Chocolate Chip Cookie Dough Pierogi

Over the holidays I was so inspired by everyone posting photos of their homemade Christmas cookies and holiday bake-offs that it got me thinking, “Can I make a cookie pierogi?”. I’ve tried dessert pierogis before but they were only filled with fruit. The thought of combining a dessert baked good with a pierogi seemed crazy but I was up for the challenge. I tried a few different cookie recipes and found that the classic chocolate chip cookie dough tastes best in a pierogi. The runner up was an Oreo filling recipe I found for making truffles. The Oreo pierogis remind me of the deep fried Oreos I use to get every year at the Bloomsburg Fair back in Pennsylvania.

Chocolate Chip Cookie Dough Filling – (2 dozen pierogi)

1 stick unsalted butter (room temperature)

1/4 cup granulated sugar

1/2 cup packed light brown sugar

2 tbsp milk

1/2 tsp vanilla

1 1/4 cup all purpose flour

1/2 tsp salt

1/2 cup mini chocolate chips

  1. In a large bowl (or stand mixer), beat butter and sugars until light and fluffy.
  2. Mix in milk and vanilla then add flour and salt and mix on low until combined.
  3. Stir in chocolate chips. Cover with plastic wrap and chill dough in refrigerator for about 30 minutes.
  4. Fill pierogi dough with 1-2 tablespoons of cookie dough filling. For instructions on making the pierogi dough, see my pervious “Basic Pierogi Dough“.
  5. Submerge pierogis in boiling water. Remove the pierogis when they start to float. For instructions for cooking pierogis, see my pervious post “Easy Potato Filling“. This post will help for preparing any pierogi, regardless what filling it used.

Fried Oreo Filling

1 15-oz package Oreo cookies

1 8-oz package cream cheese, softened

  1. Using a food processor, pulse Oreos till they a finely crushed. If you do not have a food processor you can do this by putting the Oreo cookies in a zip lock bag and crush with a rolling pin.
  2. Mix in cream cheese till it is fulling combined with the crushed Oreos.
  3. Cover with plastic wrap and chill in refrigerator for about 30 minutes.
  4. Fill pierogi dough with 1-2 tablespoons of filling. For instructions on making the pierogi dough, see my pervious “Basic Pierogi Dough“.
  5. Submerge pierogis in boiling water. Remove the pierogis when they start to float. For instructions for cooking pierogis, see my pervious post “Easy Potato Filling“. This post will help for preparing any pierogi, regardless what filling it used.

I suggest serving your dessert pierogis with ice cream. Jesse and I picked up some ice cream for the High Point Creamery in the Denver Central Market. I chose cookies and cream and chocolate coconut.

I hope you enjoyed my dessert experiment. There are many more to come!

 

Maria

 

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