As the leaves begin to turn and a crisp autumn breeze fills the air, there’s an undeniable call to the kitchen. Fall baking is a cherished tradition, a chance to infuse our homes with warmth and the comforting aroma of sweet treats. But let’s be honest, sometimes life gets busy, and the thought of elaborate recipes can feel a little daunting. That’s where Pillsbury comes in, our trusty sidekick in the kitchen for nearly 60 years, making baking dreams come true with their incredible range of ready-to-bake doughs. And this season, we’re diving deep into some truly brilliant hacks that will not only elevate your fall baking but make it incredibly fun, easy, and undeniably impressive.
Imagine crafting a dessert that looks like it took hours of intricate work, yet comes together in a flash. Picture the smiles on your family’s faces as they bite into a cookie that offers not just one, but two delightful flavors, perfectly complementing each other. This isn’t a fantasy, dear home bakers; it’s the magic of the Double Stack Cookie Hack, a true game-changer that promises double the fun, double the flavor, and endless possibilities for customization. This innovative treat, championed by Joanna, combines two distinct Pillsbury™ Ready to Bake Cookie Dough flavors into one extraordinary dessert, proving that sometimes, two really are better than one!
The beauty of the Double Stack Cookie is its sheer simplicity and versatility. Whether you’re a seasoned baker looking for a quick win or a beginner taking your first steps in the kitchen, this hack is practically foolproof. It’s as straightforward as layering one type of dough on top of another, yet the result is a truly unique dessert experience that will leave your guests convinced you’ve spent all day perfecting it. And with the vast array of Pillsbury™ cookie doughs available, your creativity is the only limit to the original and utterly yummy combinations you can dream up.
For those moments when you’re pressed for time but still want to make a lasting impression on friends or family, Double Stack Cookies are your secret weapon. The ready-to-bake cookie dough eliminates the need for precise measurements or complicated techniques, making the entire process stress-free. In just under 20 minutes, from prep to plate, you can have a super special treat that is guaranteed to wow any crowd. This speed and ease make it an ideal choice for impromptu gatherings or when you just need a quick, comforting pick-me-up.
But the joy of Double Stack Cookies extends beyond just impressing guests; it’s also a fantastic opportunity for family fun. These cookies are so simple to make that even your littlest chefs can lend a helping hand. Transforming baking into a delightful family activity, you can let the kids pick out their favorite cookie doughs and encourage them to mix and match flavors to create their very own custom mash-ups. It’s a sweet way to make lasting family memories together, and imagine the pride on their faces as they present the delicious cookies they helped create!
Let’s dive into the step-by-step process of crafting these delightful double-decker cookies, starting with a classic base: Pillsbury™ Chocolate Chip Cookies. This dough provides the perfect foundation for your custom creation, and its pre-sliced nature means there’s no need to worry about making sure your portion sizes are exactly right – they break apart evenly, saving you time and effort. First, you’ll want to press each chocolate chip cookie dough portion into a thin disc, ensuring there’s a nice, flat surface ready to receive the next delicious layer. Place these discs on a cookie sheet, making sure it’s topped with parchment paper, and leave about two inches of space between each disc. This crucial spacing allows them the room they need to spread out just a bit as they bake, preventing them from fusing together prematurely.
Peanut Butter Haystacks
Equipment
- 1 Baking Tray
- 1 Double Boiler Or a heatproof bowl over a saucepan
- 1 Rubber Spatula
- 1 Fork
Ingredients
Main
- waxed paper
- 1 cup butterscotch chips
- ½ cup peanut butter
- 2 cups chow mein noodles
- ½ cup salted peanuts
Instructions
- Line a baking tray with waxed paper. Allrecipes/Madhumita Sathishkumar
- Place butterscotch chips and peanut butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Allrecipes/Madhumita Sathishkumar
- Stir noodles and peanuts into melted peanut butter mixture. Allrecipes/Madhumita Sathishkumar
- Drop dough by forkfuls onto the prepared tray. Allow to cool at room temperature until set. Allrecipes/Madhumita Sathishkumar
Notes
Now, for the initial bake. Pop your cookie sheet into a preheated 350°F oven for exactly 9 minutes. This initial bake gives the chocolate chip cookie base a crucial head start, setting it just enough to be ready for its topper. This partial baking is key to achieving the perfect texture for both layers, ensuring the bottom cookie is cooked through without overbaking the top layer. Once those 9 minutes are up, carefully remove the cookie sheet from the oven. The chocolate chip bases will be lightly set, creating the perfect foundation for the next exciting step.
