Cookie Swirl CobblerAn extra-rich, chocolate chip cookie dough and crescent roll topping provide a tasty twist on…
Cookie Swirl Cobbler
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
Preheat oven to 350°.
Combine cookie dough, brown sugar, baking chips and 1/4 cup almonds.
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 13×9-in.
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.
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.
Nutrition Facts 1 serving:
- 308 calories, 11g fat (4g saturated fat), 2mg cholesterol, 224mg sodium, 49g carbohydrate (22g sugars, 2g fiber), 3g protein.