Cookie Dough Hacks

Lemon Blueberry Pound Cake

Heat oven to 350°F.

Spray 8x4-inch loaf pan with cooking spray; lightly flour.

In large bowl, break up cookie dough.

Add sour cream, egg and lemon zest.

Beat with electric mixer on medium-low speed 2 to 3 minutes or until smooth.

Fold in blueberries.

Spoon mixture evenly into pan.

Bake 40 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.

Cool 5 minutes. Remove cake from pan; place on cooling rack.

In small bowl, mix powdered sugar and 1 tablespoon of the lemon juice; continue adding lemon juice, 1 teaspoon at a time, until desired drizzling consistency.

Spoon glaze over hot cake.

Carrot Cake Cookie Bars

Heat oven to 350°F.

Spray 13x9-inch pan with cooking spray.

In medium bowl, beat together cake mix, butter and 1 of the eggs.

Press evenly in bottom of pan.

In large bowl, beat cream cheese, remaining 2 eggs and sugar with electric mixer on high speed, 2 to 3 minutes or until smooth and creamy.

Spread evenly over cake mixture.

Crumble cookie dough over cream cheese mixture.

Bake 40 to 45 minutes or until set and golden brown.

Remove from oven to cooling rack. Cool 30 minutes.

Refrigerate at least 2 hours until well chilled.

Store covered in refrigerator.

Sausage Pancake Muffins

Heat oven to 350°F.

Let cookie dough stand at room temperature 10 minutes to soften.

Spray 12 regular-size nonstick muffin cups with cooking spray

In large bowl, break up cookie dough.

Add buttermilk, eggs and maple extract/syrup.

Beat with electric mixer on low speed 1 to 2 minutes or until well blended (batter will be slightly lumpy).

Divide batter evenly among muffin cups.

Top each cup with 1 tablespoon sausage or bacon crumbles.

Bake 20 to 30 minutes or until golden brown and toothpick inserted in center comes out clean.

Immediately loosen with tip of knife; gently remove from muffin cups.

Sprinkle with powdered sugar.

Serve warm.

Store any remaining muffins tightly covered in refrigerator.