Here comes the truly fun part – the stacking! To transform these into adorable double-decker cookies, simply take your chosen Pillsbury Sugar Cookie Dough, perhaps one of the festive fall shapes, and gently stack it on top of the parbaked chocolate chip cookie dough bases. This is where the magic really begins to take shape, turning a simple cookie into a layered masterpiece. Once your toppers are in place, return the cookie sheet to the oven. You’ll continue baking for another 9 to 11 minutes, or until the edges of the chocolate chip cookies are lightly browned, indicating they are perfectly cooked and ready to emerge from the oven.
Once baked to perfection, it’s time for the cooling process. Allow the Double Stack Cookies to cool on the pan for about 3 minutes. This brief resting period helps them set and firm up before you move them. After this initial cool, you can transfer them to a wire rack to cool completely, which will result in a perfectly set cookie. However, if you’re a fan of a slightly crispier cookie, feel free to let them finish cooling entirely on the pan. The residual heat from the baking sheet will continue to bake them ever so slightly, creating that desirable crispness you might be craving. Either way, you’re just moments away from enjoying a truly delectable treat.
Easy Chocolate Chip Cookie Dough Cheesecake
Equipment
- 1 9×13 inch Baking Pan
- 1 Large Mixing Bowl
- 1 Electric Mixer or a sturdy whisk
- 1 Rubber Spatula for scraping and spreading
- 1 Wire Rack for cooling
Ingredients
Main
- 2 8 ounce packages cream cheese, softened
- 1 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 18 ounce packages chocolate chip cookie dough
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream cheese, sugar, eggs, and vanilla together in a bowl until smooth and well blended.
- Spread 1 roll of cookie dough on the bottom of a 9×13-inch baking pan to form the base. Spread cream cheese mixture evenly on top. Pinch off small pieces of the remaining cookie dough and distribute them on the cream cheese mixture.
- Bake in the preheated oven until cream cheese mixture is set and cookies on top are golden brown, 30 to 45 minutes. Let cool before serving, about 30 minutes.
Notes
While this Double Stack Cookie recipe is practically foolproof, a few simple tips can help ensure they turn out absolutely perfectly every single time. First, when placing your sugar cookie dough topper, always make sure the cleaner, more aesthetically pleasing design is facing upwards. This attention to detail will ensure your finished cookies are as visually appealing as they are delicious. Second, try your best to center the sugar cookie dough directly over the chocolate chip dough. A well-centered stack creates a neater, more professional look, though don’t fret if your chocolate chip dough isn’t perfectly round; it will all even out beautifully while baking. With these small considerations, you’ll consistently achieve a batch of double-decker goodness that truly delivers two cookies in one!
Fall provides so many wonderful opportunities to gather with loved ones, and Pillsbury offers a fantastic array of sugar cookie options that are just right for any occasion. Football season, for instance, is prime time for serious snacking, and you can score major points with your game-time crew with some football-themed Double Stack Cookies. All you need to pull off this guaranteed win is Pillsbury™ Chocolate Chip Cookie Dough paired with those adorable Football Sugar Cookies. It’s an effortless way to bring team spirit to your snack table!
As Halloween approaches, Double Stack Cookies also make an extra-special and adorably spooky treat. Imagine the incredible combination of rich chocolate chips and sweet sugar cookies, especially when topped with Pillsbury’s Ghost Sugar Cookies. They’re so good, it’s almost scary! These festive creations are perfect for Halloween parties, movie nights, or simply enjoying the seasonal fun. The versatility of this hack means you can adapt it for virtually any celebration throughout the year.
Cookie Butter Brioche Star
Equipment
- 1 Stand Mixer With a dough hook attachment.
- 1 Rolling Pin
- 1 Sharp Knife For precise cutting of dough.
- 1 Baking Sheet
- 1 Round Template An 8-inch pan or plate works well for consistent circle size.
Ingredients
Main
- 3 ⅓ cups bread flour
- ⅓ cup white sugar
- 2 teaspoons active dry yeast
- 1 pinch salt
- ¾ cup milk warmed
- 2 eggs separated
- 2 tablespoons unsalted butter melted
- 1 teaspoon vegetable oil or as needed
- 1 cup cookie butter such as Biscoff®, divided
Instructions
- Place bread flour, sugar, yeast, and salt in the bowl of a stand mixer. Mix with a fork. Add milk, egg yolks, and butter. Attach dough hook and knead until dough forms a ball and feels smooth and elastic, about 10 minutes.
