Deep Dish Snickerdoodle a la Mode – Episode 2 of the Pizookie Files

by on May 21, 2009

snickerdoodle cookie recipe

In Episode 1, we introduced the dangerous pleasures of the pizookie, a deep-dish-baked cookie topped with ice cream.  The comments were filled with sweet tooth adoration,  a handful of guilty trembling, and a few expletives in excitement.  We had mentioned the unlimited possibilities of pizookies, and since the response was so ecstatic over the first pizookies post, we thought it would be fun to have a series, The Pizookie Files,  dedicated solely to the brilliance of pizookies.  It shall appear from time to time, here at WORC, and we hope you all enjoy this as much as we do.

The Pizookie Files: Episode 2.  Snickerdoodles.

The inspiration for this deep-dish cookie came from a comment on Episode 1, from Carla at ChocolateMoosey. “Have you tried snickerdoodle?” she innocently asked.  Now, we had several cookies lined up for the Pizookie files, but suddenly they were all shoved aside.  “Snickerdoodle?!!?” I perked.

snickerdoodle-cookie recipe

A cookie I love the potential of, yet had rarely come across a super tasty variety.  Even where I used to manage where our cookies were generally outstanding, I wasn’t overly fond of our snickerdoodles. The challenge was made, and I was determined to find (or create as it turns out) a great snickerdoodle recipe, then craft it into a glorious pizookie. This was going to be fun.

The hardest part was finding  a super tasty snickerdoodle dough recipe. As most everyone has read in the previous post, the cookie mojo was flowing and I quickly remedied that problem.  Next came the pizookie part. A simple dough like the snickerdoodle requires something with a little more pizazz than a straight vanilla ice cream.

After a little perusing at our Ice Cream God’s site (aka David Lebovitz) we hit the money maker, Salted Butter Caramel Ice Cream. Hell yeah!  The flavors of the caramel ice cream playing off of the cinnamony-sugar goodness of the snickerdoodles.  Be steady my trembling heart.

Now, we realize that most of you don’t have the time to make you own ice cream on a regular basis.  No worries, because there is one more addition that sends this pizookie over the top.   Snickerdoodle + Ice Cream + Warm Sauteed Apples.  Purrrrrr.

A killer triumvirate that is very quick and easy to throw together.  If one has enough foresight, it gets even easier by making big batches of sauteed apples in the fall, then canning them to use all year.  For the last 5 or 6 years we have always made the time to go apple picking each fall, and one of the resulting products is jars and jars of sweet, cinnamon-sauteed apples that we can use for a base in crafting desserts or just straight up as a topping on ice cream, toast, etc…

Can you taste it? A warm cinnamon sugar cookie, soft with touches of crispness along the edges of the ramekin.  Cool, creamy ice cream gently melting and spreading it’s sweet liquid over the cookie.  Then comes along a warm layer of softened, sweet apples that have been sauteed with a bit of butter and cinnamon. We might have to start putting up warning disclaimers.

-Todd

snickerdoodle-deep dish cookie

Snickerdoodle Pizookies ready to bake!

Snickerdoodle Deep Dish Cookies a la mode (plus) Sauteed Apples

Total Time: 30 Minutes

Ingredients:

Sauteed Apple Ingredients (makes about 1 c)

  • 2 Fuji or Granny Smith Apples
  • 1 T (15 ml) fresh Lemon Juice
  • 2 T (30g) unsalted Butter
  • @ 1 T Golden Brown Sugar (to taste, depends on how sweet you want the apples to be)
  • Cinnamon (to taste)
  • 1 t Brandy (optional)
  • dash of Sea Salt

Directions:

Sauteed Apple Directions

  1. Peel, core and slice the apples thinly, toss with lemon juice, then saute in butter until soft.
  2. Add the brown sugar and cinnamon and continue cooking until the brown sugar is completely dissolved. Add the brandy and salt, stir, then remove from heat.

Assembly

Preheat oven to 350º F Bake or 325º F convection Bake

  1. Grab enough dough to fill your ramekins approx. 1/2" deep. Make a disc out of dough, then toss in cinnamon sugar mix.
  2. Put dough in to ramekins, then bake for approx. 12-15 min., depending on the size of your ramekins and how deep you filled them. Bake until they are light golden brown.
  3. Remove from oven, allow to cool for @ 5 min., then top with ice cream and sauteed apples. Repeat all steps as needed. ;)
Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.


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{ 32 comments… read them below or add one }

1 Asianmommy May 21, 2009 at 7:20 pm

Yum! You come up with very fun recipes to try.

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2 Eat. Travel. Eat! May 21, 2009 at 8:50 pm

Fabulous pictures! The mix of the warm apples and caramel flavored ice cream sound like a perfect symphony of flavors with the snickerdoodle pizookie.

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3 MsGourmet May 22, 2009 at 3:22 am

Pizookie Files!
You too are really dangerous :)

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4 Lisa@The Cutting Edge of Ordinary May 22, 2009 at 4:37 am

Are your trying to kill me with all these baked goods?? That seriously looks amazing. I’m testing out a new cookie this weekend that might possibly be Pizookie worthy. I’ll let you know!

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5 clbtx May 22, 2009 at 6:08 am

This would be amazing with peaches and peach ice cream!

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6 grace May 22, 2009 at 6:28 am

i drool. i drool some more. this is the type of dessert that all restaurants should offer. if they did, chances are good that i’d forego an entree and just get two desserts. bravo, and bravo!

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7 White on Rice Couple May 22, 2009 at 10:14 am

Asianmommy- Thanks

Eat. Travel. Eat!-They were so tasty!

MsGourmet-Slightly devilish but in a very good way!

