ntil well blended.
Add cookie mix and flour; stir until
ends to be thick).
in another bowl break cookie dough into
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
he recipes in this collection.
Makes 22-23 cups cookie mix
Make the Cookie Dough:
In a small
ours cool, stirring occasionally, until thick but still pourable. (If it
o 350\u00b0F. Press Pillsbury cookie dough into the bottom of
ie pan and a small cookie sheet with cooking spray.
sing a spoon.
Place cookie butter in a microwave-safe
roll out each log of cookie dough into a 8 x
coop up 2 teaspoons of cookie dough and roll into a
-inch (1.3-cm) thick slices using a sharp knife
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.
arge bowl, cut butter into cookie mix, using fork or pastry
ugar, and place on the cookie sheet about 3 inches apart
uffin cups.
Divide the cookie dough into 24 equal parts
nto batter. Batter will be thick. Chill in refrigerator at least
or 50 seconds.
Add cookie crumbs to melted butter. Stir
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.
n a bowl, combine sugar cookie mix and graham cracker crumbs