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Chocolate Chip Cookie Monkey Bread

20 minutes
20 minutes
Makes 6 servings
Key Ingredients
Refrigerated Cookie Dough
NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Dough 16.5 oz
NET WT 16 1/2 oz (1 lb 1/2 oz) 467 g
Make It
Step 1
Preheat oven to 350° F. Spray a 6-cavity muffin pan generously with nonstick cooking spray. Set aside.
Step 2
Melt the butter. Place granulated sugar and brown sugar in a medium bowl and combine with melted butter. Set aside. Open biscuit can and cut each biscuit into quarters. Take one quarter and peel back about half of the layers. Place 1 teaspoon of the cookie dough between the layers of the biscuit quarter and re-cover. Roll the biscuit quarter in your hands to create a ball. Repeat this process for each biscuit quarter.
Step 3
Toss the biscuit balls in the sugar mixture and make sure they are completely covered with the mixture. Divide the balls between the prepared muffin tins. Bake for 20-25 minutes or until golden brown and bubbly.
Step 4
Remove the pan from the oven and let cool for 10 minutes on a cooling rack. Then remove the monkey breads from the pan before serving.