I have the recipe(s) for making whoopie(s)...

Saturday, May 14, 2011



Makes about 9 dozen cookies or 2 big cookies with 12 plus big cookies or about 50 Sundae cookie cups. I recommend the Wilton Brownie cup pan with this recipe for a great ice cream parlour party.

1.5 cups Caramel sauce
1.5 cups packed brown sugar
4.5 cups of all-purpose flour
2 eggs
4 sticks (2 cups) of butter softened
2 teaspoons of vanilla extract
2 teaspoons of baking powder
2 teaspoons of salt

1.) Cream butter with brown sugar and granulated sugar in stand mixer with the flat blade.
2.) Beat the eggs with a fork and mix in the vanilla extract. Slowly add in one egg at a time into the mixture so that the fat emulsion can spread through out the mix.

(Tip: This will help the fat spread throughout the batter and when you bake it will have more of an even taste/texture. The fat will be mixed throughout the cookie making the cookie taste much better )

3.) Mix in the hot fudge sauce at room temperature into the batter until well mixed.
4.) Mix in the caramel sauce into the batter until well mixed.

(Tip: I used William Sonoma's Hot fudge Sauce and William Sonoma's Caramel sauce that was already stored at room temperature. I am not sure the quality of the product if you go crazy in a Ice Cream Shoppe or shop or store if you use straight from the hot fudge warmer. I have not been able to test this product as if I were a fat kid in a Candy Store that also has ice cream sundaes).

5.) In a side large bowl shift together flour and baking powder. Then add the salt but do not shift the salt in the mix.
6.) Gradually mix in the flour mixture into the batter using the mixer hood and at low speed.
7.) Refrigerate for about 30 minutes until it is firm enough to roll into big cookies or to put in the Wilton Brownie cup pan.

8.) After 30 minutes two options for the cookie dough:

A.) Cookie cups should be baked at 300 degrees Fahrenheit for about 15-20 minutes or until golden. Spray with Pam with Flour Baking spray.

(Tip: Here you cans see that the cookie cups are too big but I can just trim off the excess or just serve as is. If you aim for perfection then you will want to make sure to fill the cups 3/4 the way with the cookie dough. But still it is just as tasty!)

As I found out later in this experiment these cookie cups except for
the far left cup are over filled. To get perfect cups only fill 3/4 the cavity.
At 300 Degrees Fahrenheit bake for about 15 to 20 minutes until golden.
Let cool in pan 5 minutes then reverse onto a cooling rack.
You can clearly see that they were over filled.

Do not fret you can always cut the excess after
the cups cool and use on top of the sundae cups on some form.

Later scoop ice cream of choice on top.
If baked ahead warm cookie for 15 secs
B.) The cookies should bake 8-15  minutes or until golden. Let the cookie cool in the pan for 5 minutes and then move onto the cooling rack.

Sundae Cookies 

If the cookies are big cookies you need to leave adequate room
for the cookies to spread.

I froze these a week ago. The cookies look odd now but they come
out smooth and round. I wrapped them in wax paper and froze in
a zip lock bag.

That same cookie as you can see came out smooth without any
wrinkles as seen original in the dough.