436 double cooki Recipes

unsalted butter, melted, crisp chocolate cookies, finely crushed (2 in diameter), granulated sugar, neufchatel cheese or 24 oz cream cheese, softened, eggs, light sour cream or 1/2 cup sour cream, vanilla extract, semisweet chocolate, melted,cooled slightly, raspberry jam

refrigerated peanut butter cookie dough, peanut butter cup candies, granola cereal

chocolate ice cream (we have used triple ), cookie crumbs, your choice, nuts , preferably pecans, hot fudge, candy, chocolate cake mix, eggs, divided, butter, divided, cream cheese, softened, cocoa powder, powdered sugar, vanilla, nuts, chopped

copy this link into your browser to be taken to shine s recipe for thick and chewy double chocolate plus chocolate chips cookie - you gotta make a batch of these today, chocolate-chips-cookies.html >thick and chewy double chocolate plus chocolate chips cookies

betty crocker double chocolate chunk cookie mix, vegetable oil, water, egg, chocolate-covered caramels , unwrapped (rolos), pecan halves

oreo double stuff cookies, peanut butter cups, malted milk balls, candy corn, chocolate frosting

fourteen in 1 cookies, fourteen in 1 cookies (master recipe), makes: about 7 dozen 2 1/2-inch cookies, simplicity itself. we love this recipe , especially at holiday time, because from just 1 easy cookie dough, you can make fourteen kinds of cookies. putting the sugar through a food processor gives these cookies a wonderful lightness and fineness of texture. have all ingredients at room temperature, 68 to 70of., in a large bowl, beat on medium speed until very fluffy and well blended, unsalted butter, at room temperature, sugar , processed in a food processor for 30 seconds, or superfine, salt, add and beat until well combined, egg, vanilla extract, reduce the speed to low and beat in just until combined: 2 1/2 cups all-purpose flour, divide the dough in half and wrap in plastic. refrigerate until firm, at least 1 hour., dough can be refrigerated for up to 2 days or it can be double-wrapped and frozen for up to 1 month.), bake , position a rack in the upper third and another in the lower third of the oven. preheat the oven to 375of. remove 1 disk of dough from the refrigerator and cut in half. return the unused portion to the refrigerator. either: scoop the cookie dough into 1-tbsp balls with a small ice cream scoop and roll each ball between your palms until smooth. place the dough balls on parchment-lined cookie sheets, spacing about 2 inches apart. using the bottom of a smooth, flour-coated glass, flatten each dough ball to about 1/8 inch thick. or: lightly flour the work surface. roll the dough to 1/8 inch thick, using an offset spatula to loosen the dough. sprinkle the surface lightly with flours as needed to keep the dough from sticking. cut the dough into desired shapes. place the dough shapes on parchment-lined cookie sheets, spacing about 1/2 inch apart. get as many dough shapes as you can out of each sheet, because the dough should be rolled only 2 times. discard any leftover dough after the second rolling, or form the leftover dough into balls and flatten them to about 1/8 inch thick., bake , 2 sheets at a time, until the cookies are evenly golden brown, 6 to 8 minutes, rotate the sheets halfway through baking for even browning. using a thin-bladed spatula, immediatel transfer the cookies to racks to cool to room temperature. decorate the cooled cookies, if desired, and transfer to an airtight container.

semi-sweet chocolate baking squares, butter (divided ), sugar, eggs, girl guide cookies, crushed, white flour, chocolate chips, m & s plain chocolate candy

chocolate wafer cookies, butter, melted, cream cheese, softened, sugar, eggs, all-purpose flour, vanilla, salt, bittersweet chocolate, divided, white chocolate, divided, heavy cream

chocolate cookie crumbs, butter, melted, bittersweet chocolate, chopped, butter, softened, cream, cream cheese, softened, light brown sugar , packed, pumpkin puree, vanilla, cinnamon, ground ginger, cream, cream (to garnish ), freshly grated nutmeg

chocolate cookie crumbs, butter, sugar, sugar, water, cranberries, cream cheese, softened, sugar, flour, whipping cream, lemon juice, vanilla, eggs, sour cream, white chocolate, melted, semisweet chocolate, melted

cookies (nabisco 100 calorie oreo thin crisps), jello gelatin, snack cups (mousse temptations, any chocolate flavor), jello gelatin , sugar free chocolate pudding snack, topping (fat-free reddi whip )

refrigerated peanut butter cookie dough, peanut butter cups, granola cereal

refrigerated peanut butter cookie dough, peanut butter cup candies, chopped peanuts

chocolate wafer cookies, coarsely broken, unsalted butter, melted, frozen unsweetened raspberries, thawed , juices reserved, good-quality white chocolate, finely chopped, cream cheese, room temperature, sugar, all-purpose flour, eggs, whipping cream, vanilla extract, almond extract, white chocolate curls (optional)

chocolate wafer cookies, coarsely broken, unsalted butter, melted, frozen unsweetened raspberries, thawed , juices reserved, white chocolate, finely chopped, cream cheese, room temperature, sugar, all-purpose flour, eggs, whipping cream, vanilla extract, almond extract

instant cappuccino mix, water, betty crocker double chocolate chunk cookie mix, vegetable oil, egg, betty crocker rich & creamy chocolate frosting, coffee-flavored liqueur, chocolate-covered coffee beans

betty crocker double chocolate chunk cookie mix, vegetable oil, water, egg, butter or 8 tbsp unsalted , divided, semi-sweet chocolate chips, cream cheese, softened, powdered sugar, ground cinnamon, vanilla, whipping cream, semi-sweet chocolate chips, butter or 1/4 cup unsalted, instant espresso powder