119965 grain free nut free chocolate cookies Recipes

chocolate cookie crumbs (20 cookies), sugar, butter, melted, cream cheese, softened, creamy peanut butter, sugar, butter, softened, vanilla extract, heavy whipping cream , whipped, grated chocolate or chocolate cookie crumbs, optional

chocolate cookie crumb crust, oreo cookies (with filling), broken into rough pieces, about 2 1/2 cups, unsalted butter , melted and cooled, chocolate cream filling, half-and-half, table salt, granulated sugar, cornstarch, egg yolks at room temperature , chalazae (protein strands attached to yolk) removed (see related quick tip), unsalted butter (cold), cut into 6 pieces, semisweet chocolate or bittersweet chocolate, finely chopped, unsweetened chocolate , finely chopped, vanilla extract, cream topping, heavy cream (cold ), granulated sugar, vanilla extract

chocolate cookie pie crust, semi-sweet chocolate chips, butter, heavy cream (whipping cream), coffee-flavored liqueur, cookies & cream ice cream, softened, chocolate ice cream, softened (i used double chocolate with fudge chunks), coffee-flavored liqueur, divided

chocolate low-fat ice cream (such as edy s), softened and divided, reduced-fat graham cracker crust, fat-free chocolate syrup (such as smucker s), divided, milk chocolate toffee bits, divided, fat-free frozen whipped topping, thawed

chocolate instant pudding mix, milk, cream cheese, softened, double-stuffed cream-filled chocolate sandwich cookies, crushed (about 2 cups), chopped pecans, toasted

chocolate instant pudding mix, milk, cream cheese, softened, double-stuffed cream-filled chocolate sandwich cookies, crushed (about 2 cups), chopped pecans, toasted

chopped fresh strawberries, sugar, light corn syrup, heavy whipping cream, whole milk, egg yolks, vanilla extract, frozen triple-chocolate cookies

chocolate ice cream, chocolate cookies, milk, vanilla extract

sugar-free instant chocolate pudding mix, heavy cream, water, cool whip free , for layering and topping, sugar-free chocolate-covered toffee (russell stover)

gluten-free pie crust, non-dairy whipping cream, gluten-free chocolate pudding mix, milk (or rice )

fat-free cool whip, fat-free chocolate flavor instant pudding and pie mix, nonfat milk, rum (optional)

crushed chocolate cookie crumbs (use plain cookies without filling or icing), unsalted butter, melted

margarine, unsweetened applesauce, splenda sugar substitute, liquid egg , well shaken, vanilla, instant coffee, all-purpose flour, cocoa, salt, baking powder, fat-free whipped topping, fat-free chocolate syrup, strawberry

bittersweet chocolate chips, instant espresso powder, dark rum, vanilla extract, salt, water, eggs, separated, sugar, heavy whipping cream, chocolate cookies, crushed (recommended : oreo crisps), edible flowers , with stems if possible

chocolate cookie crust, chocolate cookie (crushed ), unsalted butter melted, nutmeg powder (optional), gelatin powder, full cream milk, egg yolks, cooking chocolate, cream cheese soften, caster sugar

gluten-free chocolate cake mix, unsweetened cocoa powder, powdered sugar, jelly (i use apricot because it doesn tsp have any seeds to worry about), butter, vanilla extract, butter (may need to use more), powdered sugar, semi-sweet chocolate chips

cookie crust, chocolate cookie wafers, unsalted butter,melted, orange marmelade, sem-sweet chocolate,broken up, tubs(8oz ea ) mascarpone cheese,room temperature, confectioners sugar, orange liqueur or orange juice, salt, lg. seedless orange (optional)

chunky chocolate cookie mix in a jar, dark brown sugar, sugar, cocoa powder (clean inside of jar with dry paper towel after this layer), chopped pecans, jumbo chocolate chip morsels, flour mixed with 1 tsp. baking soda, 1 tsp. baking powder and 1/4 tsp. salt, layer ingredients, in serving, in a 1 quart wide mouth canning jar. make sure you pack all down firmly before adding the flour mixture - it will be a tight fit., instructions to attach to jar, empty jar of cookie mix into a large mixing bowl. use your hands to thoroughly blend mix., add : 1 1/2 sticks butter or margarine, softened at room temperature; 1 egg, slightly beaten; 1 tsp. vanilla, mix until completely blended. the dough is sticky. you will need to finish mixing with your hands., shape into walnut size balls and place 2 inches apart on parchment lined baking sheets, do not use waxed paper, bake at 350of for 11 to 13 minutes. cool 5 minutes on baking sheet., racks to finish cooling. makes 3 dozen cookies