Sentences with phrase «cup cookie scoop»

Using a 1/4 cup cookie scoop, drop the dough onto the prepared baking sheet then roll into round balls, if desired.

Using a 1/4 cup cookie scoop, drop the dough onto the prepared sheet then flatten with your hands.

Using a 1/4 cup cookie scoop, drop the dough onto the prepared sheet then flatten with the palm of your hand.

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.

Not exact matches

Using a lightly oiled cookie scoop, distribute batter evenly between the muffin cups (they should be about 3/4 full).

Evenly divide the muffin batter between the prepared muffin cups (I like using a cookie scoop for mess - free work).

Oh yes, instead of a puny cookie scoop you use a 1/4 cup cookie to -LSB-...]

I had to add a bit over half a cup of coconut flour to get the mixture to a state that it can be scooped out of the bowl in and still hold some sort of shape on a cookie tray.

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

Use a cookie scoop or spoon to divide the batter evenly among the muffin cups.

Using a 1/4 of a cup scoop or floured measuring cup, scoop the batter onto the cookie sheets leaving about 2 1/2 inches between cookies.

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

Immediately upon removing cookie cups from oven, use the back of a cookie scoop to make an indentation in the cup.

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

Using the back of an ice cream scoop or tablespoon, press down on the center of each cookie to form a cup.

Using a large cookie scoop or 1/4 C measuring cup, scoop spoonfuls of the mixture onto the baking sheet.

Made these the other day and shared the recipe everywhere I could... I cut the auger and chips down to 1/2 cups... Worked out to 2560 calories for the whole recipe (1440 from the peanut butter) if you use a 1/8 measuring cup level to scoop them out you will get over 20 cookies and they are the perfect size

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

Use a cookie scoop to divide the batter evenly between the muffin cups.

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.

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

Pipe, scoop or place a scant 1/4 cup filling in the center of one flat side of each cookie pair.

Fill muffin tins using a cookie or ice - cream scoop so each cup has exactly the same amount of batter — or a tablespoon if you don't have a scoop — fill each muffin tin or paper 3/4 full.

Place crushed pieces of Enjoy Life cookies on the bottom of each cup, and scoop some pudding on top.

Using a cookie scoop, fill each muffin cup with batter until 2/3 -3 / 4 full.

Using a small cookie scoop or a couple of teaspoons, spoon melted chocolate into the bottom of each lined muffin cup.

For large cookies, use 1/4 cup (60 ml)(60 grams) of batter (I like to use an ice cream scoop) and place six cookies on each baking sheet.

I made the cake, mushed it with raspberry jam, and dropped cookie dough scoops of that into mini silicone muffin cups that I'd put the melted chocolate chips into.

When filling the cups with batter, I used a cookie scoop to get batter to the bottom of the cups.

I added some dark chocolate chips and there was just the right amount of batter to make 24 Brownie Bites using a cookie scoop to drop into mini muffin cups.

Scoop a scant 1/4 cup (or use a large cookie scoop) to divide batter, filling each cavity about 2/3 Scoop a scant 1/4 cup (or use a large cookie scoop) to divide batter, filling each cavity about 2/3 scoop) to divide batter, filling each cavity about 2/3 full.

A scoop of premium ice cream nestled in a fresh baked cookie cup and finished with a swirl of fresh whipped cream.

Using a 1/4 cup measure, I scooped a flat amount of batter, then placed it onto a parchment - lined baking sheet, slightly shaped / flattened the batter, and baked for approximately 20 minutes, at the same or slightly less heat (25 * cooler oven) as the muffin recipe, with 8 per cookie sheet.

Spoon the dough by about 1/4 cup scoops onto prepared cookie sheet, 2 - inches apart.

If you scoop with the measuring cup, the flour will be too packed and will affect the texture of the cookies.

cookie scoop, portion batter into muffin cups.

Divide the batter evenly into the twelve muffin cups (I use a medium cookie scoop for this).

ice cream scoop, portion cookies and place on sheets, spacing 3» apart (or measure out mounded scoops with a 1/4 - cup measuring cup).

I switched to using my cookie scoop, and not an ice cream scoop or 1/4 cup equivalent.

Scoop 1 Tablespoon of cheesecake mixture on each cookie cup, and continue to bake for around 18 more minutes.

Scoop out approximately 1/4 cup portions and place 2 inches apart on prepared cookie sheet (s).

Using a 1/4 cup stainless steel scoop (or a 1 1/2 tablespoon scoop for smaller cookies), drop the mixture onto the prepared baking sheet, flatten with the back of a spoon then sprinkle with chopped peanuts and sea salt flakes, if desired.

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).

Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet using an ice cream scoop or large spoon.

Use a large cookie scoop or spray a 1/2 cup to scoop the dough.

With a large cookie scoop, place a scoop of the meat mixture in each muffin tin (I use a full and a half — so 18 cups — because that's all I have).

Using a large cookie scoop (about 1/4 cup capacity), drop batter onto hot skillet.

3 cups shredded Coconut (unsweetened) 3/4 cup raw Coconut Flour 1/2 cup raw Cocoa Powder 3/4 cup - 1 cup raw Coconut Nectar 1/4 cup raw Coconut Oil Mix this fun creation by hand and form into little balls using your hands, or a cool cookie scoop.

Onto a parchment or silpat lined cookie sheet, form cookies using a 1/4 cup scoop, Flatten with your fingers, shaping the cookies into disks about a half inch thick.

Using a large cookie scoop, fill the prepared muffin cups slightly over 2/3 full.