Chocolate Sundae Cookies Food

SKILLET COOKIE SUNDAE

Steps:

• Preheat the oven to 350 degrees F.
• Cream together the butter, brown sugar and granulated sugar in a large bowl. Add the vanilla and eggs, mixing well. Combine the flour, instant coffee, baking soda and salt in a separate bowl. Add the dry ingredients to the wet ingredients in 3 batches, mixing after each one. Stir in the milk and semisweet chocolate chips.
• Spread the mixture into a 10-inch skillet and bake until golden brown, 30 to 40 minutes. Remove the skillet from the oven, top the cookie with several scoops of your favorite ice cream, drizzle on some hot fudge and top with whipped cream and a cherry.

HOT FUDGE MONSTER SUNDAE

Steps:

• Add the vanilla and cookie dough ice cream to a glass ice cream dish or bowl. Top with a generous drizzle of Hot Fudge Sauce and some chopped pecans. Wedge a whole Chocolate Chip Cookie into the dish. Top with whipped cream and a cherry. Enjoy!
• Combine the cream, corn syrup, sugar, butter, cocoa and salt in a pot and bring to a boil over medium heat. Cook, stirring, until smooth.
• Remove from the heat and add the chocolate and vanilla. Stir until combined and smooth. Serve warm over your favorite ice cream or sundae!
• Line 3 baking sheets with parchment.
• In the bowl of an electric mixer, cream together the butter, granulated sugar and brown sugar until light and fluffy, 2 to 3 minutes, scraping the sides of the bowl as needed. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and kosher salt and mix on low speed until just combined. Remove the bowl from the mixer and stir in the chocolate chunks using a wooden spoon or spatula.
• Use a 1/4-cup scoop to scoop the cookies, making sure to scrape the scoop against the side of the bowl to flatten off the top. Scoop onto the lined baking sheets about 2 inches apart to give them space to spread while baking. Sprinkle a pinch or two of sea salt on top of each cookie dough mound. Refrigerate, uncovered, at least 20 minutes.
• Preheat the oven to 350 degrees F.
• Bake until golden brown, 17 to 18 minutes. Let the cookies cool and crisp up on the baking sheets.

COOKIE SUNDAES

Steps:

• Bake cookies according to package directions. Remove to a wire rack to cool. Divide cookies among four dessert dishes. Top each with 1/2 cup ice cream; drizzle with chocolate syrup. Garnish with whipped cream and sprinkles if desired. Serve immediately.

COOKIES IN A BOWL (WITH ICE CREAM)

Steps:

• Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, salt and baking powder until combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until just combined, scraping down the bottom and sides as needed. Add the eggs and vanilla extract and beat to incorporate. Add the flour mixture and mix slowly until just barely combined. Mix in the chocolate chips. Scoop out a slightly-heaping, 1/2-cup scoop of dough and place on a prepared baking sheet. Lightly press the dough to flatten into the shape of a hockey puck. Repeat with the remaining dough, placing 6 cookies on each baking sheet and making sure to evenly space apart. Sprinkle the tops with flakey salt. At this point, you can bake or freeze.
• Bake the cookies until golden brown around the edges and lightly browned on top, 15 to 20 minutes. (If baking from frozen, begin checking at 20 minutes.)
• While still warm, put a cookie in a bowl. Top with a scoop of ice cream, hot fudge, sprinkles and a cherry.

CHOCOLATE CHIP CARAMEL ICE CREAM SUNDAE

Steps:

• Preheat the oven to 375 degrees F.
• Mix the butter, brown sugar and white sugar until combined. Add the eggs and vanilla and mix together.
• In a separate bowl, stir together the flour, salt, baking soda and instant coffee. Add to the wet ingredients in batches, mixing gently after each addition. Gently mix in the chocolate chips or chunks.
• Thoroughly grease and flour a quarter sheet pan or a 9- by 13-inch baking pan. Spread the cookie dough into the pan, spreading out the surface.
• Bake for 15 to 18 minutes until done (longer if needed to make sure it's set. (If doubling the recipe then increase the cooking time to 20 to 22 minutes.)
• To serve, warm the hot fudge and caramel sauces. Place a square of cookie on a plate. Top with a scoop of ice cream, followed by drizzles of both hot fudge and caramel sauces. Finish with whipped cream and a cherry.

