CHOCOLATE CHIP COOKIE DELIGHT
This is a simple chocolate delight recipe for any type of potluck occasion, and the pan always comes home empty. -Diane Windley, Grace, Idaho
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 350° until golden brown, 14-16 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. , In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired. , Cover and refrigerate until firm, 8 hours or overnight.
Nutrition Facts : Calories 365 calories, Fat 17g fat (10g saturated fat), Cholesterol 29mg cholesterol, Sodium 329mg sodium, Carbohydrate 47g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE CHIP COOKIE TORTE
Arrrghgghmmmmmm! Definitely tastes about a million times classier than the sum of its parts! Discovered after making this a few times that there is chocolate cool whip in the stores. OMG!! My family definitely prefers it over the white version.
Provided by Julie Prior
Categories Other Desserts
Time 30m
Number Of Ingredients 4
Steps:
- 1. This will fit in a 6-inch or larger trifle bowl OR you can also make it in a spring-form pan and unmold after a night in the freezer; it will stand. You can pretty much use whatever type of bowl you would like as long as you make it the night before and refrigerate to allow the cookies to soften and the flavors to blend.
- 2. Mix the milk and Kahlua together. Dip each cookie in the Kahlua-milk mix (just a dip, no need to let them soak) and line them along the bottom of your dish. Spread a thin layer of Cool Whip on top, then dip more cookies and layer them on top of the Cool Whip. Repeat, alternating layers of cookies and Cool Whip until you reach the top or use up all the cookies and Cool Whip.
- 3. Fancy it up with a sprinkle of grated chocolate and crumbled cookies or a dusting of cocoa powder on top. Then gently scoop out servings onto individual dishes and admire the striking layers.
- 4. The partakers will form, cooing around the dish and trying to figure out what, exactly, is this wondrous looking dessert. It's sweet, of course, but there's a faint boozy bite as well. It is a tiramisu with...chocolate chips? A certain cookie-aisle 'je ne sais quoi' that you needn't explain to anyone :) .
CHOCOLATE CHIP COOKIE DOUGH LUSH
Chocolate chip cookie lovers, get ready - this is the ultimate dessert for you! We started with a chocolate chip cookie crust and topped it with three indulgent layers of cookie dough cream, chocolate pudding and Cool Whip™ for a cool, craveable dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h55m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 cookies for garnish.
- In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
- In large bowl, beat cream cheese, 1/2 cup softened butter and the brown sugar with electric mixer on low speed until smooth and creamy. Beat in powdered sugar and vanilla. Stir in 3/4 cup chocolate chips. Drop by spoonfuls all over cookie crust, and spread evenly.
- In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
- When ready to serve, crumble remaining 4 cookies; sprinkle cookies and remaining 2 tablespoons chocolate chips on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.
Nutrition Facts : Calories 340, Carbohydrate 39 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 31 g, TransFat 1/2 g
COOL WHIP COOKIES !!!
These are easy and fun! The possibilities are endless... you can use any flavor cake mix. I prefer chocolate and lemon. The powdered sugar coating gives a fun texture to the cookies.
Provided by Colleen Sowa
Categories Cookies
Time 25m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Mix all cookie dough ingredients together well. Put powdered sugar into a bowl or zipper bag. Drop about a Tablespoon of dough at a time into the powdered sugar and coat as you gently form balls and to coat the balls.
- 3. Line a baking sheet with parchment paper. Place the coated balls about two inches apart on the parchment paper. Bake for 14 minutes. Immediately cool on wire rack.
CHOCOLATE CHIP COOKIE DESSERT
Drizzled with melted chocolate, this frosty family favorite from Carol Marnach in Sioux Falls, South Dakota couldn't be much easier to prepare. "My husband and three sons love it so much that we even use our grill to make it on camping trips-or during the hot summer months when I don't like turning on the oven," she says.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 13-15 minutes or until golden brown. Cool completely on a wire rack. , Spread caramel topping over crust. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold in the whipped topping, nuts and toffee bits. Spread over caramel layer. Cover and freeze for 4 hours or until firm. , In a microwave, melt chocolate and butter; stir until smooth. Drizzle over pudding layer. Cut into squares.
Nutrition Facts : Calories 345 calories, Fat 18g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 271mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
WHITE CHOCOLATE CHIP COOKIES
Often overshadowed by classic chocolate chip cookies, white chocolate chip cookies deserve a seat in the spotlight as well. They're soft, chewy and just as simple to whip up for a special sweet snack.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Sift the flour, baking powder, baking soda and kosher salt into a large bowl.
- Beat the butter, brown sugar and granulated sugar in a large bowl with a handheld electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Alternatively, use a stand mixer fitted with the paddle attachment.)
- Beat in the egg until combined, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Fold in the white chocolate chips with a rubber spatula.
- Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or preferably overnight.
- Position racks in the top and bottom thirds of the oven and preheat to 375 degrees F.
- Use a 1-ounce scoop to scoop the dough onto two ungreased baking sheets about 2 inches apart. Sprinkle the cookie with the flaky sea salt.
- Bake until the cookies are golden around the edges, but still soft in the middle, 12 to 15 minutes, rotating the pans halfway through from top to bottom and front to back. Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely, about 30 minutes.
CHOCOLATE PUDDING & COOL WHIP DESSERT
This dessert is delectable! It makes for a very light dessert that everyone will be asking for seconds of.
Provided by Mairead Kelly
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Crust: Combine first three ingredients (graham, sugar and marg).
- Press firmly into bottom of 13x9 pan.
- Chill 15 minutes.
- 1st Layer: Beat cream cheese, 1/4 cup sugar and milk till smooth.
- Fold in 1 1/2 c. Cool Whip (1/2 a container).
- Spread over crust.
- 2nd Layer: Beat pudding with 3 1/2 cups of milk for 2 minutes.
- Spread over cream cheese layer.
- Chill hours or overnight.
- 3rd Layer: Spread rest of Cool Whip over top, or before serving put dollop of Cool Whip on top of each piece.
Nutrition Facts : Calories 173.4, Fat 10.2, SaturatedFat 5.4, Cholesterol 15.6, Sodium 206.5, Carbohydrate 18.7, Fiber 0.4, Sugar 13.1, Protein 2.4
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