Chocolate Sundae Cookies Recipes

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SKILLET COOKIE SUNDAE



Skillet Cookie Sundae image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 55m

Yield 10 to 12 servings

Number Of Ingredients 15

2 sticks butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 eggs
2 cups all-purpose flour
2 heaping teaspoons instant coffee
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk chocolate chips
1 cup semisweet chocolate chips
Ice cream, such as vanilla, strawberry, mint chocolate chip or chocolate, for serving
Hot fudge, for serving
Canned whipped cream, for serving
Maraschino cherries, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Cream together the butter, brown sugar and granulated sugar in a large bowl. Add the vanilla and eggs, mixing well. Combine the flour, instant coffee, baking soda and salt in a separate bowl. Add the dry ingredients to the wet ingredients in 3 batches, mixing after each one. Stir in the milk and semisweet chocolate chips.
  • Spread the mixture into a 10-inch skillet and bake until golden brown, 30 to 40 minutes. Remove the skillet from the oven, top the cookie with several scoops of your favorite ice cream, drizzle on some hot fudge and top with whipped cream and a cherry.

CLASSIC HOT FUDGE SUNDAE



Classic Hot Fudge Sundae image

There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better. Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors. And if you like nuts, by all means use them here. The added crunch is marvelous against all the rich creaminess.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

3/4 cup heavy cream
1/2 cup packed light brown sugar
1/3 cup light corn syrup or honey
3 tablespoons Dutch-processed cocoa
1/4 teaspoon fine sea salt
2 tablespoons unsalted butter, cubed
7 ounces finely chopped bittersweet chocolate
1 teaspoon vanilla extract or 1 tablespoon brandy or rum
1 cup chilled heavy cream
1 tablespoon superfine sugar, more to taste
1/2 teaspoon vanilla extract
2 pints your favorite flavor ice cream
Chopped toasted nuts, such as almonds, peanuts, or pecans (optional)
Cherries, for garnish (optional)

Steps:

  • In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
  • Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
  • For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
  • Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.

Nutrition Facts : @context http, Calories 756, UnsaturatedFat 16 grams, Carbohydrate 81 grams, Fat 50 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 30 grams, Sodium 215 milligrams, Sugar 74 grams, TransFat 0 grams

EASY HOMEMADE CHOCOLATE SAUCE



Easy Homemade Chocolate Sauce image

If you are a regular buyer of store-bought chocolate sauce, and didn't realize how easy it is to make your own at home, then I hope you give this recipe a try. Enjoy!

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 10

Number Of Ingredients 7

¾ cup white sugar
1 ½ tablespoons all-purpose flour
½ cup unsweetened cocoa powder
1 ¼ cups milk
2 tablespoons butter
½ teaspoon vanilla extract, or more to taste
1 tiny pinch salt

Steps:

  • Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
  • Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
  • Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
  • Pour hot over ice cream or store in airtight containers in the refrigerator.

Nutrition Facts : Calories 108.4 calories, Carbohydrate 19.7 g, Cholesterol 8.5 mg, Fat 3.5 g, Fiber 1.5 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 49.2 mg, Sugar 16.5 g

CHOCOLATE SUNDAE CONE COOKIES



Chocolate Sundae Cone Cookies image

Enjoy these crunchy chocolate cookies made using Betty Crocker® cookie mix and sugar cones - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 30

Number Of Ingredients 7

1 bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups), divided
1/2 cup butter or margarine, softened
1 egg
1 pouch Betty Crocker™ chocolate chip cookie mix
1 cup white vanilla baking chips (6 oz)
4 sugar cones, coarsely crushed (about 1 1/4 cups)
1/2 cup dry-roasted peanuts, coarsely chopped

Steps:

  • Heat oven to 350°F. In large microwavable bowl, microwave 1 cup chocolate chunks uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Add butter; using spoon, beat until blended. Add egg; beat until combined. Add cookie mix; stir until soft dough forms. Stir in remaining 1 cup chocolate chunks and the vanilla baking chips. Gently stir in crushed cones just until combined.
  • Onto ungreased cookie sheets, drop dough by 2 tablespoonfuls per cookie; flatten tops slightly. Sprinkle with peanuts, pressing lightly into dough. Bake 8 to 10 minutes or until puffed and dry on tops (centers will be very soft). Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 19 g, TransFat 0 g

CHOCOLATE SUNDAE COOKIES



Chocolate Sundae Cookies image

If your nuts for Hot Fudge Sundae's then you will LOVE these tasty morsels! Great to serve your guests during the holidays or to add to your cookie and treats trays! The cooking time is time per sheet of cookies.

