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.
In a small bowl, combine cookie crumbs and sugar, stir in
portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate
Roll out cookie dough and cut out six 5-inch rounds. Bake according to package directions. Let cool.
Add cream cheese and butter to a stand mixer and whip until combined.
Add vanilla and confectioners' sugar, then mix for about 3-4 minutes or until fluffy.
Spread each cookie round with the cream cheese frosting, then stack the layers with fruit, using a different fruit for each layer. Assemble this cake the day you plan to serve it, as the cookie layers will become very soft if layered with frosting and fruit too early.
et aside.
Make Cookie dough. Whisk flour, salt, baking soda
he spoon and spread it out a little seeing as how
rust is cooling, prepare the cookie dough. In the bowl of a
o 1/3 of the dough and set it aside in
br>Cover bowl or put dough in a plastic bag and
Preheat oven to 350\u00b0.
Divide cookie dough in half; press half of dough into an 8x8 pan or pie plate.
Cream the cream cheese and sugar until smooth.
Add egg and vanilla; beat until smooth. Pour over cookie dough.
Put remaining cookie dough on top of cheesecake mixture in small chunks.
Bake at 350\u00b0 for 35-40 minute or until set.
You may double this recipe and use a 13x9 pan.
Cool 1 hour and refrigerate. Cut into small squares.
head and chop up the cookie dough chunks- stir them into the
Make the Cookie Dough:
In a small bowl,
On a prepared pizza pan, press cookie dough from the center to within 1-inch of the edge of pan.
Pour the brownie batter over the cookie dough and bake at 350\u00b0 on the upper rack of a preheated oven.
Test for firmness in center of pan at 25 minutes as ovens may vary.
Press out cookie dough evenly in bottom of an ungreased 12-inch pizza pan or 13 x 9-inch baking pan. Bake in preheated 350\u00b0 oven for 12 to 18 minutes or until deep golden brown. Cool and decorate as desired. Cut, serve and enjoy!
Heat oven to 350\u00b0.
Grease 12-inch pizza pan. Press cookie dough into bottom of pan.
Bake for 13 to 16 minutes or until light golden brown.
Remove from oven.
Sprinkle evenly with nuts, marshmallows and chocolate chips.
Drizzle with caramel sauce. Bake an additional 5 to 10 minutes.
Cool completely.
Cut into wedges, 16 servings.
Can use jimmies or anything else for a favorite topping.
Form 1 inch balls with the cookie dough. Refrigerate or put in the freezer to keep them very cold.
Melt white chocolate chips in a double boiler.
Coat cold cookie dough balls in melted chocolate and place on wax paper to harden. ( take only a few dough balls out of the fridge at a time so they will stay cold).
After chocolate has hardened they can be stored in any sealed container including ziploc bags.
Heat oven to 350\u00b0.
Pat out cookie dough to 10-inch circle on a greased cookie sheet.
Bake into golden brown.
Cool.
Stir powdered sugar into cream cheese.
Spread over cookie to within 1/2 inch of edge.
Spoon strawberry filling over cream cheese.
Cut into wedges.
Cream butter, sugar and vanilla.
Add egg and milk; beat until fluffy.
Add flour, baking powder and salt and blend.
Chill for 1 hour.
Roll out dough and cut out cookies.
Decorate and bake at 375\u00b0 for 6 to 7 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
Place apple slices in a bowl and cover with apple juice.
Roll out cookie dough onto prepared sheet. Sprinkle with sugar.
Bake in preheated oven 5 to 7 minutes, until set.
Warm the caramel dip in the microwave, and spread most of it over the cooled cookie. Remove the apple slices from the juice and arrange in rows over the caramel. Drizzle remaining caramel over apples. Cut into squares to serve.
Mix the chocolate wafer cookie crumbs, 2 tablespoons white sugar