122 pan cookies Recipes

brownie mix, prepared and unbaked or, unsalted butter, white sugar, cocoa powder, salt, vanilla extract, eggs, all-purpose flour, oreo cookies (my pan fit 16), dulce de leche, fleur de sel, roll ready-made refrigerated chocolate chip cookie dough , or, unsalted butter (at room temp ), brown sugar, white sugar, egg, vanilla extract, all-purpose flour, salt, baking soda, baking powder, semi-sweet chocolate chips

fabulous chocolate peanut butter cookies, level 3, unsweetened dutch cocoa, unbleached baking flour, baking soda, salt, semisweet baking chocolate, broken, unsweetened baking chocolate, broken, light brown sugar, chopped peanuts, unsalted butter, eggs, real vanilla, semisweet chocolate chips, peanut butter chips, prepare cookies : preheat oven to 325 degrees., sift together cocoa , flour, baking soda and salt onto a sheet of wax paper. set aside., heat 1 inch of water in the bottom of a double boiler over medium heat. place semisweet and unsweetened baking chocolate in top half of the double boiler. tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. remove from heat and stir chocolate until smooth. keep at room temperature. or, melt in microwave., place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. scrape down bowl and beat on high speed additional 30 seconds. scrape down bowl. add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition., add vanilla and beat on medium 30 seconds. add melted baking chocolate and beat on low 10 seconds more. scrape down bowl and beat additional 30 seconds. add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. remove bowl from mixer, add chocolate chips and peanut butter chips; mix thoroughly with rubber spatula. add peanuts, place 6 to 8 cookies per baking sheet (each cookie is approximately 2 tsp. put sheets in middle of oven. bake for 18 to 20 minutes, cool cookies on pans 5 to 6 minutes. transfer cookies to wire rack. repeat procedure until all cookies have been baked. cool cookies thoroughly before storing in sealed plastic container., prepare chocolate dipping sauce : heat cream, butter and sugar in saucepan over medium-high heat. when hot, stir to dissolve sugar. bring mixture to boil. place chocolate in stainless steel bowl and pour boiling cream over chocolate. let stand 5 minutes. stir until smooth. cool to room temperature. (dip can be made 3 to 4 days ahead and refrigerated. reheat, stirring. bring to room temperature before using.), put dip in a serving bowl, so guests can dip their cookies in before eating.

amaretto cookies (*dry ), sugar, unsalted butter, flour, eggs, peeled almonds, amaretto liqueur, puff pastry, for 9 inch pan, salt

spice cake mix, white cake mix, white sandwich cookies, vanilla instant pudding mix, tootsie rolls, litter box (a new 1!) (i d use a large roasting pan), plastic scoop

free range eggs, sweetened condensed milk, evaporated milk, vanilla extract, cream cheese, softened, granulated sugar (roughly ), supplies, stainless steel flan pan , or cookie tin (like the 1 butter cookies come in), aluminum pan to use for water bath

light brown sugar, granulated sugar, unsalted butter, softened, vanilla extract, eggs, all-purpose flour, baking soda, salt, chocolate chips, assorted m &m s or sprinkles

chocolate wafer cookies, sugar, butter, melted, plus more for pan, semisweet chocolate, melted, canned pumpkin, egg, heavy cream, light-brown sugar, pure maple syrup, pumpkin pie spice, salt

tubes (18 oz each) refrigerated chocolate chip cookie dough, flaked coconut, divided, fudge brownie mix (8-inch square pan size), semisweet chocolate chips, chopped pecans

all-purpose flour, rolled oats, baking powder, baking soda, butter, white sugar, brown sugar, egg, vanilla extract

oreo cookies, crushed, butter, melted, ice cream, softened, sweetened condensed milk, butter, softened, chocolate syrup, vanilla, pecans or walnuts, mix cookie crumbs with melted butter. press into 9x13 pan. freeze 30 minutes. top with softened ice cream. freeze another 30 minutes. make a syrup with the condensed milk, chocolate syrup and butter by combining in saucepan and bringing to a boil. simmer 5 minutes. stir in the vanilla. pour on top of ice cream. freeze another 30 minutes. spread cool-whip over the top., sprinkle with chopped nuts. about 30 minutes before serving, place in refrigerator to help ease in serving. note: recipe can be halved and made in an 8 glass pie pan.

unsalted butter, melted , plus softened butter for the pan, crushed chocolate wafer cookies (about 15 cookies), sugar, lemon sorbet, slightly softened, raspberry sorbet, slightly softened, bittersweet chocolate, finely chopped, heavy cream

unsalted butter, softened, for the pan, pizzelle (thin italian waffle cookies) or thin butter cookies, chocolate fudge sauce, vanilla-caramel swirl ice cream, slightly softened, chocolate ice cream, slightly softened, dulce de leche or caramel sauce, flaky sea salt, sugar cones, toffee bits

all-purpose flour, baking soda, salt, freshly grated nutmeg, ground cinnamon, unsalted butter, softened, dark brown sugar, egg, brewed coffee, cold or milk, dark raisins, coarsely chopped walnut pieces, cookie sheets or jelly roll pans, covered with parchment or foil

salmon fillet, matzoh meal, ozem bread crumbs with toasted sesame seeds, eggs, eggs, s frozen chopped spinach, s flaky puffed pastry dough, toasted sesame seeds, crushed garlic, flour, salt, pepper, garlic powder, minced onion, pam, rolling pin, baking brush, cookie sheet pans

olive oil or fav, russett potatoes or enough to fill cookie pan, salt, ground pepper, fav cajun spice mix or rub, grated parmesan or fav dry cheese, oregano

chocolate oreo delight, flour, butter (softened ), pecans (finely chopped ), cream cheese, powdered sugar, cool whip, chocolate pudding mix( instant ), milk, oreo cookies (crushed ), mix the flour , butter and pecans. pat the mixture into a 9x13 pan and, bake at 350 degrees for 15 minutes. allow to cool., mix together the cream cheese and powdered sugar with an electric, mixer. spread over the cooled crust. spread 1/2 the whip topping, over the cream cheese layer ., prepare the pudding folding in 1/2 of the crushed cookies and spread over the whip topping layer., spread the remaining cool whip over the pudding and top with the rest of the crushed oreo cookies.

dough, all-purpose flour, baking powder, eggs, sugar, unsalted butter, melted, vanilla extract, icing, sugar, water, lemon juice, vanilla extract, multi-colored nonpareils , optional, cookie sheets or jelly roll pans covered with parchment paper

sweetened shredded coconut, eggs, salt, sugar, vanilla extract, cookie sheets or jelly roll pans covered with parchment or foil