Best Cookie Dough Fudge Recipe - Cooking With Karli (2024)

FAQs

How do you make store bought cookie dough soft and chewy? ›

"Chilling dough prior to baking lends itself to more tender, well-shaped, and slightly stronger flavored cookies," Meredith Tomason, test kitchen manager for Nestle Toll House told Real Simple.

By cooling the fudge prior to agitation (like in the recipes included in this article), on the other hand, you'll get much smaller, finer sugar crystals and a finished fudge with a smooth, creamy texture. Cool the mixture until it reads 120° F on the thermometer—no stirring. This can take 1 to 1/2 hours.

Dress up store-bought cookie dough by topping it with chopped walnuts, mini marshmallows, and a drizzle of dark chocolate. Take these bars to the next level by serving them with your favorite ice cream.

What are some things I can add to a premade cookie mix to make it taste even better? You can add chocolate chips, nuts, caramel or toffee pieces, chopped up candy bars, M&Ms, Reese's Pieces, pretzel pieces, or chopped up shrimp to cookie mix to make it tastier.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Cooking. Cooking is necessary to dissolve sugar crystals and to evaporate part of the water in the cream. The length of this step has a direct impact on the firmness of the fudge. As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100°C (212°F).

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

How do you upgrade box cookie mix? ›

Since most cookies are made with softened butter, which is then creamed with the sugar to act as the foundation, it's best to chill the dough after mixing to allow that butter to cool off. “Cookies made from chilled dough expand more slowly as they bake,” Hill says.

To Defrost or Not To Defrost

Frozen cookie dough balls do not need to be thawed out before baking unless you've been given specific instructions that say to do so. For many cookie doughs, for example, shortbread-style or slice-and-bake cookies, baking immediately from frozen will give you the best results.

You will need to add a few minutes onto the bake time to account for frozen dough. Bake frozen dough at the temperature specified in baking instructions, and add a few minutes onto the bake time. This may give you slightly crispier edges as the cookie is in the oven a little longer.

Generally, it's okay to bake these types of cookies directly from the freezer, but they will not turn out exactly like those that are baked fresh. The taste will remain, but the cookies will not spread as large. If you want the spread to be the same, we recommend thawing the dough for 24 hours in the fridge.

We made a few tweaks to the already delicious Pillsbury™ sugar cookie dough by adding an egg yolk and a little extra flour. The result makes these sugar cookies softer and lighter than the original recipe!

Microwave them on high for about 10-15 seconds. Check after 10 seconds to avoid overheating. The heat from the microwave will soften the cookies, making them more tender and easier to chew. Oven Method:Preheat your oven to 300°F (150°C).

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

Increasing moisture can be accomplished by simply adding more water, you can also increase moisture by adding some oil the the dough. The chewiness of your bread, or lack thereof, is related to gluten content, hydration levels, and proper kneading to develop the structure of the dough.