Ice Cream Sundae Cookie Cups


I am in the process of making these right now for my girl. I’ ve done one batch so far and took cookies out a few minutes before I would ordinarily consider them fully baked, if I were making regular choco chip cookies. I had no problems creating the craters with a spice bottle, just that I didn’t think I used enough batter for each one, so the sides are a bit too shallow. My next batch, I put more dough into each muffin bin, and when I removed from oven and tried creating crater, it was too under baked so it all stuck to my spice container. I put them back in oven for a few more minutes, but ended up over baking so that it’s not so easy to push spice bottle down to create crater and the cookie starts to break up. Moral of the story, under baking is good and you really have to keep an eye on them in the oven. Also, I used paper cupcake liners, and that is working pretty well. Thank you for this recipe, I’m having fun making them!

Ingredients:

    For the Cookie Cups
    1/2 cup (1 stick) softened butter
    1/2 cup brown sugar
    1/2 cup sugar
    1 egg
    1 teaspoon vanilla
    1 1/2 cups all purpose flour
    1/4 teaspoon salt
    1/2 teaspoon baking soda

For the Chocolate Shell
    1/2 cup chocolate chips
    3 teaspoons coconut oil
    3 cups vanilla ice cream
    1/4 cup chopped peanuts

Click Here to Original Recipe @lovelylittlekitchen.com

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