- Pour vegetable oil into a large bowl. Add dough and roll around to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled, 1 to 2 hours.
- Transfer dough to a flat work surface. Knead gently to knock the air out. Form dough into a flat oblong shape, then roll into a log. Cut the dough into 4 equal pieces. Keep dough covered with a damp cloth while you work with 1 piece at a time.
- Dust work surface with a little flour. Use a rolling pin to roll out first piece of dough. Invert a round 8-inch pan or plate on top; trace the rim with a sharp knife to cut dough into an 8-inch circle.
- Line a baking sheet with parchment paper and slide the circle onto it. Warm cookie butter briefly in the microwave to make it easier to spread. Spread 1/3 of the cookie butter over the dough circle.
- Repeat with 2 more pieces of dough and remaining cookie butter. Roll out last piece of dough, cut into an 8-inch circle, and place on top. Invert the pan or plate over the stack and cut through all the layers to make a perfect circle.
- Invert a small drinking class in the center of the circle. Use a sharp knife to cut dough into quarters, from the base of the drinking glass to the outside edge. Cut quarters into eighths, then into sixteenths.
- Grab 2 slices and twist each one twice, in opposite directions. Repeat all the way around the circle. Pinch and seal all the ends. Cover with a damp cloth and let rise for 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Beat egg whites lightly and brush over dough.
- Bake in the preheated oven until golden brown, about 20 minutes. Cool briefly before serving.
Notes
Indeed, these cookies are a fantastic option for any occasion you can imagine. Hosting a birthday party? Whip up a batch topped with colorful sprinkles or use the festive Birthday Cake Sugar Cookies for an instant celebration. For a fun monster mashup, try combining Monster Ready to Bake cookies with Minions Sugar Cookies – a playful pairing that kids will absolutely adore. And if you need a decadent dessert for a Valentine’s party, consider topping Double Chocolate cookies with Heart-shaped cookies to create an adorably sweet and romantic treat. The possibilities for customization are truly endless, limited only by the variety of Pillsbury doughs you can find and your own imagination.
Now, for all those makers who find it impossible to resist sneaking a nibble (or two) of raw dough while baking, there’s great news: you can create a “half-baked” version of this recipe that will satisfy all your cookie dough cravings! Because Pillsbury™ Refrigerated Cookie Dough is famously safe to eat right out of the package, you can craft Double Stack Cookies that offer the perfect combination of perfectly baked cookies and rich, gooey cookie dough. To achieve this delightful texture, just make sure to slightly flatten the dough you’re using as the topper, as it won’t have the chance to spread out while baking like in the original version of this recipe. The key is to add these flattened dough circles as soon as your baked cookies come out of the oven. The residual warmth will help the two layers fuse together beautifully as they cool, creating a decadent treat that’s truly the best of both worlds.
Naturally, Double Stack Cookies are best enjoyed fresh out of the oven, when they’re warm, soft, and their flavors are at their peak. However, if you find yourself with leftovers (which, let’s be honest, might be unlikely given how delicious they are!), they can be stored with ease. For fully baked Double Stack Cookies, simply place them in an airtight container at room temperature, and they’ll stay fresh and tasty for up to a week. If you’ve opted for the half-baked route, where raw dough remains on top, it’s best to store them in the fridge to keep that raw dough fresh and safe to consume.
When it comes to reheating, a quick pop in the microwave for a few seconds is all it takes to bring back that delightful fresh-from-the-oven warmth. Alternatively, they’re perfectly enjoyable at room temperature too. Just a word of caution: if you’re reheating the half-baked version, be careful not to overheat them, as the raw cookie dough on top might melt and transform into a gooey mess. A gentle warming is all that’s needed to revive their deliciousness without compromising their integrity.
