COOKIE SUNDAES
"One night after making chocolate chip cookies, I decided to treat the family with a sundae by topping the cookies with ice cream and drizzling them with chocolate syrup. Now, these are one of our favorite treats." Lori Daniels - Beverly, WV
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 605 calories, Fat 36g fat (16g saturated fat), Cholesterol 80mg cholesterol, Sodium 286mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 2g fiber), Protein 10g protein.
ICE CREAM COOKIE SUNDAES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 2 servings
Number Of Ingredients 22
Steps:
- Place the scoops of chocolate chip cookie dough and chocolate ice cream into a sundae glass. Take the Yummy Slice-and-Bake Cookies and break them up into small pieces over the ice cream. Heat the caramel and hot fudge sauces and drizzle over the cookies and ice cream, then sprinkle over some mini chocolate candies.
- Squirt on some whipped cream and top with sprinkles or other toppings as you fancy. Finish with a cherry on the top.
- Combine the flour, instant coffee, baking soda and salt in a bowl. Stir together and set aside. Cream together the butter with the brown and granulated sugar, scraping the bowl once while mixing. Add the eggs, mixing one at a time, and then the vanilla. Add the chocolate-hazelnut spread and peanut butter and mix. Add the dry ingredients in increments, mixing gently after each addition. Scrape the bowl once and mix again. Add the chopped chocolate candies and pecans and mix gently to combine. Add more of either ingredient if needed.
- Spoon the dough on a long piece (or 2 shorter pieces) of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 3 to 4 hours, or place in the freezer for 20 to 30 minutes.
- Preheat the oven to 375 degrees F.
- Slice off as many cookies as you'd like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies will need to be; they bake up flat.) Bake until nice and golden brown, about 10 minutes. Yield: 30 cookies
CHOCOLATE SUNDAE COOKIES
If your nuts for Hot Fudge Sundae's then you will LOVE these tasty morsels! Great to serve your guests during the holidays or to add to your cookie and treats trays! The cooking time is time per sheet of cookies.
Provided by Lindas Busy Kitchen
Categories Drop Cookies
Time 1h12m
Yield 36-48 depending on size
Number Of Ingredients 18
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.
Nutrition Facts : Calories 108.5, Fat 7.6, SaturatedFat 1.9, Cholesterol 6.1, Sodium 84.3, Carbohydrate 9.5, Fiber 0.7, Sugar 4.3, Protein 1.4
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