Nutritional Info

Nutrition Facts

Serving Size 1 (62g)

Calories 161
Calories from Fat 47 (29%)
Amount Per Serving %DIV
Total Fat 5.2g 8%
Saturated Fat 3.2g 16%
Monounsaturated Fat 1.7g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 14.4mg 5%
Sodium 97.4mg 4%
Potassium 119.6mg 3%
Total Carbohydrate 26.4g 9%
Dietary Fiber 0.9g 4%
Sugars 11.3g
Protein 3g 6%

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Bennigan's Cookie Mountain Sundae (copy Cat)

By: Jonjon
Recipe Description
Bennigan's puts a twist on the traditional sundae with this sweet treat. Although this dessert was created for the Bennigan's menu, the original sundae has been around since the turn of the century. This recipe makes enough giant chocolate cookies for six or seven sundaes, but you don't have to serve them all at once. Store the cookies in an airtight container and assemble the sundaes as you need them.
Prep time
30 min
Cook time
14 min
Ready In
44 min

Ingredients

Serves Tool

Serves To:USMetric
1 Cup(c)  butter, softened
1/4 Cup(c)  granulated sugar
3/4 Cup(c)  brown sugar, packed
1   egg
1 Teaspoon(t)  vanilla
1 1/4 Cup(c)  all purpose flour
1/2 Gallon(gal)  vanilla ice cream
6 Ounce(oz)  hot fudge topping
1/2 Teaspoon(t)  salt
1/2 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  baking soda
6 Ounce(oz)  semisweet chocolate chips

Preparation

Preheat the oven to 350 degrees F. Make the cookies by creaming together the butter, sugars, egg, and vanilla in a medium bowl. In a separate bowl, sift together the flour, salt, baking powder and baking soda. Combine the dry ingredients with the butter mixture and mix well. Add the chocolate chips and mix once more. Roll the dough into golfball sized portions and place them 4 inches apart on an ungreased cookie sheet. With your hand, press down on the dough to flatten it to about 1/2 inch thick. You will likely have to use two cookie sheets for the 12 to 14 cookies the recipe will make. If you use the same cookie sheet for the second batch, be sure to let it cool before placing the dough on it. Bake the cookies for 12 to 14 minutes, or until they become a light shade of brown. The cookies served with this dessert have a hole in the center so that when you pour on the hot fudge it flows down through the hole onto the ice cream in the middle. When you take the cookies out of the oven, use the opening of an empty glass soda or beer bottle like a cookie cutter to cut a 1 inch hole in the center of each cookie. Turn the bottle upside down and press the opening into the center of each cookie, rotating the bottle back and forth until the center of the cookie is cut out. (If you prefer, you can punch holes in just half of the cookies. These will be the cookies that are stacked on top of the ice cream.) When the cookies have cooled, take four small scoops (about 1/4 cup each) of ice cream and arrange them on the top of one cookie that has been placed in the center of the serving plate. Place another cookie on top of the ice cream. Heat up the fudge in a microwave or in the top of a double boiler just long enough to soften the topping so that it is easy to pour. Pour 3 to 4 tablespoons of hot fudge over the top coookle. Let the fudge drizzle down the sides of the ice cream and through the hole that has been cut in the center of the top cookie. Use a sifter or fine strainer to spread a dusting of powdered sugar onto the sundae and around the surface of the serving plate. Repeat with the remaining ingredients for the desired number of servings. The leftover ingredients (if any) can be saved for additional servings later.

Additional notes

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