Chocolate Sundae Cookies Recipes

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.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, stir together the flour, sugar, cinnamon and salt and set aside. In another bowl, add the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
• In a medium saucepan, melt the butter. Add the cocoa and whisk to combine. Pour the boiling water into the melted butter mixture in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth.
• Pour the batter into 4 ovensafe 6-inch skillets (unbuttered) and bake until a toothpick inserted in the middle comes out clean, about 20 minutes.
• Drizzle the cakes with Cinnamon Hot Fudge Sauce and top with scoops of vanilla ice cream, a dollop of whipped cream and a cherry.
• Add the sugar, cream, cocoa, butter and cinnamon to a medium saucepan. Cook over medium heat, stirring, until the butter melts, about 15 minutes. Transfer to a mason jar and store in the fridge. (The sauce will harden as it cools, so reheat in a pan over medium heat when ready to use.)

Steps:

• Combine pudding mix, water and sugar in medium saucepan.
• Bring to full rolling boil on medium heat, stirring constantly. Add butter; stir until butter is melted and mixture is well blended.
• Scoop ice cream into 12 serving bowls; top each with 2 Tbsp. chocolate sauce. Sprinkle with cookie crumbs.

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.

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.

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...

Steps:

• Put the chocolate and 100ml milk in a small pan, and put the caramel, peanut butter and 100ml milk in another pan. Gently melt both, stirring until saucy. Set aside to cool.
• Give the sauces a good stir to loosen, then layer the 2 sauces, biscuit bits, peanuts and ice cream in 6 sundae glasses or bowls, and eat straight away.