Ice Cream Cookie Cups Recipes

COFFEE ICE CREAM COOKIE CUPS

Steps:

• Preheat oven to 350°. Let dough stand at room temperature 5-10 minutes to soften. Cut into 12 slices; press onto bottoms and up the sides of greased muffin cups. , Bake until golden brown, 12-14 minutes. Cool slightly on a wire rack. Spoon ice cream into each cup. Cover and freeze until firm, 1-2 hours. , Remove cups from pan. Garnish with whipped cream and chocolate syrup. Sprinkle with toffee bits.

COOKIES AND CREAM CUPS

Steps:

• Crush 15 of the cookies into fine crumbs. Add the melted butter, then mix to combine. Press some of the crumbs into each cup of a 12-cup muffin pan. Set aside.
• Break up 6 more of the cookies into chunks. Mix the softened ice cream with the broken-up cookies. Spoon some of the ice cream mixture into each cup of the muffin pan. Crush the remaining 2 to 3 cookies into crumbs and sprinkle over the cups.
• Freeze until firm, then remove from the muffin pan and place in resealable plastic bags or other airtight containers.

COOKIE CUPS

Steps:

• Beat together butter, sugar, and vanilla in a mixer on medium high until fluffy. Reduce speed to low, and beat in flour and salt until combined. Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 2 hours and up to overnight.
• Roll out dough to 1/4-inch thickness on a lightly floured surface. Cut out six 4-inch rounds. Place rounds on alternating cups of an overturned standard 12-cup muffin tin, leaving empty cups in between. Gently press each round over the top of each muffin cup and down the sides about 1 inch, leaving a 1/2-inch border against the flat part of the muffin tin at the "bottom" of each overturned cup. Press together any cracks or holes. Refrigerate 30 minutes.
• Meanwhile, preheat oven to 300 degrees. Bake until golden brown, about 24 minutes. Place muffin tins on wire racks, and let cool. Gently lift each cookie from the muffin tin by sliding a small spatula or knife under the edge.

COOKIE CUPS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly spray a 12-cup muffin tin with cooking spray.
• 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.
• 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.
• Repeat process with remaining 4 cookie dough portions.

COFFEE ICE CREAM COOKIE CUPS

Steps:

• Let dough stand at room temperature for 5-10 minutes to soften. Cut into 12 slices; press onto the bottoms and up the sides of greased muffin cups.
• Bake at 350° for 12-14 minutes or until golden brown. Cool slightly on a wire rack. Spoon ice cream into each cup. Cover and freeze for 1-2 hours or until firm.
• Remove cups from pan. Garnish with whipped cream and chocolate syrup. Sprinkle with toffee bits.

CHOCOLATE COOKIE CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Form refrigerated cookie dough into cups, using about 1/2 cup dough to form about a 3-inch tall cup. Place cups on ungreased cookie sheet about 1-inch apart.
• Bake in preheated oven until golden brown, 10 to 15 minutes.
• Transfer cups to a wire cooling rack and allow to cool, 10 to 15 minute. Fill each cup with 1/2 cup ice cream and top with 1 tablespoon crushed chocolate sandwich cookies.

COOKIE ICE CREAM SUNDAE CUPS

Steps:

• Lightly grease 18 muffin pan cups.
• Shape cookie dough into 18 balls.
• Press the cookie dough onto bottoms and spread to the sides of the muffin pan cups.
• Placw in preheated oven of 350 degrees.
• Bake 14 to 18 minutes or until golden.
• Let cool for 10 minutes, then transfer onto a wire rack.
• After cookie cups have cooled completely,top with about 1/3 cup of ice cream.
• Drizzle with ice cream topping.
• Add a dollop of whip cream and then sprinkles, finally top with a cherry.
• Watch the kids faces light up.
• Enjoy!