Uploaded April 2016 | Updated September 2026, 2 weeks ago
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Ice Cream Chocolate Chip Cookie Bowls
Ingredients:
- Prepared Chocolate Chip Cookie Dough (youtu.be/O2ofeNQrw14)
-Ice Cream Cookie Pan amzn.to/1VYyyjI
-Sundae toppings (mini M&M's, peanut M&M's, whipping cream, sprinkles, maraschino cherries)
-Ice Cream (youtu.be/lKhVjgker9E)
Procedure:
1. Prepare cookie dough as per directions.
2. Preheat oven to 350F. Grease and prepare pan.
3. Roll cookie dough out flat on a floured, or non-stick surface with a rolling pin. Using a 4" or 5" round cutter, cut out circles of dough, and press them into the wells of the cookie pan.
4. Bake the cookies in the oven for 14-16 minutes, or until golden brown. If dough rises in the middle, use a shot glass or small flat object to press the middle back down into a flat bottom, while the cookies are still warm.
5. Allow cookies to cool completely before removing from the pan.
6. Add scoops of ice cream into the cookie bowl and top with sundae toppings.
7. Finish off sundae with whipping cream and a cherry.
8. Serve immediately once filled with ice cream.
9. Store empty cookie bowls in the freezer for 2-3 months, in a sealed container.
Subscribe: goo.gl/tuamEz
BUY MY COOKBOOK: cookiescupcakesandcardio.com/?page_id=7366
Subscribe to our NEWSLETTER here: madmimi.com/signups/28657/join
Watch SugarCoder's video: youtu.be/XZTo2W3sijs
Read the blog post here: cookiescupcakesandcardio.com/?p=7967
Visit my blog at: cookiescupcakesandcardio.com
Instagram: instagram.com/CupcakesandCardio#
Pinterest: pinterest.com/cupcakescardio
Facebook: facebook.com/CookiesCupcakesandCardio
Google+: plus.google.com/u/0/+Cookiescupcakesandcardio
Tumblr: cookiescupcakesandcardio.tumblr.com
Twitter: twitter.com/CupcakeNCardio
Ice Cream Chocolate Chip Cookie Bowls
Ingredients:
- Prepared Chocolate Chip Cookie Dough (youtu.be/O2ofeNQrw14)
-Ice Cream Cookie Pan amzn.to/1VYyyjI
-Sundae toppings (mini M&M's, peanut M&M's, whipping cream, sprinkles, maraschino cherries)
-Ice Cream (youtu.be/lKhVjgker9E)
Procedure:
1. Prepare cookie dough as per directions.
2. Preheat oven to 350F. Grease and prepare pan.
3. Roll cookie dough out flat on a floured, or non-stick surface with a rolling pin. Using a 4" or 5" round cutter, cut out circles of dough, and press them into the wells of the cookie pan.
4. Bake the cookies in the oven for 14-16 minutes, or until golden brown. If dough rises in the middle, use a shot glass or small flat object to press the middle back down into a flat bottom, while the cookies are still warm.
5. Allow cookies to cool completely before removing from the pan.
6. Add scoops of ice cream into the cookie bowl and top with sundae toppings.
7. Finish off sundae with whipping cream and a cherry.
8. Serve immediately once filled with ice cream.
9. Store empty cookie bowls in the freezer for 2-3 months, in a sealed container.
