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1
Place the scoops of chocolate chip cookie dough and chocolate ice cream into a sundae glass.
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2
Take the Yummy Slice-and-Bake Cookies and break them up into small pieces over the ice cream.
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3
Heat the caramel and hot fudge sauces and drizzle over the cookies and ice cream, then sprinkle over some mini chocolate candies.
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4
Squirt on some whipped cream and top with sprinkles or other toppings as you fancy.
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5
Finish with a cherry on the top.
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6
Combine the flour, instant coffee, baking soda and salt in a bowl.
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7
Stir together and set aside.
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8
Cream together the butter with the brown and granulated sugar, scraping the bowl once while mixing.
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9
Add the eggs, mixing one at a time, and then the vanilla.
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10
Add the chocolate-hazelnut spread and peanut butter and mix.
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11
Add the dry ingredients in increments, mixing gently after each addition.
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12
Scrape the bowl once and mix again.
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13
Add the chopped chocolate candies and pecans and mix gently to combine.
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14
Add more of either ingredient if needed.
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15
Spoon the dough on a long piece (or 2 shorter pieces) of waxed paper or plastic wrap.
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16
Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder.
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17
Refrigerate for at least 3 to 4 hours, or place in the freezer for 20 to 30 minutes.
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18
Preheat the oven to 375 degrees F.
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19
Slice off as many cookies as you'd like and lay the slices on a baking sheet.
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20
(The thicker the slices, the farther apart the cookies will need to be; they bake up flat.)
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21
Bake until nice and golden brown, about 10 minutes.
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22
Yield: 30 cookies
