Cookie Dough Egg Roll. I am CRAZY.

I have to admit, since my pantry was reorganized, I’ve been obsessed with baking. More so than usual. Everything delicious is at my fingertips! Which is hard for me now, because I’m trying to get rid of the “book” weight. I’ve lost 9 lbs. since January 1, and I need to get 20 lbs. more off me. Don’t worry, my need to bake goodies (to share) hasn’t been effected at all. I’m just giving a lot more of it away. So if you live close by, you’ll benefit greatly. If not, message me and I can share with you the homes for sale in my neighborhood. I’d love to have you as my neighbor.

I saw a similar recipe, my imagination started working overtime. I wanted to use my Chocolate Chip Pudding cookie recipe from 101 Gourmet Cookies– if you don’t have that book yet, it’s my best kept cookbook secret so far. If people really knew what was inside, they’d go bonkers until they had their own copy.

Cookie Dough Egg Roll

1 cup butter, softened
¼ cup sugar
¾ cup brown sugar
1 teaspoon vanilla
2 eggs
1 pkg. (4 oz) Vanilla instant pudding mix
1 teaspoon baking soda
2 ¼ cups flour
2 cups semi sweet chocolate chips
Egg roll wrappers approx 12-15
Cream together sugars and butter until light and fluffy. Add vanilla and eggs, and
pudding mix (dry powder only). In a separate bowl, mix together baking soda and
flour and gently add to wet ingredients. Fold in chocolate chips. Use a medium cookie
scoop to drop dough into your hand, and shape into a 2-3 inch small log. Then repeat until all the cookie dough is shaped. Place on a cookie sheet and put into your freezer for 20 minutes to chill. Remove from the freezer and wrap (per package directions) with egg roll wrapper, making sure to seal the end with a bit of water.
Fry your egg roll on all sides in 3 tbsp. vegetable oil. Place onto your lightly greased cookie sheet. Repeat with remaining egg rolls. Bake at 400 degrees for 8-10 minutes, to finish cookie. Remove from the oven cool slightly before eating. Serve with ice cream, caramel or chocolate dipping sauce. Yummy! (Note: this recipe tastes good fresh… so be sure to eat them all up!)

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