Cookie Ice Cream Bowl
By Wilton
Images
Serves
Makes 12 bowls
Ingredients
- 3 cups all-purpose flour
- 2/3 cup firmly-packed brown sugar
- 1/3 cup granulated sugar
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 12 tablespoons (1½ sticks) butter, unsalted
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2/3 cups mini semi-sweet chocolate chips (or regular chips chopped up)
Procedure
What’s better than an ice cream sundae? An ice cream sundae served in a delicious cookie bowl. Easily create these tasty treats at home with Wilton’s® 6-Cavity Cookie Bowl Pan.
Preheat oven to 350°F.
Spray the outside of each bowl cavity with vegetable pan spray.
In large mixing bowl, combine flour, sugars, baking powder and salt; mix well.
In small microwave-safe bowl, melt butter; cool slightly. Add eggs and vanilla to butter; whisk until smooth. Add butter mixture to dry ingredients; mix well, forming stiff dough. Mix in chocolate chips.
Roll out dough on generously-floured surface to ¼-inch thickness. Cut 5-inch circles from dough. Drape one circle over the outside of each bowl cavity of Wilton’ 6-Cavity Cookie Bowl Pan, pressing to form a smooth surface.
Bake 12 to 14 minutes or until cookie cups are firm and golden brown. Cool on pan over a cooling rack for 5 minutes. Gently loosen bottom edges of cookies, remove from pan and let cool completely. Wash, dry and spray pan; repeat with remaining dough.
When cookie bowls are ready, add one scoop of vanilla ice cream in each. Top with chocolate fudge and enjoy!
Preheat oven to 350°F.
Spray the outside of each bowl cavity with vegetable pan spray.
In large mixing bowl, combine flour, sugars, baking powder and salt; mix well.
In small microwave-safe bowl, melt butter; cool slightly. Add eggs and vanilla to butter; whisk until smooth. Add butter mixture to dry ingredients; mix well, forming stiff dough. Mix in chocolate chips.
Roll out dough on generously-floured surface to ¼-inch thickness. Cut 5-inch circles from dough. Drape one circle over the outside of each bowl cavity of Wilton’ 6-Cavity Cookie Bowl Pan, pressing to form a smooth surface.
Bake 12 to 14 minutes or until cookie cups are firm and golden brown. Cool on pan over a cooling rack for 5 minutes. Gently loosen bottom edges of cookies, remove from pan and let cool completely. Wash, dry and spray pan; repeat with remaining dough.
When cookie bowls are ready, add one scoop of vanilla ice cream in each. Top with chocolate fudge and enjoy!
Cookie Ice Cream Bowl
By Wilton
Serves
Makes 12 bowls
Ingredients
- 3 cups all-purpose flour
- 2/3 cup firmly-packed brown sugar
- 1/3 cup granulated sugar
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 12 tablespoons (1½ sticks) butter, unsalted
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2/3 cups mini semi-sweet chocolate chips (or regular chips chopped up)
Procedure
What’s better than an ice cream sundae? An ice cream sundae served in a delicious cookie bowl. Easily create these tasty treats at home with Wilton’s® 6-Cavity Cookie Bowl Pan.
Preheat oven to 350°F.
Spray the outside of each bowl cavity with vegetable pan spray.
In large mixing bowl, combine flour, sugars, baking powder and salt; mix well.
In small microwave-safe bowl, melt butter; cool slightly. Add eggs and vanilla to butter; whisk until smooth. Add butter mixture to dry ingredients; mix well, forming stiff dough. Mix in chocolate chips.
Roll out dough on generously-floured surface to ¼-inch thickness. Cut 5-inch circles from dough. Drape one circle over the outside of each bowl cavity of Wilton’ 6-Cavity Cookie Bowl Pan, pressing to form a smooth surface.
Bake 12 to 14 minutes or until cookie cups are firm and golden brown. Cool on pan over a cooling rack for 5 minutes. Gently loosen bottom edges of cookies, remove from pan and let cool completely. Wash, dry and spray pan; repeat with remaining dough.
When cookie bowls are ready, add one scoop of vanilla ice cream in each. Top with chocolate fudge and enjoy!
Preheat oven to 350°F.
Spray the outside of each bowl cavity with vegetable pan spray.
In large mixing bowl, combine flour, sugars, baking powder and salt; mix well.
In small microwave-safe bowl, melt butter; cool slightly. Add eggs and vanilla to butter; whisk until smooth. Add butter mixture to dry ingredients; mix well, forming stiff dough. Mix in chocolate chips.
Roll out dough on generously-floured surface to ¼-inch thickness. Cut 5-inch circles from dough. Drape one circle over the outside of each bowl cavity of Wilton’ 6-Cavity Cookie Bowl Pan, pressing to form a smooth surface.
Bake 12 to 14 minutes or until cookie cups are firm and golden brown. Cool on pan over a cooling rack for 5 minutes. Gently loosen bottom edges of cookies, remove from pan and let cool completely. Wash, dry and spray pan; repeat with remaining dough.
When cookie bowls are ready, add one scoop of vanilla ice cream in each. Top with chocolate fudge and enjoy!