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Cookie Cups from Refrigerated Cookie Dough Filled with Ice Cream and Chocolate Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 10 reviews
  • Author: Sue
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 30 mins
  • Yield: 16 cookie cups
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These delightful cookie cups are made from refrigerated chocolate chip cookie dough, baked to a perfect golden brown with a slightly toasted edge and soft middle. Ideal for ice cream sundaes, they add a fun twist to your dessert table and can be prepared ahead of time for convenience.

Ingredients

Ingredients

  • Cooking spray, for greasing the muffin tin
  • 1 (16 ounce) package refrigerated chocolate chip cookie dough

Instructions

  1. Preheat and prepare: Preheat your oven to 325 degrees F (165 degrees C). Lightly spray a 12-cup muffin tin with cooking spray to ensure the cookie cups release easily after baking.
  2. Divide the dough: Divide the cookie dough into sixteen 2-tablespoon portions. Place 12 portions into the prepared muffin tin and press each portion into the bottom and about halfway up the sides of each muffin cup, forming the base for your cookie cups. Reserve the remaining 4 portions of dough for a second batch.
  3. First bake: Bake the cookie dough in the preheated oven for 9 minutes. This initial baking sets the shape of the dough without hardening it fully.
  4. Shape the cups: Remove the muffin tin from the oven and gently press down the center of each cookie portion with the large end of a wooden spoon or a shot glass, creating a well for filling.
  5. Continue baking: Return the muffin tin to the oven and bake for an additional 6 to 8 minutes, or until the cookie cups are golden brown around the edges.
  6. Cool and remove: After removing from the oven, press the centers down gently once more to maintain the cup shape. Allow the cookie cups to cool completely in the pan for about 15 minutes before carefully removing them using a small offset spatula or knife.
  7. Repeat: Repeat the shaping and baking process with the remaining 4 cookie dough portions to make the remaining cookie cups.

Notes

  • These cookie cups can be made ahead and stored for later use.
  • You can fill them with ice cream and drizzle with chocolate sauce for an impressive sundae presentation.
  • Works well with any refrigerated or homemade cookie dough variety.

Find it online: https://suerecipe.com/cookie-cups-from-refrigerated-cookie-dough-filled-with-ice-cream-and-chocolate-sauce-recipe/