SUPER-CHOCOLATE SUNDAE CAKE BAR

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil and coat it with cooking spray.
• Beat the cake mix, oil, egg and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth. Let stand a few minutes until no longer tacky, and then pat into the prepared pan.
• Bake until the edges are set, the cake has deflated and the top is no longer wet and shiny, 20 to 25 minutes. Let cool completely, about 1 hour.
• Spread the softened ice cream over the cake in an even layer. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
• For the chocolate sauce: Combine the chocolate, cream, corn syrup, butter and salt in a medium saucepan over medium heat. Whisk periodically as the mixture comes to a gentle simmer. Simmer for 5 minutes, stirring occasionally. If the sauce starts to boil, turn down the heat. Cool 15 minutes before serving. Transfer to a bowl or small pitcher.
• Let the cake stand at room temperature for about 20 minutes before serving.
• Whip the cream with the sugar in a chilled medium bowl with an electric mixer until stiff peaks form. Spread the whipped cream over the ice cream layer to cover.
• Use the foil to lift the cake out of the pan and place on a serving platter. Slice and serve along with the chocolate sauce and your favorite toppings, such as chocolate sprinkles, chocolate chips, crushed chocolate wafer cookies, maraschino cherries and chocolate-covered raisins, nuts and pretzels.

CHOCOLATE SUNDAE

Steps:

• Combine pudding mix, water and sugar in medium saucepan.
• Bring to full rolling boil on medium heat, stirring constantly. Add butter; stir until butter is melted and mixture is well blended.
• Scoop ice cream into 12 serving bowls; top each with 2 Tbsp. chocolate sauce. Sprinkle with cookie crumbs.

CHOCOLATE SUNDAE COOKIES

Steps:

• 1. -Using your mixer, beat brown sugar and shortening until well blended. Add in your egg and beat till mixed. -In a medium bowl, sift together flour, baking soda and salt. -To your brown sugar mixture add the maraschino juice, milk and melted chocolate. -Slowly add in your flour mixture till all incorporated. Remove mixer. -Stir in your snipped cherries and chopped walnuts. -Preheat oven to 350F. -Using a small cookie scoop or by heaping teaspoonfuls, drop your cookies onto a parchment lined cookie sheet. -Bake for 13-15 minutes. -As soon as the cookies come out of the oven, immediately place a marshmallow halve on top of the warm cookie and press down just a little to ensure it sticks. Continue baking and topping the rest of the cookies. -Using your microwave in 20 second increments (or can use a double boiler), melt your chocolate chips with your shortening . -Drizzle chocolate over marshmallows and cookies. Let dry on wire rack. Store in airtight container. Don't forget to snag just a couple for yourself...

CHOCOLATE SUNDAE COOKIES

Steps:

• Preheat oven to 350.
• Cookies:.
• Mix together flour, baking soda, and salt, set aside.
• With your mixer, mix brown sugar and shortening.
• Blend in egg. Beat well, then stir in 1/2 of the dry ingredients.
• Add Marachino juice and milk.
• Stir in the rest of dry ingredients, and mix well.
• Blend in melted unsweetened chocolate (you can use the kind that are already melted, or substitute 6 T. of cocoa and 2 T. oil), chopped cherries, and chopped walnuts.
• Drop by spoonfuls on an ungreased cookie sheet.
• Bake for 12-15 minutes.
• While cookies are baking cut large marshmallows in half.
• Place the cut side of the marshmallow down on hot cookies when they come out of the oven, so they will stick.
• Let cool.
• Frost cookies, then and put a nut on top.
• Buttercream Chocolate Frosting:
• Beat cocoa, margarine, milk and vanilla well. Add in confectionary sugar to desired consistency.