Chocolate-Peppermint Ice Cream Cookie Cups
Chocolate and peppermint ice cream in cookie cups are perfect partners for any holiday gathering.
- 1 package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies (24 ct)
- ½ cup plus 2 tablespoons hot fudge
- 1/3 cup crushed hard peppermint candies or candy canes
- 1¾ cups peppermint stick ice cream
Serving Size: 1 Cookie Cup
Calories 150 (Calories from Fat 45); Total Fat 5g; (Saturated Fat 2g, Trans Fat 0g); Cholesterol 5mg; Sodium 85mg; Total Carbohydrate 24g; (Dietary Fiber 0g, Sugars 16g); Protein 1g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%
Exchanges: 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
- Heat oven to 350°F. Spray 24 miniature muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
- Using back of rounded measuring teaspoon or end of wooden spoon handle, carefully make 1-inch-wide indentation in center of each cookie cup. Cool completely in pan, about 30 minutes.
- In small microwavable bowl, microwave 1/2 cup hot fudge uncovered on High 15 to 30 seconds or until dipping consistency (do not overheat).
- Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into hot fudge, then into crushed peppermint candies. Place candy side up on cookie sheet with sides. Spoon 1/2 teaspoon hot fudge into each cup. Freeze about 10 minutes or until fudge is set on edges of cups.
- Using small cookie scoop or measuring tablespoon, spoon ice cream into cups. Freeze 45 minutes.
- Spoon 2 tablespoons hot fudge in 1-quart resealable food-storage plastic bag. Drizzle each cup with hot fudge. Serve immediately.
- Baked cookie cups dipped in chocolate and candy can be prepared and stored up to 1 week in freezer. Fill with ice cream, and drizzle tops just before serving.
- For the success of this recipe, don’t overheat hot fudge, as it will melt the ice cream.
- Cookie cups can be made up to 1 day in advance without dipping and filling. Store covered at room temperature.