Just dough it! Founder of cookie dough shop shares a recipe you can make at home
Who doesn’t love cookie dough -- especially straight from the mixing bowl?
DŌ, Cookie Dough Confections serves more than 40 flavors of safe-to-eat cookie dough at its shops in New York City.
“I’ve always been on a quest to share my love of cookie dough with the world,” DŌ founder Kristen Tomlan told “GMA.”
Now, she is sharing her cookie dough creations in her new cookbook, “Hello, Cookie Dough,” which features hundreds of sweet recipes.
"GMA" stopped by her shop in Greenwich Village, where she showed us how to make one of her favorite desserts from her new book: no-bake cookie dough cheesecake bars.
Here's how you can make them, too:
Recipe for No-Bake Cookie Dough Cheesecake Bars
To make the crust
13 graham crackers
1 stick of unsalted butter
½ cup brown sugar
Directions:
Line an 8-by-8-inch pan using parchment paper.
Use a food processor to crush graham crackers and mix with melted butter and brown sugar.
Press the crumb mixture into the lined pan and freeze until hardened.
Pro tip: If you do not have a food processor, you can crush the graham crackers in a sealable plastic bag.
To make the cookie dough
¾ cup cake mix
½ cup plus two tablespoons heat-treated, all-purpose flour
1 tablespoon cornstarch
½ teaspoon salt
¾ stick unsalted butter
¼ cup granulated sugar
¼ cup brown sugar
2 tablespoons pasteurized egg whites
1 teaspoon vanilla extract
¼ cup sprinkles
Directions:
In a medium bowl, whisk together the heat-treated flour, cornstarch, baking soda and salt. Set aside.
In a separate bowl, beat the butter using a stand mixer with a paddle attachment.
Add the granulated and brown sugars and mix until light and fluffy.
Use a rubber spatula to scrape the bowl.
Add the egg whites and vanilla and mix.
Add half of the flour mixture and mix on low speed until the powdery texture of the flour disappears.
Add the rest of the flour mixture and mix until combined.
Mix in sprinkles!
Place about three quarters of the dough in a bowl and chill in the refrigerator. Leave the remaining quarter of the dough at room temperature.
To make the cheesecake
2 (8-ounce) packages of cream cheese
¼ cup granulated sugar
2 teaspoons vanilla extract
½ cup confectioners’ sugar
½ container cool whip
⅓ cup sprinkles
Directions:
Use a mixer with the paddle attachment to whip cream cheese until smooth.
Add granulated sugar and vanilla extract and continue to whip for 1 minute.
Add the reserved ¼ cup of cookie dough and mix until the dough is evenly distributed.
Scrape the bowl.
With the mixer on low, add the confectioners sugar, a quarter of a cup at a time.
Remove the bowl from the mixer and use a rubber spatula to fold in the whipped topping.
Break the chilled cookie dough into dime-sized pieces and fold in 3/4 of the pieces and half of the sprinkles into the cheesecake.
Pour the batter over the crust.
Top with the remaining cookie dough and sprinkles.
Freeze for at least one hour.
Pro tip: Thaw in the refrigerator for 30 minutes prior to serving.
