Sentences with phrase «cookie dough per cookie»

They are 1/4 cup cookie dough per cookie!

Not exact matches

Using a cookie scoop, portion the dough onto the cookie sheets (about 12 - 15 per each).

Place the sugar coated dough on the cookie sheets, spaced out 12 - 15 cookies per sheet.

1 teaspoon chocolate chip cookie dough per cinnamon roll (if uneasy about if it will cook thoroughly, use an egg - free version)

The bites are currently sold across 90 retailers including Equinox Sports Club, Lolli & Pops, JackRabbit Sports, Rainbow grocery and select Urban Outfitters in four flavors — cookie dough, dark chocolate brownie, lemon poppyseed and snickerdoodle — all of which retail for $ 2.99 per single - serve unit.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.

That's because it took a little more dough per cookie to encase each caramel.

I'd probably recommend making the cookies a little smaller for shipping purposes, maybe 1.5 - 2 tablespoons of dough per cookie and reducing the baking time to about 8 - 10 minutes.

You can make them any size that you would like, but I find a good size for my family is right around 1/4 cup of «dough» per cookie.

Using 2 leveled tablespoons of dough per cookie, shape the dough into balls and roll them in the demerara sugar mixture.

Drop 2 leveled tablespoons of dough per cookie onto the prepared pans, 5 cm (2in) apart.

Place 2 leveled tablespoons of dough per cookie onto the prepared sheets, 5 cm (2in) apart.

I was aiming for 2 tablespoons of dough per cookie.

Makes 27 cookies - I halved the recipe, used 2 leveled tablespoons of dough per cookie and got 17

* the logs were impossible to slice even after 3 hours in the fridge, so I made balls with the dough — 1 leveled tablespoon per cookie — placed onto prepared baking sheets and pressed lightly before baking Makes about 50 if using 1 leveled tablespoon of dough per cookie

I used a tablespoon of dough per cookie and ended up with 12 perfect cookies.

Make sure to use exactly one tablespoon of crust dough per cookie.

Drop 3Tbs size heaps (a standard ice cream scoop) of dough well spaced on the cookie sheets (I like to bake 6 cookies per pan).

Using a cookie dough scoop or an ice cream scoop of medium size, scoop the cookies onto the prepared tray, 6 per sheet (I baked a greater number per sheet for the party because I was trying to bake such a large number).

I aim for 2 tablespoons of dough per cookie.

I usually use 3 tablespoons of dough per cookies so you get those big fluffy store bought like cookies.

Since we are making large cookies, place just six balls of dough per baking sheet and bake the cookies only until the edges start to brown but the centers are still soft.

Measure 2 tbsp of dough per cookie and spread on a cookie sheet (I line mine with a split mat so they won't stick).

Divide the dough into 4 ounce portions (or divide into 12 equal pieces, this was is about 1/2 cup per cookie).

Scoop the dough (about 2 tablespoons of dough per cookies) and roll it into balls.

If making brain cookies use 1 ounces of dough per cookie (half an ounce for each side of the brain).

My one criticism is that to make the stated 12 - 15 cookies, you need to use way more than a tbsp size of dough per cookie.

Form dough into small balls, approximately 1» each and place on cookie sheet with 12 dough balls per sheet.

Using 2 heaping tablespoons per cookie, roll the dough into balls and place them onto a cookie sheet, spacing them at least 2 inches apart,

Form 12 small balls of cookie dough using 1 heaping teaspoon of dough per ball, rolling the dough between the palms of your hands

Press the cookie dough ball down with your fingertips as you wedge in three mini marshmallows per cookie.

With floured hands, roll the dough into 1» balls (about 1 tablespoon of dough per cookie).

Divide the dough into 16 balls, about 1/3 cup per cookie and place 6 on each prepared cookie sheets.

Form 1 1/2 inch balls of cookie dough and press onto parchment lined baking sheet using 2 tablespoons dough per cookie.

The seven flavors, which have 70 - 90 calories per serving with 2.5 grams of fat or less, are: Cookies & Cream; Chocolate Chunk; Peanut Butter & Chocolate Cookies; Mint & Chocolate Cookie; Vanilla Bean; Cookie & Brownie Dough; and Toffee Crunch.

Drop the dough by spoon (about 2 tbsp of dough per cookie) onto cookie sheet and flatten with the back of the spoon.

Drop 2 tablespoons (30 mL) of dough per cookie onto the prepared baking sheet.

Using a 2» cookie scoop or 1/4 - cup measuring cup, portion out dough onto parchment - lined baking sheets, spacing at least 2» apart (these are large cookies; you probably won't fit more than 8 per sheet).

Scoop cookie dough by # 40 scoopfuls (35 g or 1 1/2 oz or approximately 1 rounded Tablespoonful) onto parchment lined baking sheet, 12 scoops per baking sheet.

(Note: I used about 2 generous tablespoons of dough per cookie.)

Drop cookie dough, 1 heaping tablespoon per cookie, onto the prepared baking sheet 2 to 3 inches apart.

Using a spoon or by hand scoop out about 1 - 2 spoonfuls of dough per cookie and form into a ball then flatten into cookie shape

Sandwich them with about a half of a tablespoon of cookie dough per pretzel pair.