Cookie Swirl Cobbler

1 cup (about 8 ounces) refrigerated chocolate chip cookie dough, softened 2 tablespoons brown sugar 1/3 cup white baking chips 1/4 cup plus 2 tablespoons toasted sliced almonds, divided 1 can (21 ounces) cherry pie filling 1/2 teaspoon almond extract, divided 2 cups fresh or frozen unsweetened raspberries 1 tube (8 ounces) refrigerated crescent rolls 3/4 cup confectioners' sugar 3 to 4 teaspoons 2% milk Vanilla ice cream, optional


Step - 1

Gas oven to 350 degrees. 1/4 cup almonds, cookie dough, brown sugar, and baking chips are combined. Aside; set aside. Cherry pie filling is heated in a large saucepan over medium heat until bubbling.  

After removing from heat, incorporate 1/4 teaspoon almond extract. Roughly incorporate raspberries. Place in an ungreased 13-by-9-inch baking dish.  

Step - 2

Form a long rectangle from the unrolled crescent dough; press perforations to seal. Gently distribute small spoonfuls of the cookie dough mixture on top to cover.   

Step - 3

Beginning with the long side, coil the fabric into a jelly roll; pinch the seam to secure. Make 12 segments crosswise and arrange them with the cut side up on the cherry mixture.  

Step - 4

25 to 30 minutes, or until golden brown, in the oven. Wait ten minutes to cool. Construct a glaze of medium thickness by combining confectioners' sugar, the remaining almond extract, and sufficient milk.   

Step - 5

Glaze the rolls, then garnish with the remaining toasted almonds. If preferred, serve warm with ice cream.  

Step - 6

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