Provided by Lindas Busy Kitchen

Categories     Drop Cookies

Time 1h12m

Yield 36-48 depending on size

Number Of Ingredients 18

1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup brown sugar, firmly packed
1/2 cup shortening
1 egg
1/4 cup maraschino cherry juice
2 tablespoons milk
2 ounces unsweetened chocolate, melted
1/2 cup cherries, chopped
1/2 cup walnuts, chopped
1/2 large marshmallows (for each cookie)
1/4 cup cocoa
1/2 cup margarine
2 tablespoons milk
1 teaspoon vanilla
confectioners' sugar
1 walnuts, piece (for each cookie)

Steps:

  • Preheat oven to 350.
  • Cookies:.
  • Mix together flour, baking soda, and salt, set aside.
  • With your mixer, mix brown sugar and shortening.
  • Blend in egg. Beat well, then stir in 1/2 of the dry ingredients.
  • Add Marachino juice and milk.
  • Stir in the rest of dry ingredients, and mix well.
  • Blend in melted unsweetened chocolate (you can use the kind that are already melted, or substitute 6 T. of cocoa and 2 T. oil), chopped cherries, and chopped walnuts.
  • Drop by spoonfuls on an ungreased cookie sheet.
  • Bake for 12-15 minutes.
  • While cookies are baking cut large marshmallows in half.
  • Place the cut side of the marshmallow down on hot cookies when they come out of the oven, so they will stick.
  • Let cool.
  • Frost cookies, then and put a nut on top.
  • Buttercream Chocolate Frosting:
  • Beat cocoa, margarine, milk and vanilla well. Add in confectionary sugar to desired consistency.

Nutrition Facts : Calories 108.5, Fat 7.6, SaturatedFat 1.9, Cholesterol 6.1, Sodium 84.3, Carbohydrate 9.5, Fiber 0.7, Sugar 4.3, Protein 1.4

COOKIES IN A BOWL (WITH ICE CREAM)



Cookies in a Bowl (with Ice Cream) image

Provided by Molly Yeh

Categories     dessert

Time 45m

Yield 12 servings

Number Of Ingredients 11

4 cups (540 grams) all-purpose flour
2 teaspoons kosher salt
1 1/2 teaspoons baking powder
1 cup (2 sticks; 226 grams) unsalted butter, at room temperature
2 cups (400 grams) light brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups (333 grams) semisweet chocolate chips
1 cup (167 grams) dark chocolate chips
Flakey salt, for sprinkling
Vanilla ice cream, hot fudge, rainbow sprinkles and maraschino cherries, for topping

Steps:

  • Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, salt and baking powder until combined. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until just combined, scraping down the bottom and sides as needed. Add the eggs and vanilla extract and beat to incorporate. Add the flour mixture and mix slowly until just barely combined. Mix in the chocolate chips. Scoop out a slightly-heaping, 1/2-cup scoop of dough and place on a prepared baking sheet. Lightly press the dough to flatten into the shape of a hockey puck. Repeat with the remaining dough, placing 6 cookies on each baking sheet and making sure to evenly space apart. Sprinkle the tops with flakey salt. At this point, you can bake or freeze.
  • Bake the cookies until golden brown around the edges and lightly browned on top, 15 to 20 minutes. (If baking from frozen, begin checking at 20 minutes.)
  • While still warm, put a cookie in a bowl. Top with a scoop of ice cream, hot fudge, sprinkles and a cherry.

CHOCOLATE SUGAR COOKIES



Chocolate Sugar Cookies image

If you love chocolate, try flavorful chocolate sugar cookies instead of regular sugar cookies. This is an easy recipe and they're so fun to decorate! Chilling is the most important step, so don't skip it.

Provided by Sally

Categories     Cookies

Time 3h30m

Number Of Ingredients 10

1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
3/4 cup (62g) unsweetened natural cocoa powder (or dutch process), plus more as needed for rolling and work surface
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup (1.5 sticks or 172g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Royal Icing or Easy Glaze Icing (royal icing is pictured)
Assorted sprinkles

Steps:

  • Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
  • Divide the dough into 2 equal parts. Dust 2 large pieces of parchment paper or 2 silicone baking mats with cocoa powder (or flour). Place a dough half on each. With a rolling pin lightly dusted with cocoa powder (or flour), roll the dough out to about 1/4-inch thickness. Use more cocoa powder/flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
  • Lightly dust one of the rolled-out doughs with cocoa powder or flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
  • Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. Using cookie cutters, cut the dough into shapes. Re-roll the remaining dough, using more cocoa powder or flour to lightly dust your work surface and rolling pin, and continue cutting the dough until all is used. Work quickly so the dough doesn't become too warm or soft. If it does, stop what you're doing and place any unused dough back in the refrigerator for 10 minutes to stiffen up again. Repeat cutting into shapes with 2nd half of dough. (Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
  • Arrange shaped cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until edges are set. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely before decorating.
  • Prepare the royal icing or easy glaze icing and decorate the cooled cookies however you'd like. Add sprinkles on top of the icing if desired.
  • Royal icing dries in about 2 hours and easy glaze icing dries in 24 hours. No need to cover the decorated cookies as you wait for the icing to set. If it's helpful, transfer cookies to a baking sheet and place them in the refrigerator to help slightly speed up the icing setting.
  • Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

