Co-op Blog

NEW! Take-and-Bake Cookie Doughs From CRUST & CRUMBS

We are proud to introduce take-and-bake cookie dough from the Co-op bakery CRUST & CRUMBS! The same handmade dough we use for our famous Co-op cookies are now available for you to make at home. Find these 4 flavors in pints in the Co-op’s Freezer aisle and Deli To-Go Case:

  • Chocolate Chip – few are strangers to this classic cookie. Bittersweet Guittard chocolate chips meet a crisp wheat base with just the right amount of sweetness.
  • Shortbread – rich buttery shortbread made with three simple ingredients: wheat flour, butter and sugar. Pair with your favorite fruit, preserves or ice cream.
  • Oatmeal Raisin – chewy, this dough is made with organic rolled oats and raisins. Add a cup of coffee or tea for dunking.
  • Peanut Butter Chocolate Chip – peanut butter and chocolate merge to make one of the tastiest flavor combinations ever. Use this dough to make yummy cookies or bars.

Look for CRUST & CRUMBS frozen cookie dough in the Co-op freezer aisle. Need ’em now? Never fear, our packaged cookies, baked goods and regular extra-large cookies are always available in the Co-op Deli bakery case and at C-SQUARE.

The bakers at the Co-op make amazing cookies. Plus, they use only fresh, whole food ingredients like Shepherd’s Grain unbleached flour, local cage-free eggs, and organic cane sugar. Keep CRUST & CRUMBS dough frozen or refrigerated until use. Bake before consuming, and thaw dough before cooking. Basic cooking instructions: Preheat oven to 350° F. Drop rounded tablespoons of dough on cookie sheet. Bake for approximately 10 minutes. Add a glass of your favorite milk or a scoop of cool ice cream.

Tasty homemade cookies are just the beginning. Dropping dough on a cookie sheet is easy, but don’t stop there. Use our soft, chewy cookie dough mix to make other inventive desserts, such as: brownies, sandwiches, pizookies (pizza cookies) and more.

Ice Cream Cookie Sandwiches

Photo and recipe adapted from thekitchn.com

Why eat one cookie at a time when you can have two? Bake dough into cookies, then add a layer of ice cream (or nut butter) to “glue” them together.

Ingredients:

  • 1 pint (16 oz) CRUST & CRUMBS cookie dough, thawed
  • CONES Organic Vanilla Ice Cream

Directions:

Heat oven to 350°F. Drop rounded tablespoons of dough on parchment paper-lined baking sheet. Bake for approximately 10 minutes. Cool the cookies for no more than 5 minutes; they should still be quite hot but just firm enough to handle.

Take ice cream out of the freezer. Do not remove ice cream from the freezer until after cookies cool. Ice cream should still be quite firm. Scoop or shave ice cream in long strips — not in big round balls. Aim for chunky, thin blocks or strips.

Construct the sandwich. Don’t spread or scrape the ice cream onto the cookie. Gently lay your thin strips in layers (quickly now!). Press another cookie on top. Eat sandwiches immediately – don’t delay!

Pizza Cookie (Pizookie) with Ice Cream

Photo and recipe from seriouseats.com

You’re never too old to enjoy gooey warm cookies straight from the oven. Why not make an entire pie-sized cookie, top it with ice cream and share with everyone? For this recipe, use a 9″ pie pan. You’ll need more than the standard pint size of dough, so be sure to buy double and save the extra for future use.

Ingredients:

  • 24 – 30 oz CRUST & CRUMBS cookie dough
  • Vanilla ice cream for garnish

Directions:

Preheat oven to 450°F – it’s hotter than the typical cookie baking temperature, but we’re making it pizza-style, with a larger surface area to bake.

Scoop dough into 9″ pie pan and cook for up to 25 minutes, until golden brown. Remove pan from oven and let cool for at least 5 minutes. Top with ice cream and serve immediately with spoon(s).

