I’ve eaten probably more than my share of cookie dough in my lifetime. If I’m making cookies, you can safely wager that I’ll be trying at least a bite of unbaked dough. Of course, we all know that eating cookie dough is not the best of ideas. But, I bet I’m not the only one who’s guilty.
There’s some great news for those of us who like to sample from the mixing bowl. Lindsay of the fabulous Love and Olive Oil has a brand new cookbook just for us. It’s called The Cookie Dough Lover’s Cookbook, and it’s packed with recipes for cookies, cakes, and other treats. Every recipe has a cookie dough component that’s made without eggs. So, we get to have our cookie dough fix the right way.
To celebrate this new cookbook, which will be available June 5th, Quirk Books has asked some food bloggers to come up with our own creations based on Lindsay’s eggless cookie dough. All throughout June, you’ll be able to follow all the recipes in what is being billed as The Cookie Dough-lympics. Amber from Awake at the Whisk started carrying the torch this past Friday. It passes through BoB today, moves on to Betty at The Queen’s Notebook tomorrow, and keeps going all month. To keep up with all the recipes, you can follow me on Twitter or Pinterest.
For my cookie dough creation, I used Lindsay’s chocolate cookie dough recipe to dress up a no-bake cheesecake. Traditional graham cracker crust is topped off with a thick layer of chocolate cookie dough. Then, creamy cheesecake goes on top of that. Yeah, it’s just as good as you think it is.
This is a no-bake cheesecake with an asterisk. I like to bake the crust, but it’s not essential that you do. It holds together a bit better when it’s baked, which I found to be helpful for spreading the cookie dough layer on top.