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.
Provided by The Daily Meal Staff
Categories Desserts
Time 44m59S
Yield 24
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : ServingSize 1 serving, Calories 124 calories, Sugar 10 g, Fat 6 g, Carbohydrate 16 g, Cholesterol 7 mg, Fiber 0.7 g, Protein 2 g, SaturatedFat 2 g, Sodium 77 mg
COOKIES AND CREAM CUPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h15m
Yield 12 servings
Number Of Ingredients 3
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.
MINI ICE CREAM COOKIE CUPS
Cooking Channel serves up this Mini Ice Cream Cookie Cups recipe plus many other recipes at CookingChannelTV.com
Provided by Cooking Channel
Categories dessert
Time 1h5m
Yield 24 tartlets
Number Of Ingredients 7
Steps:
- Heat the oven to 350 degrees F. Coat 24 mini muffin cups with nonstick cooking spray. Place 1 cookie dough round in each mini muffin cup. Bake 15 to 20 minutes or until golden brown.
- Place 2 teaspoons sugar in small bowl. Dip the end of a wooden spoon handle in the sugar and carefully press into the center of each cookie to make a 1-inch wide indentation. Cool completely in the muffin pan, about 20 minutes.
- Meanwhile, in small bowl, mix the chopped walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave the chocolate chips, uncovered, on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
- Run a knife around the edges of the cups to loosen and gently remove from pan. Dip the rim of each cup into the melted chocolate, and then dip the edges into the walnut mixture. Place the cookie cups walnut-side up on cookie sheet with sides.
- In another small microwavable bowl, microwave the 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 the ice cream into cups, using a small cookie scoop or measuring tablespoon. Top each cup with a fresh raspberry and serve immediately.
FOODCHANNEL EDITOR
Here's Sue Compton's winning recipe from the 2010 Pillsbury Bake-Off. It's an easy make-ahead recipe that could be a fun and impressive dessert for your next gathering. Click here to read about Sue's victory in this year's Bake-Off, in which she won a cool 1 Million Dollars! It was announced last week on the Oprah Winfrey Show. Recipe courtesy of Pillsbury
Provided by By FoodChannel Editor | April 19, 2010 1:15 pm
Yield -
Number Of Ingredients 7
Steps:
- 1 Heat oven to 350°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. 2 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. 3 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. 4 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. 5 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. 6 Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving.
COOKIE CUPS
Slightly toasted around the edges but still 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! They can easily be made ahead of time, just fill with ice cream and drizzle with chocolate sauce for a perfect dessert.
Provided by NicoleMcmom
Time 1h30m
Yield 16
Number Of Ingredients 2
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.
Nutrition Facts : Calories 125.6 calories, Carbohydrate 17.4 g, Cholesterol 6.8 mg, Fat 5.8 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 59.3 mg
SUGAR COOKIE CUPS WITH COCONUT BUTTERCREAM FROSTING
Adorable mini sugar cookie cups are filled with swirls of coconut buttercream frosting for easy, irresistible two-bite desserts. Customize them for any holiday or occasion by adding colorful sprinkles and candies. Perfect for showers, cookie swaps, and bake sales, too.
Provided by foodelicious
Categories Desserts Cookies Sugar Cookies
Time 36m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin with cooking spray.
- Scoop up 2 teaspoons of cookie dough and roll into a ball. Place the ball in the prepared tin. Repeat with remaining cookie dough.
- Dip the bottom of a shot glass in flour and use to press each ball of dough into a cup shape; the top of each cup should be about 1/4 inch below the rim of the tin.
- Bake in the preheated oven until golden, about 10 minutes. Press again with the shot glass to reinforce the cup shape. Continue baking cookie cups until very lightly browned, about 1 minute more. Cool in the tin for 5 minutes. Transfer carefully to a wire rack to cool completely.
- Beat butter in a bowl with an electric mixer until fluffy. Beat in confectioners' sugar, 1 cup at a time, until well blended. Add coconut milk and coconut extract; beat at high speed until frosting is light and fluffy. Add 1 tablespoon coconut milk if frosting is too thick.
- Spoon or pipe frosting into each cookie cup. Decorate with colored sugar, candy sprinkles, and shredded coconut.
Nutrition Facts : Calories 232 calories, Carbohydrate 30.9 g, Cholesterol 17.4 mg, Fat 12.1 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 5.9 g, Sodium 71.5 mg, Sugar 23.9 g
COFFEE ICE CREAM COOKIE CUPS
"I'm 11 years old, have six brothers and sisters, and we're always looking for new ice cream recipes. I invented this for my sister's birthday party, and everyone had compliments and wanted more," writes Marcus Dooley from Red Oak, Texas. "I've also tried it with peanut butter cookie dough and different flavored ice creams, but I like coffee the best."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 255 calories, Fat 13g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 131mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.
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- Heat oven to 350°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.
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