photos and recipe contributed by Nanette of Cultural Chromatics
To chime in really quickly before Nanette dishes the scoop (no pun intended) on her sweet recipe for today, I just wanted to toot her horn by mention her new portfolio site which you need to check out! It’s fabulous, but just promise you won’t try to steal her from me!
Cookie Cups. To hold ice cream. Yes, this is happening guys! If you’re ready for your world of ice cream eating to be forever changed, then read on. If not… well I hope you read on anyways just to look at pretty pictures of ice cream ;). The only hard part about this? Deciding whether or not to eat the whole cookie and ice cream in one bite or eating it with a spoon like a more ‘dignified’ person…
- Pre-made cookie dough (of course we used sugar cookies)
- Ice cream
- Muffin tin
- Cooking spray
Start by preheating the oven according to the directions on the cookie package. To make the cookie cups, we use the outside bottom of the muffin tins to shape the cups! Flip the muffin tin upside down and spray the outside with cooking spray. Pour the sprinkles into a small bowl and dip each cookie dough piece in the sprinkles to make sure it’s completely sprinkle-fied.
Then, place each cookie piece on top of the bottom of the muffin tin. Bake in the oven, following the same instructions on packaging. When it’s done, remove from oven and make sure to let it cool completely and solidifies into the cup shape.
Serve with a heaping scoop of ice cream!… and then more sprinkles of course.