Chips Ahoy Dessert Recipes

Steps:

• Bring all ingredients to room temperature. Preheat oven to 325 degrees. Mix the flour and baking soda in a bowl and set aside.
• Use an electric mixer to mix the two sugars and shortening. When creamy add the vanilla, salt, and egg white.
• Add the flour 1/2 cup at a time adding a tablespoon of warm water as necessary to mix the flour -- don't exceed 4 tablespoons of water -- this will make a firm dough.
• Mix in chocolate chips. As the dough gets thicker you may want to mix by hand and abandon the electric mixer.
• Roll into 2-inch balls and press down with the palm of the hand to make flat. Bake 12 to 15 minutes or until golden brown.

Steps:

• Dip cookies in milk.
• Shake and lay (1 deep) in 9x13 pan.
• Add a layer of Cool Whip.
• Repeat three times.
• Shave hershey bar on top.
• Refrigerate over night.

Steps:

• Mix milk and Kahlua and. Dip cookies in milk mixture for 5-6 seconds.
• Place cookies in the bottom of a 9 inch springform pan (You can also use a glass cake pan).
• Spread thin layer of Cool-Whip on top of cookies and repeat until desired depth. (Usually I end up using both packages). Reserve broken cookies for garnish.
• Top layer should be Cool-Whip then sprinkle top with reserved cookie crumbs or chocolate curls. Freeze until ready to use.
• Remove cake from freezer a few minutes before serving to thaw a little for easier cutting.

Steps:

• 1st layer: Crush Chips Ahoy! Cookies using blender or by hand. Mix with melted butter or margarine. Pour into 9x13 pan.
• 2nd layer: combine the cream cheese, 1/2 tub of the whipped topping, and sugar; mix well. Spread over the 1st layer.
• 3rd layer; mix Jell-O Chocolate Instant Pudding with the milk. Beat for 3 minutes. Pour over 2nd layer. Cover with remaining whipped topping.
• Finishing touch: Use colored candy or crushed pecans.