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Our frozen dough can be baked into an edible bowl for the best ice cream sundae in the world. Hint: make your own chocolate sauce, if you dare.
Ingredients
Otis Spunkmeyer® Chocolate Chip Frozen Cookie Dough, thawed
Ice cream
Chocolate sauce
Toppings: sprinkles, nuts, cherries, coconut, or toffee bits
Preparation
- Pre-heat oven to 325°F.
- Spray or butter the cups of a muffin pan. Press the cookie dough onto the bottom of the and up the sides of the muffin pan indentations (depending on the size of the dough pucks, more than 1 may be needed to cover the bottom and sides). Make sure the base is level and the bottom and sides are pressed down firmly to form the bowl shape.
- Bake cookie cups for 10-15 minutes or until they are light brown.
- Remove the pan from the oven and immediately press a narrow form (a shot glass will work) into the cookies to reform the bowl shape in each muffin cup.
- Return to oven and bake for another 5-10 minutes or until the cookie cups are golden brown. Remove from oven and allow to cool completely.
- Use the cups for ice cream topped with sauce and sprinkles, if desired
