Keep reading for a novel way to cool off this summer with cookie cups & homemade cookie dough ice cream!
- 8 oz butter, room temperature
- Heaping 1/2 c. brown sugar
- Heaping 1/2 c. white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 c. AP flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 c. semi-sweet chocolate chips
For the ice cream - makes 2 c.(store brought is fine as well)
Adapted from: Tasty Kitchen
- 1/2 c. Unsalted Butter, Softened
- 1/2 c. Packed Dark Brown Sugar
- 1/4 c. Granulated Sugar
- 2 tsp Vanilla Extract
- 1 c. AP Flour
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 3/4 cups Mini Chocolate Chips
- 1 c. Vanilla Yogurt
DIRECTIONS
For the cookie cups
- Put the butter, brown sugar, white sugar, egg and vanilla extract into one bowl and cream until all ingredients are well incorporated & it is light and fluffy.
- Add the flour, salt and baking powder into the butter mixture.
- Mix until dough is formed.
- Add the chocolate chips or roughly chopped chocolate and mix until the chocolate is evenly distributed.
- Spray the inside of a standard sized muffin tin with baking spray or grease with butter/oil.
- Press the cookie dough onto the sides and bottom of each muffin tin like a cup.
- Bake at 350 degree F for about 20 minutes.
- Remove the bowls from the muffin tins carefully and let cool completely.
- Cream together the butter and both sugars until light and fluffy.
- Add vanilla and beat until combined.
- In a small mixing bowl, whisk together the flour, soda and salt.
- Add the chocolate chips or chunks and stir into the flour mixture.
- Add the flour & chocolate mixture to the butter mixture and fold in gently.
- Add the yogurt and stir again.
- Place in a container and cover with lid.
- Freeze until set, preferably overnight.
- When cookie cups have cooled completely, add a scoop of ice cream into the center.
- Enjoy immediately! ^_^
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