Chocolate Chip Cookie Cups, Filled with Ice Cream. 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. Filled with ice cream, of course. 😉 I can't see the header right now.

There are few things better and more comforting than good old chocolate. Cookie dough flavored ice cream filled with chocolate chip cookie dough pieces and mini chocolate chips. The ice cream itself actually tastes like The ice cream has a buttery, deep brown sugar flavor that's similar to cookie dough. You can cook Chocolate Chip Cookie Cups, Filled with Ice Cream using 13 ingredients and 13 steps. Here is how you cook that.

Ingredients of Chocolate Chip Cookie Cups, Filled with Ice Cream

Prepare 1 1/2 cup of all-purpose flour.
You need 1/4 tsp of baking powder.
It's 1/4 tsp of salt.
You need 1/4 cup of unsalted butter, ( 1 stick ) at room temperature, ( no subsitute, for best tesults ).
Prepare 1/4 cup of shortening, such as crisco brand, ( no substitute for best results ).
It's 1/3 cup of granulated sugar.
Prepare 1/3 of light brown sigar, packed.
You need 1 of large egg.
You need 1 tsp of vanilla extract.
Prepare 1/4 cup of mini semi- sweet chocolate chips.
It's 10 of scoops of ice cream of choice.
You need 1/2 cup of chocolate sprinkles.
It's of whipped cream.

I filled them with ice cream and used the "magic shell" as well. I was wondering how you store them? Even though these chocolate chip cookie cups are good on their own, I wanted to take them one step further and fill them with fudge. It's still sitting on my counter, waiting for someone to pull it apart.

Chocolate Chip Cookie Cups, Filled with Ice Cream instructions

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..

I even tried dunking the pan in hot water while filling the bowl with ice cubes, thinking science would. Frosting filled cookies are basically a birthday party ESSENTIAL. Or really, any day you want to make a little more delicious is a time to bake these frosting filled chocolate chip cookies. Any time I make chocolate chip cookies, I'm faced with the same incredibly important and yet simultaneously terrifying decision: What type of chocolate chip Once completely cooled, use a sharp knife to carefully loosen the cookie cups from the muffin tin then fill them with ice cream, frosting. Bake chocolate chip cookie dough in a muffin tin and fill with ganache for a decadent treat.