French Vanilla Chocolate Chunk Cookie Mix Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
• In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Steps:

• Set rack in the middle of the oven and preheat to 375 degrees F.
• In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder and salt. On low speed, add the butter, then the egg and vanilla. Process or beat until the dough is thoroughly blended and massed together.
• Drop rounded half teaspoons of batter onto a non-stick cookie sheet at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 8 minutes, turning once for even baking, until the cookies are set. Cool on the pan on a rack.
• To assemble the cookies, place 1/2 of the cookies, top side down on a flat surface. Scrape the cream filling into a pastry bag fitted with a 1/2-inch star tip. Pipe teaspoon sized rosettes of the filling on the tops of the cookies. Place the remaining cookies, top side up on top of the filling and lightly press to form sandwiches.
• Place the butter and shortening in the bowl of an electric mixer and beat until combined. Gradually beat in the vanilla and confectioners' sugar at low speed until blended. Increase the speed to high and continue beating for 2 to 3 minutes until fluffy.;

Steps:

• Preheat oven to 375 degrees F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.
• Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
• Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, mix cake mix, butter, water and eggs with spoon. Stir in chocolate chunks. Spread evenly in pan.
• Bake 21 to 26 minutes or until edges are golden brown. Cool completely, about 1 hour.
• In small microwavable bowl, microwave frosting uncovered on High 20 to 25 seconds or until melted; stir. Drizzle over bars. Let stand about 30 minutes or until frosting is set. For bars, cut into 6 rows by 4 rows. Or for triangles, cut bars into 6 rows by 2 rows, then cut each bar diagonally in half to form triangles. Store covered at room temperature.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat cake mix, butter, 1 tablespoon milk, vanilla and egg with electric mixer on medium speed until smooth, or mix with spoon. Mix in additional 1 tablespoon milk if dough is too dry. Stir in nuts and chocolate chips.
• Drop dough by slightly less than tablespoonfuls 2 inches apart on ungreased cookie sheets.
• Bake cookies 10 to 12 minutes or until edges are set (centers will be soft and cookies will be very light in color). Cool 1 minute; remove from cookie sheets to cooling rack. Store covered.