Description
Mini chocolate chip cookie bowls hold a spoonful of ice cream and topped with sundae syrup. Yummy!
Ingredients
- ¾ cups Butter, Softened
- ¾ cups Brown Sugar
- ¾ cups Granulated Sugar
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 2 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Semi-Sweet Chocolate Chips
- 3 cups Vanilla Ice Cream
- Sundae Syrup
Preparation
Preheat oven to 350ºF.
Beat butter and both sugars together with a mixer until combined and there are no lumps. Add egg and vanilla extract. Beat until they are fully combined.
Add flour, baking soda and salt. Beat with the mixer until dry ingredients are fully combined. Slowly stir in the chocolate chips. If you don’t have mini chips, just roughly chop regular-sized chips before they go in.
Lightly grease 2 mini muffin pans. Add a large tablespoonful of dough to each muffin mold. Using your fingers, roughly shape the dough into the muffin mold.
Bake at 350ºF for 9–10 minutes, until dough is fully cooked. Take the pans out of the oven. Using the back of a spoon, push the cookies down to form the bowl shape. Work quickly as the cookies are easiest to mold when they are hot.
Let the cookies cool in the pan 5–10 minutes. Once the pan is cool enough to touch, pop each cookie mold out and then place back in the mold. Place both pans in the freezer for about 15 minutes.
Take the pans out of the freezer and add a large spoonful of ice cream to each cookie bowl. Gently push the ice cream into the bowl. Place each bowl back in the muffin pan and freeze for an additional 15 minutes.
Once the cookies and ice cream is fully frozen, take them out of the mold and drizzle with sundae syrup. Enjoy!