COOKIE SUNDAES



Cookie Sundaes image

"One night after making chocolate chip cookies, I decided to treat the family with a sundae by topping the cookies with ice cream and drizzling them with chocolate syrup. Now, these are one of our favorite treats." Lori Daniels - Beverly, WV

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 4

8 refrigerated ready-to-bake chocolate chip cookies
2 cups peanut butter ice cream with peanut butter cup pieces
2 tablespoons chocolate syrup
Whipped cream in a can and chocolate sprinkles, optional

Steps:

  • Bake cookies according to package directions. Remove to a wire rack to cool. Divide cookies among four dessert dishes. Top each with 1/2 cup ice cream; drizzle with chocolate syrup. Garnish with whipped cream and sprinkles if desired. Serve immediately.

Nutrition Facts : Calories 605 calories, Fat 36g fat (16g saturated fat), Cholesterol 80mg cholesterol, Sodium 286mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 2g fiber), Protein 10g protein.

NAUGHTY CHOCOLATE SUNDAE



Naughty Chocolate Sundae image

An easy or hard as-you-like sundae perfect for making your friends go 'wow' at your dinner parties!

Provided by imabadpixie

Time 10m

Yield Makes Portions

Number Of Ingredients 10

1 tub (900ml) Carte Dor or other Vanilla Ice Cream.
1 pack (150gish) dutch shortbread buscuits (M&S do these), broken.
2-3 slices of Chocolate Cake or Brownies chopped into bitesize chunks.
100g Dark chocolate, chopped.
15-20 fresh strawberries.
200g plain or milk chocolate
10g butter
100g icing sugar
120ml single cream
2tbs golden syrup

Steps:

  • To Make the Sauce: Melt the chocolate with the butter (you can do this in the mircowave) until there are no lumps. Remember to stir this while heating.
  • Once melted, leave to cool for 5 minutes and then swirl in the cream. If mixture curdles- add more cream. Sift in the icing sugar and stir.
  • When ready to use- put this mixture into a pan and add the syrup. Heat this and stir until the sauce is pourable and add to the sundae (below).
  • Sundae: Put the ingredients into large wine glasses or sundae bowls, varying different layers in. Fill to the top.
  • Pour the warm sauce over the top and spinkle afew biscuit crumbs on top. Serve warm.

CHOCOLATE SUNDAE COOKIES



Chocolate Sundae Cookies image

It's cookie time!!! There is just something truly magical about the holidays and cookies. I really can't explain it. The lights are hung, the tree is decorated, the presents are wrapped, (well, getting there), the house looks beautiful... but it's not the holidays until there are cookies!! Recipe courtesy of Good...

Provided by Didi Dalaba

Categories     Chocolate

Time 40m

Number Of Ingredients 15

2/3 c brown sugar
1/2 c shortening
1 large egg
2 chocolate, unsweetened squares
1/4 c maraschino cherries, snipped
1/4 c maraschino cherry juice
1/2 c walnuts chopped
2 Tbsp milk
1 1/2 c all purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 dozen large marshmallows, halved
DRIZZLE
1 pkg milk chocolate chips
2 Tbsp shortening

Steps:

  • 1. -Using your mixer, beat brown sugar and shortening until well blended. Add in your egg and beat till mixed. -In a medium bowl, sift together flour, baking soda and salt. -To your brown sugar mixture add the maraschino juice, milk and melted chocolate. -Slowly add in your flour mixture till all incorporated. Remove mixer. -Stir in your snipped cherries and chopped walnuts. -Preheat oven to 350F. -Using a small cookie scoop or by heaping teaspoonfuls, drop your cookies onto a parchment lined cookie sheet. -Bake for 13-15 minutes. -As soon as the cookies come out of the oven, immediately place a marshmallow halve on top of the warm cookie and press down just a little to ensure it sticks. Continue baking and topping the rest of the cookies. -Using your microwave in 20 second increments (or can use a double boiler), melt your chocolate chips with your shortening . -Drizzle chocolate over marshmallows and cookies. Let dry on wire rack. Store in airtight container. Don't forget to snag just a couple for yourself...

BEST CHOCOLATE CHIP COOKIES



Best Chocolate Chip Cookies image

Crisp edges, chewy middles.

Provided by Dora

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  • Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g

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SUNDAE COOKIES - HOMEMADE IN THE KITCHEN
Web Nov 15, 2018 Sundae Cookies - chocolate cookies topped with a marshmallow and melted chocolate to represent an ice cream sundae. Sundae Cookies - chocolate …
From chocolatemoosey.com


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