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chocolate chip chocolate ice cream cookies caramel sauce sauce chocolate candies whipped cream sprinkles maraschino cherries flour coffee granules baking soda salt butter brown sugar granulated sugar eggs vanilla chocolate-hazelnut spread peanut butter chocolate candies pecans
Viewed: 72 - Published at: 9 years agoIngredients
- 1 to 2 small scoops chocolate chip cookie dough ice cream
- 1 to 2 small scoops Dutch chocolate ice cream
- 2 Yummy Slice-and-Bake Cookies, recipe follows
- 1 to 2 tablespoons caramel sauce
- 1 to 2 tablespoons hot fudge sauce
- Mini chocolate candies, such as M and Ms, to sprinkle over the top
- Canned whipped cream, for topping
- Sprinkles, for topping
- Maraschino cherries, for topping
- 2 1/2 cups all-purpose flour
- 1 teaspoon instant coffee granules
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) salted butter, softened
- 1 1/4 cups packed brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla
- 2 tablespoons chocolate-hazelnut spread, such as Nutella
- 2 tablespoons creamy peanut butter
- 3/4 cup chocolate candies, such as M and Ms, roughly chopped, plus more if needed
- 1/2 cup very finely chopped pecans, plus more if needed
Method
- 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
