Individual Berry Cobblers
Makes 4 servings
Refrigerated Cookie Dough
NESTLÉ® TOLL HOUSE® Sugar Cookie Dough 16.5 oz
NET WT 16 1/2 oz (1 lb 1/2 oz) 467 g
- 4 cups fresh or frozen berries (blueberries, blackberries, strawberries preferred)
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon lemon juice (optional)
- 8 squares NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Dough
Preheat the oven to 350° F. Place four 6-ounce ramekins or other heat-proof small dishes on a baking tray.
In a medium bowl, combined berries, sugar, cornstarch, salt, extract and lemon juice. Stir to combine. *If using frozen berries, thaw ahead of time.
Divide the berry mixture between the 4 ramekins.
Using your hands, roll together 2 sugar cookie dough squares to create one ball. Press the dough ball gently in your hands to create a disk. Place the disk on top of one of the berry filled ramekins. It does not need to reach the lip of the ramekin. Prick the center of the disk with the tines of a fork. Repeat process with remaining dough and berry filled ramekins.
Bake cobblers 12-15 minutes, or until the cookie edges are golden brown and the cobbler filling is cooked.
Remove from oven and let cool 5 minutes before serving. Optional toppings include whipped cream or vanilla ice cream.