This cookiedilla recipe will be a hit to both of your family and friends. It’s not the usual dessert that you serve them, but there’s a familiarity that will make them comfortable to try it- it’s made of the classic cookie! Once they tried it, they will never go back. They will be astounded by the taste of it, the richness and sweetness of it that are just right; and that will just blow their minds away!
See what our friends over at Delish have to say about this recipe:
“Get ready for full-on gooey, melty madness.”
I and my family have always been ready when it comes to dessert. We have our stomachs and taste buds ready to try any sweet treat! This cookiedilla instantly became our favorite, which is why it’s now under our favorites list!
Yours will surely love this too. So take a chance and make them love this as much as mine did!
Ingredients
- 1/2 tube Pillsbury refrigerated chocolate cookie dough
- 2 tbsp. Kraft marshmallow Fluff
- 2 tbsp. Hershey’s caramel sauce, plus more for drizzling
- 1/4 c. Toll House mini chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Divide cookie dough into 2 balls. Place the cookie dough balls on the baking sheet far apart and flatten them into big discs. Bake for 15-20 minutes until golden brown and cooked through. (Now is not the time for an under-baked gooey center!) Let cool for about 10 minutes on baking sheet then transfer on a cooling rack to cool completely.
- Spread marshmallow fluff on the bottom of one cookie and sprinkle with chocolate chips. Spread caramel sauce on the bottom of the other cookie and place the cookie, caramel side-down, on top of the marshmallow fluff. Place the sandwich in a nonstick skillet over medium-low heat, and cook until the chocolate chips are melted and caramel is gooey, about 2 minutes each side.
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Quick Tip: Best served with freshly brewed cup of coffee or tea.
Thanks again to Delish for this amazing recipe.
