Cookie-Cup Recipe Part 2

• Posted on July 7, 2015
• by Jamie Stahl
• in Recipes
• 1 Comment.

Last week, I had put up a post that included a recipe for cookie-cups.  I thought they were such a good idea that I decided to make a new batch.  This time, I made the cookie-cups a bit differently and wanted to share the deliciousness with you.  I turned my cups into bowls and used them to make ice cream sundaes!

Ingredients:

1 Package of Pillsbury slice-and-bake sugar cookies

3/4 rainbow sprinkles (I used mini candy coated chocolate chips)

Cooking spray

Ice Cream, any brand/flavor of your choice

Sundae Toppings of your choice

Directions:

• Pre-heat the oven to 350 degrees and generously spray 12 cupcake/muffin cups with cooking spray.

• In a medium sized bowl, fold the rainbow sprinkles into the sugar cookie dough.

• Roll sections of cookie dough into pieces, approximately a tablespoon each and place them into each tin cup.

• Using a shot glass or measuring beaker, press the inside of the cookie dough balls to form a shallow circular valley in the middle of the individual tin cups.  It may help to use a bit of cooking spray here as well so the glass doesn’t stick.

• Bake the cookie-cups for 18-20 minutes.  Remove from oven and allow to cool for about 10 minutes.

• Carefully slide a knife around the edges of each cookie-cup and lift them out of the tin cups.

• Scoop out your favorite ice cream and plop it right down into the center of the cup.  Then go to town with whatever toppings your heart desires.

*For these cookie-cups, I chose some chocolate sauce, mini rainbow candy-coated chocolate chips, and a cherry to top off my chocolate ice cream sundae.

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