Chocolate Cookie Crunch Sundae Recipes

CHOCOLATE SUNDAE COOKIES

Steps:

• Preheat oven to 350.
• Cookies:.
• Mix together flour, baking soda, and salt, set aside.
• With your mixer, mix brown sugar and shortening.
• Blend in egg. Beat well, then stir in 1/2 of the dry ingredients.
• Add Marachino juice and milk.
• Stir in the rest of dry ingredients, and mix well.
• Blend in melted unsweetened chocolate (you can use the kind that are already melted, or substitute 6 T. of cocoa and 2 T. oil), chopped cherries, and chopped walnuts.
• Drop by spoonfuls on an ungreased cookie sheet.
• Bake for 12-15 minutes.
• While cookies are baking cut large marshmallows in half.
• Place the cut side of the marshmallow down on hot cookies when they come out of the oven, so they will stick.
• Let cool.
• Frost cookies, then and put a nut on top.
• Buttercream Chocolate Frosting:
• Beat cocoa, margarine, milk and vanilla well. Add in confectionary sugar to desired consistency.

SKILLET COOKIE SUNDAE

Steps:

• Preheat the oven to 350 degrees F.
• Cream together the butter, brown sugar and granulated sugar in a large bowl. Add the vanilla and eggs, mixing well. Combine the flour, instant coffee, baking soda and salt in a separate bowl. Add the dry ingredients to the wet ingredients in 3 batches, mixing after each one. Stir in the milk and semisweet chocolate chips.
• Spread the mixture into a 10-inch skillet and bake until golden brown, 30 to 40 minutes. Remove the skillet from the oven, top the cookie with several scoops of your favorite ice cream, drizzle on some hot fudge and top with whipped cream and a cherry.

CHOCOLATE SUNDAE CONE COOKIES

Steps:

• Heat oven to 350°F. In large microwavable bowl, microwave 1 cup chocolate chunks uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Add butter; using spoon, beat until blended. Add egg; beat until combined. Add cookie mix; stir until soft dough forms. Stir in remaining 1 cup chocolate chunks and the vanilla baking chips. Gently stir in crushed cones just until combined.
• Onto ungreased cookie sheets, drop dough by 2 tablespoonfuls per cookie; flatten tops slightly. Sprinkle with peanuts, pressing lightly into dough. Bake 8 to 10 minutes or until puffed and dry on tops (centers will be very soft). Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.

CHOCOLATE SUNDAE COOKIES

Steps:

• 1. -Using your mixer, beat brown sugar and shortening until well blended. Add in your egg and beat till mixed. -In a medium bowl, sift together flour, baking soda and salt. -To your brown sugar mixture add the maraschino juice, milk and melted chocolate. -Slowly add in your flour mixture till all incorporated. Remove mixer. -Stir in your snipped cherries and chopped walnuts. -Preheat oven to 350F. -Using a small cookie scoop or by heaping teaspoonfuls, drop your cookies onto a parchment lined cookie sheet. -Bake for 13-15 minutes. -As soon as the cookies come out of the oven, immediately place a marshmallow halve on top of the warm cookie and press down just a little to ensure it sticks. Continue baking and topping the rest of the cookies. -Using your microwave in 20 second increments (or can use a double boiler), melt your chocolate chips with your shortening . -Drizzle chocolate over marshmallows and cookies. Let dry on wire rack. Store in airtight container. Don't forget to snag just a couple for yourself...