No Measuring Allowed: Surprise Tollhouse Pies

Recipe brought to you by Victoria Dwek

Welcome to our weekly lifestyle column, No Measuring Allowed. Every week we’ll be sharing a fun and easy Shabbat dessert that doesn’t require any measuring or special equipment, and calls for less than 6 ingredients! Perfect for busy moms and dads, or kids who love to help in the kitchen!

Surprise Tollhouse Pies

In a pinch and need a dessert that presents well? These are effort-free.

Yields 6 desserts 

Surprise Toll House Cups

12 frozen Kineret Cookie Dough balls
6 chocolate sandwich cookies

For Serving

ice cream
diced fresh fruit
chocolate sauce or caramel sauce

Prepare the Toll House Cups

1. Preheat oven to 350 degrees Fahrenheit. Place one cookie dough ball in each of six ramekins. Bake for eight minutes.

2. Remove ramekins from the oven and press a sandwich cookie into each baked cookie while it’s hot.

3. Top with a second ball of cookie dough. Bake for an additional 10 to 12 minutes.

4. Serve warm topped with ice cream, fruit, a drizzle of chocolate sauce or caramel sauce, or any combination of the three.

About the author

Victoria Dwek

5 articles • 313 recipes • 55 videos

Powerhouse kosher food personality Victoria Dwek is the co-author of six cookbooks, published by Artscroll, including the Made Easy Cookbook Series, Everyday Secret Restaurant Recipes, and Secret Restaurant Recipes, which sold out its first printing in one month and reached Amazon’s top 50 books during its release month. Her seventh book, The Secrets of Skinny Cooking, is due to be released in spring 2017. Considered one of kosher’s top food writers, she is the editor of Whisk, the popular food magazine published weekly by Ami Magazine. Tens of thousands loyal readers turn to her pages, including her acclaimed “Hello Cooks” column. Victoria is extremely sought after the personality and charm she brings to the stage at live events and cooking shows, in front of audiences numbering up to the thousands. She holds a B.A. from NYU and an M.F.A. in Creative Writing from Sarah Lawrence College and feels privileged to be able to combines her passions for good food and good writing.

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