Ice Cream Cookie Sundaes
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
48
Spice
44
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Caramel Sauce2 tbsps
Hot Fudge Sauce2.5 cups
All-Purpose Flour1 tsp
Baking Soda1 tsp
Salt1.25 cups
Brown Sugar (packed)1 cup
Granulated Sugar2
Eggs1 tbsp
Vanilla2 tbsps
Creamy Peanut ButterDirections:
1
Watch how to make this recipe
2
Place the scoops of chocolate chip cookie dough and chocolate ice cream into a sundae glass
3
Take the Yummy Slice-and-Bake Cookies and break them up into small pieces over the ice cream
4
Heat the caramel and hot fudge sauces and drizzle over the cookies and ice cream, then sprinkle over some mini chocolate candies
5
Squirt on some whipped cream and top with sprinkles or other toppings as you fancy
6
Finish with a cherry on the top
7
Combine the flour, instant coffee, baking soda and salt in a bowl
8
Stir together and set aside
9
Cream together the butter with the brown and granulated sugar, scraping the bowl once while mixing
10
Add the eggs, mixing one at a time, and then the vanilla
11
Add the chocolate-hazelnut spread and peanut butter and mix
12
Add the dry ingredients in increments, mixing gently after each addition
13
Scrape the bowl once and mix again
14
Add the chopped chocolate candies and pecans and mix gently to combine
15
Add more of either ingredient if needed
16
Spoon the dough on a long piece (or 2 shorter pieces) of waxed paper or plastic wrap
17
Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder
18
Refrigerate for at least 3 to 4 hours, or place in the freezer for 20 to 30 minutes
19
Preheat the oven to 375 degrees F
20
Slice off as many cookies as you'd like and lay the slices on a baking sheet
21
(The thicker the slices, the farther apart the cookies will need to be; they bake up flat
22
) Bake until nice and golden brown, about 10 minutes
23
Yield: 30 cookies