Mix chocolate and chocolate chunk cookie mix according to package.
Bake in an 8 or 9-inch cake pan.
Bake at temperature on cookie package instructions.
Put first layer on serving plate. Top with 1/2 tub of Cool Whip, then top with about 1/3 of can of cherry pie filling; allow some of both to drip over sides and edges.
Repeat with the other layer, one layer on top of the other.
n the center of dry chocolate chip cookie mix.
Add softened
ith chocolate chips (double the recommended recipe), buttercream in two colors, raw cookie
Prepare your pan by lining with parchment paper.
Mix the chocolate chip cookie crumbs and sugar together. Stir in melted butter. Press into prepared pan. Chill until required for recipe.
Make the Cookie Dough:
In a small
Chocolate Chip Cookie Dough: Beat butter, brown sugar,
Preheat oven to 350.
Take your pillsbury chocolate chip cookie dough and cut off enough to roll into a ball and put into a miniature size 1-5/8 inch reynolds baking cups, I also have mini cupcake tins too that I put the liner inches.
I use the tool from pampered chef to press down on the cookie dough and then you bake them for 12 minutes at 350.
Take out and place your peanut butter cup on top or kiss.
I place in the refrigerator for a couple of minutes and then take out to enjoy.
he flour, salt, baking soda, chocolate chips, brown sugar and then
Melt half of the chocolate and the butter in a
Prepare Cookie Dough.
Heat oven to 350\u00b0.
In small mixer bowl, on medium speed of electric mixer, beat cream cheese and sugar until smooth.
Blend in sour cream, egg and vanilla.
Pour into crust.
arge bowl.
Mix in chocolate chunks and walnuts.
Add
inches apart onto ungreased cookie sheets.
Bake at 375
br>In large bowl, stir cookie base ingredients until soft dough
br>In a bowl combine cookie mix, oil, water, egg and
ell.
Stir in your chocolate chips. Form the dough into
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Refrigerate for 1/2 hour.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies.
Recipe can be halved.
Cream together butter, sugars, and chocolate syrup.
Beat in eggs.
Add in remaining ingredients.
Drop by 1/4 cup on cookie sheet until no mix remains.
Bake at 350\u00b0 for 12-14 minutes. Do not over bake.
Heat oven to 375.
Place miniature paper baking cups in each of 36 mini muffin cups.
In large bowl stir cookie mix, oil, water and egg until soft dough forms.
Shape dough into 36 (1 1/4\") balls, and place in muffin cups. If dough becomes sticky, dust hands with flour.
Bake 8-9 minutes, or until edges are set.
Immediately press one milk chocolate-covered caramel into center of each cookie cup. Cool two minutes.
Top with pecan halves.
Cool completely.
Remove from pan with narrow spatula.
PLACE ice cream, cookies and milk in blender and cover.
Blend until smooth.
Heat oven to 350\u00b0. Mix cookie mix (dry), oil, water and egg with spoon until dough forms. Press in ungreased square pan, 8 x 8 x 2 inches.
Bake 20 to 25 minutes or just until set. Cool completely.
Mix frosting and marshmallows; spread over bars. Sprinkle with peanuts. Cut into about 2 inch squares.