It was one of the culinary pleasures of childhood before paranoia about food poisoning took over our every bite: Raw chocolate chip cookie dough. We waited until mom’s back was turned before dipping a finger into the mixing bowl for a swipe of creamy cookie dough heaven.

Well, you don’t have to sneak around anymore. Nashville food blogger Lindsay Landis has written “The Cookie Dough Lover’s Cookbook: Cookies, Cakes, Candies, and More!” (Quirkbooks, $18.95), a collection of recipes that use eggless cookie dough to make things like cookie dough truffles (yes, that’s raw cookie dough dipped in chocolate).

There’s also cookie dough cream pie, chocolate chip cookie dough bread pudding, deep-fried cookie dough fritters and cookie dough whoopie pies made with a marshmallow cookie dough filling.

The recipes don’t contain eggs or soda, so if you bake them, they won’t turn out like the cookies you’re used to. But with recipes like cookie dough-stuffed cinnamon rolls to turn to, who needs mom’s cookies?


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