Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Chocolate Chip Cookie Cherry Cobbler
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- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 413
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 4 g
- Sugar
- 52 g
- Protein
- 5 g
- Cholesterol
- 42 mg
- Sodium
- 152 mg
Cobbler and cookies will never be the same: chocolate chip cookie dough works as the perfect crumbly, golden topping for cherry cobbler. Add a scoop of vanilla or strawberry ice cream to finish this ultimate dessert mash-up.
- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 413
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 4 g
- Sugar
- 52 g
- Protein
- 5 g
- Cholesterol
- 42 mg
- Sodium
- 152 mg
Ingredients
Cookie Dough Crumble:
Cherry Filling:
Directions
- For the cookie dough crumble: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with butter.
- Whisk together the flour, baking soda and salt in a small bowl and set aside. Microwave the butter in a medium microwave-safe bowl until completely melted. Cool slightly. Stir the brown sugar, granulated sugar, vanilla and egg into the melted butter. Stir the flour mixture into the butter-sugar mixture until just combined. Stir in the chocolate chips.
- For the cherry filling: Toss together the cherries, granulated sugar, flour, vanilla and salt in a large bowl. Transfer to the prepared baking dish and toss the cookie dough crumble over the cherry filling.
- Bake until the filling is hot and bubbly and the top is crisp and golden brown, 50 to 55 minutes. Let cool for a few minutes. Dish up spoonfuls and top with a scoop of vanilla ice cream if desired.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.
My Private Notes
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