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Recipe by Chaya Ruchie Schwartz

Cookiedilla

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Cookiedilla
Dairy Dairy
Easy Easy
10 Servings
Allergens

Contains

- Gluten - Dairy - Wheat - Egg
1 Hour
Diets
- Vegetarian - Pescatarian

This jumbo cookie “quesadilla” is so simple to put together but oh so fun to eat! Serve on a platter and let your family dig in!   Yield: 2 9-inch cookiedillas

Ingredients

Special Equipment

  • 4 9-inch round pans

Cookies

Fill-Ins

  • 8 tablespoons Nutella spread

  • fresh strawberries, cleaned and sliced (see note)

  • caramel syrup

Directions

1.

Preheat oven to 350 degrees Fahrenheit. Cream the margarine with sugars, then add the rest of ingredients until well combined. Grease four nine-inch round pans and evenly divide dough among the pans. Bake 35 minutes or until golden and done. (Save the gooey underbaked texture for a different time.)

2.

Once cooled, flip over one cookie pie onto a platter and smear four tablespoons Nutella cream. Lay the sliced strawberries and top with the second cookie pie.

3.

Drizzle with caramel syrup and sprinkle some sea salt on top.

Notes:

Only use fresh fruit. If you don’t use fresh strawberries, you can use mango, pineapple, or anything else you like.

About:

Styling and photography by Chay Berger www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

Chaya Ruchie Schwartz cookies cookitnj crowd-pleaser crowdpleaser decadent melava malka melave malka sweet treat warm
Cookiedilla

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