Sentences with phrase «cup cookie dough»

They are 1/4 cup cookie dough per cookie!

Not exact matches

From chocolate chip cookie dough to classic vanilla, we break down the calorie, sugar, and fat contents of each serving (1/2 cup) so you can make smart choices that won't derail your diet.

They loved Crumbs's specialty flavours like cookie dough, red velvet cheesecake, peanut butter cup and caramel macchiato.

Using a wet spoon, fill about 1/4 of a small silicone or paper cup with the cookie dough.

When making this cookie does a half a cup of butter go in with the cookie dough recipe or do you share some of that butter with the cream cheese frosting

Or you could do a chocolate cookie dough and use mini peanut butter cups!

for the cookie dough: 1 cup butter, room temperature 1 1/2 cups sugar 1/4 cup glucose 1 egg 1/4 tsp.

Originally I had only used 1/4 cup of sorghum flour but when the mix was all blended together the consistency was more like icing than cookie dough, so I added 1/4 cup more to dry it out a bit.

*** If you would like to make giant cookies like in the photo, put dough in a 1/4 cup measure.

I am totally craving some of these chocolate chip cookie dough cups!

Remove peanut butter cups from the freezer and press several pieces onto the top of each cookie dough mound.

Using a large cookie scoop or 1/4 cup dry measuring cup, for the cookie dough into balls about 3 tablespoons in size.

These chocolate chip cookie dough cups are a cookie lover's best friend!

We just picked up some cookie dough as I have a crazy day tomorrow and were debating chocolate cups with it or a couple other ideas.

If I make it as written I get a cookie - dough thickness... My best version uses 4 eggs and 1 cup of coconut milk (plain, full - fat coconut milk).

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.

Fold in the walnuts and raisins, and portion about 1/4 cup of the dough into 12 cookies on the cookie sheet.

These Mini Chocolate Chip Reese's Peanut Butter Cup Cookies are made simply by putting some cookie dough in mini muffin tin cups and baking them until they are almost done.

Like I describe in those other recipes, plop about a quarter cup of dough in 12 blobs on your cookie sheet, and don't worry that it doesn't look perfect.

You may know this magic peanut butter cookie dough formula, but in case you don't, here it is: 1 1/2 cups peanut butter, 1 cup sugar and 1 egg.

Place one piece of mini chocolate chip cookie dough into each muffin cup and flatten slightly (each cup should be filled almost halfway).

Fold in the chocolate chips, then measure out just under 1/4 cup of dough into 12 mounds on the cookie sheet.

With golf ball - sized pieces of dough, form each cookie into the shape of a peanut butter cup.

Spoon prepared brownie batter on top of cookie dough until each cup is filled almost all the way.

Press cookie dough into bottom of cup in an even layer and press about 1/2 way up the sides of each cup, forming a cup shape before you place them in the oven.

Using a 1 1/2 inch cookie scoop, scoop dough into muffin tin, dividing the dough evenly among cups.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

I like to make big cookies so I use 1/4 cup to scoop out the dough.

Dollop the 1/2 cup of cookie butter here and there over the top, then use a butter knife to swirl it into the dough.

For the cookies: 1 cup butter, softened 3/4 cup sugar 1/4 cup light brown sugar 1 1/4 cups hazelnuts, toasted 2 egg yolks, or 1 whole egg 1 teaspoon vanilla zest of 1 orange, finely grated 2 1/2 cups all purpose flour, plus extra for rolling the dough 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt Confectioner's sugar for dusting

Use an uneven spatula to spread 2/3 cup cookie butter in an even layer over the dough.

With just two tablespoons of honey and a cup full of nuts and seeds in the entire batch, it's a lower - sugar and higher - protein answer to cookie dough.

1 pound semisweet chocolate chip cookie dough 1/2 cup chopped walnuts 1/3 cup sugar 1/4 cup cornstarch 1/8 teaspoon salt 5 large egg yolks 2 1/3 cups whole milk 2 tablespoons unsalted butter 1 tablespoon dark rum 2 teaspoons vanilla extract 3 medium bananas, peeled, cut into 1 / 2 - inch thick slices 1 cup chilled whipping cream

The cookie dough recipe reads «1 1/2 cup sticks butter 3/4 ″... Is it 1 1/2 cups or 1 1/2 sticks?

Ingredients For the cookie dough: 1 cup of margarine, softened (must be made with 80 % vegetable oil, I use Land O Lakes) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 box of french vanilla instant pudding mix, dry 2 eggs 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 1/4 cups of all purpose flour Directions: 1.

Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets.

Brookies Ingredients for chocolate chip cookie dough: 3/4 cup unsalted butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1 package French vanilla dry instant pudding mix 2 eggs 1 tbsp.

1/4 cup nut butter (I used almond for these, but cashew in my original cookie dough recipe - both are great!)

Using the remaining 1/2 cup mix - ins, top each ball of dough with a few chips / candies (this makes for a prettier cookie).

I uped the flour to 1/2 a cup as I prefer my cookie dough a bit more «doughy,» but I absolutely love this recipe!

Of course there will be an argumentative few who shake their fists and insist this is not proper cookie dough and to them I say pshaw — go on and eat your raw eggs and raw flour, if you need me I'll be watching from the corner with a cup of tea and a pile of cookie dough truffles.

Remove cookie dough from fridge and scoop out in 1/4 cup balls.

As well you might want to chop up 8 full size reese cups the extra bit to put on top of the cookies dough before you bake them gives it a nice touch and makes it even more delicious.

If you do not have a cookie scoop like that, you could just use a 1/4 cup measuring cup and then just roll the dough in your hands to make the cookie ball that way.

for the cookie dough filling: 2-1/2 cups all purpose flour 1 tsp salt 1 cup vegan butter, at room temperature 3/4 cup granulated sugar 3/4 cup brown sugar, packed 1 tsp vanilla 1/3 cup soy or almond milk 1 cup vegan chocolate chips

Form dough into balls (I like to use an ice cream scoop), using 1/4 cup (60 ml) for each cookie.

Or you could bake the cookie dough in muffin pans and serve up individual dessert cups.

Make dough balls about 1/4 cup in size using a either a 1/4 cup cookie scoop or a 1/4 cup measuring scoop.

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

Kind of a guess but normally about a 1/4 of a cup less and as your mixing the chocolate chips in if the dough feels too sticky and not like a rollable cookie dough I'll sieve in a little more flour.