Black Forest Sandwich Cookies Food

BLACK FOREST SUNDAES

Black Forest Sundaes image

Make and share this Black Forest Sundaes recipe from Food.com.

Provided by CookingONTheSide

Categories Frozen Desserts

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup cream-filled chocolate sandwich cookies, crushed
4 scoops vanilla ice cream
1 (21 ounce) can cherry pie filling
whipped cream (the kind in the can)
chopped walnuts

Steps:

Divide cookie crumbs among four dessert dishes; top each with ice cream and pie filling.
Garnish with whipped cream and walnuts.
Freeze until serving.

Nutrition Facts : Calories 243.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 15.8, Sodium 55.6, Carbohydrate 50.2, Fiber 1.1, Sugar 7.6, Protein 1.8

BLACK FOREST COOKIES

Black Forest Cookies image

From Everyday Food. I haven't tried these yet, but am planning adding to my Holiday cookie baskets. Update: Thanks to Gayla's kind review I had to make these NOW. Soooo glad I did, some of the best cookies I've ever made. Almost like a chocolate covered cherry cookie. Maybe I just make big cookies, but I only ended up with about 24, and 11 1/2 minutes was just the right bake time for my oven.

Provided by kitchenslave03

Categories Drop Cookies

Time 2h40m

Yield 36 serving(s)

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
8 ounces semisweet chocolate, chopped
1/2 cup unsalted butter, cut in small pieces
1/2 cup sugar
1/4 cup dark brown sugar, packed
2 large eggs
12 ounces semisweet chocolate chunks
1 1/2 cups dried cherries

Steps:

Preheat oven to 350. Line three baking sheets with parchment. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs til smooth.
Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and cherries; press plastic wrap onto surface of dough and refrigerate 30 to 45 minutes.
Drop mounds of dough (equal to 2 level tablespoons), about 2 inches apart, onto prepared sheets. Bake just until edges are firm (but not darkening) 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

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