The Monkey Business: Chocolate Chip Cookie Dough Monkey Bread

Close up picture of Chocolate Chip Cookie Dough Monkey Bread on a plate
You had me at “chocolate!” For the bakers with a sweet tooth, Chocolate Chip Cookie Dough Monkey Bread is as satisfying to make as it is to eat. I have always loved the process of cooking. Getting my hands into the cookie dough and biscuits and creating the shape of your treat is therapeutic.

I love seeing my self-proclaimed culinary master skills become edible art! This is an easy one to get the kids involved with, too. Maybe just keep an eye on the cookie dough, or you might mysteriously not have enough with your little monkeys helping!

2 (16 oz) cans of homestyle biscuits
1/3 cup sugar
1/3 cup brown sugar for the dry mix
1/2 cup brown sugar for the glaze
1/4 cup of butter
1 package of Chocolate chip cookie dough
Pam spray
Bundt Pan
Preheat your oven to 350 degrees
Spray a bundt pan with non-stick spray
Set aside.
Open the cans of biscuits.
Cut each individual biscuit in quarters
Set aside
Open your package of cookie dough and cut each square into halves
Lightly flatten one of your biscuit quarters and add your piece of cookie dough in the center
Pinch all edges to close and roll in your hands to form a ball
Set to the side each one as you do them until all are completed
Using a ziplock bag add the sugar and brown sugar, mix to combine
Add 5-7 of the rolled biscuits into the ziplock bag and shake to coat each ball in the sugar mix
Begin to add the dough balls into prepared pan
Repeat until you’ve added them all in the pan
In a small sauce pan add your butter and brown sugar heat on medium heat until melted- stirring often
Pour your melted glaze all over your dough balls evenly
Bake for 15-20 minutes or until golden and set.
Let your monkey bread cool in the pan for about 10 minutes then flip out onto a cake plate
And you can totally pull this out after you enjoy some yummy fall Cheesy Potato Soup!

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