Chips Ahoy Smoothie Recipes

CHIPS AHOY! CHOCOLATE CHIP COOKIES

Steps:

• Bring all ingredients to room temperature. Preheat oven to 325 degrees. Mix the flour and baking soda in a bowl and set aside.
• Use an electric mixer to mix the two sugars and shortening. When creamy add the vanilla, salt, and egg white.
• Add the flour 1/2 cup at a time adding a tablespoon of warm water as necessary to mix the flour -- don't exceed 4 tablespoons of water -- this will make a firm dough.
• Mix in chocolate chips. As the dough gets thicker you may want to mix by hand and abandon the electric mixer.
• Roll into 2-inch balls and press down with the palm of the hand to make flat. Bake 12 to 15 minutes or until golden brown.

CHOCOLATE CHIP COOKIE SMOOTHIE

Steps:

• Blend 1 cup each vanilla ice cream, milk and crumbled chocolate chip cookies with 1/4 cup mini chocolate chips. Top with a cookie.

NO BAKE CHIPS AHOY! ICEBOX CAKE (4 INGREDIENTS)

Steps:

• Place cold cream, sugar and vanilla in a large bowl. Beat on high until stiff peaks form, set aside.
• Lay cookies out to cover the bottom of a 9×13 pan. (My rows were 3 x 15 cookies). Spread ⅓ of the whipped cream on top of the cookie layer. Repeat two more times finishing with a layer of whipped cream.
• Crush remaining cookies and sprinkle on top of cake. Cover and refrigerate for 6 hours or overnight.

CHIPS AHOY! SMOOTHIE

Steps:

• Grind the ice. When it is done store it in the freezer.
• Add the ingredients until it looks like chocolate milk.
• Pour the ice and mix all together.
• TA DA! You have a delicious smoothie.

HOMEMADE CHIPS AHOY

Steps:

• Preheat oven to 325ºF. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Using an electric mixer, beat together the shortening and both sugars until smooth. Mix int the salt, vanilla, and baking soda. Slowly add the flour. Mix in the water and mix until soft dough forms. Add the chocolate chips. Scoop a rounded tablespoon at a time and form it into a small, flat disc. Place dough on the prepared baking sheet, 2 inches apart. Bake for 12-18 minutes until edges are just barely golden brown (I baked mine for 15 minutes). Let cool completely on a wire rack. Store in an airtight container.