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Chocolate Chip Cookie Blondie. Preheat the oven to 350°F (180°C). Butter an 8-inch (20-cm) wide, 3-inch (8-cm) tall springform pan, line the bottom with parchment paper and dust the sides with flour. Melt the butter, salt and brown sugar in a heatproof bowl in the microwave in 30-second intervals, stirring in between.

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Instructions. Mix graham crackers, sugar and melted butter and pat down into 7-9 inch springform pan. Pack down crust so it stays together, then place in freezer while preparing the cheesecake filling. Using a stand or electric hand mixer, cream together cream cheese and sugar until smooth.

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Preheat the oven to 325 degrees F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Combine the Oreo cookie crumbs and butter in a small bowl. Press the mixture into the bottom of the springform pan. Bake the crust for 10 minutes, then set it aside to cool.

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Instructions. Chocolate Chip Cookie CrustPreheat oven to 350 degrees. Spray an 8-inch springform pan with nonstick cooking spray. In a microwave-safe bowl, add in the butter,, salt, and brown sugar. Microwave in 30-second intervals and stir until the butter is melted. Let cool until 10 - 15 minutes.

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Mix graham crackers, sugar and melted butter and pat down into 7-9 inch springform pan. Push the crust down with a measuring cup to pack the crust down. Freeze while preparing the cheesecake filling. Cream together cream cheese and sugar until smooth, with a hand-held mixer.

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Cheesecake. Add the cream cheese and powdered sugar to a large bowl. Beat with a hand mixer on medium until combined. Add the sour cream, peanut butter, and vanilla to the bowl. Beat until smooth. Stir in ½ cup of M&Ms and ¾ cup of chocolate chips. Scrape into prepared graham cracker crust and smooth evenly.

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Instructions. With a hand mixer or stand mixer, beat the cream cheese, butter, and peanut butter until smooth. Add in the powdered sugar, brown sugar, flour, and vanilla. Using the paddle attachment on your stand mixer or just a wooden spoon, mix in the oats. You may want to use more or less here.

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In a microwave safe mixing bowl, combine butter, salt, and brown sugar. Heat in 30-second intervals until butter is melted, stirring each time. Set aside to let cool slightly. Add egg and vanilla to the butter mixture, stirring until well combined. Add flour in to the batter in batches, mixing well each time.

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Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and gently spray the pan with baking spray. Set aside. To make the cookie crust, add the butter, sugar, and brown sugar to the bowl of a stand mixer fitted with a paddle attachment.

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Cookie Monster Dessert is the ultimate four layer dessert. A layer of chocolate chip cookie topped with pudding, sweetened cream cheese and whipped topping! CHOCOLATE "LASAGNA" I think I must have been conditioned at a young age to want dessert right after supper. As soon as I am finished eating my meal, I immediately want something sweet.

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1. Make the crust by combining all the ingredients and pressing it into a baking pan. 2. Bake the crust and let cool completely. 3. Prepare the cheesecake layer by mixing the cheesecake filling until creamy. Spread onto the cookie crust. 4. Top with broken cookies.

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Lightly spray a 10" springform pan with cooking spray. Press the reserved cookie dough into the bottom and about 1/2" up the sides of the pan. Using a stand mixer with a paddle attachment, beat the softened cream cheese or 1-2 minutes until it is smooth and creamy. Add the sugar, flour, vanilla and sour cream.

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Here are the steps to make and bake the cheesecake. STEP 1: Beat the butter, sugar, and peanut butter. Beat these until very smooth creamy. Then, add in vanilla and egg. STEP 2: Mix in dry ingredients. Mix until just combined. Then, add in oats, mini M&M's, and mini chocolate chips. STEP 3: Compact the dough.

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Step 1. Set cookie dough out on counter and let come to room temperature to soften (this will make it easier to spread into your baking dish). Preheat oven to 350F degrees. Spray 9×13 baking dish with nonstick cooking spray. When dough is soft, spread into baking pan. This takes a little patience to get it all spread out.

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Beat in the white sugar, brown sugar and peanut butter. Beat in the sour cream. Beat in the eggs 1 at time until just combined. Place the cheesecake crust (with the pan still wrapped in aluminum foil) inside a large roasting pan. Pour/spoon the cheesecake filling on top of the crust and smooth over the top.

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Using a stand mixer, whisk together butter and sugar until light, about 3 minutes. Add in peanut butter, mix to combine. Add eggs, vanilla and milk until well mixed. Mix in flour and baking powder until just combined. Add in chocolate chips and peanuts and mix for just a couple of seconds until mixed in.