There are the times when pre-made cookie dough saves my life. Or maybe it saves me from a cookie craving induced meltdown. Same thing, right? Sometimes, however, just the plain cookie dough is not going to cut it. You already decided you want lots of things jammed into your cookies! I feel your pain. So today, we’re taking Pillsbury’s Sugar Cookie Dough, and using it three different ways. Yes, THREE! We’ll go from cookie craving to cookie coma in no time. Lemon Sugar Cookies First up we have the simplest recipe of them all, Lemon Sugar Cookies. You simply need three ingredients: Pillsbury Sugar Cookie Dough, sugar, and lemon zest. Preheat your oven to 350 degrees F Combine the zest of one lemon and approximately 1 cup of sugar Cut the sugar cookie dough in half the long way, and then each half into 8 dough slices to create 16 pieces Roll each piece into a ball, and then roll each ball in the lemon sugar Place each sugar-coated dough ball onto a baking sheet lined with parchment paper Bake in the preheated oven for 11-14 minutes Peanut Butter S’Mores Cookie Cups This next use of sugar cookie dough uses a few more ingredients and has a few more steps but believe me, they are worth it! Preheat your oven to 350 degrees F Crush the graham crackers Combine the entire roll of Pillsbury Sugar Cookie dough with 1 cup of graham cracker crumbs Roll the dough into 24 evenly sized cookie dough balls Place each dough ball into a mini-muffin pan that has been greased with cooking spray Bake in the preheated oven for 12-15 minutes Once the cookie cups are baked, immediately spoon approximately 1 tablespoon of marshmallow fluff on top of each one, and then place a peanut butter cup on top, pressing it down into the muffin pan Sprinkle each cookie cup with some of that leftover graham cracker crumbs. Mini Chocolate Fruit Pizzas You’ll need a roll of Pillsbury Sugar Cookie Dough, one container of Yoplait Vanilla Greek Yogurt, a log of cream cheese, about half a bag of chocolate chips, and some cut up strawberries. Preheat your oven to 350 degrees F Divide your cookie dough log into 16 slices Roll each slice into a ball, and place onto parchment-paper lined baking sheet. Whip together the cream cheese with the yogurt with an electric mixer until nice and fluffy. Once completely cooled (I mean it - completely!), frost them with the cream cheese and yogurt mixture Top each one with a few strawberry slices Microwave the chocolate chips in a microwave-safe bowl in 30-second increments until melted Drizzle chocolate over each cookie. Use a plastic baggie with the end cut off so to make a pretty drizzle Is your cookie craving satisfied now? I know mine is!