Chocolate Chip Cookie Cups, Filled with Ice Cream. Your favorite ice cream flavors in a cookie crust, topped with whipped cream, fudge and cherries. Individually-sized chocolate chip cookie cups make a great party dessert that will impress all your friends! My chocolate-chip cookie bowls—based on this eggless cookie dough recipe—stuck I'd love a cookie bowl right now.
Just layout a spread with tons of different filling options or a full-on ice-cream sundae bar and let people pick and choose exactly what they want. In a medium sized saucepan Add the flour and mix until combined and stir in the chocolate chips. We named this recipe "Ultimate Chocolate Chip Cookies," because it's got everything a cookie connoisseur Fill until heaping, and then sweep the excess off the top with the flat edge of a butter knife.
Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chocolate chip cookie cups, filled with ice cream. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Your favorite ice cream flavors in a cookie crust, topped with whipped cream, fudge and cherries. Individually-sized chocolate chip cookie cups make a great party dessert that will impress all your friends! My chocolate-chip cookie bowls—based on this eggless cookie dough recipe—stuck I'd love a cookie bowl right now.
Chocolate Chip Cookie Cups, Filled with Ice Cream is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Chocolate Chip Cookie Cups, Filled with Ice Cream is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have chocolate chip cookie cups, filled with ice cream using 13 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Chocolate Chip Cookie Cups, Filled with Ice Cream:
- {Get 1 1/2 cup of all-purpose flour.
- {Prepare 1/4 tsp of baking powder.
- {Get 1/4 tsp of salt.
- {Take 1/4 cup of unsalted butter, ( 1 stick ) at room temperature, ( no subsitute, for best tesults ).
- {Get 1/4 cup of shortening, such as crisco brand, ( no substitute for best results ).
- {Prepare 1/3 cup of granulated sugar.
- {Get 1/3 of light brown sigar, packed.
- {Get 1 of large egg.
- {Make ready 1 tsp of vanilla extract.
- {Take 1/4 cup of mini semi- sweet chocolate chips.
- {Make ready 10 of scoops of ice cream of choice.
- {Get 1/2 cup of chocolate sprinkles.
- {Take of whipped cream.
Make jumbo cookies—use a measuring cup or cookie/ice cream scoop to scoop dough. Cookie dough FLAVORED ICE CREAM filled with cookie dough pieces and chocolate chips. The ice cream itself actually tastes like cookie dough! Are you wondering why I call this the "ultimate" chocolate chip cookie dough ice cream?
Instructions to make Chocolate Chip Cookie Cups, Filled with Ice Cream:
- In a large bowl, beat butter, shortening and both sugars until light and fluffy, add egg and vanilla and beat in..
- Combine flour with baking powder and salt in medium bowl, whisk to combine..
- Add flour mixture to butter / sugar mixture and mix just until blended. Fold in chocolate chips..
- Divide dough into 10 balls. Place on parchment lined platter and refrigerate until very cold, at least 2 to 3 hours..
- Have ready regular standard cupcake tins. Turn cupcake tins upside down. Cover every other cupcake tin bottom with foil liners, or cut foil to fit over bottom smoothly. Spray foil liners with non stick spray..
- Preheat oven to 350.
- Remove balls of dough from refrigerator and roll two at a time between two sheets of parchment paper, to about 1/8 inch thick. Keep dough cold while rolling each group..
- Peel dough carefully from parchment paper and drape over foil coverered tin. With floured hands, to prevent sticking, mold dough onto tin, trim bottom and fill any cracks..
- Bake for 7 to 10 minutes, depending on how thick your dough was molded. They should be light golden brown..
- Cool in pans for 10 minutes, then very carefully run a small sharp knife to loosen. Remove and cool completely before carefully removing foil liners..
- *Note* The reason not to use all butter or subsitute margerine is that the dough will expand to much and spread off the cups. The shortening, butter combination is important. The other important step is to have the dough thoroughly chilled..
- Fill each cooled cup with a small scoop of ice cream, top with whipped cream and sprinkles. Or fill with any of your own creations!.
- I filled these with ice cream, but there are endless possibility's. Fill with fruit, yogurt, pudding, candy, nuts, moouses trail mix, or anything you can think of! Keep in mind if filling with wet ingredients to fill close to serving time as the cookies will soften if left to long..
That's because we have cookie dough flavored ice. This Chocolate Chip Cookie Ice Cream Cake is a fun cross between chocolate chip cookies and ice cream, and it's the perfect treat for summer! I filled them with ice cream and used the "magic shell" as well. I was wondering how you store them? I currently have two muffin tins in the freezer, and many of them will get eaten at her party.
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