This Cookie Dough Pull-Apart Toast is a dream come true for anyone who can’t resist the allure of cookie dough. Imagine layers of sweet, buttery cookie dough interspersed within soft, pillowy bread, baked to perfection. Each pull-apart piece is a delightful combination of gooey cookie center and slightly crispy edges, making this treat a wonderful indulgence at any time of the day.
Why You’ll Love This: Who doesn’t love cookie dough? This recipe takes that universal love and turns it into a shareable, fun, and interactive experience. It’s perfect for those who love the idea of combining the comforting taste of homemade cookies with the novelty of a pull-apart style bread. Plus, it’s versatile enough to be customized with different types of chocolate or add-ins.
Perfect Occasion: This Cookie Dough Pull-Apart Toast is ideal for casual gatherings, family game nights, or as a special treat to enjoy with coffee on a lazy weekend morning. It’s also great for brunch events or children’s parties, where it’s sure to be a hit among guests of all ages.
Decoration Tips: To make this treat even more tempting, drizzle it with a simple vanilla or chocolate glaze after baking. For a festive touch, sprinkle the top with colored sugars or nonpareils before baking. If you’re serving this at a party, you might also consider setting out small bowls of various toppings like mini marshmallows, nuts, or additional chocolate chips, allowing guests to customize their piece.
Ingredients:
- For the dough:
- Refer to the recipe in the ebook ‘For the Louvre of Food’
- For the cookie dough filling:
- 60g butter, melted
- 1/4 cup caster sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla essence
- 1 cup self-raising flour
- 1/4 tsp baking powder
- 1/2 cup chocolate chips (plus extra for sprinkling if desired)
Instructions:
- Prepare the Dough:
- Prepare your dough as per the instructions provided in your ebook. Line a 1-liter loaf tin with parchment paper for easy removal.
- Make the Cookie Dough Filling:
- In a mixing bowl, whisk together the melted butter, caster sugar, and brown sugar until smooth.
- Whisk in the eggs and vanilla essence until fully incorporated.
- Gently fold in the self-raising flour and baking powder until just combined, then stir in the chocolate chips.
- Assemble:
- Roll out the prepared dough into a large rectangle on a floured surface.
- Evenly spread the cookie dough filling over the rolled-out dough. Optionally, sprinkle an additional layer of chocolate chips over the filling.
- Use a pizza cutter to slice the dough into a grid, creating approximately 20 squares.
- Stack these squares on top of each other on your bench, then carefully transfer the stacked squares to your lined loaf tin.
- Proof and Bake:
- Cover the tin loosely with cling wrap and set aside to rise for about 20 minutes. Preheat your oven to 170°C (338°F) during this time.
- Remove the plastic wrap and bake the loaf for 30-35 minutes, or until it is risen and golden brown. Be cautious as the loaf may need a longer time at a lower temperature if the center tends to undercook.
- Cool and Serve:
- Allow the loaf to cool in the tin for 5-10 minutes before removing. Serve warm to enjoy the gooey, melty cookie dough at its best.
Storage: This loaf is best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days. For longer storage, refrigerate and reheat in the oven or microwave to revive the gooey texture.
Enjoy your homemade Cookie Dough Pull-Apart Toast, a surefire way to bring smiles and a little bit of indulgence to your day!
