Here Are the Recipes for the Delicious Desserts Duff Goldman Brought Today

Try these at home!
Posted on Nov 21, 2022 | 12:00pm

Serving Size: 1 Cookie Pie

26 Nutter Butter cookies ¼ cup (50 grams) of granulated sugar
Pinch of kosher salt
6 tablespoons (¾ stick/85 grams) of butter, melted FOR THE FILLING
1(8-ounce/226-gram) package of cream cheese, cold package
1 (14-ounce/396-gram) can of sweetened condensed milk
1 teaspoon of pure vanilla extract
Pinch of kosher salt
⅓ cup (80 grams) of fresh lemon juice (from about 2 lemons)
10 Nutter Butter Cookies, roughly chopped


¾ cup (127grams) of milk chocolate chips
¼ cup (40 grams) of chocolate sprinkles (optional)


Preheat the oven to 350°F.

Put the cookies, sugar, and salt in the bowl of a food processor and pulse until the mixture has the texture of sand. Transfer to a bowl and stir in the melted butter to combine really well. Dump into a 9-inch pie plate and press down until the crumb mixture is in a firm, even layer. Bake for 8 minutes. Set aside on a wire rack to cool. MAKE THE FILLING

In a large bowl, beat the cream cheese so it is soft and pliable. Scrape the bowl and add the condensed milk, vanilla, and salt. Beat until smooth. Add the lemon juice and beat until smooth. Fold in the chopped cookies by hand.

Pour the filling into the cooled piecrust. Sprinkle the chocolate chips and sprinkles (if you want) evenly over the pie and refrigerate for 6 hours before serving.


Serving Size: 1 Double-Layer Cookie Cake

butter, to grease the pans
4 cups (500 grams) all-purpose flour
1½ tablespoons (12 grams) of cornstarch
2 teaspoons of baking soda
Pinch of kosher salt
1½ cups (3 sticks/340 grams) of butter, at room temperature
1½ cups (300 grams) of lightly packed brown sugar
½ cup (100 grams) of granulated sugar 2 large eggs
1½ tablespoons (20 grams) of pure vanilla extract
2 cups (380 grams) of chocolate chips
1(7½-ounce/213-gram) jar for marshmallow crème

Preheat the oven to 350°F. Lightly grease with butter two 10-inch pizza pans.

In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.

In a large bowl, cream the butter and both sugars using a stand or hand mixer. Add the eggs and vanilla and beat until smooth. Add the flour mixture to the butter mixture and beat to combine. Add the chocolate chips and fold them in by hand.

Divide the dough in half and spread each half evenly over the prepared pizza pans. Bake for 23 to 25 minutes, until the edges start to turn brown. Remove from the oven and cool completely on a wire rack.

When the cookies are cool, spread the marshmallow creme over one cookie and place the other cookie on top. Decorate any way you like, then slice like a cake and enjoy!


These cookies come from the northeastern part of the United States and originated in the 16th century when members of the Moravian Church would build elaborate nativity scenes during Christmas and invite people to come and see them and have cookies. Sometimes the best part of cookies is making friends and sharing them. DON'T FREAK OUT but there is mustard in these cookies. Just try them before you say you don't like them. I promise they're good.

Serving Size: Lots of cookies

Whole eggs 70 grams/
1/4 cup blackstrap molasses
85 grams/ 6 tablespoons butter
150 grams/ 3/4 cup light brown sugar
200 grams/ 1 2/3 cups all purpose flour
Big pinch of salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon pinch ginger pinch cloves pinch nutmeg pinch cardamom pinch white pepper pinch mustard powder cinnamon sugar for dusting

Add the cream together the butter and the brown sugar in a stand mixer. Scrape the bowl and add the molasses and whole eggs and beat on high till it's smooth.

In another bowl, whisk together the spices, flour, salt, baking soda, and baking powder. Turn the mixer on slow and add the dry ingredients a spoonful at a time. Scrape the bowl a few times while you're doing this so everything gets combined. Pre heat the oven to 325 degrees.

Place a piece of parchment on the table and shape a small lump of dough into a rectangle. Place the dough on the paper and another piece of parchment on top. Roll the dough out SUPER THIN! Like 1/16th of an inch. Keep the dough in the paper and repeat with the rest of the dough. Stack the sheets on a sheet pan and freeze for 30 minutes.

Remove one sheet at a time and cut cookies. Use animal shaped cookie cutters because that was traditional (nativity scenes have lots of animals). Place the cut cookies on a new piece of parchment and freeze for 15 more minutes.

Take the cookies out of the freezer and sprinkle with cinnamon sugar. Bake for 10 minutes, rotating the pan once after 5 minutes so the cookies bake evenly.