Ricotta Cookies
Equipment
- 1 Electric Mixer Stand or hand mixer for beating ingredients
- 1 Large Mixing Bowl For preparing cookie dough
- 2 Baking Sheets Greased or lined, for baking cookies
- 1 Small Mixing Bowl For preparing the glaze
- 1 Whisk For mixing the glaze
Ingredients
Main
- 15 ounces ricotta cheese
- 1 ¾ cups white sugar
- ½ pound butter
- 2 large eggs
- 2 tablespoons vanilla extract
- 4 cups all-purpose flour or more as needed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ cups confectioners’ sugar
- 5 tablespoons milk
- 1 teaspoon almond extract
- ¼ cup colored candy sprinkles
Instructions
- Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease or line cookie sheets. AllRecipes / Qi Ai
- Combine ricotta, sugar, butter, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. AllRecipes / Qi Ai
- Combine flour, baking powder, and baking soda; blend into ricotta mixture, mixing in additional flour if needed to form a workable dough. AllRecipes / Qi Ai
- Roll dough into walnut-sized balls and place 2 inches apart onto prepared cookie sheets. AllRecipes / Qi Ai
- Bake in the preheated oven until edges are golden, about 8 to 10 minutes. AllRecipes / Qi Ai
- To make the glaze: Mix confectioners’ sugar, milk, and almond extract together until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles. AllRecipes / Qi Ai
Notes
Expanding on the layered cookie concept, Dorothy offers a similar “Pillsbury Stacked Sugar Cookies” hack that embraces the same spirit of ease and customization. This method also utilizes Pillsbury sugar cookie dough, especially those charming fun-shaped ones that appear during holidays. It starts with a package of the Pillsbury bake and break sugar cookies, or a log of sugar cookie dough. If using the bake and break variety, you’ll roll each square into a ball, then take it a step further by rolling these balls in colorful sanding sugar or nonpareils. For fall, think festive orange, black, or purple hues to match the season! These decorated sugar cookie balls are then placed on prepared baking sheets and lightly pressed down with the palm of your hand, creating a slight base.
On top of each flattened, decorated sugar cookie, you then place one of the Pillsbury shaped cookies – whether they’re the iconic ghosts and pumpkins for Halloween, or other festive shapes for different holidays. This layering technique once again creates a visually appealing and doubly delicious cookie. The combined cookies are then baked for approximately 10-12 minutes, or until they are light golden brown and no longer glossy, indicating they are perfectly cooked. The flexibility here is fantastic; you’re not limited to just sugar cookies, as any kind of refrigerated cookie dough can be used for the base, allowing for even more creative flavor pairings.
These Pillsbury Stacked Sugar Cookies, much like the Double Stack, are designed for maximum convenience and fun. Dorothy’s expert tips reinforce the ease of the process, noting that while bake and break dough is convenient, a log of cookie dough can also be used by slicing it and rolling 1 tablespoon-sized balls. The key is to allow the cookies to cool completely on the cookie sheets for 10 minutes before transferring them to a rack, ensuring they set properly. Once fully cooled, they can be stored in an airtight container for several days, or even frozen for up to a few months, making them ideal for prepping ahead or enjoying later. Dorothy aptly describes these as a “next level treat perfect for the holiday season” that “kids love them,” making them great for class parties or any festive gathering.
Another wonderfully simple yet impactful layered cookie variation, especially for Halloween enthusiasts, is the “Pillsbury-Chocolate Chip Cookie Collab.” This hack takes two beloved store-bought cookie doughs and brings them together for an utterly satisfying treat. All you need to do is pick up your favorite pre-made chocolate chip cookie dough – whether it’s the roll or pre-cut package – and a package of Pillsbury Halloween sugar cookies. The process is incredibly straightforward: begin by placing chunks of your chocolate chip cookie dough onto a non-stick baking sheet. Pop these into a preheated oven and bake for just five minutes, following the package instructions for the initial bake. This partial baking gives the chocolate chip base a head start.
After the initial five minutes, carefully remove the baking sheet from the oven. This is the moment to add your Halloween sugar cookies – whether they’re ghosts, pumpkins, or any other spooky shape – directly on top of the partially baked chocolate chip dough. Then, return the sheet to the oven and finish the baking process according to the chocolate chip cookie dough’s package instructions, or until the edges are lightly browned. The result is a yummy, sugary treat that perfectly combines the classic comfort of chocolate chip with the festive fun of Halloween sugar cookies. It’s an ideal snack to serve at your Halloween party or to munch on during a spooky movie re-watch, showcasing just how easy it is to elevate store-bought ingredients into something truly special.
