Tuesday’s Tutorial {cookie cups}

Desert anyone? There is nothing that my boys love more than chocolate chip cookies! Well, except for ice-cream maybe. So combining those two things is absolute nirvana for my 4 and 6 year old. Ordinarily, I would make the chocolate chip cookie dough using a recipe. But when they asked for this for desert tonight after dinner, I didn’t feel like starting from scratch – so I just used Pillsbury Cookie Dough.

How it’s Done

Take half of the dough, pat it as flat as you can, and place it between 2 sheets of waxed paper. Then roll the dough out to a 1/8-inch thickness.

Get a muffin pan and turn it bottom side up. Cover the cup bottoms with squares of aluminium foil (every other cup so there’s some space between them). You could either use none stick foil or grease the foil with shortening. Go back to the dough and cut out 4-inch circles of dough (slightly smaller, 2.75 inches if you are using a mini muffin pan) and place each one over a cup bottom, smoothing out any cracks. Repeat with the other disk, rerolling and reusing any scraps.

Bake the cookie dough according to your recipe, for 10 to 12 minutes or until light brown. Let them cool for 10 minutes, then remove the foil and cookies together from the muffin pan.

Peel off the foil and let the cups cool completely.

Just before serving, fill each cookie cup with a scoop of ice cream.

I hope you try these soon – they’re delicious!