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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
1 package (16 oz.) refrigerated sugar cookies (24 cookies)
4 tsp sugar
1/3 cup chopped walnuts, finely chopped
1/2 cup semi-sweet chocolate chips
1/4 cup seedless red raspberry jam
1-1/2 cups vanilla bean ice cream, softened
24 fresh raspberries
Preheat oven to 350. Spray 24 mini muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
Place 2 tsp 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 tsp 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 tsp 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 tbsp. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving.
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MINI ICE CREAM COOKIE CUPS
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
1 package (16 oz.) refrigerated sugar cookies (24 cookies)
4 tsp sugar
1/3 cup chopped walnuts, finely chopped
1/2 cup semi-sweet chocolate chips
1/4 cup seedless red raspberry jam
1-1/2 cups vanilla bean ice cream, softened
24 fresh raspberries
Preheat oven to 350. Spray 24 mini muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
Place 2 tsp 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 tsp 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 tsp 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 tbsp. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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