Ultimately, these brilliant Pillsbury cookie dough hacks, particularly the layered and stacked varieties, are all about embracing joy, creativity, and ease in your fall baking. They offer the perfect solution when you’re caught between craving two different flavors or simply desire the best of both worlds in a single bite. These methods are easy to make, incredibly fun to customize, and perfectly suited for any occasion the fall season throws your way. Whether you’re making sweet memories baking with kids, getting into the Halloween spirit with spooky treats, or just looking for a deliciously clever way to enjoy two cookies in one, the Double Stack and its delightful variations are truly the answer. So, gather your favorite Pillsbury doughs, get ready to stack, and prepare to delight everyone with your impressive (and secretly simple) fall baking creations!
As we’ve explored the delightful world of stacked and layered Pillsbury cookies, it’s clear that the possibilities for quick, impressive treats are endless. But what if we told you that Pillsbury dough is capable of even greater transformations? This isn’t just about combining two flavors; it’s about reimagining the very form and function of this beloved ready-to-bake staple. Get ready to venture “Beyond the Bake,” as we dive into innovative hacks that turn simple Pillsbury dough into show-stopping fall dessert masterpieces, moving beyond the traditional cookie sheet to explore pies, cakes, and even hybrid creations that will truly elevate your autumn entertaining.
Imagine a luscious cheesecake, its creamy filling perfectly complemented by a unique, delicious crust that hints at the season’s festive spirit. This isn’t just any pie crust; it’s a cookie cheesecake crust, a genius hack from creator Maddison Koutrouba. Instead of traditional graham crackers, Koutrouba brilliantly uses Pillsbury Ready-to-Bake Pumpkin Shape Sugar Cookie Dough to form the base, instantly infusing your cheesecake with that quintessential fall flavor and a touch of nostalgic charm. It’s a simple swap that yields extraordinary results, proving that sometimes, the best innovations are born from the most unexpected pairings.
To create this remarkable crust, you’ll start with the Pillsbury Ready-to-Bake Pumpkin Shape Sugar Cookie Dough. Simply press this dough into your pie plate, ensuring an even layer across the bottom and up the sides. Then, bake it according to the package instructions, allowing it to become beautifully golden and set. Once baked, let it cool completely. This prepares the perfect foundation for a rich, decadent filling. The beauty of this hack is its simplicity – no elaborate mixing, chilling, or rolling of traditional pie dough required!
The filling for this sugar cookie cheesecake pie is equally delightful and surprisingly straightforward. Koutrouba’s recipe begins with whipping cream until light and fluffy. In a separate bowl, cream cheese is beaten until smooth, then combined with confectioner’s sugar, granulated sugar, sour cream, a touch of lemon juice for brightness, and vanilla extract. This creates a velvety, rich cheesecake batter. Finally, the whipped cream is gently folded into the cream cheese mixture, making for an airy yet satisfying texture that perfectly balances the sweet cookie crust.
Easy, Breezy, Cheesy Stuffed Bread (Domino’s Copycat Recipe)
Equipment
- 1 Baking Sheet Large, preferably non-stick or lined with parchment paper for easy removal.
- 1 Rolling Pin For evenly rolling out the dough.
- 1 Pastry Brush For applying melted butter evenly.
- 1 Sharp Knife For scoring the dough before baking.
Ingredients
Main
- 1 11 ounce package refrigerated French bread dough (such as Pillsbury)
- 4 tablespoons melted butter divided
- 1 tablespoon cornmeal
- 1 cup shredded mozzarella cheese
- 1 cup shredded Mexican cheese blend
- 1 cup shredded Cheddar cheese
- 1 tablespoon freshly grated Parmesan cheese
- 1 tablespoon shredded Cheddar cheese
- 1 pinch dried parsley
- 1 pinch garlic powder
- 1 pinch onion powder
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
- Roll dough on a flat work surface into a large rectangle. Brush with 3 tablespoons melted butter and sprinkle with cornmeal. Flip dough over and scatter mozzarella cheese, Mexican cheese blend, and 1 cup Cheddar cheese on top. Fold dough in half and press edges together with your fingers to seal.
- Brush remaining 1 tablespoon butter over dough and lightly sprinkle with Parmesan cheese and remaining 1 tablespoon Cheddar cheese, then sprinkle with parsley, garlic powder, and onion powder. Make shallow cuts every inch across the top with a knife so you can easily pull the bread apart after baking.
