Cookie Dough Bombs


  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 2 tablespoons milk
  • 1/2 cup semisweet chocolate chips
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits
  • Chocolate sauce, if desired


1 _ In large bowl, mix butter and brown sugar. Add vanilla, flour and milk, mixing until well combined. Fold in chocolate chips. Shape mixture into 16 balls; place on a tray. Place tray in freezer until balls are frozen.

2 _ Heat oven to 350° F. Open can of biscuits; separate into 8 biscuits. Split each biscuit into 2 layers. Using your hands, press each into 3-inch circle.

3 _ Grease or spray 9-inch pie plate with cooking spray. Place 1 cookie dough ball in center of each biscuit circle. Fold biscuit around ball, and press to seal around ball. Place seam side down in pie plate.

4 _ Bake 18 to 22 minutes or until biscuits are golden brown and cooked through. Cool 5 minutes before serving. Drizzle with chocolate sauce.