A dessert with no name.

I unhinge the lid of the impenetrable cupcake carrier I'm lugging around, soccer-mom style. 

"What are those?"

I shrug. 

Chocolate and cookie dough and more chocolate. 

(And chocolate chips). 

(And peanut butter).

"Well, what do you call them?"

I shrug again. 

A fudge-y, cake-y, cookie dough-y triple decker orb? 

"I want the recipe for... those.... those things."

That, I can do.

With a tip of the cap to Love & Olive Oil and the Cookie Dough Lover's Cookbook - the Bible for those who dive greedily into dough and subscribe to the "oven optional" theory. (Un-furrow your brows and clink your beaters, salmonella-phobes. This recipe is egg-free and safe for bowl-licking). 

Eggless Chocolate Chip Cookie Dough

1 stick unsalted butter

1/2 c. granulated sugar

1/2 c. light brown sugar, packed

2 tablespoons milk or cream

1/2 teaspoon vanilla

1 1/4 c. flour

1/4 teaspoon salt

1/2 c. mini semisweet chocolate chips

In a large bowl, beat butter and sugars on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips. Refrigerate up to three days.

+ 

{Chocolate Whoopie Pie Recipe, via Love & Olive Oil}

+ 

{Chocolate Peanut Butter Glaze Recipe - A jumble of ingredients and odd steps. Trust the process. It comes together to form the most ridiculous, satiny glaze} 

*Some assembly required.

**And if you concoct a clever name, holler.