Chocolate Chip Cookie Monkey Bread
- ●1 can (16 ounces) refrigerated home-style biscuits
- ●3 tablespoons unsalted butter
- ●1/4 cup granulated sugar
- ●1/4 cup packed dark brown sugar
- ●8 squares NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
Preheat oven to 350° F. Spray a 6-cavity muffin pan generously with nonstick cooking spray. Set aside.
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.
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.
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.
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