Mini Ice Cream Cookie Cups won the 44th Pillsbury Bake-Off in 2010. Recipe on Pillsbury.com by Sue Compton of Delanco, New Jersey. With cookies, chocolate, nuts, raspberry jam, ice cream and fresh raspberries, how can you go wrong? And they look so cute. It’s like your own personal mini ice cream sundae. Adorable and delicious.
Start with the Pillsbury Ready to Bake sugar cookies. Grease a 24 count mini muffin pan. Place one cookie in each muffin cup.
Bake for 15 minutes at 350°F. Do not overbake. As soon as they come out of the oven, use the end of a wooden spoon handle to press down into each cookie cup. This creates a little bowl which you will fill with raspberry jam later.
Mix chopped walnuts and sugar in a small bowl. Nuts should be finely chopped. I chopped them more after this photo.
Dip each cookie cup in chocolate, then the nut mixture. Recipe says to put them in the refrigerator for the chocolate to set. But when I did this, they became hard and thus difficult to eat. They softened up when they came back to room temperature. So I suggest skipping the refrigerator step.
Fill each cookie cup with 1/2 teaspoon raspberry jam.
Add a small scoop of vanilla ice cream and a fresh raspberry to each cookie cup that you plan on eating right away. Store the rest covered for up to a few days. You can add the ice cream to them when ready to serve again.
Serve immediately. Ice cream melts fast! Perfect for a dinner party. They’re so pretty, aren’t they?
Mini Ice Cream Cookie Cups
- 1 package 16 oz Pillsbury™ Ready to Bake!™ refrigerated sugar cookies (24 cookies)
- 4 teaspoons sugar
- 1/3 cup chopped walnuts finely chopped
- 1/2 cup semi-sweet chocolate baking chips
- 1/4 cup seedless red raspberry jam
- 1 1/2 cups vanilla bean ice cream softened
- 24 fresh raspberries
Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry; serve immediately.