Cookie Sundae Cup
YIELD Makes 1-1/2 dozen cups
|1||package (18 ounces) refrigerated chocolate chip cookie dough|
|6||cups ice cream, any flavor|
|Ice cream topping, any flavor|
- Preheat oven to 350°F. Lightly grease 18 standard (2-1/2-inch) muffin pan cups.
- Remove dough from wrapper. Shape dough into 18 balls; press onto bottoms and up sides of prepared muffin cups.
- Bake 14 to 18 minutes or until golden brown. Cool in pans 10 minutes. Remove to wire rack; cool completely.
- Place 1/3 cup ice cream in each cookie cup. Drizzle with ice cream topping. Top with whipped cream and colored sprinkles.
This recipe appears in: Special Occasions