- Bake in the preheated oven until bread is golden brown and cheese is bubbly, about 25 minutes. Let cool for 5 minutes before pulling strips apart. Christina
Notes
Once your filling is ready, spoon it generously into your cooled Pillsbury pumpkin sugar cookie pie crust. After this, there’s no additional baking involved, making it a fantastic no-fuss dessert. Simply place the cheesecake in the fridge for a few hours to allow it to set beautifully. The anticipation might be the hardest part! This hack has already garnered immense praise from home bakers, with one follower exclaiming, “Made it last year, and it was a hit! I’ll be making another one in a few days!” Another confessed, “I was literally drooling watching this, saved to try it later!!!” It’s a testament to how creative ingredient utility can transform a simple cookie dough into a truly memorable dessert.
Moving beyond individual cookies to a grander scale, let’s talk about transforming Pillsbury dough into one giant, shareable cookie cake or pie. Stephanie from Gathered In The Kitchen introduces a viral “Pillsbury Pumpkin Sugar Cookie Cake” hack that takes those beloved pumpkin-shaped sugar cookies and turns them into a festive, impressive dessert. This isn’t just about baking cookies; it’s about crafting a centerpiece, a delightful cross between a cookie pie, a cookie cake, and a cookie pizza, perfect for any fall gathering from Halloween to Thanksgiving. It’s an easy-to-make treat that truly captures the spirit of the season.
To create this spectacular Pillsbury Pumpkin Sugar Cookie Cake, you’ll need just three items: a package of Pillsbury Sugar Cookie Dough, a package of Pillsbury Pumpkin-Shaped Ready-to-Bake Sugar Cookies, and nonstick vegetable oil cooking spray. The process begins by preparing your 9-inch round cake pan; simply spray it with the nonstick spray. Then, open your package of Pillsbury Sugar Cookie Dough – this will form the base of your cookie cake. Place pieces of this dough evenly into the greased pan, pressing them down with your fingers to form a smooth, even sugar cookie base. This foundational layer is key to creating a cohesive, sliceable dessert.
Next, it’s time for the star of the show: the pumpkin-shaped Pillsbury cookies. Carefully arrange these festive shapes on top of your sugar cookie base, ensuring they are evenly distributed for a beautiful presentation. Once your pumpkin cookies are in place, the cake pan goes into a preheated 350°F (175°C) oven. You’ll bake it until the edges are lightly golden and the center is set, typically around 20 to 25 minutes. Stephanie advises checking at 20 minutes for those perfect cues – no shiny raw spots should remain in the center.
After baking, the most important step for a perfect cookie cake is patience. Allow the Pillsbury pumpkin sugar cookie cake to cool completely in the pan. This cooling period is crucial for it to set properly, ensuring that when you slice it into wedges, just like a pie, it holds its shape beautifully. Once cooled and sliced, the final touch is a generous topping of dairy whipped cream, added right before serving. This hack is not only delicious and visually adorable but also incredibly practical for busy hosts. Stephanie notes you can even bake it a day ahead, storing it at room temperature and adding the whipped topping only when you’re ready to serve. This makes it a stress-free option for holidays or parties.
Now, let’s explore a truly ingenious creation that combines two cookie experiences into one: the cookie-wrapped cookie, or as Agnes Hsu presents it, the “Pillsbury Pumpkin Cookie Recipe.” This clever hack blends the best of Pillsbury chocolate chip cookie dough with the charm of seasonal pumpkin sugar cookies, creating a delightful surprise in every bite. Imagine the joy of breaking into a soft, classic chocolate chip cookie, only to discover a perfectly nestled, adorable pumpkin sugar cookie at its heart. It’s a treat that promises a delightful taste and visual appeal, and it’s surprisingly easy to make, making it a fantastic activity to involve kids.
To embark on this cookie-within-a-cookie adventure, you’ll need one roll of Pillsbury ready-made chocolate chip cookie dough and a package of Pillsbury Pumpkin sugar cookies, typically found seasonally. Begin your prep work by gathering parchment paper, a flat surface for rolling, and a knife. Preheat your oven to 375°F. The first key step is to flatten the chocolate chip cookie dough. Place the entire roll between two sheets of parchment paper and, using a rolling pin, gently smush and roll it out. You’re aiming for a long, rounded rectangle, ensuring it remains thick enough to completely envelop the pumpkin sugar cookies you’ll be adding.
