Place
back on the cookie sheet and allow the chocolate to set for a few seconds.
After they have been slightly browned on each side, place
back on the cookie sheet and bake at 375 degrees for about 8 minutes or until cooked all the way through.
Dip the chilled filling in the chocolate to cover and place
back on the cookie sheet.
Put
back on the cookie sheet and refrigerate until serving.
Gently flatten each ball and put
it back on the cookie sheet... repeat until done.
Place
them back on the cookie sheet lined with parchment paper.
Place
back on the cookie sheet.
Before returning it to the smoker sprinkle the skin with more rub, or salt and pepper, then put
it back on the cookie sheet and let it cook for another 30 minutes or so.
Arrange
back on the cookie sheet, then dip a fork into the melted chocolate.
Coat well and place
back on cookie sheet.
Place
back on cookie sheet and put in fridge or freezer to firm up.
Not exact matches
Spread peanut butter
on half of the
cookies, and place half of the
cookie back on a baking
sheet.
I dipped the bottoms of the
cookies in dark chocolate, placed them
back on the (cooled) parchment / baking
sheet and set it in the freezer for 15 minutes.
I put the rolled dough out
on the cold porch for 45 minutes and was able to quickly cut the rounds and put them
on cookie sheets which went
back into the cold for about 20 minutes.
Then every half hour, I just take the hot mixture out of the oven
on the
cookie sheet, pour it from the full bag to the empty one
on the counter, and then put the (new) full one
back in the oven.
Place
on an ungreased
cookie sheet and
back for 10 - 12 minutes, until the tops have cracked.
(* I often tip it onto a
cookie sheet, and then flip
back onto a parchment lined
cookie sheet, and then slide the parchment off the
cookie sheet with the cake
on it onto the cooling rack since it can be hard to handle without breaking).
Measure out 2 tbsp of dough and form into a circle
on the baking
sheet, then gently using your fingers or the
back of a tablespoon, create the thumbprint in the center - I had to reform the outsides of the
cookie after making the thumbprint, as the edges may crack slightly when you're pressing the center - just squeeze them
back together!
Use a fork to pull them and place them
back on a parchment - lined
cookie sheet.
Dip the
cookies into the chocolate mixture, place them
back on the lined
cookie sheet, and refrigerate or freeze until the chocolate has set.
Spread evenly
on a
cookie sheet (non-stick, or
on foil) and press down firmly with the
back of a spatula (this will create some nice chunky granola).
Dip the top of each scoop of
cookie dough into raw sugar crystals and place
back on baking
sheet with the sugar side facing up
Dunk the
cookie dough bites into the melted chocolate and place
back on the baking
sheet.
The boiled pretzels (the ones
on the
back of the
cookie sheet below) will have an uneven texture, but don't fret.
Then I stacked another
cookie sheet on top and flipped the whole thing over, finally sliding the parchment
back into the first
cookie sheet.
Place them
back on the baking
sheet with at least 2 inches between each
cookie.
Dip bottom part of macaroons into melted chocolate and place them
back on parchment paper lined
cookie sheets.
Dip the bottom part of the macaroons into the melted chocolate and place them
back on parchment paper lined
cookie sheets.
Spread
on the
cookie sheet and bake for 15 minutes (check them with a fork — you want them to be really moist and tender and just barely done as you'll be putting them
back in the oven
on the pizza to cook a little longer) 5.
Spread mixture
on non-stick or slightly greased
cookie sheet with the
back of a spoon, about 1 cm thick.