Directions
PREHEAT oven to 325° F. Grease twelve 2 1/2-inch muffin cups.
Prepare your favorite Cookie Dough recipe. Grease muffin pan, or it has been suggested to use cupcake liners to make it easier to get out. Fill muffin pans 1/2 to 3/4 full. I haven't made these yet, but supposedly the middle will indent. However, to make bigger bowls, I imagine you can press it up the side or even flip your cupcake pan upside down and form them over the outside of the cups and cook them. If you try this, you could also try putting a cupcake liner over the outside of the pan before you form the cookie dough to make it easy to get it off. You may also have to adjust cooking time accordingly. It probably won't take as long that way.
BAKE for 20 to 24 minutes or until golden brown. Cool completely in pan on wire rack*. Center of cups will indent slightly upon cooling. With tip of butter knife, remove cookie cups from muffin pan.
FILL cookie cups as desired.
Yogurt & Fruit Cookie Cups: Top each with a spoonful of yogurt and cut-up fresh fruit of choice.
Ice Cream Cookie Cups: Top each with a small scoop of Ice Cream (any flavor). Sprinkle with mini chocolate chips.
* Rocky Road Cookie Cups: Immediately after cookie cups come out of the oven, top with a mixture of Semi-Sweet Chocolate Chips, mini marshmallows and chopped nuts.
Prepare your favorite Cookie Dough recipe. Grease muffin pan, or it has been suggested to use cupcake liners to make it easier to get out. Fill muffin pans 1/2 to 3/4 full. I haven't made these yet, but supposedly the middle will indent. However, to make bigger bowls, I imagine you can press it up the side or even flip your cupcake pan upside down and form them over the outside of the cups and cook them. If you try this, you could also try putting a cupcake liner over the outside of the pan before you form the cookie dough to make it easy to get it off. You may also have to adjust cooking time accordingly. It probably won't take as long that way.
BAKE for 20 to 24 minutes or until golden brown. Cool completely in pan on wire rack*. Center of cups will indent slightly upon cooling. With tip of butter knife, remove cookie cups from muffin pan.
FILL cookie cups as desired.
Yogurt & Fruit Cookie Cups: Top each with a spoonful of yogurt and cut-up fresh fruit of choice.
Ice Cream Cookie Cups: Top each with a small scoop of Ice Cream (any flavor). Sprinkle with mini chocolate chips.
* Rocky Road Cookie Cups: Immediately after cookie cups come out of the oven, top with a mixture of Semi-Sweet Chocolate Chips, mini marshmallows and chopped nuts.
This recipe was found HERE
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