips 

Mix it all together with a whisk and cook on an oiled griddle as you would with other pancakes. (medium heat, about 5 min on either side, you'll know when to flip them when the air bubbles are visible). 
YUM. 
 

Chcolate Chip Cookie Dough POP TARTS

April 15, 2018

Yup, they're vegan - just like everything else we post.
And, they're amazing! I wish I'd made these as a kid!

Ingredients:

1 tub chocolate chip cookie dough
2 cups flour
1/2 cup earth balance/butter replacement 
1 tsp sea salt
pinch of nutmeg
ice water

Directions:

1. Make the tart dough by combining the flour, salt and nutmeg, and cutting in the butter until it resemembles course sand. Add ice cold water, 2 Tbsp at atime and mix with a spoon or mixer on low until combine. Add more water as needed, you want a DRY dough. Too moist add more flour.

2. Roll out your dough on a heavily floured surface to 1/4 inch thick. Use a pizza slicer to to into 4 inch rectangles.

3. Pre-heat oven to 350 F.

4. Place a thin layer cookie dough on every other dough rectangle. Fold the free rectangles on top of the ones with dough and seal with a fork along the sides. Then cut of the ugly extra bits with your pizza slicer or knife so they look clean and pretty.

5. Bake on a sheet tray for about 30 min (crust will be a light golden brown). Let cool completely.

6. Coat with another layer of cookie dough and serve em up!  



Cookie and Milk Shots!

March 20, 2018

Someone once told me shots are always a good idea...
These ones are definitely a good idea.

Ingredients:

1 tub of EatPastry chocolate chip cookie dough (duh)
1 cup chocolate for melting + 2 Tbsp water
1 jug of dairy free milk (I used Ripple!)

Directions:

1. Preheat oven to 350F.
2. Line a popover pan with the cookie dough (thin layer).
3. Bake for 20-30 min.
4. Remove from oven and spoon out any excess cookie dough that didn't bake properly to make room for the milk later. You can discard it (haha yeah like I did that...rolls eyes), or EAT IT (gee I wonder which one you'll choose).
5.  Then let them cool in the pan before removing. I just loosen them with a knife and then tap them out gently. Set aside.
6. Melt some chocolate in a pan with a bit of water. Once fully melted fill each cup with the chocolate and then pour out onto parchement paper. You can do whatever you want with the excess chocolate, it's no longer needed.
7. Let cool totally (I put in the refrigerator to excellerate the process).
8. Fill with almond or other dairy free milk. I used Ripple. You can also top with more dough if you're into rimming your shots like me.
9. Take as many shots as you can without passing out. That's how it's done right?



Vegan, Gluten Free Cookie Fudge Pie

December 18, 2017

I've been known to say the F word, but I'm not fudging around here. This pie is out of CONTROL. If you don't like cookies though, you're screwed because it's boarder line cookie overload. :D
Note* I used Gluten Free Chocolate Chip cookie dough but you can use any flavor. 

Ingredients:

2 tubs of our cookie dough (for pie crust)
3 cups of chocolate, chopped
1/4 cup Earth balance
1/4 cup almond milk
1 tsp vanilla extract
1 tub of our cookie dough (for cookies)

1. Bake cookies as directed in 350F oven. Set aside.
2. Coat a 9" pie dish with cookie dough and bake at 350F for 20-30 minutes or until it looks fully baked.  It should be golden brown without a gooey looking center.
Remove from oven, set aside and let cool.
3. In a double broiler melt chocolate with the earth balance, almond milk, and vanilla extract.
4. Fill the pie shell with the chocolate mixture and top with cookies pressing them into the chocolate slightly.
5. Set aside until ready to slice and eat! (You have to wait for it to set fully for at least an hour)





Vegan Cookie Dough Cheesecake Bars

December 18, 2017

Ingredients:

2 tubs Choc Chip cookie dough (may not need both tubs), for bottom layer
16 ounces of vegan cream cheese
8 ounces medium firm tofu
1 Tbsp vanilla extract
1/4 cup flour
1/2 cup granulated sugar

Directions:
Preheat oven to 350F.
Mix all ingredients besides the cookie dough in a mixer until smooth.
Pour into a greased 9x9 baking dish.
Bake for about 30 minutes until set.
Remove from oven and let fully cool.
Frost with vanilla frosting if you wish.