Jaynee’s Sugar-free Pumpkin Spice Cookies
Equipment
- 1 Large Mixing Bowl
- 1 Rubber Spatula or Wooden Spoon
- 2 Baking Sheets (for efficient baking of multiple batches)
- 1 Measuring Spoons Set
- 1 Cookie Scoop (1.5-2 tbsp) (for consistent cookie size)
Ingredients
Main
- 1 Pillsbury Moist Supreme Sugar-free Classic Yellow cake mix
- 1 15 oz can pumpkin solid pack (NOT PUMPKIN PIE MIX)
- 1/4 c raisins unpacked
- 1 T Cinnamon
- 1 t nutmeg
- 1 t ginger
- 1-1/2 t cloves
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, combine the sugar-free classic yellow cake mix with the cinnamon, nutmeg, ginger, and cloves. Whisk briefly to ensure spices are evenly distributed.
- Add the 15oz can of solid pack pumpkin (ensure it is NOT pumpkin pie mix) to the dry ingredients.
- Add the unpacked raisins to the bowl.
- Using a rubber spatula or wooden spoon, mix all ingredients until just combined. Be careful not to overmix the dough, as this can result in tougher cookies.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie for spreading.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. Baking time may vary slightly depending on your oven and the size of your cookies.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes.
- Carefully transfer the partially cooled cookies to a wire rack to cool completely.
- Once fully cooled, store the cookies in an airtight container at room temperature.
Notes
Once your chocolate chip dough is evenly flattened, carefully line up the pumpkin sugar cookies on top, positioning them standing up in the middle of the dough. Make sure to leave a little space between each pumpkin cookie. They should be slightly embedded in the dough, but not too deep. This alignment is crucial for the “cookie-in-a-cookie” effect. The next step is a magical transformation: roll the chocolate chip dough back into a log shape, carefully encasing the pumpkin sugar cookies inside. It’s important to ensure that the pumpkin cookies are entirely covered by the chocolate chip dough.
To ensure your cookie log holds its shape and slices cleanly, place it in the refrigerator for about 30 minutes to firm up. This chilling time is essential for a successful outcome. After chilling, remove the dough from the fridge, and now comes the most delicate part: slicing. A sharp knife works best for this. Agnes notes that while the first couple of slices might be a bit tricky in terms of knowing exactly where the pumpkin cookies are, you’ll quickly develop a sense for it. Slice the dough into individual cookies and place them on a baking tray lined with parchment paper, remembering to space them well apart as they will spread during baking. No more than six cookies per pan is a good guideline.
Finally, it’s baking time! Pop your sliced cookies into the preheated 375°F oven for about 12-14 minutes, or until the edges are lightly browned. Rotating the pan halfway through the baking process ensures even cooking. Once baked to perfection, allow the cookies to cool on the baking tray for a few minutes before transferring them to a cooling rack to cool completely. This clever cookie hack is not only a visual treat but a genuinely fun fall baking activity, especially with kids. The semi-sweetness of the chocolate chip cookie perfectly complements the sweet pumpkin center, making these cookies ideal for fall playdates or Thanksgiving treats.
Beyond these dedicated transformations, Pillsbury dough is also a fantastic starting point for exciting hybrid desserts that merge different categories of treats. Take, for instance, the beloved “brookie”—a heavenly combination of a brownie and a cookie. This hack makes it incredibly simple to achieve that perfect blend of fudgy brownie and soft, chewy cookie. All you need is your favorite brownie mix and, for a seasonal twist, some Pillsbury Halloween sugar cookies. Prepare your brownie mix according to its package instructions, then pour it into your baking pan. Pop this into the oven, but here’s the key: do not bake it all the way through.
Halfway through the brownie’s baking process, carefully remove the pan from the oven. This is your cue to add the raw Pillsbury Halloween cookie dough directly on top of the partially baked brownie batter. Then, return the pan to the oven and allow it to finish baking according to the brownie’s package instructions. The result is a truly irresistible dessert that offers the best of both worlds – a rich, gooey brownie base crowned with a perfectly baked, festive cookie topping. Imagine pairing this with a mid-day espresso shot; it’s an indulgence that’s both comforting and exciting.
Pillsbury dough can even elevate your cupcake game, turning standard treats into charming, themed creations. For “Cookie Halloween Cupcakes,” simply place a portion of raw Halloween cookie dough into the bottom of each cupcake liner. This forms a surprise cookie base. Then, top off the cookie dough with your preferred cupcake batter mixture, filling the liner as you normally would. Bake these according to the cupcake instructions. Once cooled, you can frost them with spooky colors and even add a mini pumpkin or ghost cookie on top for an extra festive touch. This hack is an instant way to impress friends and family, adding an unexpected layer of flavor and fun to a classic dessert.
