Cookie Dough Hummus
No-bake cookie dough pressed into a graham crust, rebuilt from shelf-stable parts for a cooler-side dessert.
- calories
- 520
- weight
- 4.5 oz
- cal / oz
- 116
- protein
- 5 g
- serves
- 8, scales
- prep
- 15 min
- cook
- 0 min
- total time
- 15 min
- water
- 30 ml cold
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dessert
- No cook
- Car camping
- Basecamp
- Vegetarian
- Nut free
- Real dishes
- Pre-mix at home
- Needs a cooler
- Basic
Ingredients
| All-purpose flour | 1 cup | toast it at home, 5 minutes at 350F, then cool and bag it |
|---|---|---|
| Brown sugar | 3/4 cup | packed |
| White sugar | 1/4 cup | |
| Butter | 1/2 cup plus 2 tbsp | softened; the extra 2 tbsp is for the topping |
| Vanilla extract | 1 tsp | |
| Salt | 1/2 tsp | |
| Powdered milk mixed with 2 tbsp cold water | 2 tbsp powder | stands in for fresh milk |
| Milk chocolate chips | 1 1/2 cups | 1 cup for the dough, 1/2 cup for the top |
| Store-bought graham cracker crust | 1 nine-inch shell | carry it in the box it came in |
Method
- At home, toast the flour and let it cool. Raw flour is not safe to eat straight.
- In camp, work the butter, brown sugar, and white sugar together with a fork or spoon until no lumps of sugar are left. Softened butter matters; cold butter will not come together.
- Whisk the powdered milk into 2 tbsp cold water, then stir it in with the vanilla and salt.
- Add the toasted flour a few spoonfuls at a time. Stir until it is a stiff dough, not a batter.
- Fold in 1 cup of the chocolate chips and press the dough evenly into the graham shell.
- Melt the remaining 1/2 cup chips with 2 tbsp butter in a pot over very low heat or set the pot in warm water. Stir until smooth and spread it over the dough.
- Set the pie in the cooler for about an hour. Longer and the chocolate top gets brittle and shatters under the knife.
This is a home dessert that only needed two changes to work at a campsite: the milk becomes powdered milk and water, and the flour gets toasted before it leaves the kitchen. Nothing here is baked, so there is no oven and no stove beyond a pot warm enough to melt chocolate.
Butter temperature is the whole game. If it is cold, the sugar stays gritty and the dough never binds. Pull it out of the cooler an hour before you start, or set the wrapped stick in the sun while you eat dinner. The chill at the end is short on purpose — an hour firms the pie, and much past that the chocolate layer cracks instead of slicing.
Packing
Toasted flour, both sugars, and salt go in one bag mixed together at home. Powdered milk, chips, and vanilla ride separately. Butter and the finished pie need the cooler.
Variations
- Swap the graham shell for a pan of crushed graham crackers pressed with melted butter if the shell will not survive the drive.
- Semisweet chips make the top layer less sweet against the sugar in the dough.
https://www.thisisnotdietfood.com/chocolate-chip-cookie-dough-pie