Roll out cookie dough to desired thickness (1-2 inches thick) on parchment paper.
Top with the cheesecake.
Refrigerate overnight or at least a couple hours.
Cut into squares!

Cookie Dough Cream Pie

November 22, 2017

Ingredients:
1 tub SoDelicious Cocowhipped Cream
2 tubs EatPastry cookie dough (flavor of choosing, I used Choc Chip)

Directions:

1. Pre-heat oven to 350F.
2. Coat a 9x9 cast iron skillet or baking dish with cookie dough about 1/4 inch thick (no more).
3. Bake the cookie dough shell until golden brown and set in center, usually about 25 minutes.
4. Let fully cool.
5. While cooling fold chunks of cookie dough into whipped cream and refreeze.
6. Once the shell is fully cool, scoop the whipped cream cookie dough mixture into the shell and top with more little chunks of cookie dough. Voila!
7. Freeze until ready to eat! YUM!





Caramel Popcorn Pazookie

September 5, 2017

This is melt in your mouth insanely good, and it's easy as &*%# to make. Definitely wanna try this one out guys.

Ingredients:

1 tub of EatPastry Chocolate Chip Cookie Dough (regular or GF)
6 vegan caramels, chopped into pieces (I used JJ's Sweets Cocomels)
1 cup popcorn (I used Live Love Pop sea salt)

Directions:

1. Heat oven to 350F.
2. Mix cookie dough with caramel pieces and popcorn.
3. Layer the mixture into an 8-9inch cast iron skillet.
4. Bake for about 25 minutes until the cookie is brown and fully set in center. No gooey look to it.
5. Let fully cool in cast iron skillet before slicing and DEVOURING with some cold vanilla ice cream or So Delicious cocowhip!





Cookie Dough Poporn Bars

August 27, 2017

This is what's missing at the movies.

Ingredients:

1 bag Live Love Pop or air popped popcorn
1 tub of EatPastry Chocolate Chip cookie dough (or whatever flavor, omg, Peanut Butter would be so good!)

Directions:

1. Roll out dough on a piece of parchement paper to 1/4 inch think and cut in half.  
2. Layer one half with popcorn.
3. Top the popcorn with the other rolled out piece of dough.
4. Cover with plastic wrap and freeze for an hour.
5. Remove from freezer and cut into 2" bars.
6. Eat on your couch as intended (you can store these in the freezer in ZipLoc bags if you need to, but you'll probably just eat them all like me).


Vegan Brookies

August 7, 2017

Once you start adding a cookie layer to your brownies, you'll never go back to regular brownies. They're just TOO GOOD.

Ingredients:

1 1/2 cups flour
2/3 cup cocoa powder
2 tsp baking powder
3/4 cup sugar
1/2 cup vegetable oil
1 tsp vanilla extract
1 1/8 cup almond milk 
1/2 cup chocolate chips (optional)

1 tub EatPastry cookie dough (I used Peanut Butter Chocolate Chip for this recipe).

Directions:

1. Preheat over to 350 F.
2. Grease an 8x8 baking dish and set aside.
3. Mix the dry ingredients with one another (flour, cocoa, baking powder).
4. Add the sugar to the dry and mix in.
5. Add the veggie oil, vanilla, and almond milk to the dry. Mix well with wooden spoon.
6. Mix in chocolate chips.
7. Pour batter into pan.
8. Flatten a tub of cookie dough on a very lightly floured surface and place on top of the batter.
9. Bake for 45 min or cookie dough looks baked and a knife inserted in center comes out clean.
10. Let fully cool before cutting and serving. Enjoy!



Vegan Cookie Dough Stuffed Pancakes

July 30, 2017

I'm crying over how good these are! They're so easy to make and they're vegan...dangerous. 
This recipe makes 6 medium sizes (6") pancakes so you can double it up if you like.

Ingredients:

1 tub EatPastry Chocoholic cookie dough (you can use Chocolate Chip too!) - you won't need the whole tub
1 cup flour
1 tsp baking soda
pinch seasalt
1/4 cup sugar
just over 1/2 cup olive oil
1/2 tsp vanilla
1 cup almond or soy milk
oil for cooking 

Directions:

1. Freeze small silver dollar size rounds of cookie dough, flattened like a pancake (not too thin though). These should be frozen for at least 2 hours before making the pancakes so they firm up.