And let’s not forget the realm of cold treats, where Pillsbury dough continues to shine. The “Cookie Ice Cream Sandwich” is a simple yet supremely satisfying dessert, especially if you’re a fan of warm cookies with a dollop of ice cream. This hack encourages you to take two of your freshly baked Pillsbury Halloween cookies – or even two of the Double Stack Cookies we explored in the first section – and sandwich a generous scoop of your favorite ice cream in between. For an extra touch of fall, consider using a seasonal ice cream flavor, perhaps pumpkin spice or apple pie, to truly encapsulate the autumn vibes. It’s a refreshing take on a classic, highlighting the versatility of Pillsbury cookies beyond just warm enjoyment.
Brookies (Brownie Cookies)
Equipment
- 1 9×13 inch Baking Dish
- 2 Large Mixing Bowls
- 1 Electric Mixer (stand or hand) (or sturdy whisk)
- 1 Rubber Spatula
- 1 Measuring Set (cups and spoons)
Ingredients
Main
- 1/2 cup butter softened
- 1/2 cup light brown sugar
- 1/4 cup white sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup semisweet chocolate chips
- 1 cup white sugar
- 1/2 cup butter melted
- 1 teaspoon vanilla extract
- 2 eggs
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Prepare cookie layer: Beat 1/2 cup butter, 1/2 cup brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla in a large bowl until creamy. Add one egg; beat until light and creamy, about 2 minutes. Dotdash Meredith Food Studios
- Whisk 1 1/4 cups flour, 1/2 teaspoon salt, and baking soda in a bowl. Gradually stir flour mixture into butter mixture until dough is combined. Stir chocolate chips into dough. Spread dough evenly into the prepared baking dish; set aside. Dotdash Meredith Food Studios
- Prepare brownie layer: Stir 1 cup sugar, 1/2 cup melted butter, and 1 teaspoon vanilla in a bowl; add two eggs and beat well. Mix in cocoa powder until well-combined. Stir in 1/2 cup flour, baking powder, and 1/8 teaspoon salt until batter is combined. Pour over cookie layer and spread to cover completely. Dotdash Meredith Food Studios
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool completely before cutting into 20 bars. Enjoy! Dotdash Meredith Food Studios
- Make the cookie dough and press it into a greased baking dish.
- Make the brownie batter and spread it over the cookie layer.
- Bake in the preheated oven until a toothpick comes out clean.
- Cut the brookies into bars.
Notes
Recalling Maddison Koutrouba’s cookie cheesecake, it’s worth emphasizing its brilliance as a *no-bake* cold dessert, offering a shortcut to creamy indulgence. By utilizing the Pillsbury pumpkin sugar cookie dough for the crust and then simply chilling the cheesecake filling, you bypass further baking, making it an incredibly convenient option for a make-ahead dessert. This method proves that Pillsbury dough isn’t just for hot-out-of-the-oven delights; it serves as a robust and flavorful component for chilled masterpieces as well.
Pillsbury has been our unwavering companion in the kitchen for nearly 60 years, consistently providing delicious and convenient products that make home baking accessible and enjoyable for everyone. From ready-to-bake cookie dough to crescent rolls and cinnamon rolls, it has cemented its role as a trusted sidekick, helping us whip up mouth-watering food right in the comfort of our homes. The enduring appeal of Pillsbury is perhaps best symbolized by its iconic mascot, the Doughboy, Poppin’ Fresh, who, at nearly 60 years old himself, continues to evoke a sense of warmth and nostalgia. This year, Pillsbury is even reviving its beloved Doughboy Cookie Jar, a ceramic vessel perfect for storing all the delightful creations you’ll make.
Ultimately, these inventive Pillsbury dough hacks are about more than just convenience; they’re about sparking joy, fostering creativity, and making fall baking an effortless and deeply rewarding experience. Whether you’re transforming cookie dough into a cheesecake crust, a magnificent cookie cake, a playful cookie-in-a-cookie, or integrating it into hybrid treats like brookies and cupcakes, Pillsbury provides the perfect foundation for your culinary imagination. These hacks allow you to celebrate the season with desserts that are not only incredibly tasty but also visually stunning, ensuring that every bite is a reminder of the simple pleasures of fall. So, gather your favorite Pillsbury doughs, embrace your inner dessert artisan, and prepare to delight everyone with your impressive (and secretly simple) fall baking innovations!
