YES – A cookie made into an ice-cream cup.
This recipe is inspired by the Family Fun Recipe and a friend of mine who made them for dinner one night when I was a guest.
- 1/2 cup butter
- 2/3 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/2 cups flour
- 1/4 cup miniature semisweet chocolate chips
Cookie Dough Method
- Mix the butter, and sugar in a large bowl (electric mixer is best)
- Add egg and vanilla extract, mix until combined.
- Sift in the salt, baking powder, and flour while mixing.
- Stir in the chocolate chips.
- Half mix, shape into two flat discs, and wrap it in plastic. (Chill the dough in the refrigerator for at least 2 hours)
Cookie Cup Method
- Heat the oven to 180 degree Celsius.
- Using two 12 cup muffin tins – turn them upside down, and use the bottom side to shape cups.
- Cover only half the bottoms with squares of aluminium foil (use every other cup so there's some space between them).
- Grease the foil with a bit of butter
- Unwrap 1 disk of dough, place it between 2 sheets of baking paper, and roll it out to a 1/3 cm thickness.
- Cut out 10 cm diameter circles of dough and place each one over a cup bottom, smoothing out any cracks (do not push out or make them thinner).
- Repeat with the other disk, rerolling and reusing any scraps.
- Bake the cookie cups for 10 to 12 minutes or until light brown.
- Let them cool for 10 minutes, and then remove the foil and cookies together from the muffin pan.
- Peel off the foil and let the cups cool completely on a rack.
Makes 10 cups.
Then simply fill each cookie cup with a scoop of ice cream and enjoy!
NotesI know what you are thinking – because I thought it too.
“All this rolling, refrigerating the dough – I could so just wing it instead”
Well – I wouldn’t – I tried to take shortcuts the first time and it was a disaster – I ended up with an upside down mass of cookie dough – not a single cup.
However – if this happens to you, you can salvage it in a way.
- While the dough is still hot, gather it all and push into the bottom of a round cake tin.
- Then when this cools, you have the perfect base for a free-form ice-cream cake
- To make – simply top with ice-cream, sprinkle with chocolate flake and re-freeze (see the picture below of mine)