183806 dark chocolate lemon cookies rsc Recipes

unsweetened cocoa, yellow cake mix with pudding, sugar, food instant pudding mix, eggs, vegetable oil, water, sour cream, vanilla extract, dark chocolate bars, divided (we tested with ghirardelli), coarsely chopped dried cherries, butter, heavy whipping cream

tube (16-1/2 oz) refrigerated chocolate chip cookie dough, cream cheese, softened, sugar, cold half-and-half cream, instant chocolate pudding mix, chopped pecans or walnuts

crushed chocolate chip cookies or chocolate wafer crumbs, sugar, butter, melted, cream cheese, softened, sugar, sour cream, vanilla extract, eggs, lightly beaten, butter, softened, sugar, brown sugar, water, vanilla extract, king arthur unbleached all-purpose flour, semisweet chocolate chips, divided

tube (16-1/2 oz) refrigerated chocolate chip cookie dough, caramel ice cream topping, cold 2% milk, instant vanilla pudding mix, chopped nuts, english toffee bits or almond brickle chips, semisweet chocolate, chopped, butter

store bought chocolate chip cookies, cool whip or 2 (8 oz) containers lite, milk, amaretto (or your favourite liquour)

chocolate chip cookies, milk, graham cracker pie crust (extra serving size)

yellow cake mix, vanilla instant pudding mix, whole milk, vegetable oil, eggs, at room temperature, vanilla extract, frozen refrigerated chocolate chip cookie dough, frosting, of choice for decorating

refrigerated chocolate chip cookie dough, cream cheese, eggs, sugar, vanilla

cream cheese, refrigerated chocolate chip cookie dough (or logs of the same size made from your favorite chocolate chip cookie dough recipe), eggs, sugar, vanilla

refrigerated chocolate chip cookie dough, scoop vanilla ice cream

flour, softened butter, walnuts, instant pudding mix (chocolate or lemon), softened cream cheese, cold milk, powdered sugar, cool whip

tube (18 oz) refrigerated chocolate chip cookie dough, cream cheese, softened, creamy peanut butter, butter, softened, sugar, milk chocolate chips, melted and cooled

refrigerated chocolate chip cookie dough, room temp (the break and bake ones work great), ice cream, softened, hot fudge, warmed, roasted salted nuts, chopped, toffee pieces, chopped

honey (you could do half , half brown sugar if the heavy sweetness of seems like too much), butter, egg, vanilla, milk, whole wheat flour, baking soda, baking powder, kosher salt, cinnamon, ground ginger, freshly grated nutmeg (i actually don tsp measure nutmeg, just have a go at it with my microplane until i think it smells nut), oats , generous cup (thick rolled are best for chewy cookies, quick cooking leave you with wimpy cookies), orange , zest of (totally optional, but it gives the cookies a nice fragrance and flavor in addition to the chocolate) (optional), chocolate chips (i ve used dark chocolate, white chocolate, even skor bits or heath chips, all are sublime)

pears, cut into 6 wedges each, olive oil, honey, reynolds wrap foil, dark chocolate, cut into small pieces, almonds, crushed, reynolds cut-rite wax paper

dates , soaked in hot water for 15 minutes (reserve some of their water), caramel cookies (lotus brand, speculoos), butter cookies, cornstarch, cocoa powder, almond milk, salt, cinnamon, vanilla extract, extra dark chocolate (make sure it is vegan if that is a concern), silken tofu, almond meal, water, instant mocha-flavored coffee powder (optional, but yummy ), potato starch, dark chocolate shavings