Chocolate Chip Cookie Cups, Filled with Ice Cream

Name: Chocolate Chip Cookie Cups, Filled with Ice Cream
Total time: 2700 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 1/2 cup all-purpose flour; 1/4 tsp baking powder; 1/4 tsp salt; 1/4 cup unsalted butter, ( 1 stick ) at room temperature, ( no subsitute, for best tesults ); 1/4 cup shortening, such as crisco brand, ( no substitute for best results ); 1/3 cup granulated sugar; 1/3 light brown sigar, packed; 1 large egg; 1 tsp vanilla extract; 1/4 cup mini semi- sweet chocolate chips; 10 scoops of ice cream of choice; 1/2 cup chocolate sprinkles; whipped cream

fenway @Fenway

These cookie cups are a really fun individual dessert. They can be simple just filled with nuts or candy or very festive tiny ice cream sundae's or moose cups topped with whipped cream!

fenway @Fenway

These cookie cups are a really fun individual dessert. They can be simple just filled with nuts or candy or very festive tiny ice cream sundae's or moose cups topped with whipped cream!

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Ingredients

45 mins

10 servings

1 1/2 cupall-purpose flour
1/4 tspbaking powder
1/4 tspsalt
1/4 cupunsalted butter, ( 1 stick ) at room temperature, ( no subsitute, for best tesults )
1/4 cupshortening, such as crisco brand, ( no substitute for best results )
1/3 cupgranulated sugar
1/3light brown sigar, packed
1large egg
1 tspvanilla extract
1/4 cupmini semi- sweet chocolate chips
10scoops of ice cream of choice
1/2 cupchocolate sprinkles
whipped cream

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Steps

45 mins

1

In a large bowl, beat butter, shortening and both sugars until light and fluffy, add egg and vanilla and beat in.
2

Combine flour with baking powder and salt in medium bowl, whisk to combine.
3

Add flour mixture to butter / sugar mixture and mix just until blended. Fold in chocolate chips.
4

Divide dough into 10 balls. Place on parchment lined platter and refrigerate until very cold, at least 2 to 3 hours.
5

Have ready regular standard cupcake tins. Turn cupcake tins upside down. Cover every other cupcake tin bottom with foil liners, or cut foil to fit over bottom smoothly. Spray foil liners with non stick spray.
6

Preheat oven to 350
7

Remove balls of dough from refrigerator and roll two at a time between two sheets of parchment paper, to about 1/8 inch thick. Keep dough cold while rolling each group.
8

Peel dough carefully from parchment paper and drape over foil coverered tin. With floured hands, to prevent sticking, mold dough onto tin, trim bottom and fill any cracks.
9

Bake for 7 to 10 minutes, depending on how thick your dough was molded. They should be light golden brown.
10

Cool in pans for 10 minutes, then very carefully run a small sharp knife to loosen. Remove and cool completely before carefully removing foil liners.
11

*Note* The reason not to use all butter or subsitute margerine is that the dough will expand to much and spread off the cups. The shortening, butter combination is important. The other important step is to have the dough thoroughly chilled.
12

Fill each cooled cup with a small scoop of ice cream, top with whipped cream and sprinkles. Or fill with any of your own creations!
13

I filled these with ice cream, but there are endless possibility's. Fill with fruit, yogurt, pudding, candy, nuts, moouses trail mix, or anything you can think of! Keep in mind if filling with wet ingredients to fill close to serving time as the cookies will soften if left to long.

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fenway @Fenway

on October 03, 2014 21:15

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.