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
/SHOWS/THE-CHEW/RECIPES/CHOCOLATE-CHIP-PECAN-SKILLET-COOKIE-SUNDAES-CARLA-HALL
Don't let your chocolate chip cookies fall flat! Make these decadent skillet cookies instead!
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Preheat oven to 375ºF. In a medium sauté pan, add 1 tablespoon of butter, pecans and 1/2 teaspoon of salt, and place over medium heat. Toast the nuts until fragrant, stirring frequently, about 2 minutes. Continue to cook until the butter has browned. Remove from heat and set aside to cool. Wet Ingredients: In a large mixing bowl, add 1 stick of butter, brown sugar and granulated sugar. Using an electric mixer, beat until well combined. Add the vanilla and the egg, stir just until incorporated. Set aside. Dry Ingredients: In a separate, large mixing bowl, add the flour, baking powder and 1/2 teaspoon of salt, and whisk to combine. Set aside. With the mixer on low, gradually add the dry ingredients into the wet ingredients. Using a rubber spatula, fold in the chocolate chips and the toasted pecans. Divide mixture into 6, 4-inch cast iron skillet, transfer cookie dough and spread into an even layer. Place in the oven to bake for 10-12 minutes. Remove from oven and allow to cool for a few minutes. To serve, top with a scoop of vanilla ice cream, chocolate sauce, caramel sauce and a pinch of flaky sea salt. Helpful Tip: Use individual gratin dishes. Alternatively, use a 9-inch cast iron skillet or ovenproof nonstick pan and bake the large skillet cookie for 35-40 minutes.
PORTABLE COOKIE SUNDAES
Provided by Ree Drummond : Food Network
Categories dessert
Time 10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Cut open the bags of cookies. Using a small scoop or melon baller, place 4 to 5 small scoops of ice cream into each bag. Drizzle over the chocolate and caramel sauces. Top with whipped cream and sprinkles, then serve.
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