Who Needs A Bowl When You’ve Got A Cookie Cup?!

When the time comes for ice cream, we say go big or go home. While we normally pile our sundaes into a big bowl (topped with all the traditional add-ons, mind you), we decided to do things a little differently this time. Enter: the peanut butter cookie cup.

That’s right, a cookie that acts as the bowl for our ice cream. Coated in chocolate and absolutely delicious, this trick makes our dessert that much more special and we love that we can easily spruce up ice cream time for special occasions! While it might take a try or two to get the hang of it, these cookie cups are super easy and totally worth the extra time and effort…forget the bowl, these cookies have got you covered!

Peanut Butter Cookie Cups

Yield: 6

Ingredients

1 (17.5 oz.) bag peanut butter cookie mix (we used Betty Crocker)
1 (12 oz.) bag semi-sweet chocolate chips
water, oil, egg, or as called for on packaging
ice cream

Directions

Preheat oven to 350º F and spray the bottom of 1-2 standard muffin tin(s) with non-stick spray.
In a large bowl, mix together cookie dough mix, egg, water and oil and stir together until combined.

Roll out 1 1/2-inch balls of dough and place them directly on top of overturned muffin molds, spacing them out so cookies aren’t directly next to each other.

Use the palm of your hands to gently flatten the dough, but don’t press it down the sides of the tin. Cookies will naturally form to the shape of the mold when they bake.
Place muffin tins in oven and bake for 7-9 minutes, or until cookies or golden brown, but not hard. They will continue to set once they’re out of the oven.
Remove cookies from oven and let cool completely, then carefully remove cookie cups from muffin tins.