FARGO - I like the dough better than the cookie. So does Lindsay Landis.

"I always preferred the cookie dough to the final product," says the author of the popular food blog "Love and Olive Oil."

Landis, a graphic designer and small-business owner, devoted an entire cookbook to the stuff.

Despite my mom's salmonella warnings, I snuck spoonfuls to taste what Landis describes as "the rich buttery decadence, the gritty crunch of brown sugar, the exotic aroma of vanilla, and the joy of each and every burst of semisweet chocolate."

Each recipe in "The Cookie Dough Lover's Cookbook" features homemade (and egg-free) raw cookie dough.

WDAY logo
listen live
watch live
Newsletter signup for email alerts

It's crumbly but delicious.

Landis created cookie-dough desserts like Cookie Dough Swirl Marshmallows and Malted Cookie Dough Milkshakes.

You're not restricted to chocolate chip, either.

The cookbook offers vegan, dairy-free and gluten-free varieties, as well as flavors like Peanut Butter, White Chocolate-Macadamia Nut, Inside-Out, Oatmeal Raisin, Sugar, Almond, Gingerbread and Mexican Chocolate.

It all started with the Cookie Dough Truffle.

"These truffles have been declared the best thing I've ever baked, even though there is technically no baking involved," she writes.

Pretty darn close.

Mine turned out sloppier than the author's, but I didn't try that hard to make them look pretty.

Landis suggests using a two-pronged dipping fork, but I didn't have one, so I thought I'd use a two-pronged pickle fork instead.

I ended up dropping the balls in the melted dark chocolate candy coating and fishing them out with a teaspoon instead.

Mission accomplished.

The leftover truffles disappeared quickly once brought back to the office.

I also tried the Chocolate Chip Cookie Dough Fudge.

I'd never before made fudge, let alone something like Chocolate Chip Cookie Dough Fudge, but Landis is right when she writes, "This no-fail version is so easy you'll think you did something wrong."

I did think it was too sweet, though (and I love sweet).

If I make it again, I'd use a little less powdered sugar and a little more light brown sugar.

Actually, if I make anything from "The Cookie Dough Lover's Cookbook" again, it'll be the plain dough.

Just give me a spoon.

Readers can reach Forum reporter Meredith Holt at (701) 241-5590

Chocolate Chip Cookie Dough Truffles

Makes: 30 to 40 truffles

Active time: 1 hour

Total time: 2 hours

For cookie dough:

½ cup (1 stick) unsalted butter, room temperature

¼ cup granulated sugar

½ cup light brown sugar, packed

2 tablespoons milk or cream

½ teaspoon vanilla extract

1¼ cups all-purpose flour

½ teaspoon salt

½ cup mini semisweet chocolate chips

For chocolate coating:

8 ounces dark-chocolate candy coating

In a large bowl, beat butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips. Cover and chill dough for 30 minutes or until firm enough to handle.

Form dough into 1-inch balls and arrange them on baking sheets lined with parchment paper. Place sheets in the freezer for at least 15 minutes. Meanwhile, melt chocolate candy coating in a double boiler or microwave according to package directions, being careful not to overheat it. Using a fork or dipping tool, dip truffles one at a time in candy coating to cover. Tap fork on the edge of the bowl to shake off excess coating, and return truffles to baking sheets to set. If you have any leftover coating, transfer it to a piping bag or squeeze bottle fitted with a small round tip and pipe decorative lines over top of truffles - or simply drizzle coating with a fork for an abstract finish.

Refrigerated in an airtight container, truffles will keep for up to one week.

Recipe from "The Cookie Dough Lover's Cookbook"

Chocolate Chip Cookie Dough Fudge

Makes: about 64 (1-inch) pieces

Active time: 20 minutes

Total time: 3 hours

For cookie dough:

1/3 cup unsalted butter, room temperature

¼ cup granulated sugar

¼ cup light brown sugar, packed

½ teaspoon vanilla extract

1/8, teaspoon salt

2 tablespoons half-and-half

½ cup all-purpose flour

For fudge:

1/3 cup light brown sugar, packed

1/3 cup unsalted butter

pinch salt

1/3 cup half-and-half

4 to 5 cups powdered sugar*

1 teaspoon vanilla extract

½ cup mini semisweet chocolate chips

Line an 8-by-8-inch baking pan with parchment paper or buttered aluminum foil, leaving a 1-inch overhang on two sides.

Combine butter and sugars in a large bowl or the bowl of a stand mixer. Beat on medium speed until light and fluffy, 2 to 3 minutes. Mix in vanilla, salt and half-and-half. Add flour and mix until incorporated.

To prepare the fudge base, combine brown sugar, butter, salt and half-and-half in a saucepan. Stir over medium-low heat until butter is melted and brown sugar is dissolved. Remove from heat. Slowly stir in powdered sugar, 1 cup at a time, until mixture is smooth and sugar is incorporated. Stir in vanilla.

Add cookie dough and stir to incorporate. At this point, the mixture should have cooled to room temperature; if not, continue stirring until it's no longer warm to the touch. Fold in chocolate chips and spread fudge into the prepared pan.

Chill until set, at least 3 hours. Cut into 1-inch squares and serve.

Refrigerated, fudge will keep for up to 1 week.

*The consistency of this fudge is directly tied to the amount of powdered sugar you use. Using 4 cups will give you fudge that is not as sweet or as stable. That's preferable if you'll be serving the fudge directly out of the refrigerator. If you plan to let the fudge sit out for longer than 30 minutes, use more powdered sugar (4½ to 5 cups) for a firmer fudge that isn't as sticky at room temperature).

Recipe from "The Cookie Dough Lover's Cookbook"