Slightly toasted around the edges but soft in the middle, these cookie cups made from refrigerated cookie dough will add a whole new level of fun to your next ice cream sundae bar.
Preparation Time
10 mins
Cooking Time
50 mins
Total Time
60 mins
Calories
126 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Lightly spray a 12-cup muffin tin with cooking spray.
Step 2
Divide dough into sixteen 2-tablespoon portions. Place 12 portions into the prepared muffin tin and press into the bottom and about halfway up each cup. Reserve remaining 4 portions of dough.
Step 3
Bake in the preheated oven for 9 minutes. Remove from the oven and lightly press down in the center with the large end of a wooden spoon or a shot glass to form a cup shape. Return to oven and bake until golden brown, 6 to 8 minutes more. Remove from the oven and press the center down gently as before. Allow to cool completely in the pan, about 15 minutes, before removing with a small offset spatula or knife.
Step 4
Repeat process with remaining 4 cookie dough portions.
