Mini Ice Cream Cookie Cups

(927)
259 reviews.
  • 20 min prep time
  • 45 min total time
  • 7 ingredients
  • 24 servings

Ingredients

1
package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies (24 cookies)
4
teaspoons 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
cups vanilla bean ice cream, softened
24
fresh raspberries

Directions

  1. 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. 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. 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. 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. 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. 6 Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry; serve immediately.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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