Cookie Dough is the New Bacon

Most of us are powerless when confronted with cookie dough. It sings to us from the mixing bowl, and even the most iron-willed, “I don’t care for sweets” person struggles not to sample a tiny bite (or tablespoonful). Its siren-like pull is nothing new, but it seems like most companies are slowly awakening to its universal appeal, and it won’t be long before it becomes the new infused-in-everything ingredient.

Like bacon. Or red velvet. Or Funfetti, if you followed that Pinterest craze a year ago.

Case in point: Oreo’s new Cookie Dough-flavored sandwich cookies, Dunkin’s heart-shaped Cookie Dough-nut, Pop Tart’s gooey-great version and stores that specialize in selling edible, no-bake tubes of the stuff, like The Cookie Dough Cafe.

The flavor has always been popular, but it’s very slowly snowballing to ubiquity.

Sadly, the Cookie Dough Oreos don’t have that much cookie dough flavor. The creme has the slightly gritty texture you’ve come to know (and yet, still love) from cookie dough, but the flavor is kind of lacking. Still good, but it doesn’t taste too far off from the classic Oreo. Meh.

If you want REAL cookie dough flavor, you need to try the chocolate chip cookie dough recipe from The Cookie Dough Lover’s Cookbook. It’s got the texture AND flavor you love so dearly, only it’s eggless so you don’t have to worry about salmonella.

If that seems like too much work, you can always stick to the 3-ingredient wonder recipe that require next to no effort: Cookie Dough Truffles. (Even less effort? Skip the chocolate coating, and just eat the dough balls. It’s basically nirvana.)