Chocolate Chip Cheesecake Bars

Photo and recipe adapted from momontimeout.com

Cookie dough makes tasty bar cookies. For more tips on cooking, layering and cutting bar cookies, read this How to Make Bar Cookies tutorial.

Creamy cheesecake filling meets chocolate cookie crust in this simple recipe. Great for birthdays and picnics!

Ingredients:

  • 1 egg
  • 8 oz. cream cheese, softened
  • 1/4 cup sugar
  • 16 oz. refrigerated CRUST + CRUMBS chocolate chip cookie dough
  • 1/2 cup shredded coconut (optional)
  • 1/2 tsp. vanilla extract

Directions:

Heat oven to 350°F. Line a 9-inch square baking dish with parchment paper. Set aside. Spread a little more than half of the cookie dough onto the bottom of the baking dish and press down firmly creating an even layer.

In mixing bowl, beat cream cheese until light and fluffy. Add sugar and beat until combined. Beat in egg and vanilla until smooth. Stir in coconut. Pour the cheesecake filling over the top of the cookie dough base. Crumble the remaining cookie dough over the top.

Bake 30 to 35 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in airtight container in refrigerator.

 

Mini French Silk Cookie Pies

Photo and recipe adapted from wellplated.com

These mini pies are based on a “crust” of chocolate chip OR peanut butter cookie, then filled with a dreamy French silk chocolate mousse. Ooh-la la!

Ingredients:

  • 16 ounces CRUST & CRUMBS chocolate chip cookie dough, thawed
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/4 teaspoon kosher salt
  • 3 ounces semi-sweet baking chocolate, melted and cooled
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • Whipped cream, for serving
  • Chocolate shavings, for serving

Directions:

Prepare the Crust: Place a rack in the center of the oven and preheat oven to 350ºF. Grease a 24-cup mini muffin tin. Divide chocolate chip cookie dough into 24 pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.

Bake dough until deep golden brown and set, about 15 minutes. Remove from oven and use the bottom of a shot glass to make an impression in each cup. Let cool in pan for 10 minutes. With a butter knife, gently remove each cookie cup from the tin and transfer to a rack to cool completely.

Prepare Filling: In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter until smooth. Gradually beat in the granulated sugar, continuing to combine until the mixture is light-colored and very well blended. Beat in the salt. Once the melted chocolate is completely cooled, beat in the chocolate and vanilla extract. If using a standing mixer, switch to the whisk attachment. Add the eggs, one at a time, beating for a full five minutes on high speed after each addition.

Spoon the French silk pie filling into each of the cooled cookie cups. Refrigerate until set, about 30 minutes. Serve topped with whipped cream and chocolate shavings.

Peanut Butter Chocolate Cookie Brownies

Photo and recipe from thedailymeal.com

Why choose between cookie or brownie? Combine two of the best desserts to create something delectable.

Ingredients:

  • 16 oz. CRUST + CRUMBS peanut butter chocolate chip cookie dough
  • 1/2 cup butter
  • 3 ounces unsweetened chocolate, coarsely chopped
  • 1 cup sugar
  • eggs
  • 1 tablespoon vanilla extract
  • 2/3 cups all-purpose flour
  • 1/4 teaspoon baking soda

Directions:

Preheat oven to 325º F. Melt butter and chocolate over low hot in a medium saucepan, stirring constantly. Remove from the heat and let cool slightly. Stir the sugar into the cooled chocolate. Add the eggs, one at a time, beating with a spoon until just combined. Stir in the vanilla.

Stir together the flour and baking soda. Add the flour mixture to the chocolate mixture. Stir until just combined. Press half the cookie dough into an 8-by-8-inch pan. Spread brownie batter over the cookie dough. Crumble remaining cookie dough evenly over brownie batter. Press down slightly.

Bake for 50-55 minutes, until edges are firm and starting to pull away from the sides of the pan. Cool on a wire rack before cutting into bars.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.