2. Mix the flour, baking powder, seasalt, and sugar in a mixing bowl.

3. Add the olive oil, milk and vanilla. Stir til combined and set aside.

4. Heat sautee pan or skillet on a medium heat with a few teaspoons of cooking oil, and remove cookie dough disks from freezer.

5. Add a 1/4 cup batter to the heated oil, top with a cookie dough disk, and then top with a little more batter (enough to cover the cookie dough).

6. Flip after a few minutes, and cook for another few minutes on opposite side. Depending on your stovetop cooking times vary, so I'd say anywhere between 5-8 min on each side. When you see bubbles in the dough it's usually ready to flip.

7. Repeat steps 5 and 6 until you have your stack of pancakes! Top with whatever you like, I used whipped cream and chocolate hazelnut butter because I'm super healthy ;)








Cookie Monster Munchies aka Cookie Dough Ice Cream Sammies

July 24, 2017

Blue Ice Cream and Cookie Dough? In a sandwich? Doesn't get much more Cookie Monster than that!
Did I mention this recipe can easily be doubled? 

Ingredients:
1 pint of ice cream (your choice of flavor but the color has to be white or neutral) - I like the cashew milk ice cream
1 tub of EatPastry Chocolate Chip cookie dough
another tub of EatPastry Chocohlic cookie dough  (for baking)
blue food coloring (there are vegan friendly food colors out there) 




Directions:

1. Bake some of our chocolate chip and chocoholic cookies. You shouldn't need more than a six total, but if you want to add more go for it. I like a lot of cookie chunks so I added a couple more cookies to the mix. Once cooled break into chunks and set aside or store in a ziploc baggie.
2. Mix blue food coloring with your fav flavor ice cream (I used pistachio) to reach desired "blueness."
3. Add chunks of the cookies you baked, cover and freeze.
4. Roll out 2 rectangular pieces chocolate chip cookie dough on parchment paper to 1/4 inch thick and freeze. You can make these pieces as big or little as you want; depends how many sammies you're lookin to make.
5. After 2 hours have passed, remove the dough and ice cream from freezer. Lather a thick layer of ice cream on the dough, and top with other piece. Refreeze overnight or at least 6 hours.
6. Remove and cut into sandwiches. Eat!! COOOOOOKIEEEEE 🍪


Cookie Dough Cheesecake

July 6, 2017

To. Die. For.

Yields: one badass cheesecake. 

Ingredients

Filling:
32 ounces of cream cheese - regular or strawberry flavor (4 containers of Tofutti or Follow Your Heart)
11 ounces silken tofu
1 Tbsp vanilla extract
1 tsp lemon juice, freshly squeezed
1/4 cup flour
3/4 cup granulated sugar

1 tub of cookie dough for the crust
1 tub of cookie dough for the topping (because I'm a sicko)


Directions

Pre-heat oven to 375F.

Add water to large baking dish (like a lasanga dish), filling at least 1/2 way. Put the dish in the bottom rack of your oven. *the other rack which will be used for the cheesecake should be on the middle rack. 

In a spring fold pan layer the cookie dough pressing it flat with your hands to make a crust. Push more around the edges and flatten it slightly up against the sides of the pan so you can see if once the cake is finished. In other words, you want it to ride up a bit along the edges. If you need more dough for a thicker crust, by all means add it.

Put in the preheated oven for 10 minutes, just so the dough begins to bake. Remove and set aside.
In the meantime you can start making the filling.  Add the cream cheese, tofu, vanilla, flour, lemon, and sugar to a vitamix/blender/or food processor. Blend all together until combined and creamy.

Pour the filling into the partially baked crusted pan, and bake for 15 minutes. After the 15 minutes have past, lower the temperature of the oven to 350F. Bake for another 35 minutes.
While it's baking, you can make the glaze and set aside. Just combine the choc chips, milk, cookie dough, and sugar in a blender and pulse until combined.

At 45 min.
Open the oven and gently wiggle the cheesecake to make sure it's set nicely. Then turn off the oven and let sit for one full hour. Once the hour has past remove from oven and let sit for another 30 min. Then place the cake into the refrigerator, for at least 24hrs.

Top with more cookie dough you animal.


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