Mini Ice Cream Cookie Cups
Mini Ice Cream Cookie Cups
An easy make-ahead recipe is a fun and impressive dessert for your next gathering.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 2010.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.
Servings
24
Ingredients
- 1 package (16 ounce) pillsbury ready to bake! refrigerated sugar cookies (24 cookies)
- 4 teaspoon sugar
- 1/3 cup chopped walnuts, finely chopped
- 1/2 cup semi-sweet chocolate baking chips
- 1/4 cup seedless red raspberry jam
- 1 1/2 cup vanilla bean ice cream, softened
- 24 fresh raspberries
Directions
- Heat oven to 350 degrees F.
- Spray 24 mini muffin cups with Crisco Original No-Stick Cooking Spray.
- Place 1 cookie dough round in each muffin cup.
- Bake 15 to 20 minutes or until golden brown.
- Place 2 teaspoons of the sugar in small bowl.
- Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation.
- Cool completely in pan, about 20 minutes.
- Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside.
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
- Run knife around edges of cups to loosen; gently remove from pan.
- Dip rim of each cup into melted chocolate, then into walnut mixture.
- Place walnut side up on cookie sheet with sides.
- In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted.
- Spoon 1/2 teaspoon jam into each cup.
- Freeze cups about 5 minutes or until chocolate is set.
- Spoon ice cream into cups, using small cookie scoop or measuring tablespoon.
- Top each cup with fresh raspberry; serve immediately.