Lisa-Yay! Pass on the sweetness!

clbtx-Ahhh. Another tempting pizookie. Nice share!

grace-I have the towel ready for you! Thank you very much (bowing deeply).

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8 Judy May 22, 2009 at 11:28 am

Hmmmm. Pizookie??? you have just introduced me to one more way to expand my waistline! Love the new look of the site!!!

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9 The Duo Dishes May 22, 2009 at 1:16 pm

*crying tears of joy* This is a happy Friday now.

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10 matt wright May 22, 2009 at 2:27 pm

There you go again. Man, these look good. Loving the step by step montage too, really great idea.

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11 Howard May 22, 2009 at 4:12 pm

Thanks for this looks and sounds lovely, nice clear and concise steps. I like the “Can you taste it” excerpt!

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12 Dana Zia May 22, 2009 at 6:51 pm

Okay, that’s it, you guys have successfully tortured me. These look AMAZING! I’ve already coppied and pasted them to a recipe file to be brought out and presented with applause and standing ovations. (I can see it now!) Thanks again for making me look good.

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13 sarah May 22, 2009 at 7:39 pm

damn detox diet. damn detox diet. damn detox diet…

by the way, love the way your blog looks! esp the galleries :D

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14 Amrita May 22, 2009 at 10:32 pm

Snickerdoodle? Ice-cream? I’m drooling here!
Is it possible to put on weight just by looking at food, ‘coz then I’m in trouble…..

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15 Ashley May 22, 2009 at 10:44 pm

I have to make these.

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16 Manggy May 23, 2009 at 4:15 am

AWESOME! Stewing apples and serving with ice cream has always been my favorite clutch dessert but now I know what they’ve been missing all this time– the best snickerdoodle snuggled warm in the bottom of it! YAY!

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17 Hélène May 23, 2009 at 9:29 am

Love this idea. Found Saigon cinnamon. Already baking my second batch of your fabulous cookies. Kids at school loved them. I got a request to bake them once a week for school. I should hide some dough in the freezer to make the Pizookie later. Thanks for the recipe :)

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18 Gina May 23, 2009 at 2:00 pm

You guys are awesome :]

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19 ingrid May 24, 2009 at 9:08 am

Yum, pizzookies are amazing! I make them on a regular basis after seeing them a month or so ago on Our Best Bites. (She also has a recipe for Snickerdoodle ice cream.) Thanks for sharing the recipes especially for the sauteed apples which kick this dessert up.
~ingrid

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20 Denese May 25, 2009 at 3:50 pm

How about the maple walnut white chocolate chip dough from dinnerwithjulie.com (April 19/09) with maple ice cream? And a small drizzle of maple syrup?

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21 Nicole May 25, 2009 at 7:11 pm

Oh wow, you’ve got me salivating with this one! Thanks for posting this!

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22 Marta May 26, 2009 at 10:09 am

what a brilliant idea! I’m brand new to your blog, so I’d never seen pizookies before, but they make perfect sense! I can’t wait to try this, it must be perfect. the cinnamony cookie, softened, gooey apples and the delicious ice cream = heaven!
thanks for sharing it :)

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23 foodwoolf May 26, 2009 at 2:52 pm

My god. Snickerdoodle plus ice cream plus sweet sauteed apples equals heaven. And purrrrrr…Todd, you’re amazing. And a total pusher of all things delicious. Can’t wait to try this one, too!

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24 J July 25, 2009 at 6:52 pm

We ate at Red Lobster and I ordered a deep dish ,warm ,chocolate filled cookie with ice cream on top!!!!!!I had heard of pizookies from a friend but had never seen them.WOW.Could be good with mini m&ms…..or maybe a peanut butter cookie recipe!!!I need elastic pants.

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25 Michelle April 11, 2010 at 7:54 pm

Well, I’m a year late on this recipe … I found it only two days ago. However, I tried it and was AMAZED. Love at first bite. Used Hagaan Daaz Dulce de Leche. I agree with you .. I could NEVER find a dreamy snicker doodle recipe. But you certainly fixed that. Gorgeous.

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26 White on Rice Couple April 11, 2010 at 11:04 pm

You’re never too late for a snickerdoodle or pizookie! Glad you liked the recipe. Just made some tonight and am in heaven.
T

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27 NightOwlNewbie December 6, 2013 at 2:35 am

Do you think I could make these in a mug instead? Or just bake them on a cookie sheet and stack the ingredients? Would I have to tweak anything? Thanks in advance.

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28 White on Rice Couple December 11, 2013 at 11:39 pm

You could easily bake them like regular cookies and then add ice cream in between. A mug might work if it is oven safe. Wide mouth canning jars might be a better option. The only thing you might need to tweak is the baking times.

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29 Kim Gourlay July 6, 2011 at 4:06 am

Wow! That was amazing! Tried it with Caramel Honey Macadamia Nut Ice cream but no apples! Then I have shared you and your recipe with everyone I know on my blog.

You two rock!

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30 ducky July 16, 2012 at 1:39 am

Out of curiosity, how long would you water bath can the sauteed apples?

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31 White on Rice Couple July 16, 2012 at 10:31 am

Best advice is to follow your canning jar manufacturer instructions. It will depend on your jars, canning method, altitude, etc… I know on the bottom of the box of kerr jars it gives their instructions, but you should be able to find the same info online. For us here at sea level, we’ll often waterbath can them in half pint kerr jars. Boil them covered in at least an inch of water for 5 minutes, turn off the heat and let them rest in the water for 5 more minutes, then pull out to let them cool. Hope that helps. Sorry for the long winded explanation.
T

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32 ducky July 16, 2012 at 11:27 am

No, i love dtailed replies! thanks so much!

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