Sentences with phrase «made cookie cups»

Chocolate chip cookie dough + chocolate cookies = THIS If you've never made cookie cups before, you're in for a quite a treat.

I've never made cookie cups before for some reason.

Lisa has been on an amazing kick lately making cookie cups — all kinds.

To make the cookie cups, preheat oven to 350 degrees.

Press down in the center of each cookie, with your fingers or a small spice jar, to make a cookie cup.

To make Red Wine Chocolate Cookie Cups, I started with my favorite double chocolate chip cookie recipe and baked the dough in a miniature muffin tin to make cookie cups.

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.

7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted butter pinch of salt (or use salted butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing

1 cup soaked walnuts 1/2 cup dates 1/2 cup oats, 1/2 ground together (use gf oats to make the cookies gluten - free) 1/4 tsp salt 1/2 tsp cinnamon 1 tsp vanilla 2 tbsp raisins

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

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

Soft Chewy M&M Cookies Makes 5 dozen cookies Ingredients 2 1/4 cups flour 1 tsp salt 3/4 cup white sugar 1 tsp vanilla -LCookies Makes 5 dozen cookies Ingredients 2 1/4 cups flour 1 tsp salt 3/4 cup white sugar 1 tsp vanilla -Lcookies Ingredients 2 1/4 cups flour 1 tsp salt 3/4 cup white sugar 1 tsp vanilla -LSB-...]

I used store - bought gelato to finish off this citrus fruit cup and to save time, I also purchased the Italian amaretti cookies (although they're simple to make).

This might be helpful: https://www.weekendbakery.com/cooking-conversions/ Hope you make the cookie bars though — they're delicious regardless of whether you use grams or cups

When I made them with the ful 3/4 cup of brown sugar the sugar melted and the cookies spread out to a thin wafer.

We bought, and decorated the Christmas tree, we made cute little reindeer cookies with my little daughter (she made them all by herself, and I was mostly on standby), and we watched Christmas Story, while sipping white hot chocolate from huge, red, Christmas cups.

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).

So besides the Mint Chocolate Chip Cookie Cups I made, I also tried my own flavor combo and made a raspberry filling to go with the chocolate cookie cups, with a fresh raspberry on top.

I went to make No - Bake Cookies this weekend for the family and refused to feed my young kids who only get an occasional treat 2 cups worth of sugar!!

Add 1/2 teaspoon xanthan or guar gum per cup of flour blend to make cakes, cookies, bars, muffins and other quick breads.

My aunt makes something similar, but in cookie form with the peanut butter cup on top.

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.

After arriving I made 2 more types of cookies, fudge and peanut butter cups.

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.

In 8 small (10 ounce) custard cups (or in shot glasses to make minis) layer the crumbs on the bottom, add a layer of the tofu mixture, more crumbs, another layer of tofu and end by completely cover the top with the rest of the cookie crumbs.

Just made the cookies using unsalted butter, 3/4 cup of whole spelt flour (because I had only 3/4 cup of oats), and brown sugar (because I didn't have coconut sugar).

cups (240 g) vanilla cookie crumbs (* use gluten - free cookies to make gluten - free or leave them out and just have pudding)

I made another batch of cardamom tea leaf cookies but this time I added 1 cup of mini chocolate chips.

Biscotti or twice baked Italian cookies are surprisingly easy to make and a real treat along with a cup of hot coffee or tea.

I am honored that my cookie recipe was recognized and we are able to enjoy some super fine chocolate Perugina Chocolate Lovers Stuffed Cookies Ingredients: 2 sticks (1 cup) of margarine made with 80 % vegetable oil, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 eggs 2 dark chocolate Perugina bars or milk chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3 cup all purpose flour 2 dark chocolate caramelized almond Perugina chocolate bars Directions: 1.

I added a half cup more date paste than usual with my cookies, because I wanted to make sure they were still soft, and to balance out the sight bitterness of the dark cocoa powder.

Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies For the Cookies: 1/2 cup honey 1/3 cup molasses 2 tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies For the Cookies: 1/2 cup honey 1/3 cup molasses 2 tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - cookies For the Cookies: 1/2 cup honey 1/3 cup molasses 2 tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - Cookies: 1/2 cup honey 1/3 cup molasses 2 tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - 2 tbsp.

With a Reece's Peanut Butter Cup influence, how can you not want to make these healthy oreo cookies?

The only thing that might make these cookies even better is to pour yourself a cup of orange spice tea to sip as you munch these amazing cookies.

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.

Hello, I just made these cookies, I substituted 1/3 cup of Tapioca and just did 2/3 cup of Arrowroot powder.

To start making these puppies, you'll need a cup of oreo cookie crumbs.

This is a spin on the healthier / vegan peanut butter cups I've been making for years now, plus a spin on my favorite no bake cocoa cookies (without the butter + white sugar!).

I used 10 oz of of the Lorna shortbread cookies (less than you advised), and it yield 2.5 cups of crumbs somehow... so your 10.6 oz = 1 3/4 — 2 cups crumbs didn't make sense to me.

To finish off the bag and keep myself from eating them with spoonfuls of Nutella (highly recommended by the way) I made these cookies with the last 1/2 cup.

Double Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) DirectiCookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Directicookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Directions: 1.

Always love your cookie recipes Made these with natural peanut butter and added an additional 1/3 cup oats to account for that.

It's only about an additional 1 1/2 tablespoons of sugar for the entire pan of cookies if you stick with our recommended 3/4 cup, but that little additional sweetness makes a difference.

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.

If you don't want to take the time to make your own caramel, you can easily just take about 1/2 cup caramel topping that has been heated up and stir in the cookie butter until smooth.

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

Make two 1/2 cup sized puddles of batter on each cookie sheet.

I was pleasantly surprised at how simple to make they were, although the ingredients you'll need to add to the mix are a little different than traditional cookie mixes; you'll need 1/2 cup oil (I like Tropical Traditions organic coconut oil, $ 16 at amazon.com), 1/4 cup applesauce and 1 tbsp vanilla extract.

Whether you are making cones, sandwiches, or sundaes you will want to take about 1/3 -1 / 2 cup of the pure Biscoff cookie...