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.

The ice cream itself actually tastes like cookie dough! Are you wondering why I call this the "ultimate" chocolate chip cookie dough ice cream? That's because we have cookie dough flavored ice. You can Cook Chocolate Chip Cookie Cups, Filled with Ice Cream using 13 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Chocolate Chip Cookie Cups, Filled with Ice Cream

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

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. Try other fillings in these versatile cookie cups besides the chocolate cream.

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..

Fill them with plain sweetened whipped cream and a few fresh berries…a dollop of your favorite flavor of frosting…or even a small spoonful of ice cream or frozen yogurt. Healthier chocolate chip cookie cups, made with oatmeal chocolate chip cookies and an unrefined brown sugar and white sugar blend. 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. Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine. Be sure to use a measuring cup made for dry ingredients (NOT a pyrex liquid Try creaming the butter and sugar together for longer.