Melt chocolate chips on a low setting in microwave-safe bowl until soft, about 15 seconds. Stir; microwave until completely melted, in 10-second intervals.
Place a teaspoon of cookie dough between two Original Pretzel Crisps(R). Dip one side of the sandwich into melted chocolate and allow for it to settle/harden before serving.
owl break cookie dough into small pieces and sprinkle the cookie dough evenly over
head and chop up the cookie dough chunks- stir them into the
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
ith cooking spray.
Combine cookie dough and flour in a small
br>Spread half of the refrigerated cookie dough on prepared baking sheet and
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.
Preheat oven to 350 degrees F (175 degrees C).
Form refrigerated cookie dough into cups, using about 1/2 cup dough to form about a 3-inch tall cup. Place cups on ungreased cookie sheet about 1-inch apart.
Bake in preheated oven until golden brown, 10 to 15 minutes.
Transfer cups to a wire cooling rack and allow to cool, 10 to 15 minute. Fill each cup with 1/2 cup ice cream and top with 1 tablespoon crushed chocolate sandwich cookies.
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.
Press one-half of the cookie dough into an 8x8-inch Reynolds
In a small bowl, combine cookie crumbs and sugar, stir in
freeze cookie dough for 1 hour.
preheat oven 350*.
turn muffing tins upside down and spray with pam nonstick cooking spray place upside tin on cookie sheet for easier transferring.
slice dough 1/2inch thick slices and place one on each upside down sprayed muffin tin.
bake for 11-13 minutes until golden brown (cookie will form around tin).
cool for 5 minutes before trying to remove from tin mold.
fill with whatever you want and enjoy.
br>Remove 1/2 cup cookie dough from roll and wrap in
et aside.
Make Cookie dough. Whisk flour, salt, baking soda
Preheat oven to 375\u00b0.
Stir pudding and half and half together and put in refrigerator for 15 minutes. Flatten cookie dough with fingers in a sprayed pizza pan. Soften cookie dough first. Bake 10 to 12 minutes and let cool completely.
iners).
Cut the frozen cookie dough pieces in half to make
Preheat oven to 350.
Prepare brownie batter according to box directions (but do not cook!).
In a greased mini brownie or mini loaf pan (12 slots per tray) press cookie dough in the bottom of each slot.
Put an upside down Reese cup in each on top of the pressed dough.
Top by pouring brownie mix evenly over each slot.
Bake approximately 18 minutes (will vary by oven).
Allow to cool, if you can wait, and enjoy :).
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!
Cut the cookie dough into 1/2-inch slices; arrange on an ungreased 14-inch round pizza pan, then press the slices together. Bake at 400\u00b0 for 10 to 15 minutes or until the cookie is done. Let cool.
Spread the pudding over the cookie.
Arrange the banana slices on the pudding.
Slice in pie-shaped wedges.
Preheat oven at 350 degrees.
Press or roll (using powder sugar) cookie dough to a lightly buttered 12 inch pizza pan.
Cook 15- 20 minutes till lightly brown.
Remove from oven.
Sprinkle evenly with peanuts, chocolate chips, and marshmallows.
Drizzle with caramel topping.
Bake addition 5-10 till marshmallows are lightly brown.
Let cool for 10 minutes.
Cut into slices or squares.
Yummy served with vanilla ice cream.