Cookie Swirl Cobbler Recipe
Cookie Swirl Cobbler Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
An extra-rich, chocolate chip cookie dough and crescent roll topping provide a tasty twist on a classic cherry cobbler. Serve it with a scoop of vanilla ice cream. —Jeanne Holt, Mendota Heights, Minnesota
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 1 cup (about 8 ounces) refrigerated chocolate chip cookie dough, softened
  • 2 tablespoons brown sugar
  • 1/3 cup white baking chips
  • 1/4 cup plus 2 tablespoons toasted sliced almonds, divided
  • 1 can (21 ounces) cherry pie filling
  • 1/2 teaspoon almond extract, divided
  • 2 cups fresh or frozen unsweetened raspberries
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 3/4 cup confectioners' sugar
  • 3 to 4 teaspoons 2% milk
  • Vanilla ice cream, optional

Directions

Preheat oven to 350°. Combine cookie dough, brown sugar, baking chips and 1/4 cup almonds. Set aside. In a large saucepan, heat cherry pie filling over medium heat until bubbly. Remove from heat; stir in 1/4 teaspoon almond extract. Fold in raspberries. Transfer to a greased 13x9-in. baking dish.
Unroll crescent dough into one long rectangle; press perforations to seal. Drop small spoonfuls of cookie dough mixture over top; spread gently to cover. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 12 slices; arrange cut side up on cherry mixture.
Bake until golden brown, 25-30 minutes. Cool 10 minutes. Meanwhile, combine confectioners' sugar, remaining almond extract and enough milk to make a medium-thick glaze. Drizzle rolls with glaze; sprinkle with remaining toasted almonds. Serve warm with ice cream, if desired. Yield: 12 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Cookie Swirl Cobbler in Taste of Home February/March 2017

Nutritional Facts

1 serving: 308 calories, 11g fat (4g saturated fat), 2mg cholesterol, 224mg sodium, 49g carbohydrate (22g sugars, 2g fiber), 3g protein.

  • 1 cup (about 8 ounces) refrigerated chocolate chip cookie dough, softened
  • 2 tablespoons brown sugar
  • 1/3 cup white baking chips
  • 1/4 cup plus 2 tablespoons toasted sliced almonds, divided
  • 1 can (21 ounces) cherry pie filling
  • 1/2 teaspoon almond extract, divided
  • 2 cups fresh or frozen unsweetened raspberries
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 3/4 cup confectioners' sugar
  • 3 to 4 teaspoons 2% milk
  • Vanilla ice cream, optional
  1. Preheat oven to 350°. Combine cookie dough, brown sugar, baking chips and 1/4 cup almonds. Set aside. In a large saucepan, heat cherry pie filling over medium heat until bubbly. Remove from heat; stir in 1/4 teaspoon almond extract. Fold in raspberries. Transfer to a greased 13x9-in. baking dish.
  2. Unroll crescent dough into one long rectangle; press perforations to seal. Drop small spoonfuls of cookie dough mixture over top; spread gently to cover. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 12 slices; arrange cut side up on cherry mixture.
  3. Bake until golden brown, 25-30 minutes. Cool 10 minutes. Meanwhile, combine confectioners' sugar, remaining almond extract and enough milk to make a medium-thick glaze. Drizzle rolls with glaze; sprinkle with remaining toasted almonds. Serve warm with ice cream, if desired. Yield: 12 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Cookie Swirl Cobbler in Taste of Home February/March 2017

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