Name: Cookie Swirl Cobbler
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cookie Swirl Cobbler

1. 1 cup (about 8 ounces) refrigerated chocolate chip cookie dough, softened -

2. 2 tablespoons brown sugar -

3. 1/3 cup white baking chips -

4. 1/4 cup plus 2 tablespoons toasted sliced almonds, divided -

5. 1 can (21 ounces) cherry pie filling -

6. 1/2 teaspoon almond extract, divided -

7. 2 cups fresh or frozen unsweetened raspberries -

8. 1 tube (8 ounces) refrigerated crescent rolls -

9. 3/4 cup confectioners' sugar -

10. 3 to 4 teaspoons 2% milk -

11. Vanilla ice cream, optional -

How to cook deliciously - Cookie Swirl Cobbler

1. Stage

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. Stage

Unroll crescent dough into a 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. Stage

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.