Line the cookie sheet with parchment paper if desired. If you aren’t using parchment paper or a non-stick baking sheet, grease the baking sheet.
For a deeper, richer sweetness, try brown sugar instead of white sugar. For a smooth, nutty cookie, substitute half the butter for peanut butter, almond butter, or your favorite nut butter.
Chocolate or carob chips Raisins, cranberries, or other dried fruit Nuts, including almonds, walnuts, pecans, peanuts, macadamias, or pistachios
For flavored cookies, substitute the vanilla for maple, almond, peppermint, or another extract. For citrus cookies, add a tablespoon (15 g) of lemon or orange zest. For chocolate cookies, add ¼ cup (29 g) of cocoa plus one to two tablespoons (15 to 30 ml) of water or milk.
If you have food allergies, watch out for cookies that contain common allergens, such as soy, egg, nuts, dairy products, or anything else that might cause a reaction.
To prevent choking and to help your body digest food more easily, you should chew soft foods about 10 times and hard foods up to 30 times before swallowing. [2] X Research source
Hold the cookie by one end and dip the other end into a glass of milk, tea, or the like. Hold the cookie in the liquid for a few seconds: long enough for it to absorb some of the liquid, but not so long that the cookie begins to break apart. Put the wetted cookie portion into your mouth and bite it off. You can now eat the rest of the cookie normally, or continue dunking. When you no longer have enough cookie left, avoid dunking your fingers into your beverage to soak your cookie. Instead, eat the remainder of the cookie and wash it down with your beverage. You’ll likely find some tasty cookie bits at the bottom!
Eat or dunk the top layer of cookie (the one that doesn’t have any icing). You can lick off the icing from the other layer, or eat or dunk it normally.
Divide your favorite cookie dough into tablespoon-sized bits. Use your hands to roll the dough bits into small balls. Chill them in the fridge before serving to prevent them from becoming too soft and doughy. Use the dough balls immediately, or store them in an air-tight container in the freezer for up to 12 months. [4] X Research source
To add cookie dough to a milk shake, add the balls after the milk shake has been blended, otherwise they will be blended up and lost in the milk shake.
You can use dark chocolate, milk chocolate, white chocolate, or even butterscotch chips to make the truffle coating. Coat the cookie dough balls. One at a time, roll each cookie dough ball in the chocolate to coat completely. Transfer the chocolate-covered cookie dough balls to a parchment-lined cookie sheet. When you’ve covered all the balls, transfer the cookie dough truffles to the freezer to let the chocolate set. Serve cold.
A one-inch layer of ice cream A thin layer of icing A thin layer of peanut butter and jam Whipped cream Fruit compote
When the cookie base has cooled, add enough of your favorite ice cream to fill the rest of the pie dish. Pack the ice cream down. Cut into slices and serve as is, or top with whipped cream or chocolate sauce.
Spread a thin layer of your favorite dessert sauce over top of the cookie, such as chocolate hazelnut spread, caramel sauce, nut butter, or marshmallow spread. Top that with your favorite candy toppings, such as chocolate chips, sprinkles, nuts, marshmallows, coconut shreds, and other candies. [7] X Research source Cut into pizza slices and serve.
