Oh…Ni hao Cookie Dough Eggrolls {Recipe}

Oh cookie dough.  I dream about you.  Your chunky chunks of chocolate, your sweet, buttery, creamy texture.  I usually eat you all up before even making cookies – so I just call you “dough”.  You’re so delicious, but I think next time I make you, I just might save you for these Cookie Dough Eggrolls from Pennies on a Platter.
What an amazing original recipe coming from the highly creative Nikki.  Can we kiss her for creating this cookie dough insanity?  I don’t think she’d mind if we laid a big wet one on her.  *humongous slurpy smooches*
Cookie Dough Eggrolls
makes 6
  • 1/2 cup butter, melted
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips
  • 6 eggroll wrappers
  • Vegetable oil
  • Vanilla ice cream
  • Caramel and hot fudge ice cream toppings

In a large mixing bowl, cream together the butter and sugars. Add the flour, salt and vanilla. Mix until fully combined, then stir in the chocolate chips.

Position the eggroll wrappers on a flat, clean surface. Place a handful of the cookie dough in the center of each wrapper. Roll one corner up over the dough, then fold up the side corners before rolling the rest of the way. Brush the last corner with water to seal it.

Heat about a 1/2-inch of vegetable oil in a large deep skillet. When hot, flash fry each eggroll, one or two at a time. Using tongs, turn the eggrolls so each side cooks for about 10 seconds. Drain on a paper towel. Repeat with remaining rolls.

Serve immediately on individual plates with vanilla ice cream topped with caramel and hot fudge sauces.

Like what you see?  Show her some sugar…

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